Crema Trekkers Single Origin Coffee Subscription

DRINK IN THE WORLD... WITH A CREMA TREKKERS SINGLE ORIGIN COFFEE SUBSCRIPTION

Our Crema Trekkers Single Origin Coffee Subscription is designed to make it easy for you to discover and enjoy premium coffees with the convenience of being delivered to your door each month.

As a Crema Trekker, we take your tastebuds on a tour of popular coffee growing countries from around the world. 

Along the way you’ll learn more about where different coffees come from, the processing techniques and the best ways to brew each coffee. 

Coffee is diverse and ranges vastly in flavour. From nuts and caramels, to sweet spices and chocolate, to limes and blueberries - great coffee really sets itself apart. 

Similar to the wine industry, different coffee varieties are harvested at different times of the year depending on where they are grown. Each month our team of Crema Speciality Roasters select freshly harvested, high grade green beans from growers around the world, roast them to perfection and deliver them to your door, so you can enjoy a new, unique and delicious coffee each and every month.

With our Crema Trekker monthly subscription you can choose to receive your coffee in 250g or 500g bags, and opt for whole beans or ground to suit your brewing method.

It’s the most convenient way to learn more about the origins of coffee while discovering which coffee flavours you enjoy the most.

BENEFITS OF THE TREKKER SUBSCRIPTION

✓ Enjoy the convenience of receiving a new premium single origin coffee delivered to your door each month

✓ Build on your coffee knowledge with tips and insights from our Trekker Guides.

✓ Your coffee is freshly roasted in Newcastle 

✓ Discover the diversity of coffee flavours from around the world

✓ Trekker subscribers receive a discount price

✓ Cancel any time

WHAT MAKES A SINGLE ORIGIN COFFEE UNIQUE?

Generally when we drink coffee at a café or even at home, we are drinking a blend of different coffees. And there could be two or up to four different coffees, from different countries, blended together to create a desired strength or flavour notes in the cup. 

Blends are a great way to enjoy your favourite coffees, and certainly offer consistency in flavour. But what is truly special about single origin coffees is that you’ll enjoy the pronounced flavours unique to each country; which are unlike any blend.

The Crema Trekker program introduces you to these premium single origin coffees from across the coffee growing regions of the world. 

New lovers of coffee will enjoy a better understanding of how the region, climate and process affect the flavour notes of a coffee, and for those already on their coffee-loving journey, you’re bound to discover something you have never tried before.

THE TREK

The Crema Trekker subscription follows the coffee harvesting calendar each month. Which means, as a Crema Trekker, you’ll discover the fresh, new and unique flavours of a different destination every month. 

When it comes to coffee, freshness is the key to experiencing real coffee flavour. The fresher the green bean is, the better the roasted bean will taste. Older coffees tend to lose flavour and acidity and become “flat” in taste after roasting, so by selecting coffees by harvest seasons, we’re ensuring the best flavours are enjoyed in the cup.

Coffee harvesting seasons are usually in the drier winter months. There’s also an optimum harvesting phase for every coffee and there can be one or two harvesting periods per year, depending on the region.

YOUR JOURNEY AWAITS!

As a Crema Trekker you’ll discover and indulge in the unique flavours of 3 regions: The Americas, Africa and Asia.

Africa

The origins of coffee can be traced back to Africa, more specifically Ethiopia - “the birthplace of coffee” - where it has been grown and enjoyed for over 1000 years. In fact, all coffees that are now grown around the world are indigenous to Ethiopia.

African coffees are distinct in flavour. The high altitudes and varied climates in the different growing regions allow for a range of flavours that are unique to this area. 

Coffees from Ethiopia lean towards fruity and floral notes with bright acidity, while Kenyan coffees are often wine-like with big dark fruit notes and syrupy bodies. And from Zimbabwe you will find chocolate and caramel notes with lemon/lime acid.

Many African countries rely heavily on coffee to support their economy. Producers continue to focus on quality by building on the infrastructure that is responsible for the continued improvement in coffee processing.

The Americas (Central & South)

In the past, coffees from the Amercias were often regarded as “boring” and “bland”, especially in comparison to coffees from Africa. Over the past few years, though, as coffee growers focus on quality, flavour and new growing and processing methods, coffees from this region are really coming into their own. Typically, coffees from the Americas region are balanced, smooth and light with mild acid.

Brazil coffees are filled with sweet nutty flavours including hazelnuts, peanuts and almonds. Colombian coffees are known for their caramel notes and Costa Ricans can have sweet spice and fruit notes, so there is a lot to enjoy here.

As the desire for speciality coffees has grown and more producers focus on quality and experimentation and growing different varieties, we are seeing striking contrasts between coffees grown in different regions, and even between those grown on different farms in the same region.

Asia

Coffee from the Asian growing region includes Indonesia, India, Sumatra, PNG, Vietnam and yes, Australia! 

Because the climate and growing region within Asia is so varied, the coffees are also incredibly varied, ranging from sweet and smooth to earthy and rich.

Coffees grown in Indonesia and Sumatra tend to be considered very rich coffees with thick syrupy bodies and a wide range of flavours. They may be nutty, earthy, spicy, chocolatey or all of the above. 

Indonesian coffees also have a particular processing method called “Wet Hulled” that is unique to that growing region. This process creates a particular ‘earthy’ note that you won’t find in other coffees. This process also helps boost the rich, syrupy flavours expected from Indonesian coffees.

India also has a unique processing method called “Monsoon Malabar”. This coffee (prior to roasting) is stored in warehouses and exposed to the open sea air during monsoon season. This method creates strong, pungent, musty flavours that are unpleasant to some coffee drinkers and highly sought after by others.

This Asian region also has some new coffee producing countries such as Timor-Leste and China that are just developing and are starting to produce some new and interesting coffees. India and Vietnam are large producers of Robusta Coffee which is generally used for the production of instant coffee due to its bitter flavour notes. A good Robusta also has its place in a coffee blend, helping to create a rich, thick crema on an espresso shot.

Australia began growing coffee in 1880, but it’s only been since the 1980s that we have seen a resurgence in coffee production here. The Top End of Australia has the subtropical climate coffee trees like, with a number of plantations throughout eastern Queensland and Byron Bay. Coffee from Australia tends to be low in acidity with smooth nutty and milk chocolate flavour notes.

FUN FACTS!

There are over 120 different species of coffee plants... The two main species are Arabica and Robusta.

ARABICA prefers a cooler climate (15°C-24°C) Lower rainfall of 1,500mm – 2,500mm over a nine month period (growing period) and higher altitude of 1,000 -2,000 masl.

ROBUSTA needs more rainfall (2,200mm – 3,000mm) per annum and warmer temperatures of 18°C – 36° C and thrives at lower altitudes of 0 – 1,000 masl.

Regions closer to the equator are naturally warmer and receive more sunlight year round. Generally speaking, coffee (Arabica) will thrive at higher altitudes that provide the cooler climate. If temperatures drop too low there is the risk of frost damage to the fruits and plant.

HOW DOES COFFEE GETS ITS UNIQUE FLAVOUR?

The flavours we taste in a cup of coffee are influenced by a number of factors including the plant species, temperature, rainfall, soil and processing. 

Altitude tends to be the strongest factor associated with a range of positive cup characteristics, in particular acidity, body, flavours and balance. With high altitude coffees, the coffee cherry grows at a slower rate (because of the cooler nights) so the bean becomes denser and harder, creating a coffee bean that roasts beautifully and offers complex flavours in the cup.

Another factor that affects flavour is how the coffee cherry is processed after picking. There are 3 common processes: Natural, Washed and Honey – plus the unique processes of Monsooned in India and Wet Hulled in Indonesia.

Natural:

The coffee cherry is dried, usually in the sun, intact. This allows the pulp of the coffee cherry to dry out and adds sweetness and fruity/floral notes to a coffee.

Washed:

The cherry skin and pulp of the fruit is removed from the bean and is then dried out. Washed coffees tend to have very good acidity.

Honey:

The cherry skin is removed and a portion (from 20% - 80%) of the cherry pulp is left on the bean and then dried out, this enhances sweetness and depth of flavour in the coffee. You can have a white honey, honey and black honey process, depending on the amount of cherry pulp left on the bean.

Coffee is diverse and constantly evolving and the Crema Trekker coffee subscription is the perfect way to enjoy great tasting coffee every month, while expanding your knowledge about all things coffee and brewing techniques.