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  • 2017 MAKER NEWS

    2017 MAKER NEWS

    For 2017, we have set two goals for ourselves: we want to work more directly with the people who produce our coffee, and deliver even more memorable coffee experiences to you. 


    We have already started this process, by going to Colombia in November last year. John's trip allowed us to strengthen the relationships we have with key people along the supply chain, as well as giving us the opportunity to shake some of the hands that nurture the soil that grows our coffee. We firmly believe these trips will give us the opportunity to find delicious coffees that are grown using sustainable farming practices, while giving us the opportunity to share with you the stories of the people and families who make it all happen.


    To improve the practical side of your morning ritual, we have upgraded our retail packaging to re-sealable bags, to keep your coffee fresh for longer. Our Seasonal Espressos have also just been refreshed with delicious fresh crop coffees to ensure they stay vibrant and rich in flavour - perfect for that morning latte or shorty! 


    We have been absorbing the extra costs this process has entailed, but alas, in order to push forward in this direction, we have to make some adjustments to our pricing. From this week, 250g of Our Seasonal Espressos will cost $15. To ease the pain, we're offering free shipping on all web orders over $40 – STARTING TODAY!


    Here's to another great year of delicious coffees!

    Happy Brewing!

    The MAKER Team

  • Maker at the Southern Regional Coffee (ASCA) Competitions

    With the commencement of the 2017 competition season of Australian Speciality Coffee of Australia (ASCA), John and Daniel from Maker Fine Coffee had the pleasure to compete at Maillard Atelier in Coburg North. 


    Last Sunday, roaster and co-owner John Vroom scored an outstanding 7 out of 8 for the Cup Tasters entry. Given a set time, competitors must distinguish and 'set aside' one rogue cup of three in a group. With eight different groups of three cups, John correctly delineate seven rogue cups. Having made adjustments to diet (i.e. chilli and pepper) to heighten sensitivity to subtle differences, John finished within the brief time of 3.23min. He's looking forward to taking part in Cup Tasters at the Nationals next year at the Melbourne International Coffee Expo in April. 


    Earlier in the day, Daniel represented Maker for the Filter coffee compition in the Southern Regional Brewers Cup, using the Washed process Kenyan, Karindundu. Having spent weeks before hand experimenting with differing brew methods, Daniel had chosen the 2-cup Kalita 185 as his device and had a total of 10 minutes to brew three cups for each of three sensory judges. With a 1:18.75 ratio (20g of coffee to 375g of water at 96°C), Daniel brewers for a total time of 2:40. Having chosen this coffee for its balanced acidity and its juicy sweetness, he described the aroma of the Karindundu as beginning with brown sugar, followed by strawberries into cooked peach. On the first sip of the filter brew, the judges were greeted by fresh blackberry acidity, into a ripe pineapple with lingering brown sugar. He's now looking forward to preparing and competing for the National Brewers Cup in April 2017. 



    We are looking forward to having this competition coffee, the Kenyan Karindundu on the coffee offers one more time for this season next week. 


    If you'd like to see what's on offer for retail coffee, please check here (


  • Flor Del Cafe: An Impeccable Process

    Known for his impeccable cleanliness and work ethic, Producer Carlos Barrantes has placed quality and control before anything else. His Naranjo farm, the Flor Del Cafe is a northern Costa Rican plantation that is part of an impeccable processing microbial named La Perla del Cafe, "the Pearl of Coffee". 


    Costa Rican Producer Carlos Barrantes next to his processor 

    During their visit in 2014, our Green Bean partners at Cafe Imports were overwhelmed by the exemplary attention that is exhibited by this farm. Using the Yellow Honey process, Barrantes dries the coffee on patios and leaves some of the mucilage to the parchment; no one enters these drying patios without clean shoes. Priding himself on working through every stage of the process, Carlos Barrantes picks only the sangre angre de toro, the cherries that look red-ripe like "bull's blood".


    "No one enters these drying patios without clean shoes"


    This Villa Sarchi grown on Flor Del Cafe is a mutation of the Bourbon varietal, specific to Costa Rica and offers florals, elegant acidity and fruit tones. Upon cupping this coffee at Maker, we were impressed by the aroma and balance it presents. We wished to highlight its sweetness and the depth of its characteristics. 


    "Carlos Barrantes picks only the sangre angre de toro, the cherries that look red-ripe like "bull's blood".

    With only a limited amount of this lot remaining here at Maker, we are looking forward to enjoying this aromatic cup again in the coming weeks. Do stay tuned for the Flor Del Cafe's final few offerings, as it will be available on our webstore, for you to brew at home, and on our Brew Bar on North Street in Richmond.



  • Introducing the El Vergel: The rainforest orchard

    Introducing the El Vergel: The rainforest orchard

    With such an overwhelming reception of one of our newest coffee, the El Vergel from the rainforests of Guatemala at our cupping last night and across our wholesale accounts, we at Maker wish to share all we know of this complex and delicious Central American cup

    Photo of Juan Francisco Gonzales, the farmer-producer of El Vergel (Spanish for The Orchard) 


    Tony Strickett and Celina Lazarus, the green bean sourcing duo from First Crop in Melbourne visited the co-op coffee mill, the Federación Commercializadora de Café Especial de Guatemala (FECCEG) to cup and source the finest Guatemalan green. On this trip, they came across the El Vergel (Spanish for The Orchard), a dense temperate rainforest farm which is part of this incredible mill co-operative. The luscious terrain of El Vergel, coupled with its high altitude and climate lends its conditions perfectly to coffee farming, and in 2009 the FECCEG prioritizing the social, environmental and financial wellbeing of its network, also helped establish the farms in beekeeping to sustainably diversify their offerings.


    At El Vergel farmer-producer Juan Francisco Gonzales employs organic fertilizers onto the rainforest plants, a combination of natural local resources including ash, soil and rocks which contain natural minerals. After picking, the Caturra and Catuai cherries are fermented depending upon the ambient temperature, often done by laying out and exposing the coffee to the sun, with time ranging from 12-16 hours. Following this, as a coffee-mill the FECCEG is a processing co-operative, the El Vergel crop then wash the mucilage from the beans a process that offers clarity and complexity to the coffee.


    The organic mixture used by the farm as a fertiliser; consisting of ash, soil and mineral rich rocks. 


    Here at Maker Fine Coffee in Richmond, when we received this coffee from the First Crop team, we were truly impressed by the delicate florals and sweetness that is present in the cup. We identified that with careful roasting, we could accentuate and bring forth the berry and gentle tea aroma and have found that our approach to this beautiful Guatemalan has been eagerly received.


    If you would like to try the El Vergel, it is now available as a Filter or Espresso at our Brew Bar and Roastery in North St Richmond, or if you’d like to see how this coffee tastes when brewed by yourself, it is now available here on our Online Shop.


    For our wholesale accounts, the El Vergel is presently on our offering list for both Filter and Espresso and as usual, we offer our extraction guides for this coffee. If you are interested in ordering for your café, please send us an email at


    The 300 meter waterfall inside the El Vergel farm