Award-winning coffee

LEAF CAFE Medals are appreciated but your recognition is worth all the praise
 

ourRoastery

 

After stringent analysis and checking of our green coffee, we then get down to roasting. Coffee roasting is something that we take very seriously and in our state of the art facility we strive to achieve a roasted product that is considered and consistent. We only use freshly harvested green beans which are kept safe in our silo to ensure the high quality of our coffee. Through external and internal feedback, we continually strive for improvement and excellence.

From the moment coffee is put in, it is continually changing. It is truly a perishable commodity and without careful consideration it can be damaged through the roasting process. We therefore apply roasting techniques that mitigate the coffee in its best light.

OURAWARD & RECOGNITION

 
  • 2019 Australian International Coffee Awards

    SINGLE ORIGIN
    Gesha Natural Humberto Moreno, Class: Espresso, single origin – Bronze

  • 2019 Australian International Coffee Awards

    SINGLE ORIGIN
    Gesha Natural Humberto Moreno, Class: Pour Over, single origin– Bronze

  • 2018 Golden Bean Australia / New Zealand

    MILK BASED COFFEE
    Signature House Blend – Bronze

  • 2018 Golden Bean Australia / New Zealand

    FILTER COFFEE
    Filter - Bronze

  • 2018 Golden Bean Australia / New Zealand

    DECAFFEINATED MILK BASED COFFEE
    Decaffeinated - Silver

  • 2018 Australian International Coffee Awards

    MILK COFFEE, BLEND
    Signature House Blend – Bronze

  • 2017 Golden Bean Australia / New Zealand

    MILK BASED COFFEE
    Signature House Blend – Bronze

  • 2017 Golden Bean Australia / New Zealand

    FILTER COFFEE
    Filter – Bronze

WE SHAKE THE HANDS THAT PICK THE COFFEE

As part of our Direct Fairtrade partnerships, we work hand-in-hand with our coffee farming communities to bring you the best quality beans for your coffee. Our objective is to procure exemplary raw coffee that is at a fair price and from farms that employ sustainable farming techniques. With continued work, we believe a symbiotic relationship will lead to improvement in peoples lives and in our coffee. As we flourish, so do all the people we work with!

01

Our CoffeeHouse Blend

Leaf Café & Co’s House Blend was created to be consistently consumed all year round. Using Specialty Grade coffee, our blend is designed to be enjoyed with milk or on its own, and aims to deliver luscious cocoa notes to appreciate the essence of the espresso. The syrupy body of this blend will lead the toffee notes to open up throughout the entire cup.

“A medium roasted blend, with prominent chocolate flavours and subtle fruits with a lingering honey and toffee finish.”

02

Our CoffeeDecaf

Our Mountain Water Decaf beans come from Latin America’s first decaffeination plant that opened in 1983, in Córdoba, Veracruz. The name is derived from the water used; melted glacial water from Pico de Orizaba [Citlaltépetl], Mexico’s highest mountain. The green beans are steamed gently then immersed in water saturated with flavour compounds of coffee. As osmosis occurs, the only property that leaves the beans is caffeine. The essential flavour elements in the beans stay there, balanced by the water already containing the flavour elements.

“Sweet, nutty, smooth"

03

Our CoffeeSingle Origin

We pick a wide range of beans from all over the world to present to our black coffee loving friends something a little more special. We like to provide our customers a taste of what’s new and interesting on the coffee market. Check out below for our current Single Origin bean!

The Most CurrentSingle Origin Bean

 
  • GUJI ZONE, KERCHA DISTRICT, ETHIOPIA

    ET BANTI NENKA NATURAL

    “Syrupy, fruity, strawberry like finish.” This remarkable coffee is from small holder farmers, high in the Guji Zone. In total, the estimated growing area is around 70, 600 hectares of which 31,000 hectares are coffee trees. Banti Nenka has the fruitiness that we all expect from Guji coffees but at a level of intensity and refinement not often found. Coffee is processed at the Banti Nenka Mill, the careful monitoring and quality controls are reflected by the clean, bright flavours. With flavours of banana and chocolate milkshake with a strawberry finish, it is a coffee that sets a palate benchmark for flavour and elegance.

    AGRO-ECOLOGICAL

    • Producer: Selected regional farms
    • Varietals: Heiloom - various
    • Harvest: November - January
    • Processing: Hand picked, sundried
    • Altitude: 1900 - 2200 masl
  • CANDELARIA, COSTA RICA

    COSTA RICA MACHO HONEY

    “Sweet, smooth milk chocolate with a lovely acidity and balanced" Originating from Jorge's speciality microlot located in Costa Rica's Candelaria West Valley, our producer has been in operation since 1970, farming 4.8 hectares of crops and yielding roughly 100 bags per season. The Costa Rica Macho Honey is processed using the Honey method or 'Pulped Natural' process, a hybrid process that combines both the Natural and Washed techniques to create new differentiations in flavour. The fresh coffee cherries are de-pulped, but allowed to dry without fermentation, some of the fruit is still there, but not nearly as much as the natural process. With the combination of good rainfall, consistent temperatures, rich soils and Jorge’s experience a cup of Honey coffee allows a lovely profile that is balanced.

    AGRO-ECOLOGICAL

    • Producer: Jorge Corrales Ulate
    • Varietals: Catuai
    • Harvest: December - January
    • Processing: Honey
    • Altitude: 1200 masl