QUALITY GREEN Bean Coffee supplier SINCE 2005

bullet imagebullet imageSupplying Australian Green Bean Coffee since 2005 to quality roasters both here and oversea.Our coffee is grown in the Hinterland of Australia.


100% Australian Grown

Single Estate Coffee is produced in one location, located on the hinterland in Far North Coast of Queensland Australia. Quality in Production in our close working relationship with the Farmer, ensures that we are able to guarantee excellence throughout every part of the production process. Type of Coffee from the finest grade of K7 variety Arabica beans, containing about half the caffeine content of Robusta varieties. The northern Queensland region yields coffee that is sweet, medium bodied with noted acidity.  Coffee Nirvana has up to 20% lower caffeine levels than other Arabica varieties making it particularly stomach friendly.


THE Bean

  1. What is the difference between Arabica and Robusta coffee beans?


    Arabica and Robusta beans are both grown commercially for consumption, however there is a significant difference between the two. Arabicas range in taste from sweet-soft to sharp-tangy, while Robusta beans are often described as neutral to harsh in taste with a grain-like flavour. It is for this reason that Robusta is generally used for making instant coffee while the majority of the beans that are found in coffee shops are of the Arabica variety.

    So why doesn’t everyone grow Arabica coffee plants? The reason is that these trees are more fussy than the Robusta variety. Arabica plants like rich soil, plenty of water and sub-tropical climates. They are also much more susceptible to insect damage and do not withstand the cold very well. Robustas, on the other hand, can withstand much harsher growing conditions, are less vulnerable to insect attacks and also yield a larger volume of bean per acre, i.e. their production costs are much lower.


 


 

FARMED WITH LOVE

Our Arabica plantation is harvested around September. The beans are picked using harvesting machines and are processed in a wet plant. Here they are soaked before the skin and mucilage is removed, leaving only the bean which is pumped into large driers. Each batch is carefully dried to achieve the optimum moisture content, after which they are packaged into bags to be rested before being sold throughout Australia

  1. Where does the coffee get its flavour from?
    The length of time that the beans are roasted for has a large impact on the coffee’s flavour. A dark roast will tend to have a bolder, more sugary flavour, while lighter roasts will have a more complex palate due to retaining more oils and acids in the beans which are destroyed by longer roasting times.