Modern Coffee. Made Simple
At Blume, we believe the best things in life aren’t rushed. That’s why we take care at every step—from sourcing to roasting—to bring out the best in all our coffees.
We roast fresh, pack fresh, and send it straight to you, so you can brew, sip, and savour. No fuss.
Just good coffee, made simple.
Everyday, Seasonal Coffee
BLUME CORE RANGE
Consider this our signature coffee. Sometimes a blend, sometimes not. Always designed to be balanced, sweet and textural. Roasted for Espresso but enjoyed with milk, or without. There are no hard and fast rules with this one - brew for filter, french press, batch brewer, stovetop. Hell, even a saucepan if you like. You do you, boo.
Old school. Because we're not here to judge. Just make delicious coffee. Everyone deserves access to excellent coffee, sourced responsibly. We developed Moonlight for all those dark roast lovers out there. The challenge is always to create a rich, bold brew without the burnt or bitter flavours. Sweet, low acid, and true to origin. Hard work. The hardest thing we do.
For the lovers, not the haters.
Mild · Cherry · Caramel · Hazelnut
Half the caffeine, all of the tasty.
A very gentle little nudge through bleary eyes, that extra push to the finish line, or simply more cups in a day. Kind of a blend but absolutely not—this is made up of two coffees from the same producer group in the northern hills of Cauca, Colombia.
Sourced from the Páez people of San Antonio, we have selected both a washed processed coffee as well as an Ethyl Acetate (EA) decaf.
50% caffeinated, 50% decaffeinated. This is as pure to a place as a half-caff could be.
The EA process decaffeinates coffee using only natural Ethyl Acetate—think alcohol and the acid in vinegar, steam, and water. No nasty chemicals.
The washed process removes all of the fruit from the outside of the bean before drying, leaving us only what plant, place, and farmer have created.
The producers of San Antonio belong to one of Colombia's largest indigenous groups, the Páez. Historically, this region was under the control of the FARC, a notoriously violent rebel group that funded itself via drug trafficking, kidnapping, and extortion. The area began to stabilize around 2012, followed by a peace deal with the Colombian government being penned in 2016. As a result, these producers are now able to offer their coffees to the international market, and we couldn't be more grateful. Simple, delicious, and good. A hug in a mug, more often.
Mild · Apricot · Caramel · Chocolate
Not everyone wants a morning pick-me-up, maybe just a little comfort or a warm hug in a mug.
Gone are the days of looking down on decaf. Let's put it on the pedestal it deserves.
Sweet, unctuous, warming, and gentle, a great cup of decaf is a welcome addition to any time of day.
We have selected a beautiful coffee from San Antonio in Cauca. The coffee was decaffeinated using a process called Ethyl Acetate (EA). Sounds like nasty chemicals, but it is purely alcohol and the acid found in vinegar. Not only free of nasties, this solvent removes only the caffeine, leaving all the tastiness of plant, soil, and toil behind.
The producers of San Antonio belong to one of Colombia's largest indigenous groups, the Páez. Historically, this region was under the control of the FARC, a notoriously violent rebel group that funded itself via drug trafficking, kidnapping, and extortion. The area began to stabilize around 2012, followed by a peace deal with the Colombian government being penned in 2016. As a result, these producers are now able to offer their coffees to the international market, and we couldn't be more grateful. Simple, delicious, and good. A hug in a mug, without the jitters.
THREE EXPRESSIONS, THREE SINGLE ORIGINS
Classic
Rich, traditional and comforting flavours of chocolate, caramel, and nuts. Low in acidity for a smooth, satisfying cup.
Fruity
Untraditional and exciting. Fruity, floral, sometimes wonderfully wild. Medium to high acidity that brightens every sip.
Variety: Red Bourbon
Expression: Sweet
Apricot · Sweet Tea · Candy · Floral
Peaberries! Our owner roaster, Angus, is so fond of these little guys that you'll find them on our menu whenever he can fit one in.
Technically a genetic deformity, a peaberry occurs when a coffee cherry produces only one seed instead of the typical two. Tiny, round little oddballs of joy. Often distinctly sweeter, these have been painstakingly separated into a micro-lot of their own.
Our first lot of the year from Nkara washing station, the most remote station in the Dukunde Kawa Co-Op nestled in the mineral rich hills of Rwanda's north. A fantastic expression of plant and place.
Unusual coffee deserves an unusual description. I'm calling this one Autumnal.
This coffee has been imported by our partners at MCM - more information about the producers can be found here
*all photos are courtesy of Melbourne Coffee Merchants
Sweet
Coffees chosen for their natural sweetness that speak of either plant or place. Always well-balanced with medium acidity.
Complex & Bright; Peach · Mango · Melon
Variety: Red Bourbon
Process: Natural
Region: Ngozi
Exporter/Importer: GreenCo + Cafe Imports
The coffee supply chain is linked to colonial history and human history, inextricably.
Belgium colonised Burundi in 1916 and, when they recognised the country's ideal growing conditions, they mandated coffee cultivation as a tool of economic extraction. Every farmer was forced to grow at least fifty coffee trees with little compensation. The infrastructure built during this period focused around centralised washing stations and state-controlled cooperatives, shaping an industry designed for export volume. Today these washing stations work as farmer co-operatives paying fair prices for ripe cherries and assisting in the development of communities.
Gihere washing station sits in Burundi's Ngozi province, perched high along the Congo-Nile Divide. The soils here are deep, volcanic, and iron-rich, formed over millennia by the tectonic activity of the Albertine Rift, creating fertile, mineral-rich soil perfect for growing coffee. High altitude slows cherry development, extending the ripening window and building the layered sweetness and acidity that defines great coffee from this region.
Red Bourbon thrives in these conditions, almost identical to those found across the border in Rwanda. The mountainous terrain, the same volcanic soil, the same cool nights. Both regions produce complex, structured and deeply sweet coffees with a plethora of fruit diversity.
Natural processing is exceptionally rare in Burundi, where the centralised washing station model has long made washed lots universal. Only in recent years has the development and export of naturally processed, air-dried whole cherry, been developed. Extremely clean and deeply layered, we jumped at the chance to secure this lot.
Find the right coffee for you
We believe every coffee tells a story, thats why we've organised ours into three simple expressions to help you discover exactly what you're craving.
Why expressions? Choosing coffee can feel overwhelming. These three categories make it easy to find coffees that match your mood, your palate, or simply what sounds good today. Think of them as your coffee compass.
SEASONAL SINGLE ORIGINS
Tasting Packs
Explore our seasonal tasting packs highlighting our favourites of the season. Each coffee presents in one of three expressions: Brown, Sweet or Fruity. These are perfect coffees to discover on those crisp Winter mornings.
Orijem Timor, Timor-Leste Process Pack
Lot 5D Controlled Natural + Lot A1-2 Fully Washed Híbrido de Timor · Lequidoe, Alieu
Same producers. Same fruit. Same hills. Two completely different coffees.
The Timor-Leste Process Pack brings together Lot 5D and Lot A1-2 — a Controlled Natural and a Fully Washed, both Híbrido de Timor, both from Gobie and the team at Orijem Timor in Lequidoe. The variable is what happens after the cherry is picked:
Brewed side by side, the difference is extraordinary.
The Natural is complex and expressive; the whole cherries have been sealed in tank for 110 hours, building lactic acid and layered fruit character from the inside out.
The Washed is clean, structured and elegant ; its pulped, then fermented underwater for 20–40 hours, then carefully dried at Centru Kafe. Same plant. Same place. Entirely different cups.
It is the most direct study in fermentation we can offer, and one of the most revealing things you can do as a coffee drinker.
In this process pack, both the Washed and the Natural are available roasted in Filter or Espresso.
Lot 5D — Controlled Natural(Sweet — Filter or Espresso)
Filter: Cherry · Berry · Creamy · Frangipani
Espresso: Berry · Mango · Crème Brûlée · Pretty
Lot A1-2 — Fully Washed(Classic — Filter or Sunshine Espresso)
Filter: Cherry · Orange · Honey · Almond · Blossom
Espresso: Smooth · Mandarin · Caramel · Almond
Discover our seasonal tasting pack trio highlighting our favourites of the season. Each coffee presents in one of three expressions: Fruity, Sweet, or Classic. These are perfect coffees for those crisp winter mornings.
Timor-Leste, Orijem Timor, Lot A1-2 — Fully Washed
Origin: Lequidoe, Aileu, Timor-Leste Expression: Classic Variety: Híbrido de Timor Processing: Washed
Cherry · Orange · Honey · Almond · Blossom
When I first met Gobie, two and a half years ago, he showed me this lot as a base to be used with other coffees in a blend. I pushed back immediately. The coffee here may not be the boundary-pushing ferment that Gobie is so masterful at guiding — but it is a stunning coffee of place, elegance and structure. Absolutely capable of standing on its own two feet.
Timor-Leste is not just an incredibly beautiful place, our closest neighbour and one of the world's newest nations — it also boasts a genetically distinct, textbook impossibility of a coffee species that spontaneously appeared here early last century. Híbrido de Timor. A natural hybrid of Arabica and Robusta that cannot be bred or cultivated in a lab or research garden, it has been used the world over to fortify local varieties and stabilise global production. A truly local species with massive global influence.
Processed at Centru Kafe in Aileu — the first environmentally sustainable coffee mill in Timor-Leste, now solar-powered — through a controlled underwater fermentation that enhances acidity and structure while letting the variety speak clearly. The result is bright cherry and orange, honeyed sweetness, and the gentle aromas of almond and blossom, all held together by sparkling acidity.
Exporter/Importer: Orijem de Timor
Timor-Leste, Orijem Timor, Lot 5D — Controlled Natural
Origin: Lequidoe, Aileu, Timor-Leste Expression: Sweet Variety: Híbrido de Timor Processing: Controlled Natural
Cherry · Berry · Creamy · Frangipani
Same Híbrido. Same hills. Same team — Gobie, Daniel, Estafania and Nina. A completely different coffee.
Gobie established the first distillery in Timor-Leste before he ever processed specialty coffee for export, and that expertise is unmistakeable here. This lot was fermented as whole red cherries in sealed, food-grade tanks — oxygen excluded, temperature held between 18 and 23 degrees — encouraging the development of lactic acid, creamy texture and sparkling acidity while eliminating any chance of taints or off-flavours. Cooler, slower, more deliberate than most naturals you'll encounter.
Together they run a producer collective, wet and dry mill, coffee lab and export company in Aileu, specialising in agricultural development, high-grade production and boundary-pushing fermentation. This lot is Gobie's expertise in full expression. Complex cherries and berries, creamy sweetness, lifted frangipani florals, and a sparkle in the finish that keeps surprising us.
Exporter/Importer: Orijem de Timor
Burundi, Gihere — Natural
Origin: Ngozi, Congo-Nile Divide, Burundi Expression: Fruity Variety: Red Bourbon Processing: Natural
Peach · Mango · Melon
Natural processing is genuinely rare in Burundi. Belgium colonised the country in 1916 and, recognising ideal growing conditions, mandated coffee cultivation as a tool of economic extraction — building an infrastructure of centralised washing stations and state-controlled cooperatives that shaped the industry for generations. Washed lots became universal. Only in recent years has naturally processed, air-dried whole cherry been developed and exported at quality.
Gihere washing station sits in Ngozi province along the Congo-Nile Divide, in deep volcanic, iron-rich soils formed over millennia by the tectonic activity of the Albertine Rift. High altitude slows cherry development here, building the layered sweetness and structured acidity that defines great coffee from this region. Red Bourbon thrives in these conditions — almost identical to those found across the border in Rwanda — producing coffees that are complex, deeply sweet and fruit-abundant.
Extremely clean and deeply layered, we jumped at the chance to secure this lot. Peach, mango, melon — bright and complex in a way that only comes from soil and altitude that have been doing their work for a very long time.
Exporter/Importer: GreenCo + Cafe Imports
SATURDAY SCHOOL
Join our intimate 3-hour coffee discovery class where our founder Angus will teach you how to identify quality coffee, brew it perfectly, and debunk online myths through demonstrations and tastings in a relaxed, conversational setting for up to 6 people. Designed for everyone from casual drinkers to self-described pros, you'll leave with personalised coffee recommendations, and the knowledge to brew delicious coffee every single time.
VISIT US
2 Yarra Street
We run a community focused, cellar door style, coffee bar at our roastery in Abbotsford with a rotating selection of espresso and filter coffees on offer.
You'll also find a selection of retail coffees for you to take home. With expert advice from our friendly staff.
2 Yarra Street, Abbotsford, Melbourne
Tuesday to Friday: 7:30am - 2:00pm
Saturday: 8:00am - 2:00pm