Lyla Lindsey
Coffee is a beloved beverage in Australia, with a thriving cafe culture and a growing appreciation for specialty coffee. While the country is known for its coffee consumption and world-renowned baristas, it also has an emerging coffee-growing industry. The bulk of Australian-grown coffee comes from the subtropical regions of New South Wales and Queensland, with a focus on high-end varietals and quality beans. The unique climate and growing conditions in these regions contribute to the distinct taste profile of Australian coffee, characterised by its medium body, low acidity, and mild sweetness. With a combination of ideal conditions, passionate producers, and a coffee-loving population, Australia is making its mark on the global coffee stage.
| Characteristics | Values |
|---|---|
| Coffee Type | Arabica, Robusta |
| Coffee Producers | Mackellar Range, East Australia Coffee Company, Voodoo, Ewingsdale Coffee, Skybury Estate, Mountain Top Coffee Company, Coffee Alchemy, Proud Mary |
| Coffee Growing Regions | New South Wales, Queensland, Atherton Tablelands, Byron Bay, Hogarth Range, Northern Rivers |
| Processing Methods | Dry, Wet, Double Pass |
| Export Destinations | New Zealand, Singapore, Thailand, United States, Fiji |
| Import Sources | Brazil, Switzerland, Colombia, Honduras, Papua New Guinea, Ethiopia, Belgium, Nicaragua |
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What You'll Learn
Australian coffee beans
Coffee was first cultivated in Australia in 1880, but the industry failed by 1926 due to low-quality beans and high labour costs. However, the Australian coffee industry has since seen a dramatic increase in growth, with boutique coffee roasters brewing up beans with distinctively Australian characteristics: a medium body, low acidity, and mild sweetness.
The bulk of Australian coffee is grown at a low altitude of 650-1300 feet above sea level, which may explain why the coffee-growing culture in Australia has historically struggled. Most coffee farms in Australia are also relatively small, consisting of 50 to 100 acres. The majority of coffee in Australia is grown in the subtropical regions of New South Wales and Queensland, with New South Wales being the hub of Australian coffee-growing culture due to its slightly cooler temperatures, which allow for a longer maturation period for the beans.
One of the top names in the Australian coffee-growing industry is Mountain Top Coffee Company, whose beans are grown in rich, red volcanic soil in the mountains above Nimbin in New South Wales. Their coffee has a light to medium body and a crisp, floral, and fruity sweetness. Another well-known Australian coffee producer is Skybury Estate, located in the Atherton Tablelands of Queensland. Skybury Estate produces a vast array of coffees, including one that won a gold medal at the Sydney Royal Fine Food Show for its "good depth of flavour in the middle palate and long finish."
There are also several other notable Australian coffee brands and roasters, including Mackellar Range, High Voltage Coffee Co., Allpress, Di Bartoli, and Bun Coffee. Mackellar Range produces 100% Arabica coffee grown in the temperate micro-climate of Hogarth Range in Northern New South Wales, resulting in a unique taste profile with a pleasing level of acidity and a distinct nutty chocolate character.
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Coffee-growing regions
One notable coffee-growing region is the Mackellar Range in Northern New South Wales, located 70 km inland from Byron Bay. The coffee produced in this region, known as Mackellar Range Australian Coffee, is made from 100% Arabica beans that are hand-picked or machine-harvested and processed without the use of pesticides or chemicals. The unique climate of the Mackellar Range results in slower-ripening beans that are naturally sweeter, contributing to the distinct taste of their coffee blends.
Another prominent coffee-growing region is the Atherton Tablelands in Queensland, where the renowned Skybury Estate is located. This estate has produced award-winning coffees, with one particular blend delivering a "good depth of flavor" and a "long finish." The Mountain Top Coffee Company, also located in Queensland, is another top name in the Australian coffee-growing industry. Their beans are grown in rich, red volcanic soil in the mountains above Nimbin, resulting in coffees with a light to medium body and a crisp, floral, and fruity sweetness.
New South Wales, the current hub of Australian coffee-growing culture, is known for its slightly cooler temperatures, which allow for a longer maturation period for the beans. The East Australia Coffee Company, based in this state, sources the best coffee beans from across the country and blends them with their own organically and sustainably farmed beans. The state is also home to Coffee Alchemy in Marrickville, a recipient of multiple coffee-related awards, including the Australian Barista Champion title.
While the bulk of coffee in Australia is grown at a relatively low altitude, which has been a challenge for the industry, new mechanical means of harvesting, such as the world's first mechanical coffee harvester, have made it economically feasible to grow coffee in the country once again. This has fueled a new wave of coffee-growing, with farmers focusing on high-end varietals and developing quality beans that can compete on the world stage.
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Coffee processing methods
Coffee processing refers to the method of removing the seeds (or coffee beans) from a harvested coffee cherry. As with many pitted fruits, the seeds of the cherry are stored in its centre and need to be extracted and dried before they can be used. The beans are surrounded by several layers, including a coating of dry "parchment" tissue, a sticky substance called mucilage, the pulp of the fruit, and its outer skin.
There are several coffee processing methods used for Australian coffee, including wet processing, dry processing, and semi-washed (or pulped natural) processing.
Wet Processing
Wet processing produces the best quality coffee, and most Australian coffee is processed this way. The coffee cherry is harvested as ripe red fruit, and new processing systems can separate fruit of different maturities to ensure consistent, top-quality coffee. The cherry is then washed, removing any undesirable excess material such as dirt and stones. The fruit is then pulped to separate the beans from the skin, and the beans are fermented or passed through a demucilager to remove the sticky mucilage layer. Finally, the beans are washed again and dried to 11% moisture.
Dry Processing
Dry processing is the simplest method and involves harvesting over-ripe coffee and drying it to 10-12% moisture before storage. Prior to roasting, the dried skin and parchment remaining around the beans are removed by hulling, resulting in green bean coffee.
Semi-Washed Processing
Also known as "honey processing", this method skips the mucilage-soaking step used in washed processing. The coffee cherries are passed through a pulper, and the beans are left to dry with varying amounts of mucilage still attached, allowing a little fruit to ferment the seeds as they dry. The beans are then hulled, resulting in a coffee with rich, sweet notes of plum and almond, a little acidity, and a smooth body.
Other Processing Methods
The Mountain Top Coffee Company uses a "double pass" processing method that includes a full natural treatment. The coffee fruit is allowed to dry on the plant and then rehydrated before being pulped. Additionally, modern-day coffee harvesters can shake the trees to minimise the amount of green (unripe) fruit that is picked, ensuring that only uniformly ripe fruit is processed.
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Coffee culture
The country boasts a growing number of boutique coffee roasters and local coffee producers, with a focus on distinct taste profiles, including medium body, low acidity, and mild sweetness. This emphasis on quality and origin has propelled Australian coffee onto the global stage, with the Flat White becoming an internationally recognised Australian export. Coffee Alchemy in Marrickville, New South Wales, is a prime example of Australian coffee excellence, having garnered multiple accolades, including the Australian Barista Champion title.
While the bulk of Australian coffee is grown at a relatively low altitude of 650–1300 feet, the industry is small but thriving, with farmers prioritising high-end varietals and the development of superior beans. The temperate micro-climate of the Mackellar Range in New South Wales, for instance, produces some of the finest 100% Arabica beans in the country, with a unique taste profile attributed to slower ripening and naturally sweeter beans.
The history of coffee cultivation in Australia dates back to 1880, but it faced setbacks due to low-quality beans and high labour costs. However, the introduction of mechanical harvesting methods, including the world's first mechanical coffee harvester, has revitalised the industry. Today, Australia is a net importer of coffee, sourcing beans from countries like Brazil, Switzerland, Colombia, and Papua New Guinea. Despite this, local coffee beans grown in Australia, particularly in New South Wales and Queensland, are gaining traction, with companies like Mountain Top Coffee Company producing internationally renowned coffees.
In conclusion, Australia's coffee culture has transformed from a predominance of instant coffee to a thriving landscape of specialty cafes and independent roasters. The influence of diverse cultural backgrounds has refined Australians' taste for coffee, leading to a rejection of bitter, inconsistent brews. The emergence of local coffee producers and a focus on quality and origin has elevated Australian coffee to international acclaim. While the country imports a significant amount of coffee, local coffee bean production is on the rise, and Australia's influence on global coffee trends, such as the Flat White, underscores its growing role in shaping coffee culture worldwide.
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Australian coffee brands
Australia's coffee industry has traditionally been more focused on production than growing coffee beans. However, the country's coffee-growing culture is gaining momentum, with farmers focusing on high-end varietals and developing quality beans. Most coffee farms in Australia are small, consisting of 50 to 100 acres, and the bulk of the coffee is grown at a low altitude, which can impact the flavour.
New South Wales is currently the hub of Australian coffee-growing culture, with its subtropical climate allowing for a longer maturation period for the beans. Queensland is also a key coffee-growing region, with the Skybury Estate in the Atherton Tablelands of Queensland producing award-winning coffee.
Some of the Australian coffee brands to know about include the East Australia Coffee Company, which blends the best coffee beans from across the country with their own organic, sustainably farmed beans. The Voodoo Extremely Strong Coffee range is another brand to try if you're looking for a buzz, with 18,650 mg of caffeine per kg of coffee. For those who prefer organic coffee, the East Australia Coffee Company also offers a range of naturally fermented, sun-dried beans.
If you're looking for a single-origin coffee, Mackellar Range is a popular choice, grown in the temperate micro-climate of Hogarth Range in Northern New South Wales. It's a 100% Arabica coffee, grown free of pesticides and chemicals, with a distinct nutty chocolate character.
Other Australian coffee roasters and brands to try include Wolff Coffee Roasters, Floozy, ONA, Seven Miles, Industry Beans, Seven Seeds, Darkstar Coffee Roasters, Di Bartoli, Karvan, Leftfield Coffee Roasters, myCuppa, Padre, Primary, and Proud Mary.
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Frequently asked questions
Coffee Alchemy, Proud Mary, Mackellar Range Australian Coffee, and East Australia Coffee Company are some popular Australian coffee brands.
Skybury Estate and Mountain Top Coffee Company are two of the top names in the Australian coffee-growing industry.
The majority of coffee in Australia is grown in the subtropical regions of New South Wales and Queensland.
Arabica and Robusta are the two main types of coffee beans commercially grown in Australia.
