Code Black Coffee

Medium-roast espresso blend named for the postcode of Code Black's Brunswick roastery — a slick, malty profile with rounded sweetness suited to both milk and straight espresso. Source: codeblackcoffee.com.au

Stewed plum and citrus, peanut butter with vanilla malt, milk chocolate

24 hours low-oxygen at 18-22 °C, then 120 hours of carbonic maceration in 2,000 kg tanks with yeast-inoculated mossto, allulose, dried fruit and fresh raspberries recirculated every 24 hours, and 10 days in a greenhouse dryer. Edwin Noreña's co-ferments draw on craft brewing.

Cherry, strawberry, lime cordial

24 hours low-oxygen at 18-22 °C, then 120 hours of carbonic maceration in 2,000 kg tanks with yeast-inoculated mossto, allulose, dried fruit and fresh raspberries recirculated every 24 hours, and 10 days in a greenhouse dryer. Edwin Noreña's co-ferments draw on craft brewing.

Cherry, strawberry, lime cordial

A Caturra grown by Pedronel Ospina at Finca Sicilia in Quimbaya and processed at Edwin Noreña's Campo Hermoso R&D centre: 48 hours of carbonic maceration to make mossto, then a black-honey process co-fermented with watermelon.

Candied lemon, rock melon, peach candy, strawberry

A Caturra grown by Pedronel Ospina at Finca Sicilia in Quimbaya and processed at Edwin Noreña's Campo Hermoso R&D centre: 48 hours of carbonic maceration to make mossto, then a black-honey process co-fermented with watermelon.

Candied lemon, rock melon, peach candy, strawberry

The espresso roast of El Diviso's Ombligon, the rare "belly button" mutation of Ethiopian landrace. Cherries are oxidised for 24 hours, then spend 200 hours in a temperature-controlled bioreactor with recirculated water and added microorganisms. José Uribe Lasso runs the farm with his sons Jonathan, Nestor and Adrian.

Cherry, chocolate, raspberry, dried fruit

From José Uribe's El Diviso farm, run with sons Jonathan, Nestor and Adrian, focused on highly differentiated coffees. Ombligon is a rare Arabica varietal — a natural Ethiopian Landrace mutation prized for its distinctive cherry shape. Source: codeblackcoffee.com.au

Cherry, chocolate, raspberry, dried fruit

A Bourbon Sidra from El Diviso, founded in 1997 near Bruselas, fermented in mossto, a juice pressed from the farm's own cherry pulp.

Almond, cranberry, grape, yoghurt

A Bourbon Sidra from El Diviso, founded in 1997 near Bruselas, fermented in mossto, a juice pressed from the farm's own cherry pulp.

Almond, cranberry, grape, yoghurt

Decaffeinated using ethyl acetate derived from sugarcane and mountain water, extracting caffeine at 70°C while preserving flavour and adding fruity notes. Lot represents 50 smallholders across Colombia's Huila region. Source: codeblackcoffee.com.au

Berries, honey, savoury spice

Decaffeinated using ethyl acetate derived from sugarcane and mountain water, extracting caffeine at 70°C while preserving flavour and adding fruity notes. Lot represents 50 smallholders across Colombia's Huila region. Source: codeblackcoffee.com.au

Berries, honey, savoury spice

A precisely executed washed Gesha from Linarco Rodríguez, a leader in Palestina's 117-family producer network who mentors younger growers in selective picking, fermentation and drying.

Ginger lily, pear, white nectarine

A precisely executed washed Gesha from Linarco Rodríguez, a leader in Palestina's 117-family producer network who mentors younger growers in selective picking, fermentation and drying.

Ginger lily, pear, white nectarine

Maria Rodriguez co-leads Finca Betania with her husband Linarco within a network of 117 chemical-free smallholder families who share cupping labs, drying stations and warehouses. Depulped within hours, fermented 32 hours in sealed tanks, washed and dried on raised beds.

Apple, red currants, sugarcane

Maria Rodriguez co-leads Finca Betania with her husband Linarco within a network of 117 chemical-free smallholder families who share cupping labs, drying stations and warehouses. Depulped within hours, fermented 32 hours in sealed tanks, washed and dried on raised beds.

Apple, red currants, sugarcane

Naturally decaffeinated via the Swiss Water Process, removing 99.9% of caffeine without chemicals while preserving flavour. Source: codeblackcoffee.com.au

Dark chocolate, cocoa, orange toffee

An uncommon decaf microlot: a Pacamara from the Gasca family's Bella Vista farm (80 years in coffee) decaffeinated with sugarcane ethyl acetate. Part of Code Black's "Top Shelf" range.

Dried fruit, milk chocolate, malt, panela

An uncommon decaf microlot: a Pacamara from the Gasca family's Bella Vista farm (80 years in coffee) decaffeinated with sugarcane ethyl acetate. Part of Code Black's "Top Shelf" range.

Dried fruit, milk chocolate, malt, panela

Around 900 smallholders in Bensa deliver cherry daily to Testi's Ayla station, paid above the government rate with second payments after sale. Hand-sorted, floated, pulped within hours, fermented 36-48 hours, channel-graded, soaked and shade-dried on raised beds.

Lemon, honey, stonefruit

Around 900 smallholders in Bensa deliver cherry daily to Testi's Ayla station, paid above the government rate with second payments after sale. Hand-sorted, floated, pulped within hours, fermented 36-48 hours, channel-graded, soaked and shade-dried on raised beds.

Lemon, honey, stonefruit

Named after Testi founder Faysel Abdosh Yonis: about 90% ripe and 10% overripe cherry, density-sorted, 24 hours anaerobic as whole cherry, then 12 hours dry and 12 hours cold-water fermentation after pulping.

Floral, jasmine, peach, cooked fruits

Named after Testi founder Faysel Abdosh Yonis: about 90% ripe and 10% overripe cherry, density-sorted, 24 hours anaerobic as whole cherry, then 12 hours dry and 12 hours cold-water fermentation after pulping.

Floral, jasmine, peach, cooked fruits

About 750 smallholders in Mundayo kebele, on the edge of the Harenna Forest, deliver to Testi's Aash station, where this lot is hand-sorted, floated and dried as a separate natural in thin, frequently turned layers.

Honey, blackberry, dried cranberry, cocoa

About 750 smallholders in Mundayo kebele, on the edge of the Harenna Forest, deliver to Testi's Aash station, where this lot is hand-sorted, floated and dried as a separate natural in thin, frequently turned layers.

Honey, blackberry, dried cranberry, cocoa

From around 600 producers around Rumudamo kebele, a name tied to "fertile land" and "many tree roots". Dried as naturals in thin layers on 130 raised beds for 16-20 days.

Berry, chocolate, almond, winey

From around 600 producers around Rumudamo kebele, a name tied to "fertile land" and "many tree roots". Dried as naturals in thin layers on 130 raised beds for 16-20 days.

Berry, chocolate, almond, winey

From 20 producers in Chericho kebele picked out by Testi's Premium Cherry Selection programme for consistently excellent cherry. Dried at Yaye in 5 cm layers on raised beds, turned often and covered at midday and overnight.

Blueberry, violet, lemon, cherry

From 20 producers in Chericho kebele picked out by Testi's Premium Cherry Selection programme for consistently excellent cherry. Dried at Yaye in 5 cm layers on raised beds, turned often and covered at midday and overnight.

Blueberry, violet, lemon, cherry

Code Black's strongest blend — mild acidity balanced with rich sweetness, designed for milk-based drinks and all-day drinking. Source: codeblackcoffee.com.au

Roasted macadamia, dark chocolate, amaretto, caramel, cocoa finish

Smooth, approachable, balanced-and-sweet blend suited to both espresso and filter brewing at home. Source: codeblackcoffee.com.au

Toffee, chocolate, nuts, hint of citrus

From the Kainamui factory, supporting ~1,800 smallholders through the New Ngariama Farmers Cooperative Society, which prefinances school fees and production costs. Source: codeblackcoffee.com.au

Blackcurrant, berries, dried fruit, brown sugar

From the Kainamui factory, supporting ~1,800 smallholders through the New Ngariama Farmers Cooperative Society, which prefinances school fees and production costs. Source: codeblackcoffee.com.au

Blackcurrant, berries, dried fruit, brown sugar

Smallholders deliver hand-picked cherries to the Thunguri mill the same day; the parchment ferments 16-24 hours, is washed, soaked and dried on raised beds for 7-15 days with regular turning and hand sorting.

Citrus, lime, dragonfruit

Smallholders deliver hand-picked cherries to the Thunguri mill the same day; the parchment ferments 16-24 hours, is washed, soaked and dried on raised beds for 7-15 days with regular turning and hand sorting.

Citrus, lime, dragonfruit

Code Black's rotating blend for black-coffee drinkers, currently 45% Ethiopia Arsosola natural, 45% Ethiopia Halo Bereti washed and 10% Colombia El Diviso washed: rich, fruity and exotic.

Raspberry, grapefruit, sugarcane, lemongrass