This well balanced blend comes primarily from beans sourced in the highlands of our northern neighbour Papua New Guinea, along with beans from central Ethiopia. It is a mild blend with a level of intensity of 8, delivering delicate strawberry shortbread notes up front, with a lingering, creamy butterscotch aftertaste
Why roast in Margaret River?
The Margaret River Coffee Company has two main types of roast - the Injidup blend, which has a rich, full-bodied flavour with an intensity of 12, and the Wilyabrup blend, which has a smooth and well-balanced flavour and an intensity of 8.
Wilyabrup Blend
Papua New Guinea Kaw Kaw Mountain (70%)
Region: Katagu, Goroka
Producer: Shelley Family
Elevation: 1700m
Ethiopian Sidamo (30%)
Region: Yirgacheffe, Sidamo
Producer: Small farmers around Borboya Washing Station
Elevation: 2050m – 2200m
Injidup Blend
A bold blend with notes of milk chocolate, plum and dark fruits matched with a crisp lemonade acidity. It combines the full flavour of South American beans from Colombia, with the smooth texture of beans from Africa’s largest coffee producing country – Ethiopia. It is perfect for a m0rning pick-me-up with a level of intensity of 12.
Colombian Popayan Supremo (70%)
Producer: Individual small farmers
Elevation: 1700m – 2100m
Ethiopian Guji, Hambela Wereda (30%)
Producer: Freshiwot Mekonen
Elevation: 1800m-2050m
Single Origin Blends
Ethiopia and Guatemala