Crater Mountain

Atherton Tablelands, Australia

Australian coffee is rare.

Most people never get the chance to taste it, and when they do it is often treated as a curiosity rather than a serious specialty coffee.

This lot from Crater Mountain Coffee is different.

The farmer

This coffee comes from Lucy Stocker at Crater Mountain Coffee on the Atherton Tablelands in Far North Queensland.

Her farm sits on the slopes of an ancient volcanic crater at over 1000 metres elevation, where cooler temperatures and basalt soils help the coffee develop slowly, building sweetness and complexity.

Lucy approaches coffee farming much like a winemaker approaches grapes. Small lots, careful harvesting, and an obsession with flavour.

The coffee

In the cup this coffee is bright and elegant with a clear stonefruit character.

The flavour that stands out most is white nectarine.

Sweet, soft acidity with a clean finish.

Catuai, fully washed, 48hour fermentation.

Competition Recipe.

Ryan Alexander used a Hario switch.
Step 1. 33g Dose
Step 2. 60g 60 Second Bloom
Step 3. 180g pour @90 Degrees C
Step 4. Total contact time 2:30.
Step 5. Diluted up to 200g total yield.
Step 6. Win Townsville Brewers Cup

Why this coffee is special

Australian-grown
High altitude volcanic soil
Small experimental lot

We only secured 30 kg of this coffee, which means only a small number of about 150 bags will be available.

The result

A rare chance to taste Australian-grown specialty coffee that is good enough to stand on a competition stage.