Stovetop Brewing Guide

At MAKER we strive to craft the highest quality coffee and are committed to highlight and support the people that bring it to life.

Our partnership with Caravela has been extremely fruitful so far, and this new honey processed Pink Bourbon from Tolima, Colombia is a testament to that.

This coffee comes from La Campiña, owned and run by Jhoan Ricardo Dussan and his wife Carmen. 

La Campiña stands out for its respect for the environment and its clean, careful processing. The farm's microclimate, nestled in the high mountains of Tolima, produces coffees that are both complex and balanced - a true taste of the land.  Jhoan Dussan, the heart behind this project, has dedicated over a decade to coffee cultivation, carrying forward a legacy that spans three generations.

What began as a journey into traditional coffee has evolved into a passion for crafting specialty coffees with distinct sensory profiles. Guided by curiosity and precision, Jhoan has mastered fermentation techniques - both heterofermentative and lactic - to bring out vibrant fruit notes and bright acidity in his varieties. Each batch dries slowly under the Planadas sun for up to 20 days in marquesinas, while the coffee trees grow under the shade of native cedars, laurels, and guamos.

For Jhoan, coffee is more than a livelihood; it's a reflection of love and purpose. Alongside his wife, Carmen, and their two sons, he sees his farm as a company rooted in innovation, sustainability, and family unity.

Sourced in early 2026, this AAA-grade honey-processed lot stood out for its vibrant citric acidity and juicy sweetness. Exceptionally clean and expressive, it reveals notes of blood orange, black plum, and panela. This Pink Bourbon showcases both the precision of the honey process and Jhoan Dussan’s expertise as a producer of outstanding coffees. This coffee is available to all our customers on our website as well as all of our coffee bars. 

At Maker we’re always looking out to add exceptional coffees to our Select Series line-up, and late last year we found two such coffees during the same cupping session.

First of these coffees is a Yellow Gesha produced by Milagros Ramirez at La Ñusta, her farm located in Chirinos, San Ignacio, Cajamarca – Peru. Yellow Gesha is a rare, highly prized variant of the renowned Geisha coffee variety where cherries ripen to a yellow rather than red color. 

The Maker roasting team tasted this sensational Yellow Gesha at a cupping curated by InterAmerican Coffee in Melbourne in late 2025, and we were so impressed by it that we booked it on the spot! It's bright citric acidity and jasmine-like floral notes make this one of the tastiest coffees in our inventory this year. 

La Ñusta is situated at an elevation of 1,650 MASL, where fertile Andean soils and a unique microclimate create ideal conditions for producing complex, balanced cup profiles. 

Milagros Ramírez is a third-generation coffee grower who blends her family’s traditional knowledge with modern, sustainable practices. Her approach is rooted in respect for the land, responsible resource use, and continuous quality improvement.

Initiatives include the installation of a swing sieve for improved bean selection, training in controlled fermentation and drying, and investments in solar dryers. These efforts not only raise cup quality but also enhance efficiency, sustainability, and the well-being of those behind La Ñusta’s coffee.

The cleanliness and complexity of this coffee speak volumes about Milagros Ramirez’s skill as a coffee producer. Subtle floral notes of jasmine coupled with juicy orange candy acidity with cane sugar sweetness make this coffee very easy to drink. We are sure this yellow gesha will be enjoyed and appreciated by all those who get a chance to brew it. As part of our Select Series range, this coffee will be available in limited quantities online and in all Maker venues, act fast to get your hands on this one! 

Our search for delicious coffee grown by passionate and skilled coffee producers has taken us to Indonesia for this coffee launch. 

Indonesia is a fascinating and diverse origin and a complex one in which to work. While the majority of the coffee on the island is grown by smallholders, there are still four or five major estates that account not only for a large area of coffee production (around 4,000 hectares), but also much of the collection and processing. Smallholder farmers will often sell their cherries to the estates, which will grade and blend them for sale under the estate's name.

Our first Indonesian coffee of the year, produced by the Frinsa Collective managed and run by Wildan Mustofa. 

The Frinsa Collective is focused around a family-owned estate known as Frinsa, run by Wildan Mustofa. The "collective" refers to the family's purchasing of coffee from neighboring producers for processing and sale from the Finsa Estate. Wildan and his family are progressive, focusing on experimental processing more than is commonly found in Java. The Collective produces Honeys, Naturals, anaerobic-environment fermentation, and is also separating out single-variety lots. Wildan oversees the agricultural and processing side of the business, while his wife Atieq handles contracts and their son Fikri does the cupping.

The coffee is rinsed, sorted, and depulped the same day it's delivered, and fermented for 18 hours. It's washed to remove the mucilage, then dried on patios for 7–10 days.

This washed process coffee is clean and delicious with malic acidity akin to red apple and full bodied sweetness of black plums and sticky toffee pudding. This lot is a mix of various Indonesian varieties such as Andungasari, Bor Bor, Kartika and Ateng. 

We’re privileged to be able to source such processed coffees from Indonesia and are thrilled to be able to offer this to our customers on our website and in all our venues. 

Sourcing coffees for our Select Series is always a pleasure, as we get to taste some exquisite and rare lots from across the coffee producing world. 

For this release, we’re thankful to Jose Rivera, affectionately known as “Pepe”. Jose is a coffee producer and exporter based in Jaén, in the northern Cajamarca region of Peru. He and his wife, Mariagracia, run Origin Coffee Lab (OCL), an exporter renowned for sourcing and exporting some of the highest-quality specialty coffees in the country.

OCL works directly with producers, cupping all deliveries and paying a premium directly related to the quality of their coffee to show how their crop can be differentiated. They also provide education on financial and agricultural best practices to help farmers move towards a more sustainable future.

OCL also carries out a number of initiatives to invest in the quality of future coffee harvests. In recent years, it has funded the construction of a warehouse for storage and green coffee sorting, as well as a new vacuum packing line for microlot and nanolot coffees.

This Select Series coffee is a washed processed Sidra variety from Jose’s farm, El Rejo, in San Jose del Alto, located at 1,750–1,800 meters above sea level. At El Rejo, Bourbon is the main variety, intercropped with banana trees, and Jose is also experimenting with Marshell, SL9, Ethiopian varieties and some rare varieties such as the Sidra. Sidra is a recently introduced coffee variety, with an unclear origin story. It might have been part of a coffee plant breeding program, developed in the nurseries of a Nestle facility in Ecuador. Sidra was thought to be a hybrid of Bourbon and Typica. More recent genetic research, however, suggests its lineage may also include Ethiopian landrace varieties. 

The cultivar gained international recognition through pioneering farms in Ecuador, particularly in high-altitude regions where producers began experimenting with varieties capable of delivering exceptional cup quality. It represents a rare balance between exceptional flavour potential and strong agricultural performance. In the cup, Sidra is often associated with layered flavour profiles that may include tea like texture, floral aromatics, bright acidity and tropical fruit notes. The washed Sidra from El Rejo ticks all of these boxes, with a deliciously floral lavender top note complimented by a peach-like stone fruit acidity and honey-like sweetness. 

In recent years, the Sidra variety has gained prominence and popularity in the specialty coffee industry, with many competitors using it to achieve success in the World Barista Championships as well as the World Brewers Cup. At Maker, we strive to make the Select Series a memorable drinking experience for our customers, and we believe this washed Sidra produced by Jose Rivera delivers on that promise. We’re thrilled and proud to be offering this delicious coffee in our limited edition Select Series. Packed in 100g tins, this special release can be purchased now on the Maker website. 

2026 has gotten off to a flying start here at Maker, and we are ready to welcome the newest coffee into our roastery, a community lot from the Jaen province in Cajamarca, Peru, called Las Mishas. 

Imported into Australia by our newest import partners, InterAmerican Coffee, this coffee was one of several Peruvian lots bought by InterAmerican this year. We were lucky enough to be invited to a curated cupping by their team, and were immediately impressed by the cleanliness and sweet stone fruit notes of this coffee. 

A beautifully structured washed process coffee, this community lot is made from coffees grown by producers in the Colosay district of the Jaen province in Cajamarca, Peru. Coffee producers typically cultivate and manage just over 2 hectares of land. Grown at very high altitudes (nearly 2090 MASL), the cold climate in this area allows for slower maturation and a longer drying process, favouring the quality of these coffees.

On average, a typical farmer in this program manages slightly over 2 hectares of coffee cultivation, and all producers are certified organic. Despite the simplicity of equipment they use, the quality of the coffees remains impressive. Some farmers have their own parabolic dryers, while others opt for outdoor plastic drying or use facilities provided by neighbours or relatives.

We’re extremely excited and honored to be able to source coffees such as Las Mishas, where the dedication and quality of the producers shines through. With stone fruit complexity that is complimented by raisin and milk chocolate sweetness, this coffee is sure to be a crowd pleaser! 

Our first Brazillian coffee of this year comes from the award winning farm, Fazenda Cachoeira, owned and run by Danilo Barbosa.

Fazenda Cachoeira is one of the most distinguished farms within Brazil’s Cerrado Mineiro, the country’s first protected Designation of Origin for coffee. The land traces back to Danilo Barbosa’s family heritage and has been developed over generations into a structured, quality-driven coffee estate. Through disciplined reinvestment and long-term vision, the farm evolved into a benchmark origin within the region.

Located between 1,045 and 1,100 meters above sea level, Cachoeira benefits from the Cerrado’s defined seasons — warm, wet summers and dry winters — supporting uniform maturation and controlled drying. The farm cultivates varieties such as Red Catuaí and Yellow Catuaí, using natural and controlled fermentation methods to enhance terroir expression.

In 2021, Fazenda Cachoeira won the Brazil Cup of Excellence Championship, with a natural Yellow Catuaí lot scoring above 90.5 points, placing the farm among Brazil’s top specialty producers. Beyond awards, Cachoeira reflects structured management, environmental preservation and a commitment to consistent specialty-grade production. Fazenda Cachoeira represents generational discipline, technical precision and the proven capability of Brazilian coffee at the highest level.

Danilo Barbosa’s prowess in coffee processing is seen in this lot’s fruit forward and clean profile. This natural Catuai lot is packed with red fruits such as grapes with raisin like dried fruit finish and caramel sweetness lingering throughout. We’re excited to offer this beautiful coffee in all our bars in the coming weeks.