Five Senses Coffee

History and tradition are the backbone to this award-winning coffee from the world famous Guji Zone in Ethiopia. Hambella Wamena, in Ethiopia's Guji Zone, is a district with deep coffee traditions rooted in the Oromo people's farming heritage. Yednekachew Seleshi, a third-generation coffee producer, works with 240 local smallholder farmers to cultivate naturally organic landrace varieties. Their coffee is hand-picked, naturally processed, and dried on African raised beds at the Buliye washing station, established in 2013. Yednekachew supports quality through training, community projects and… Source: fivesenses.com.au (roaster’s own copy).

Cherry, blueberry, tea rose

Heard of cleanskin wine? Well this is the same concept – but with coffee. Every week we roast a little too much coffee. In our ongoing effort to reduce waste, we want to show our appreciation to these lovingly produced beans and find them a new home. No guarantee what’s in the blank bag; it could be a leftover café blend, a single origin or even a big mixture of both. But we do guarantee this coffee is 100% specialty, is no more than 14 days from roast, and is definitely not decaf 😉 So if you’re looking to save a few bucks while still enjoying ethically sourced coffee, cleanskin is a perfect… Source: fivesenses.com.au (roaster’s own copy).

Specialty coffee lucky dip!

Named after the first home of Five Senses, our Crompton Road blend is all about comfort. With a nod towards more traditional flavour profiles, this blend is perfectly suited to milk coffees. Think rich flavours of milk chocolate, malt and praline with a smooth, full body. Blend Components ~~~ Comforting, easy-drinking and built to perform beautifully with milk, Crompton Road has been a Five Senses favourite for good reason. At its heart is Ouro Fino, a natural coffee from Brazil, bringing the sweetness and body that anchors the blend. Tiga Raja, a wet hulled coffee from Indonesia, adds depth… Source: fivesenses.com.au (roaster’s own copy).

Balanced with chocolate flavours, heavy body

Crafted from distinctive origins, our Dark Horse blend offers up a complex and dynamic cup whether in milk or as a black coffee. Enjoy rich dark chocolate and red stone fruit flavours with complex acidity and mouthfeel. Blend Components ~~~ This complex yet approachable blend brings together three carefully selected coffees, each contributing its own character. Lass Malo, a washed coffee from Papua New Guinea, forms the foundation of the blend, bringing sweetness, balance and body. A natural coffee from India adds richness and depth, while a washed coffee from Burundi brings a touch of… Source: fivesenses.com.au (roaster’s own copy).

Complex character, intense, full bodied

Bright, vibrant and beautifully expressive, El Limo is a coffee that immediately captures your attention with its lively fruit character and elegant florals. Produced by second-generation coffee farmer Jose Enrique Gutierrez in El Salvador's Apaneca-Ilamatepec region, this anaerobic natural showcases the unique San Pacho varietal and the careful farming practices that have become a hallmark of Jose's coffees. Juicy notes of ruby grapefruit lead the cup, followed by delicate cherry blossom florals and the sweet citrus richness of mandarin conserve. The result is a layered and memorable coffee… Source: fivesenses.com.au (roaster’s own copy).

Ruby grapefruit, cherry blossom, mandarin conserve

Exploring all things sweet and clean, the Hi Fidelity blend is an elegant offering. Delicate florals lead into dark honey sweetness and caramel, finishing with a velvety body. Blend Components ~~~ This smooth and elegant blend harmonises three carefully selected coffees. Sepukila, a washed coffee from Tanzania, forms the foundation of the blend, bringing clarity and sweetness. A washed coffee from Burundi adds vibrant fruit character, while Menesha, a washed coffee from Ethiopia, brings brightness and complexity to round out the blend. === Source: fivesenses.com.au (roaster’s own copy).

Rich caramel, floral highlights with a velvety body

In the Eastern Highlands of PNG, wife and husband team Maureen Ken and Ken Dumudi built a coffee factory. Its location was marked by a solitary tree, the last of its kind. Lass Malo— Last Tree —was born. Local-led, supporting accessibility and quality, with the prosperity of the remote farming community at heart: Lass Malo Coffee provides a bridge for smallholder producers to sell their coffee at a sustainable price. The abundant river systems and lush rainforest valleys of the Eastern Highlands of PNG provide incredible potential for high-quality coffee. The difficult terrain has long made… Source: fivesenses.com.au (roaster’s own copy).

Sweet pineapple, dark chocolate, red currant

Menesha — meaning birthplace — pays tribute to the wild forests of Kaffa, widely regarded as the origin of Arabica coffee. In this high-altitude region of southwest Ethiopia, heirloom varieties thrive beneath dense canopy cover, nurtured by rich biodiversity and centuries of tradition. Smallholder farmers handpick ripe cherries before delivering them to local washing stations, where the washed process brings clarity and brightness to the cup. After pulping within hours of harvest, the coffee undergoes 48–72 hours of underwater fermentation, is washed clean, and then dried on raised beds for… Source: fivesenses.com.au (roaster’s own copy).

Kaffir lime, green apple, buttery mouthfeel

Grown high in the cool western highlands of Timor-Leste, Orkida is a washed lot from the Railaco Processing Station in Ermera, produced by around 800 smallholder farmers farming without synthetic fertilisers or pesticides. Formerly released as Letefoho, this coffee has been renamed Orkida in honour of the wild orchids that flourish across these forested mountains. A hybrid of Timor, Typica and Catimor, it’s carefully fermented, washed and sun-dried to highlight clarity and balance in the cup. Expect bright, juicy mandarin up front, followed by apple juice sweetness and a smooth milk chocolate… Source: fivesenses.com.au (roaster’s own copy).

Juicy mandarin, milk chocolate, apple juice

This coffee comes from a curated group of producers in the mountainous region of Ouro Fino, Brazil. With a tropical climate, cool temperatures, and consistent rainfall, the area provides ideal growing conditions for quality-focused farming. The farmers work closely with an agronomist at the local mill, who supports them from planting through to processing. This collaboration delivers consistent, high-quality coffee – earning farmers a premium for their harvests. A natural-processed blend of Mundo Novo and Catuai, this coffee offers a comforting profile of cocoa, dried pear, and golden raisin.… Source: fivesenses.com.au (roaster’s own copy).

Cocoa, dried pear, golden raisin

From the southern highlands of Tanzania, this coffee comes from the Mbinga District in Ruvuma, a region known for its fertile, mineral-rich soils and ideal growing conditions. Produced by members of the Sepukila Agricultural Marketing Cooperative Society, this lot reflects the collective efforts of smallholder farmers working together to improve quality and access to market. Careful cherry selection is followed by a traditional washed process, including fermentation and slow drying on raised beds, resulting in a clean and balanced cup. This coffee highlights the clarity and structure that… Source: fivesenses.com.au (roaster’s own copy).

Yellow plum, caramel, vanilla bean

Dear to our heart, Tiga Raja is the mill we own and operate in the northern Sumatran region of Simalungun. Tiga Raja means “three kings” and represents the spirit of the three partners responsible for bringing the mill back to life. Intimate with the network of smallholder farmers in and around the region, our carefully selected mill operators have a vast knowledge of the local supply chain. The wider Simalungun region has long been an agricultural powerhouse and its location surrounding Lake Toba means it is rich in volcanic soils, temperate climates and altitudes perfect for growing coffee.… Source: fivesenses.com.au (roaster’s own copy).

Choc orange, vanilla cola, evergreen

This is a blend with character! With a large proportion of natural process Ethiopian coffee in the mix, our Tightrope blend will make you sit up and take notice. Vibrant floral aromas drift from the cup well before you dive into nuanced layers of vanilla and stewed berries, all wrapped up in a syrupy body! Blend Components ~~~ This vibrant, fruit-forward blend brings together three carefully selected coffees, beginning with Buliye, a natural coffee from the award-winning Guji Zone in Ethiopia. A washed coffee from Burundi brings brightness and juicy fruit character, while Ouro Fino, a natural… Source: fivesenses.com.au (roaster’s own copy).

Sweet fragrance, juicy, fruit forward

Attikan’s high‑altitude natural offers a calm, citrus‑leaning profile shaped by careful processing. Cherries are selectively picked, siphoned and fermented for 32 hours in oxygen‑induced barrels using an in‑house active water culture. Shade‑drying on raised beds for 15 days preserves clarity and keeps the fruit notes defined. In the cup, expect green apple, lemongrass and honey blossom. It’s a clean, composed natural with gentle fruit depth and a polished finish. Source: fivesenses.com.au (roaster’s own copy).

Green apple, lemongrass, honey blossom

Nestled in a lush jungle reserve in southern India, this 120-year-old estate is renowned for its exquisite coffee. Five Senses has worked directly with Veer Attikan Estate since 2012, cultivating a long-standing and trustworthy coffee alliance. Veer Attikan Estate is situated in the Biligiri Rangan Hills, a beautiful, mist-shrouded mountainous range that doubles as a nature reserve. Much of the natural jungle is preserved for shade cover and wildlife conservation. It’s not uncommon to see wildlife like elephants and bison roaming amongst the coffee trees. At 1500 MASL, the estate is one of… Source: fivesenses.com.au (roaster’s own copy).

Weighty dark chocolate, brown spice caramel, cherry

Put on a quiet record, slip off your shoes and settle in with our full-bodied decaf espresso. A calm observer with a vibrant inner world, Wallflower is low on caffeine and high on flavour. This blend uses the natural sugarcane decaffeination process, gently removing caffeine while preserving the coffee’s character and sweetness. By avoiding excessive heat and pressure, the process leaves behind a beautifully balanced cup with all the flavour you’d expect from a specialty espresso. Enjoy complex layers of cherry candy and cola in a decaf so delicious you’ll be staring at the bottom of an empty… Source: fivesenses.com.au (roaster’s own copy).

Complex layers of cherry candy and cola