Ethiopia · Yirgacheffe
Yirga, natural
Wild blueberry, hibiscus, cocoa nib. A jammy, ferment-forward natural that tastes like memory of fruit.
Light roast
Est. 2019 — Brisbane Roastery
Coffee for the
slow mornings.
A small Brisbane roastery sourcing single-origin beans direct from family farms in Ethiopia, Colombia, Guatemala & Honduras. Roasted weekly. Brewed slowly. Drunk warm.
No. 01 — Origin
Small farms, short
chains, honest cups.
We started in a friend's garage in West End with a 1kg sample roaster, two laptops, and a stubborn belief that coffee tasted better when you knew the farmer's name.
Six years later we're still small. Still stubborn. Still buying direct from the same five families in Yirgacheffe, Huila, Acatenango, Marcala & Antigua. We pay above Fairtrade pricing because that's what the work is worth, not because it makes a good story.
Every bag you open was roasted in the last seven days, in a converted warehouse off Latitude Lane, by someone who probably also pulled your morning espresso.
04lot
cinder.
Single
Origin
★
Origin
★
05
Family farms · 4 countries
07d
Roast to your door
12kg
Probat drum · twice weekly
No. 02 — Single Origins
Four beans we're
pouring this season.
Rotating selections from the farms we trust. Each lot roasted to bring out what makes it itself — never to make it taste like everything else.
Colombia · Huila
Huila, washed
Stone fruit, brown sugar, clean acidity. The reliable everyday cup — built for milk or for filter.
Medium roast
Guatemala · Acatenango
Acatenango
Dark chocolate, toasted almond, dried cherry. A volcanic-soil heavyweight that makes espresso taste serious.
Medium-dark
Honduras · Marcala
Marcala, honey
Caramel, orange peel, soft red apple. A honey-process gem — sweet, juicy, deeply drinkable.
Medium roast
No. 03 — At Home
Four ways to brew it
and not get it wrong.
Each bag ships with the recipe we use. Below — the broad strokes. Reach out if your grinder hates you.
02:30
V60 pour
15g coffee, 250g water at 94°C. Bloom 30s, three pulse pours, finish at 2:30. Bright, clean, single-note.
01:30
Aeropress
17g coffee, 220g water at 88°C. Inverted, 1 minute steep, 30s press. Forgiving, full-bodied, syrupy.
00:28
Espresso shot
18g in, 38g out, 28 seconds. Acatenango pulls darker, Yirga lighter — adjust grind by feel, not by spec sheet.
04:00
Batch filter
60g coffee per litre, 93°C water, four-minute drawdown. The cafe pour — make it, drink it for an hour.
No. 04 — Process
From farm to your
kitchen bench.
i. Source
Direct from the farmer's hand.
We visit our farms every two years. Cup the harvest, agree the price face-to-face, ship green beans to Brisbane in jute. No middlemen, no exchange-floor markup, no anonymous lots.
ii. Roast
Twice weekly, in small drums.
12kg Probat drum, two days a week. Each origin profiled to bring out its terroir — light for Ethiopian florals, deeper for Guatemalan cocoa. Every batch cupped before it leaves the warehouse.
iii. Ship
In your kitchen within the week.
Bagged within 24 hours of roast. Shipped Monday and Thursday. Carbon-neutral courier across Australia. Local Brisbane orders walked over by hand if you live close enough.
No. 05 — Visit
Come by the
roastery.
There's a small bar at the front of the warehouse. Two stools, three drinks on the menu, the smell of green beans being weighed out the back.
Address
32 Latitude Lane
West End QLD 4101
West End QLD 4101
Open
Tue – Sat
7am – 2pm
7am – 2pm
Roasting days
Tue + Fri
from 9am
from 9am
Wholesale
hello@cinder.coffee
A bag every Friday,
if you'd like.
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