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.
Cherry · Orange · Honey · Almond · Blossom
Variety/Species: Híbrido de Timor
Process: Washed
Region: Lequidoe, Alieu
Exporter/Importer: Orijem de Timor
Our third lot, ever, from Timor-Leste, and we are just as excited about this one. Getting to showcase both the diversity and the similarities of the coffees produced by our new friends Gobie and Daniel, with their team Estafania and Nina, is a true honour and a thrilling process.
Together they run a producer collective, wet and dry mill, coffee lab and export company specialising in agricultural development, high-grade coffee production and boundary-pushing fermentation and processing. They call this Orijem Timor.
When I first met Gobie, two and a half years ago, he showed me this fully washed lot as a base to be used with other coffees in a blend. I pushed back immediately. The coffee here may not be a 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 and presenting itself to the world with grace and pride.
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 genetic hybrid of Arabica and Robusta, it cannot be bred or cultivated in a lab or research garden. Exhibiting the high quality of Arabica alongside the disease and drought resistance of Robusta, it has been used the world over to fortify local varieties and stabilise global production.
A truly local species with massive global influence. Talk about a coffee that speaks of place.
Now for how the fruit becomes a seed; so we can roast it and you can brew it. What we call processing is, at its core, fermentation. Gobie happens to be an expert in this field, having established the first distillery in Timor-Leste.
After careful hand-harvesting of ripe red cherries, the fruit is floated to remove any defective or insect-damaged cherries. They are then pulped to remove the skin and some of the fruit pulp, before undergoing a controlled underwater fermentation for 20–40 hours. This process enhances the acidity and structure of the coffee while retaining its varietal and environmental characteristics.
The coffees are processed at Orijem Timor's wet mill, Centru Kafe, in the municipality of Aileu. Built in 2023, it is the first environmentally sustainable coffee mill in Timor-Leste — developed in collaboration with the Australian Government. It features a built-in wastewater treatment facility, a biogas harvester and a seedling nursery. This year, ahead of the 2026 harvest, Centru Kafe converted its primary energy source to solar.
Híbrido grown in Alieu consistently expresses sweet fruit, deep sweetness and vibrant aromas. Processed through a controlled washing station in the hands of this team, those fruits show up as bright cherries and oranges, honeyed sweetness, and the gentle aromas of almond and blossom — all held together by a backbone of sparkling acidity.
These coffees just keep surprising us.
Fruity
Untraditional and exciting. Fruity, floral, sometimes wonderfully wild. Medium to high acidity that brightens every sip.
Cherry · Berry · Creamy · Frangipani
Varieties: Híbrido de Timor
Process: Controlled Natural
Region: Lequidoe, Alieu
Exporter/Importer: Orijem de Timor
Our second lot, ever, from Timor-Leste; and we are seriously excited about this one. The first coffee we get to showcase from our new friends Gobie and Daniel with their team Estafania and Nina.
Together they run a producer collective, wet & dry mill, coffee lab and export company specialising in agricultural development, high-grade coffee production and boundary-pushing fermentation and processing. They call this Orijem Timor.
I first met Gobie two and a half years ago after scrawling my email on the back of a coffee bag that was being gifted to him by a friend, Luke. It's taken us a while but we are here and the coffees are stunning.
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 genetic hybrid of two species, Arabica and Robusta, it cannot be bred or cultivated in a lab or research garden. Exhibiting the high quality of Arabica as well as the disease and drought resistance of Robusta, it has been used the world over to fortify local varieties and stabilise global production.
A truly local species, with massive global influence. Talk about a coffee that speaks of place.
Now for how the fruit turned into a seed so we can roast it and you can brew it; what we call processing. What it actually is, is fermentation. Gobie happens to be an expert in this field having established the first distillery in Timor-Leste. This lot was fermented as whole red cherries in a precisely controlled and sterile environment, allowing the coffee to fully express itself whilst simultaneously eliminating the chance of taints that would lower the quality.
Detailed geek notes in the footer as Gobie graciously offered up an explanation of the entire process for us to share with you.
Híbrido grown in Alieu consistently expresses sweet fruit, deep sweetness and vibrant aromas. When processed in the hands of the team here, we find those fruits show up as complex cherries and berries, creamy sweetness, lifted florals of Frangipani and a sparkling acidity.
We LOVE this coffee and hope you will too.
The Fermentation:
Red coffee cherries (Híbrido de Timor) are harvested and floated to remove under-ripe and low-density beans, which taste sour and woody. Doing this in cold water helps to lower the temperature of the cherry, thereby slowing down any initial fermentation phases that are uncontrolled.
Cherries are placed in a food-grade tank, filled to about 75–80% of its volume. This prevents cherries at the bottom from rupturing under the weight of the coffee, creating off or funky flavours.
The tanks are sealed with an airlock to prevent the production of acetic acid, vinegar, (by excluding oxygen) and to encourage the production of lactic acid, creamy texture and sparkly acids, like a cola soda float.
The fermentation occurs due to various factors such as temperature, time, nutrients, and the presence or absence of oxygen. At our mill, we ferment in a sheltered and insulated space, which lowers ambient and fermentation temperatures to around 18–23 degrees Celsius. Cooler temperatures slow the rate of fermentation, allowing desirable flavour compounds to develop. Hot fermentation can be quicker but may produce sour, funky, or uncontrolled flavours.
Sweet
Coffees chosen for their natural sweetness that speak of either plant or place. Always well-balanced with medium acidity.
Pineapple · Stonefruit · Melon · Fruity
Origin: Bookkisa, Guji Highlands, Ethiopia
Expression: Fruity
Varieties: Gibirinna 74110 and Serto 74112
Process: Washed
The birthplace, the motherland ; not just of us meddling humans, but also coffee. The plant, the fruit, the drink, the culture all begins in the wild and fertile hills of Ethiopia.
Every year we choose to showcase two coffees representing the past, present and future of Ethiopian coffee. After years of delicious and expressive offerings, we've found a favourite region: the village of Bookkisa in the Guji Highlands. For the second year we're excited to offer two distinctly different coffees from the producers of this remarkable region.
This coffee is processed in the most traditional and authentic way – naturally dried whole fruit on raised beds. This is the manner in which all coffee was processed until some point in the 18th century. The fruit dries around the seed, leaving concentrated sugars and byproducts of fermentation. When done with care, the results are astounding: big, sweet, fruity and floral.
Exporter: Sookoo Coffee; Ture, "the king of Guji", and Assefa Waji
Importer: Osito
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, Macedo Family — Washed (Organic)
Origin: Lequidoe, Aileu, Timor-Leste Expression: Sweet Variety: Hibredo de Timor Processing: Washed
Plum · Caramel · Cola · Jammy
This is a genuinely exciting milestone for Blume, and for me personally.
After years of searching for high-quality coffee from Timor-Leste, our closest neighbour and trading partner, we finally found some. And not just any lot — this one won the washed category at this year's Best of Timor competition.
I was fortunate enough to be on the judging panel this year and had flagged this as one of two coffees I'd want to buy once the process was over. All I had to go on was a numerical lot number, so I reached out to Daniel at the Asosiasaun Café Timor to enquire. Not only was the lot still available, it had been the winner. We bought all 35kg of it.
Produced by the Macedo Brothers and the smallholder farmers of the Manucassa Suco in Aileu, central highlands. Suco means village in Tetum, and with farming being small-scale, the community forms a co-op to process and sell their coffees together, with support from the Quinta Portugal Project. Coffee farming in this region dates back to the 19th century and is deeply woven into the culture and economy of the highlands.
The variety is Hibredo de Timor — a spontaneous cross between Arabica and Robusta that occurred here in the early 20th century, a textbook genetic impossibility. The farmers of Manucassa grow their trees in the shade of indigenous canopy, completely organically, using only debris from the agroforest as compost and fertiliser. It's hard to imagine a coffee that speaks more completely of place.
In the cup: exceptionally sweet, balanced and jammy — stone fruit and plum up front with a cola finish that sparkles. We love this coffee.
Exporter/Importer: Orijem de Timor
Ethiopia, Bookkisa — Washed (Organic)
Origin: Bookkisa, Guji Highlands, Ethiopia Expression: Fruity Varieties: Gibirinna 74110 & Serto 74112 Processing: Washed
Pineapple · Stonefruit · Melon · Fruity
The birthplace, the motherland — not just of us meddling humans, but also coffee. The plant, the fruit, the drink, the culture all begins in the wild and fertile hills of Ethiopia.
Every year we choose to showcase two coffees representing the past, present and future of Ethiopian coffee. After years of delicious and expressive offerings, we've found a favourite region: the village of Bookkisa in the Guji Highlands. For the second year we're excited to offer two distinctly different coffees from the producers of this remarkable region.
Exporter: Sookoo Coffee; Ture, "the king of Guji", and Assefa Waji Importer: Osito
Guatemala, Finca Quejina — Washed
Origin: Concepción Huista, Huehuetenango, Guatemala Expression: Comforting Varieties: Red & Yellow Bourbon Processing: Washed
Red Apple · Caramel Fudge · Cherry
It's back. After six years, we are beyond thrilled to have coffee from Nicolas Ramirez in our lineup again.
In the highest reaches of Huehuetenango lies Concepción Huista, a remote micro-region where the towering mountains of western Guatemala produce some of Central America's most exceptional coffees. We adore coffees from here, and especially from Nicolas.
Finca Quejina has been in the Ramirez family for generations. What was once forest is now home to carefully cultivated coffee, grown at extreme altitude where cool nights and warm days slow cherry development, concentrating sugars and complexity.
For years before Blume existed, we sought out Quejina from roasters around the globe. Once we realised his coffee was coming to Melbourne, we jumped on the small volume we could afford. This is the first time we've been able to secure a lot in quite some time.
High-grown, carefully farmed, and processed with extended fermentation — bright fruit balanced against caramel sweetness, with a clean, lingering finish. Classic, classy, memorable.
Exporter: K-finos
Importer: 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