AUSTRALIAN COFFEE BEANS

Dimbulah’s Arabica beans are grown in the fertile soils of the Atherton Tablelands, located in far north Queensland, around 500m above sea level.

Due to the climate requirements, Coffea Arabica is the only species used for commercial coffee production in Australia. In the more tropical regions, like those found in Queensland, Catuai Rojo - a red-fruited variety - accounts for about 95% of plantings, with the remainder of the area planted with Catuai Amarillo (with yellow-fruit) and SL6. In the subtropical regions the predominant variety is K7 and about 5% or less of plantings are CRB and Catuai.

Australian coffee is reported to be 10–15% lower in caffeine than coffee grown overseas. It is suspected that, because caffeine is a defensive measure by the plant to protect against pests and disease, the comparatively stress-free growing environment in Australia causes the plants to produce less caffeine.

Dimbulah’s mixed Arabica coffee is fully washed for a brighter flavour and clean finish, and is a great all-rounder coffee, suitable for espresso, filter methods and cold brew!

 

Tasting Notes: The medium body and acidity makes this coffee a great all-rounder, with an aroma of nuts and spices. The flavours reflect fresh orange, plum and chocolate and features a smooth clean finish.

 

DIMBULAH MOUNTAIN ESTATE – AUSTRALIAN

Dimbulah Mountain Estate was founded in 2002 by Chris Wanden, a New Zealand-born corporate professional. Grown in the Paddys Green area on the Atherton Tablelands,

The Dimbulah Arabica bean is grown in the fertile soils of the Paddys Green area on the Atherton Tablelands, and is named after the indigenous community who lived in the region. This mountain estate coffee is grown on a plantation exactly 17 degrees south of the equator in tropical North Queensland, and uses a wet process method to produce a uniformly clean bean.

Dimbulah ensures high quality through carefully controlled processes in production, irrigation and harvesting. To ensure the majority of cherries are ripe at the same time, the flowering schedule of the plants is controlled through irrigation – causing a dry season at the right time to ensure a September/October harvest.

Wanden was inspired to start the estate during a Cairns business trip in the mid-1990s and six weeks later had purchased farming land and lined up his resources to begin farming. His objective in establishing Dimbulah was to produce high quality coffee for the Singapore market, moving coffee directly from plantation to cup. Describing the Dimbulah taste as chocolatey and with a lingering sweetness, Wanden explained that all the variables on the plantation are carefully controlled to arrive at this exact flavour. Today, there are 12 Dimbulah outlets across Singapore.

Dimbulah is a great ambassador of Australian coffee, winning the bronze medal with Knight Mattingly roasters in 2016 at the AVPA 2nd International Contest of Coffees Roasted in their Countries of Origin in Paris.

 

       

THE GREEN BEAN PROCESS

The washed process relies on every stage of the growing, harvest and fermentation process being right, as the flavour is totally reliant on the bean having absorbed enough nutrients and sugars while growing. The process begins by de-pulping the coffee cherries and leaving the mucilage intact for fermentation. The fermentation process can take anywhere between 1-4 days, giving the bacteria present in the fermentation tank time to break down the mucilage, which is then ‘washed’ off at the end of the fermentation period. Once the mucilage has been removed the coffee is carefully sun-dried.

 

          

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