Specialty Coffee Roaster
Seriously Good! Certified B Corporation
Combining specialty coffee with soc
Operating as usual
We love to seek out amazing coffees directly from women coffee growers. Not only do we get to share their incredible flavours with you, we know that together we are creating better opportunities for these talented women and their families. That’s why we are super excited to roast this Colombian from women growers of the ASMUCAFE association.
This coffee is hands down one of our favourites. Produced by our friend and coffee grower, Marcia.
We started working with the women of the APAS association in 2018 and have never looked back. Under the Flores em Acao project, women coffee producers showcase their amazing coffees. Marcia is one of the project’s founding members. Every year we have seen her coffee improve and think this one is her best one yet. Totally delicious.
We love to seek out amazing coffees directly from women coffee growers. Not only do we get to share their incredible flavours with you, we know that together we are creating better opportunities for these talented women and their families. That’s why the beans we use in our Mrs Robinson blend are 100% sourced from female growers and 100% packed with tasty goodness.
We‘ve got a new 👀 look. 🙌
Happy La Chocolatada! Christmas celebrations are back in our coffee growing communities in Peru. Thank you Marilyn and Isabel for making this possible.
Coffee that empowers. Yes that's our Cafe Femenino coffee.
Under the Café Femenino Program, women coffee growers harvest and sell their coffee. The positive impact of this program has been massive. The wellbeing, health and nutrition of families and communities have noticeably improved, and women are increasingly recognised for their contribution. An integral part of the program is the work of its Foundation, which supports social and environmental projects amongst its coffee-growing communities.
Sabina is one of the amazing producers of the Café Femenino Program in Peru and the leader of the Agua Azul women growers community one of the 64 communities of the Peruvian program.
We met Sabina in 2019 at the annual Café Femenino meeting in Chiclayo. What stuck to us was her story of empowerment. She told us that when the Café Femenino idea started back in 2002, there were local meetings organised for women to hear about the program. Back then, her husband would receive and control all the income from coffee farming and would not allow Sabina to participate in the local meetings. Over the past two decades Sabina has won much independence and recognition. She receives her own income which has been allocated to better health and wellbeing of the family and has the independence to attend group meetings which are as far as over a day travel away.
In Sabina’s own words: “The Café Femenino Program is allowing more women to sell our coffee and receive money directly. We now can decide in a democratic way what we do with the family income, which allows us to educate our children in particular as well our daughters.”
https://www.youtube.com/watch?v=c6FRbUxCQIA
Café Femenino is giving our Peruvian female coffee producers the place they deserve. Giving them legal rights to the lands in which they farm, a voice within...
What’s behind door #3 of our coffee advent calendar?
This delicious organic coffee has been produced by women coffee growers of the Café Femenino program in remote communities of Northern Peru. All coffee is shade-grown at high altitudes along steep slopes amongst bananas, mangos, cocoa and avocado trees naturally maintaining healthy soil and habitat.
At 23 Degrees we love being connected to our coffee growers. And we are immensely proud of our partnership with the Café Femenino Program and the Café Femenino Foundation. Over the past years, we have continuously sourced coffee through the Café Femenino Program and have supported and funded many projects of the Café Femenino Foundation.
What can you expect?
SWEET CARAMEL – ORANGE FUDGE
Making an impact was never so tasty. 🙌 Happy brewing.
More tasty things are happening. Curious what’s behind door 2? (Spoiler alert if you haven’t opened your calendar yet.)
Get your day off to a great start with our popular MORNING GLORY coffee blend. The philosophy behind each of our coffee blends is deeply connected to our values as a coffee roaster and proud B-Corp. Did you know more than 20 million smallholder farming families depend on coffee and produce the vast majority of coffees we consume?
But being a small fish in a big pond is tough. That’s why we’ve created our Morning Glory blend to celebrate the fantastic coffees grown by millions of smallholder farming families worldwide. And the coffees in this blend are wild-grown or organic certified – this means they are better for the environment.
The philosophy behind each of our coffee blends is deeply connected to our values as a coffee roaster and proud B-Corp. Did you know more than 20 million smallholder farming families depend on coffee and produce the vast majority of coffees we consume? But being a small fish in a big pond is tough. That’s why we’ve created our Morning Glory blend to celebrate the fantastic coffees grown by millions of smallholder farming families worldwide. And the coffees in this blend are wild-grown or organic certified – this means they are better for the environment.
As for the flavour profile, we pair washed coffees to maintain a clean cup with a good level of acidity to make your brew even more interesting.
What can you expect?
JUICY - LOVELY HONEY SWEETNESS - HEAPS OF CHOCOLATE.
Beauty lies in the eye of the beholder, or in the case of coffee in your taste buds. There is no right or wrong, how you enjoy your coffee. We love drinking the Morning Glory coffee blend as espresso (super juicy), stovetop and AeroPress.
Enjoy with or without milk.
Happy brewing!
Have you been gifted one of our amazing coffee advent calendars? Then you are in for a treat. In times of limited travel, it is the chance to not only pamper your taste buds but also discover new places.
Here we go – coffee #1
You are off to a great start. This coffee is hands down one of our favourites. It is produced by (spoiler alert, if you haven’t opened your calendar yet) four of our friends and talented women coffee growers of the APAS association – Simone Borges, Marcia de Jesus Souza Bourges, Grasiela Maris and Pamela Borges. Their farms are located amongst the rolling hills of the Mantiqueira de Minas region 🇧🇷, one of the most awarded regions in Brazil due to its natural beauty, pleasant climate, fertile soils, and tradition of producing specialty coffees with surprising diverse sensory profiles.
After handpicking, the coffee cherries were left intact and spread out to dry in the sun, allowing the beans to draw in all the yummy fruit flavours and sweetness.
What can you expect?
Yellow stone fruits - Amazing toffee sweetness - Creamy cup 😋
We’ve roasted this Brazilian to a medium roast. The roast level and sensory profile make it super versatile to be enjoyed across any brewing method. The choice is yours.
Happy brewing all the way to Christmas.
In part 3 of our mini series we are exploring honey processed coffees. Honey processed? What the heck is this?
The honey process is a hybrid between the natural (dry) and washed (wet) methods of coffee processing.
It begins the same way as the washed process: After picking the ripe coffee cherries, the coffee is mechanically depulped to separate the outer skin and the pulp. A sticky layer of mucilage is left which surrounds the coffee bean, reminiscent of honey, hence its name.
Instead of going to fermentation tanks as in the washed process the coffee beans with the layer of mucilage remaining go straight to the drying beds. With heaps of care and attention, the coffee is dried for up to 2 weeks by moving the coffee beans gently.
👌 With the mucilage still covering the coffee bean, there is plenty of sugar left around to increase the body and sweetness in the coffee - more like what you'd expect in natural coffees.
👌 As for acidity, honey processed coffees still have plenty of acidity. However, compared to washed coffees, the acidity is perceived as being gentler due to the overall sweetness of the coffee.
Now you know! 😁
In part 2 of our mini series we are exploring washed (wet) processed coffees.
Compared to the natural processing method, in the washed process, after the ripe coffee cherries have been picked, the fruit flesh surrounding the coffee beans is stripped off by a so-called depulper. After depulping, some of the fruit flesh remains firmly attached to the coffee bean. That’s why the coffee is then moved to a clean tank of water where the remainder of the flesh is removed through fermentation before being dried.
So what can you expect from a washed processed coffee?
👌 More acidity
👌 Clean cup
You’ll love our washed coffees from Colombia, Peru and PNG. ❤️
In part 3, we are exploring honey processed coffees. Keep an eye out! 👀☕
There are so many amazing coffees. But how to choose the one you’ll love?
Don't worry, we've got this! 😃💪
If you buy a bag of specialty coffee it will tell you what processing method the coffee underwent: natural, washed, honey... Why is that important? The processing method is a huge contributing factor to what ends up in your cup.
In part 1 of our mini series, we’ll explain natural (dry) processed coffee and what you can expect in your cup.
Once the ripe coffee cherries have been picked, they are spread out to dry in the sun. Instead of removing the fruit flesh surrounding the coffee beans, the cherries are left intact. That allows the beans inside the coffee cherries to draw in all those yummy fruit flavours and sweetness from the surrounding fruit flesh. The fruit flesh dries around the coffee bean and will later be removed by a hulling machine.
So what can you expect from a well natural processed coffee?
👌 Sweet
👌 Yummy fruit flavours
👌 Creamy cup
And natural processed coffees preserve water and produce less wastewater.
You’ll love our natural coffees from Brazil, Ethiopia and Uganda. ❤️
In part 2, we are exploring washed coffees. Keep an eye out! 👀☕
It is this time of the year again! 🎅 And we've got something special for you...
The Coffee Advent Calendar 2021 is filled with spectacular coffees from all around the world. You can surprise your taste buds every second day with a different coffee from our amazing speciality selection. 😍
The number of each coffee bag corresponds with the number of your calendar and by opening it, you can learn more about the tasting notes and origin of the coffee you are about to enjoy.
And because we think coffee is best when shared, this coffee calendar makes an outstanding Christmas gift for family, friends, and all the other wonderful and special humans around you. 🥰🎁
Ready to discover your favourite brew? Head to our website and brew yourself and your loved ones happy all the way to Christmas. 😃☕
Credit to a for the amazing artwork.
Certified B Corporations balance purpose and profit. And we are proud of it! 💪
What is B Corp? Why did becoming B Corp certified matter to us? How did we do it? These are just a few questions that we answer in our newest blog article about our B Corp journey.
Find out on our website. 😉
We are huge fans of the coffees produced by our friends and partners, Pedro and Joao from Fazenda Pinhal located in Campo das Vertentes, Brazil. Together with their team, they use sustainable practices to grow amazing coffees. In fact Fazenda Pinhal’s Yellow Topazio is one of our 23 Degrees devotees' favourite.
And because they are amazing humans, they initiated the project asas ‘Project Wings’ which houses and rehabilitates seized birds that have been once trafficked before being released back to nature. Milu, Pedro’s sister, is the driving force behind this inspiring project.
Read more about their awesome project and passion for coffee on our website. 😃💪
Down for a spooky cup of coffee this Halloween? ☕👻
For our awesomely gruesome Pumpkin Spice Latte you need:
30ml of espresso
250ml of milk (any)
2 tsp pumpkin puree
A pinch of pumpkin spice
A pinch of vanilla extract
A pinch of ground cinnamon (or nutmeg)
1 tbsp whipped cream to make it extra delicious 😍
1. Put the pumpkin puree in a large glass or mug.
2. Stir in the spices and espresso.
3. Heat the milk until steaming and frothy.
4. Pour into the glass or mug, and stir to combine.
5. Add whipped cream
6. Dust with more cinnamon or some pumpkin spice before serving.
et voilà !
You can make our favourite Pumpkin Spice Latte with any of 23 Degrees coffees. 😃🙌
Happy Halloween! 🎃🦇
Ever wondered about the carbon footprint of your cup of coffee and what you can do to reduce it? We’ve recently conducted a carbon footprint study of the entire lifecycle of a cup of coffee - from growing coffee seedlings at the coffee farm all the way to brewing a cup of coffee and disposing of packaging and spent coffee grounds.
Did you know that 38% of a cup of coffee’s CO2 emissions are generated at the consumption stage when you use energy for heating water for your brew? And depending on your preferred brewing habit, this carbon footprint varies.
So let’s swing into action. Here are some tips and tricks for easy changes you can make to reduce the carbon footprint of your daily cup of coffee:
Don’t brew more coffee than you are going to drink. This not only avoids wasting coffee, it also saves energy when brewing water.
Mix it up and grab a bag of organic or wild-grown coffee beans.
Avoid disposable cups and instead, use reusable ones.
Compost your coffee grounds or dispose of them in your green waste bin (subject to your local council regulations).
After brewing, switch the coffee maker off and fill your coffee in a thermos to keep it warm.
Place recyclable soft plastic coffee bags in the RedCycle bin.
Want to learn more about the carbon footprint of coffee? Head to our blog on our website.☕
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Today, we would like to take a step back and look at how 23 Degrees Coffee Roasters started almost 5 years ago...
For us, the establishment of a speciality coffee roaster back in 2016 started with the simple love of coffee and the idea to create a business model that not only incorporates sourcing quality coffee but being a force for good and support those who need it most. Since then, we have put strong emphasis on creating an ethical and sustainable supply chain, empowering women in the industry, building authentic and solid relationships with our coffee growers and reinvesting parts of our funds into various social projects. In 2018, we became B Corp certified which gives us the confidence to be on the right path.
We pay above fair trade prices to our coffee growers and smallholder farmers and source 40% of coffee beans from female coffee farmers in countries like Peru, Brazil, Colombia, PNG, Ethiopia and Uganda. The development of strong bonds and friendships with our coffee growers is important to us as growing together aligns with the values we strive for. Besides, we support projects such as the ‘La Chocolatada’ Christmas tradition in rural Northern Peru, the Medical Emergency Fund and the construction of a water reservoir in collaboration with the Café Feminino Foundation, an organisation that combines specialty coffee and social change for women.
Our mantra is simple; We want to make coffee better while making quality coffee more approachable and connect our customers with our coffee growers. We are proud to be able to have an impact with what we do and continue to do so in the future.
Got you curious? Check out our website and find out more about what we do.
Looking to perfect your espresso skills? Truth beholds - pulling an impeccable espresso requires practice, precision, and lots of patience. So don’t worry, we’ve got some tips and tricks for you.
During coffee extraction, soluble compounds in the coffee bean such as caffeine, acids, lipids, melanoidins sugars and plant fibres are dissolved by water at different times during the extraction process. And only around 30% of the coffee bean are soluble and of that 30% only 2/3 are considered good solubles, meaning the tasty bits that you want to extract.
Therefore a great brewing recipe helps you extract those tasty flavours. For a good balanced extraction, we suggest to start with a 1:2 dose to yield ratio (for example for 20g of ground coffee you want to extract 40ml espresso) over approximately 28-32 seconds. The grind size will help you to tie dose, yield and time together.
Now, if you after more strength in your milk-based beverage, you might want to try increasing the concentration of your solubles in your brewed espresso. You can achieve this by opting for a lower dose to yield ratio such as 1:1.8 instead of a 1:2 ratio. Just make sure you don’t go too low, as you don’t want to compromise strength for flavour.
If you’d like to learn more about espresso extraction, hit over to our knowledge page or extraction blog post on our website.
Happy weekend-brewing at home!
Did you know ….. The Bugishu varietal, also known as Nyassaland, is one of Africa's oldest Arabica coffee varieties. The variety, originated from Typica, was first introduced to Nyasland (now Malawi) in 1878 from Jamaica, and was then taken to Uganda in 1910. While farmers first struggled with the variety, Bugishu is now grown successfully by smallholder farmers on the slopes of Mount Elgon, one of Uganda's largest volcanic mountains.
The Sipi Falls mill, where this beautiful organic coffee is produced, is a centralised mill located in the Kapchorwa district that buys and processes coffee cherries from almost 10,000 organic and diversified farms on the mountain’s slopes from the Mbale, Kapchorwa and Sironko district.
Truly ideal conditions of elevation, biological wealth and years of experience that exist between the farmers and Sipi Falls mill explain the natural coffee's quality, one of the best in Africa.
BOOZY - FRUITY - CRISP ACIDITY - CREAMY CHOCOLATE
That is how we describe our new lighter roast, best enjoyed without milk as as V60 pour over, batch brew for a cleaner cup with a lighter mouthfeel, or plunger if you are after a bigger mouthfeel.
Want to see the smallholder farmers selecting and processing our delightful ☕ beans? Link in bio.
11A Viking Court
Kingston, VIC
3192
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As specialty coffee roasters, we love crafting a beautiful cup of coffee, connecting people and sharing stories. We demystify the world of specialty coffee and making it more approachable for everyone – from the coffee novice to the self-declared coffee enthusiast. We want you to have fun exploring and discovering your cup of ‘tea’ – oops coffee that is!
