Let’s sum it up, it’s the coffee moment that connects you, connects you to your own sense of sensory perception, people and places. It’s that, that simple human endeavour. That’s what we are about and where we are at, at Coffee Dominion. We think, when it’s not getting too confusing...
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We visit Mexico on our first stop in exploring "Centrals." Coffees from Central America such as Mexico, Guatemala, Costa Rica and Honduras are called Centrals and the coffee they produce share certain common characteristics. Coffee was introduced into the region, around 1700 because there was an ideal geography formed by ancient volcanoes, which resulted in an abundance of volcanic soil and high altitudes. An environment loved by the coffee plant. There was, however, a significant processing problem. Central America is a narrow strip of land with two oceans on either side, at its edges warm ocean winds suddenly collide with a high altitude land mass, the warm winds rise to meet cold air, generating frequent and unexpected showers. Traditional growing regions have established long dry seasons and the coffee is processed, that is the removal of the skin and flesh of the fruit, by lying the harvested fruit to dry on the ground to dry for around three weeks. Then when the fruit has dehydrated and dried, a pestle and mortar easily removed everything surrounding the bean to extract it. If rain falls on a drying crop, however, then it ferments and becomes undrinkable. The New World had to find an alternative process to combat this constant risk and the result was a mechanized process that utilized significant quantities of water and is called the wet process method. Centrals share a common characteristic of wet processing. With coffee, two variables create acidity, wet processing and where coffee beans are grown at high altitudes. This is a pleasant acidity, for instance, in a green apple [high acidity] and a red apple [low acidity], Further, high altitudes also have a propensity to create distinctive fruity taste characteristics. Tasty coffee beans with good acidity are prized in those countries that, especially in the past, that liked to drink black coffee. The acidity cleansing the morning pallet for a perfect morning mouth wash. This quality driven market was North America and Europe, with Australia missing out on this sensory experience. High grown Centrals, therefore, share common characteristics of pleasant acidity and fruity flavours, principally enjoyed by the new wave pour over market. Its definitely worth trying. It is only over the last few years that great Centrals have been arriving in Australia. And, so, we start our coffee adventure with a Mexican peaberry and a sarachimor varietal, these coffees are farm identified but with differing regions and profiles, for you to be introduced to a selected range and examples of Mexican high altitude coffees.
Learning and informing you about sustainability and social issues connected to the world’s coffee trade is of great importance to us. What we call “socially conscionable“ coffee trading adds both an interest and a consciousness, not just about the product, but also the people that are involved and the environment they live in.
Processing, grading and marketing of the bean undertaken in a co-operative living environment
No over ripe or under ripe beans in bag, really taste driven
No added phosphates, potassium or nitrogen
Bird habitat friendly
The farm in which the coffee is sourced is run by a passionate family who produce the notable taste and quality
Slows growth process, providing enhanced flavour and sustainable agricultural practise
Grown under the canopy of forests, for a natural taste and sustainable future
High confidence of organic but farmer cannot afford certification
City Espresso Bar:
Cnr Ogden and Stokes Street
Roastery & Course Centre:
293 Ingham Road
Tel: (07) 4724 0767
Fax: (07) 4724 0766
Monday - Friday
6am - 3pm
Saturday & Sunday
7am - 1pm