Humblebee Coffee Roasters
Situated in a leafy street in the North Perth suburb of Mt Hawthorn sits Humblebee, a boutique coffee roaster With a focus on thoughtfully sourced seasonal coffees and an uncompromising attention to detail.
This month we’re super excited to bring you three single origins and an award winning blend, each roasted differently for espresso and filter creating 4 very different and exciting coffees!
Head roaster and huge coffee snob, zach
From Zach - Head Roaster & Cafe manager - Hazel
“For nine years now, we have been dedicated to bringing the best to Perth’s coffee scene. We believe that the recipe for the very best cup of coffee could not be more simple – small lots of coffee, roasted in small batches and served through either filter or espresso. Our selection of coffees grow and change as we find spectacular lots to share and highlight. In terms of roasting style, head roaster and founder Zach was inspired by the Nordic style of lighter roasts, tweaking to create a roasting style that’s uniquely Humblebee, with the goal of highlighting the best characteristics of each lot of coffee to allow them to truly express themselves once brewed.
Humblebee started as the first micro-roastery in Perth that was attached to a coffee bar, with the entire roasting to brewing process on full display to each customer who walks in. Head roaster Zach wanted to deliver the quintessential coffee experience to the people of Perth, with strong focus on celebrating coffee in its purest forms, while showing the love and care that goes into every cup of coffee served, and bag of coffee bought.”
With the café on the left and the roastery on the right, Humblebee offers an awesome space to check out.
The roasts
We have two beautiful single origins this month each roasted differently for espresso and filter creating four very different and high quality coffees. We could not be happier with the featured roasts this month and we’re anticipating an emotional lull when they run out!
Filter: Guatemala Los Ancestros
Origin: Huehuetanango - 13 small holder farms
MASL: 1200 - 1900m
Process: Washed
Varietal: Bourbon, Caturra, Pache, Catuai
Tastes like: Floral, plum, pomegranate, vanilla
The coffee: Los Ancestros coffee grows along the mountains that surround the Mayan archaeological site Zaculeu, in Western Guatemala. Huehuetenango’s past is marked by an intense history, beautiful temples, and ancient civilizations that is reflected in the intense fruity notes of Los Ancestros. In Huehuetenango, Caravela (our sourcing partner) works with around 13 coffee growers that contribute to this community blend and produce coffees with strong red fruit, lime, honey, and vanilla notes. The variety of microclimates, combined with the diversity of altitudes within the region, and the passion of these coffee growers make it possible to produce amazing coffees. The coffee producers that contribute to Los Ancestros have medium-sized farms. The average size of farms in the region is 14.5 hectares and their productivity is around 1,828 kg of cherries per hectare. Coffee growers in this region are innovators, they love to try new processes, new varieties, and new ways of doing things to achieve better prices. Lately, they have been innovating by experimenting with honey-processed coffees and have achieved some incredible results.
OCS Select filter - Ethiopia Worka Sakaro
Origin: Gedeb, Yirgacheffe Ethiopia
MASL: 1800 - 2000 masl
Process: Washed
Varietal: Mixed heirloom
Tastes like - Florals, peach, bergamot and apricot
The coffee: This family-run washing station is devoted to producing extraordinary coffee season after season. Worka Sakaro buys from 400 smallholder farmers in the Gedeb district, due south of Yirgacheffe. Ato Mijane Worassa, the owner of Worka Sakaro, provides pre-financing for his smallholders and teaches them how to preserve the local forests with home-made organic compost. This is a stand-out coffee – of course we expect nothing less from the birthplace of Arabica coffee. We participated for the first time in the annual Golden Bean Competition in 2021, and we’re proud to have been awarded the bronze award in the filter category among hundreds of roasters in Australia.
Espresso : Wildflower Blend
Origin: Ethiopia Kochere Natural, Papua New Guinea Tairora Washed
MASL: 1200 - 1900m
The coffee: We released the Wildflower blend during the summer of 2019 as an ode to the beautiful wildflowers that flourish during Western Australia’s warmer months. This blend always features a natural Grade 1 Ethiopian, which lends its signature fruitiness and bold body to the coffee. The other half of the blend rotates between coffees with vibrant acidities and more delicate pome fruit notes. This season, the blend features the Ethiopia Kochere and our Papua New Guinea Tairora. The resulting flavour profile is incredibly complex and fruit- forward - drunk black, you can expect notes of strawberries, black cherry and dark cocoa. Through milk, it transforms into a delectable dessert, reminiscent of creamy strawberry shortcake topped with milk chocolate shavings. We also submitted this delicious blend for the Golden Bean 2021, and was awarded a bronze espresso blend category, among hundreds of entries from roasters all around Australia.
OCS Select espresso: Ethiopia Bombe Faficho
Origin: Sidamo, Bombe Faficho village
MASL: 1600 - 2000m
Process: Natural
Varietal: JRAC 74110 landrace
Tastes like: Blueberry, apricot, cacao, cherry sweetness and creamy body The coffee: Los Ancestros coffee grows along the mountains that surround the Mayan archaeological site Zaculeu, in Western Guatemala. Huehuetenango’s past is marked by an intense history, beautiful temples, and ancient civilizations that is reflected in the intense fruity notes of Los Ancestros. In Huehuetenango, Caravela (our sourcing partner) works with around 13 coffee growers that contribute to this community blend and produce coffees with strong red fruit, lime, honey, and vanilla notes. The variety of microclimates, combined with the diversity of altitudes within the region, and the passion of these coffee growers make it possible to produce amazing coffees. The coffee producers that contribute to Los Ancestros have medium-sized farms. The average size of farms in the region is 14.5 hectares and their productivity is around 1,828 kg of cherries per hectare. Coffee growers in this region are innovators, they love to try new processes, new varieties, and new ways of doing things to achieve better prices. Lately, they have been innovating by experimenting with honey-processed coffees and have achieved some incredible results.
A huge thank you goes out to Hazel and Zach from Humblebee for all their help this month. ☕️🖤
Happy brewing - CS