This microlot is produced by Philippe Sinayobye in Rwanda. The coffee is a Red Bourbon variety, cultivated with the use of shade trees and organic fertilizers. It undergoes a 12-18 hour fermentation process and is finished at the Kabuye washing station. The resulting cup is characterized by a light body, crisp acidity, and distinct peachy flavor notes.
Coming out of Sydney, Stitch is the brainchild of Nawar Adra, who manages to treat coffee like an art form. You’ll spot their bags instantly because of the wild, Japanese-inspired origami art. They make choosing really easy by categorizing roasts based on your routine, whether you need a punchy blend for your morning latte or a delicate single origin for a pour-over. It’s a perfect example of the Australian coffee vibe: incredibly high standards, but super chill and fun to engage with.
