Sourcing the coffee

We like it blind, hot and dripping with flavour.

Before anything gets roasted, we get down and dirty with a blind cupping session — no names, no prices, no origins... just a line-up of green coffee samples and our tongues doing the judging.

We don’t care how big the bean is, where it’s from or how much it cost — if it doesn’t blow our minds in the cup, it’s not coming home with us.

We only get in bed with importers who keep it ethical — every bean is sourced with consent (from origin), paid fairly (always above the Fairtrade minimum) and never from the bargain bin.

We like our beans like we like our lovers: treated right and worth every penny.

Now, we’re fussy flickers.

Our coffee’s gotta be consistent, distinctive, and totally defect-free — no nasty surprises. We’re aiming for a cup that’s silky, exciting, and naturally sweet enough to make you moan. Some of our saucy selections end up in espresso blends, others stay single and proud.

Either way, we make sure they’re top quality and ready to perform.

Getting Your Hands on the Juicy Bits

Harvesting Coffee

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When the dry season hits, it’s time to get down and dirty with the bushes — coffee bushes, that is. This is when the cherries are ripe, red, plump, and begging to be picked. And let’s be honest, only the ripest ones are worth flicking. These little beauties hold two seeds inside — what we lovingly call beans — and it takes around 100 of them to bang out a decent double shot. Yep, that’s a lot of handling for one steamy cup.

Now, let’s talk timing. Up north of the equator, harvest season runs from September to March. Down south? It’s a quickie in April and May. During this time, the plantation gets busy — and not in the romantic way. Workers make their way through the trees to start picking those ripe cherries.

There’s more than one way to undress a coffee tree — and trust us, some methods are sexier than others.

  • Selective picking

    is the slow, seductive approach. It’s all about gently plucking only the ripest, juiciest cherries, one at a time — sometimes returning to the same tree again and again to make sure every gem gets its moment. It’s labour-intensive, sure, but like all good things, the extra effort pays off in flavour that’ll make your tastebuds purr.

  • Stripping

    on the other hand, is the fast and furious method — a no-holds-barred kind of harvest. Every cherry, ripe or not, gets yanked off in one big go. It’s big in Brazil, where all the cherries tend to ripen at once. Sometimes machines get involved, giving trees a good shake-down and collecting the goods — no sweet talk necessary.

And here’s the kicker: 100 kilos of cherries only give you around 15 kilos of actual coffee. So next time you sip a cup, just remember how much action went into getting those beans from bush to brew. It’s bloody hard graft... but someone’s gotta do it.

Turning Up the Heat

Roasting

Finding the Coffee’s Sweet Spot

Once we’ve chosen a coffee that makes us swoon, it’s time to dial in its perfect roast profile. This is where the magic (and a fair bit of trial and error) happens. Roasting isn’t just about turning green beans brown—it’s about teasing out their very best character.

In the early days, this can take ages, as you experiment with different profiles and get to know the bean like an old friend. Over time, experience kicks in, and you start to predict how certain coffees like to be handled.

Time and temperature are the big players here, but it’s not just about hitting numbers—it’s about the journey. The pace at each stage, the shape of the roast curve, and that all-important “rate of rise” can make the difference between a decent cup and one that stops you mid-sentence.

No burnt bits. No bitterness. Just pure, roasted perfection — ready to grind, brew, and make your mornings a little more... exciting.

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Slap a Label on It and Keep It Coming

Once we’ve roasted the beans just how we like them — hot, consistent, and leaving us fully satisfied — we give them a proper description and dress them up with a label. No two beans are the same, so we make sure the flavour profile on the bag actually reflects what’s going on in your mouth. It’s truth in advertising, Beanflicker style.

But the job doesn’t end when we seal the bag — oh no. We keep tasting, testing and cupping like total addicts. We’re constantly checking that every batch is performing just as well as the first time we had it. If a bean’s slacking off, we’ll know.

We also believe in giving credit where it’s due. Our farmers have worked hard to grow these glorious beans, and we’ve got a duty to do them justice. That means roasting it right *every single time* and making sure it’s brewed like a proper performance.

Yeah, it’s a lot of work. From the moment those green coffee samples show up at our door to the final heat-sealed finish, it’s a grind (literally). But when it all comes together — the flavour, the roast, the label, the whole shebang — the result is nothing short of beautiful.