Dawn Patrol Coffee

Finest quality single origin coffee

100% Sustainable & Traceable

[email protected] Chandlers Hill, South Australia

Shop Coffees – Free Shipping ( Au Only )

[email protected]

  • Cheetah Espresso Blend

    Ethiopia Teman Aba Mecha Kebele _ 70%
    Kenya Chania Estate _ 30%

    Bourbon

    Dry Fermentation _ 70%
    Wet Fermentation _ 30 %

    Currants, Stone Fruits, Caramel & Honey

    Add to cart

    Cheetah Espresso Blend

    Preparation
    ?
    Size

    Ethiopia Teman Aba Mecha Kebele _ 70%
    Kenya Chania Estate _ 30%

    Bourbon

    Dry Fermentation _ 70%
    Wet Fermentation _ 30 %

    Currants, Stone Fruits, Caramel & Honey

    Country: Kenya
    Region: Thika
    Farm: Chania Estate
    Variety: French Mission Bourbon (AB)
    Altitude: 1525 MASL
    Fermentation : Wet
    Owner : Boyce Harries

    Harries Coffee comes from two coffee Estates farmed by the Harries family since the early 1900s. Located in Kenya’s central province, Chania Estate and Oreti Estate are at an altitude of 5,000ft and 5,200ft respectively, on deep, red, volcanic soils.

    The Estates experience two rainfall seasons producing an annual average of 30-35 inches annually and a mean average daily temperature range of 22-28C.

    The two Estates both border the Chania River and also have water storage in the form of a dam and reservoirs and nearly 200 acres combined of indigenous, planted and riparian forest, to encourage bird-life and wild-life.

    Farmer name: Teman Aba Mecha Kebele
    (Village): Bashasha
    Altitude: 1970 - 2100 MASL
    Woreda (County): Gomma
    Zone: Jimma
    Region: Oromia
    Coffee type: Dry Fermented Grade 1
    Variety: 74165
    Fermentation times: 12-24 hours
    Average drying times: 15-20 days
    Farm size: 12 hectares

    Jimma is bordered on the south by the Southern Nations, Nationalities and Peoples Region, the northwest by Illubabor, on the north by Misraq Welega, and on the northeast by Mirab Shewa; part of the boundary with Misraq Shewa is defined by the Gibe River. The highest point in this zone is Mount Maigudo (2,386 m). Towns and cities in Jimma include Agaro, Genet and Saqqa. The town of Jimma was separated from Jimma Zone and is a special zone now.

    Cherry is placed in a fermentation tanks for an average of 12-24 hours. Afterwards the cherry is pulped and placed on raised beds for an av. of 15-20 days. Throughout this time parchment is sundried between 8-11am then covered until 2pm for further drying until 5 pm. During the day workers are constantly moving parchment on the beds for even drying. Thickness of parchment is around 5cm. After the coffee is dried to under 11% moisture the coffee is taken directly to a warehouse and stored in ecotact bags.

    Our coffees are roasted for either filter or espresso, suited to particular brew methods. Generally if you add milk to your coffee please select espresso roast.

    For Espresso

    • Espresso machine
    • Stove top
    • Plunger/French press
    • Atomic
    • Cold Brew/Drip

    Our filter roast is a lighter roast which suits being drunk black and brewed with the following :

    For Filter

    • Pour over/Chemex/v60/Kalita wave
    • Aeropress
    • Syphon/Vacuum pot
    • Plunger/French press
    • Handy Brew
    • Auto Drip/MoccaMaster
    • Cold Brew/Drip

  • Toucan Espresso Blend

    Brazil Fazenda California _ 50%
    Peru Las Colmenas_ 50%

    Catuai, Caturra

    Double Fermentation _ 50%
    Wet Fermentation _ 50%

    Chocolate, Toffee & Soft Fruits

    Add to cart

    Toucan Espresso Blend

    Preparation
    ?
    Size

    Brazil Fazenda California _ 50%
    Peru Las Colmenas_ 50%

    Catuai, Caturra

    Double Fermentation _ 50%
    Wet Fermentation _ 50%

    Chocolate, Toffee & Soft Fruits

    Country: Peru
    Farm : Las Colmenas
    Department : Cajamarca
    Altitude: 1600 MASL
    Variety: Caturra
    Fermentation Process: Wet Fermentation
    Owner : PUELLES TROYES MARINO

    Processing methods: immediately after harvesting, the ripe coffee fruits go through a flotation process to clean debris and remove floaters (low-density fruits). The next day, very early in the morning, the coffee fruit passes through mechanical depulpers, without the presence of water, preserving the maximum amount of mucilage attached to the parchment. The Alarcón family has an automated collective benefit module. They have a de-pulping and sorting machine (UDC-1 Specialty Coffees). The coffee fruit is placed into tanks or bags, fermenting there from 12 to 24 hours; it varies according to the environment temperature. Then, the seeds are washed and dried until the moisture content reaches 9%–11%.
    Drying methods: few farmers in this place dry the coffee placing polypropylene tents on the ground, under a shade, and covering it at night. But the majority of them use beds, solar dryers, or dry the seeds on tables.
    Drying time: the coffee is dried from 15 to 20 days, at least 8 hours per day.

    Country: Brazil
    Farm: California
    Altitude: 750 MASL
    Region: Norte Pioneiro
    Variety: Catuai
    Process: Double Fermentation

    Many years ago, Luiz Saldanha was on a coffee trip in Nicaragua when he met a producer who had just placed second in the Cup of Excellence. Cupping the coffee, he was amazed at the intensity of flavour and cleanliness of the cup. When Luiz quizzed the producer about the processing, it turned out that he had taken his cherries to the mill for pulping, but when he got there he found out there was no power. He decided to leave the cherries overnight in the fermentation tanks fully submerged in cold water, then pulped the cherries in the morning when the power came back on.

    This inspired Luiz to start experimenting with a similar technique on his farm. After many trials and tweaks, the 'double fermentation' process was born. In this process, only the ripest cherries are taken to the wet mill where they are left to soak overnight in 8 degree spring water. The cold water slows the initial fermentation process, and allows Luiz to manipulate the metabolic processes the coffee undergoes to create the desired acids and esters. After 12-18 hours of soaking, the cherries are pulped, washed and very slowly dried on raised beds under UV covers, ensuring uniform drying throughout the bean mass and the beans themselves. The result is an incredible stable and consistent product with notes of intense red fruits, grape and a viscous creamy body.

    Fazenda California, owned by Saldanha family, is located in the Brazilian subtropical region of the so-called Norte Pioneiro do Parana. This region is characterized by being the area adjacent to southern Brazil able to develop coffee plantation without the low temperatures of the winter period which hinder production. The coexistence of volcanic soils of high fertility, good distribution of rainfall throughout the year and the binomial established between its average elevation of 750 meters and latitude 23ºS result in a micro climate with average annual temperature of 20ºC, four well defined seasons and a wide temperature range. This in turn creates the ideal environment for the development of the highest quality arabica coffee lots.

    Our coffees are roasted for either filter or espresso, suited to particular brew methods. Generally if you add milk to your coffee please select espresso roast.

    For Espresso

    • Espresso machine
    • Stove top
    • Plunger/French press
    • Atomic
    • Cold Brew/Drip

    Our filter roast is a lighter roast which suits being drunk black and brewed with the following :

    For Filter

    • Pour over/Chemex/v60/Kalita wave
    • Aeropress
    • Syphon/Vacuum pot
    • Plunger/French press
    • Handy Brew
    • Auto Drip/MoccaMaster
    • Cold Brew/Drip

  • Peru
    Cajamarca
    EL Oso

    Bourbon, Catuai
    Wet Fermentation

    Tangerine, Purple Grape, Honey

    Add to cart

    Peru
    Cajamarca
    EL Oso

    Preparation
    ?
    Size

    Bourbon, Catuai
    Wet Fermentation

    Tangerine, Purple Grape, Honey

    Country: Peru
    Region: Cajamarca
    Province: San Ignacio
    Altitude: 1350-1890 masl
    Variety: Bourbon, Catuai
    Fermentation: Wet

    The San Ignacio Province sits at the top of the Cajamarca region in Northern Perú where the Rio Canchis splits the country from Ecuador. The farms are located in the buffer zones of a protected natural area, and have seen spectacled bears, cock-of-the-rocks, jaguars and peccaries within their boundaries. This means working with an organic methodology and certification is a strategic point because through these standards, a culture of protection of wildlife and species in danger of extension is encouraged and created.

    Coffee is processed fully washed, and the parchment delivered into the warehouses of the cooperative in San Ignacio town. Each batch is evaluated for physical appearance, tasted at the quality laboratory and separated according to quality and certification. It is then transported to the dry mill in nearby Chiclayo city. The export department is based here as well as another quality control laboratory with well-trained staff, and each under the control of certified Q grader

    Our coffees are roasted for either filter or espresso, suited to particular brew methods. Generally if you add milk to your coffee please select espresso roast.

    For Espresso

    • Espresso machine
    • Stove top
    • Plunger/French press
    • Atomic
    • Cold Brew/Drip

    Our filter roast is a lighter roast which suits being drunk black and brewed with the following :

    For Filter

    • Pour over/Chemex/v60/Kalita wave
    • Aeropress
    • Syphon/Vacuum pot
    • Plunger/French press
    • Handy Brew
    • Auto Drip/MoccaMaster
    • Cold Brew/Drip

  • Colombia
    Cauca
    Finca Santuario ( Red Bourbon )

    Red Bourbon
    Experimental Fermentation

    Red Apple, Nectarine, Candy

    Add to cart

    Colombia
    Cauca
    Finca Santuario ( Red Bourbon )

    Preparation
    ?
    Size

    Red Bourbon
    Experimental Fermentation

    Red Apple, Nectarine, Candy

    Country: Colombia
    Region: Cauca
    Farm: Santuario
    Variety: Red Bourbon
    Preperation: Double Wet Pulped Fermentation
    Altitude: 1850-2050 masl
    Producer: Camilo Merizalde

    Cherry harvested at their optimum sweetness, with a brix level of 22º minimm before being washed, floated and manually sorted in fresh spring water. They are then submerged underwater for 3 hours before undergoing a 12 hour aerobic cherry fermentation . Next the cherries are depulped leaving 10 % of mucilage before being slowly sundried for 18 days on African beds.

    The final product is an incredibly clean, sweet and expressive washed coffee.

    Finca Santuario began 22 years ago, when Camilo Merizalde had the desire of creating a very unique farm capable of producing the best specialty coffees in Colombia. Rather than focus on quantity, Camilo decided to focus on quality as a driver of profitability. He quickly realised that biological diversity was paramount in creating an environment capable of producing excellent cup quality with long term sustainability. As such Finca Santuario is set out in such a way as to encourage a vast swathe of plant and animal diversity working symbiotically with the coffee plants. This is particularly important as the vast majority of varieties grown at Santuario are extremely high quality but lower yield, more fragile and more demanding than most varieties widely grown in Colombia. The harmonious interplay between the surrounding environment, volcanic soil and variety allows for the creation of some of the most spectacular coffees available from Colombia.

    Our coffees are roasted for either filter or espresso, suited to particular brew methods. Generally if you add milk to your coffee please select espresso roast.

    For Espresso

    • Espresso machine
    • Stove top
    • Plunger/French press
    • Atomic
    • Cold Brew/Drip

    Our filter roast is a lighter roast which suits being drunk black and brewed with the following :

    For Filter

    • Pour over/Chemex/v60/Kalita wave
    • Aeropress
    • Syphon/Vacuum pot
    • Plunger/French press
    • Handy Brew
    • Auto Drip/MoccaMaster
    • Cold Brew/Drip

  • Colombia
    Cauca
    Finca Santuario ( Typica )

    Typica
    Experimental Fermentation

    Lemon Squash, Floral & Peach

    Add to cart

    Colombia
    Cauca
    Finca Santuario ( Typica )

    Preparation
    ?
    Size

    Typica
    Experimental Fermentation

    Lemon Squash, Floral & Peach

    Country: Colombia
    Region: Cauca
    Farm: Santuario
    Variety: Typica
    Preperation: Wet Fermentation
    Altitude: 1850-2050 masl
    Producer: Camilo Merizalde

    This lot is an excellent example of what can be achieved with cutting edge processing methods. Cherries are picked at their optimal sweetness, between 25-26° Brix level. They are then floated and manually sorted, before undergoing an initial anaerobic fermentation of 8-10 hours. Next, the cherries are pulped and fermented again for 24 hours in sealed tanks without water, before being gently washed to remove any remaining mucilage. The pulped cherries are then slowly dried over a 20 day period on raised beds in greenhouses under fans and UV lights .

    Finca Santuario began 22 years ago, when Camilo Merizalde had the desire of creating a very unique farm capable of producing the best specialty coffees in Colombia. Rather than focus on quantity, Camilo decided to focus on quality as a driver of profitability. He quickly realised that biological diversity was paramount in creating an environment capable of producing excellent cup quality with long term sustainability. As such Finca Santuario is set out in such a way as to encourage a vast swathe of plant and animal diversity working symbiotically with the coffee plants. This is particularly important as the vast majority of varieties grown at Santuario are extremely high quality but lower yield, more fragile and more demanding than most varieties widely grown in Colombia. The harmonious interplay between the surrounding environment, volcanic soil and variety allows for the creation of some of the most spectacular coffees available from Colombia.

    Our coffees are roasted for either filter or espresso, suited to particular brew methods. Generally if you add milk to your coffee please select espresso roast.

    For Espresso

    • Espresso machine
    • Stove top
    • Plunger/French press
    • Atomic
    • Cold Brew/Drip

    Our filter roast is a lighter roast which suits being drunk black and brewed with the following :

    For Filter

    • Pour over/Chemex/v60/Kalita wave
    • Aeropress
    • Syphon/Vacuum pot
    • Plunger/French press
    • Handy Brew
    • Auto Drip/MoccaMaster
    • Cold Brew/Drip

  • Burundi
    Murago
    Nyagashiha ( Wet Fermentation )

    Bourbon
    Wet Fermentation

    Red Currants, Caramel & Mango

    Add to cart

    Burundi
    Murago
    Nyagashiha ( Wet Fermentation )

    Preparation
    ?
    Size

    Bourbon
    Wet Fermentation

    Red Currants, Caramel & Mango

    Country: Burundi
    Region: Murago
    Washing Station: Nyagashiha
    Variety: Bourbon
    Altitude: 1530 MASL
    Soil: Hummus-Volcanic

    Nyagashiha (pronounced NIA-GASH-IYA) meaning comes from the historical tree variety that once grew in the Murago region. This tree in Burundi’s local dialect Kurundi was called “Imishiha” and served for the construction of houses within the community.

    Nyagashiha washing station is located 86km south of the capital Bujumbura. It is surrounded by steep valleys where most of the land is used by farmer/family communities who not only grow coffee but also fruit and vegetables. Jean-Baptiste Bigirimana is the manager who oversees the 1172 farmers who produce roughly 400MT of exportable green coffee per harvest. The region has a temperate year round average of 18 degrees, which allows the cherries to develop slowly, creating greater complexity in the cup. On top of these ideal conditions for growing coffee Jean-Baptiste insists on rigorous double sorting of all lots that pass through the mill. This creates incredible complexity, cleanliness and consistency in the cup.

    The Nyagashiha mill is one of 13 mills that form the Akawa project. A joint venture between SUCCAM and Supremo, the Akawa project was created to help producers escape the cycle of poverty in a sustainable and equitable way. Producers, striving for fairer remunerations and better living conditions, demanded a path towards prosperity. As such the project's working directives are based around UTZ certification standards, focusing on good agricultural practices, environmental responsibility and social equity as the central tenets of success for project members.

    Our coffees are roasted for either filter or espresso, suited to particular brew methods. Generally if you add milk to your coffee please select espresso roast.

    For Espresso

    • Espresso machine
    • Stove top
    • Plunger/French press
    • Atomic
    • Cold Brew/Drip

    Our filter roast is a lighter roast which suits being drunk black and brewed with the following :

    For Filter

    • Pour over/Chemex/v60/Kalita wave
    • Aeropress
    • Syphon/Vacuum pot
    • Plunger/French press
    • Handy Brew
    • Auto Drip/MoccaMaster
    • Cold Brew/Drip

  • Burundi
    Murago
    Nyagashiha ( Dry Fermentation )

    Bourbon
    Dry Fermentation

    Red Berry Jam, Toffee & Red Grape

    Add to cart

    Burundi
    Murago
    Nyagashiha ( Dry Fermentation )

    Preparation
    ?
    Size

    Bourbon
    Dry Fermentation

    Red Berry Jam, Toffee & Red Grape

    Country: Burundi
    Region: Murago
    Washing Station: Nyagashiha
    Variety: Bourbon
    Altitude: 1530 MASL
    Soil: Hummus-Volcanic

    Nyagashiha (pronounced NIA-GASH-IYA) meaning comes from the historical tree variety that once grew in the Murago region. This tree in Burundi’s local dialect Kurundi was called “Imishiha” and served for the construction of houses within the community.

    Nyagashiha washing station is located 86km south of the capital Bujumbura. It is surrounded by steep valleys where most of the land is used by farmer/family communities who not only grow coffee but also fruit and vegetables. Jean-Baptiste Bigirimana is the manager who oversees the 1172 farmers who produce roughly 400MT of exportable green coffee per harvest. The region has a temperate year round average of 18 degrees, which allows the cherries to develop slowly, creating greater complexity in the cup. On top of these ideal conditions for growing coffee Jean-Baptiste insists on rigorous double sorting of all lots that pass through the mill. This creates incredible complexity, cleanliness and consistency in the cup.

    The Nyagashiha mill is one of 13 mills that form the Akawa project. A joint venture between SUCCAM and Supremo, the Akawa project was created to help producers escape the cycle of poverty in a sustainable and equitable way. Producers, striving for fairer remunerations and better living conditions, demanded a path towards prosperity. As such the project's working directives are based around UTZ certification standards, focusing on good agricultural practices, environmental responsibility and social equity as the central tenets of success for project members.

    Our coffees are roasted for either filter or espresso, suited to particular brew methods. Generally if you add milk to your coffee please select espresso roast.

    For Espresso

    • Espresso machine
    • Stove top
    • Plunger/French press
    • Atomic
    • Cold Brew/Drip

    Our filter roast is a lighter roast which suits being drunk black and brewed with the following :

    For Filter

    • Pour over/Chemex/v60/Kalita wave
    • Aeropress
    • Syphon/Vacuum pot
    • Plunger/French press
    • Handy Brew
    • Auto Drip/MoccaMaster
    • Cold Brew/Drip

  • Ethiopia
    Gera Limu
    Genji Challa

    75227, Merdacheriko
    Wet Fermentation

    Mango, Strawberry & Honeysuckle

    Add to cart

    Ethiopia
    Gera Limu
    Genji Challa

    Preparation
    ?
    Size

    75227, Merdacheriko
    Wet Fermentation

    Mango, Strawberry & Honeysuckle

    Country: Ethiopia
    County: Gera
    Variety: 75227 and Merdacheriko Processing: Washed
    Crop year: 2021
    Altitude: 1905-2100
    Process: Wet Fermentation Grade 1

    The facility is located in Kercho Anderacha village of Gera county, one of the highland coffee growing areas in Ethiopia. For the sake of marketing and grading purposes, Gera is categorized under Limu coffee. However, as compared to other localities in the Jimma zone, Gera is exceptionally characterized by unique coffee varieties, semi forest coffee production system and high altitude farms.

    This coffee lot is a blend of coffee berry disease (CBD) resistant coffee varieties selected in 1974 and 1975. Dominantly it is a coffee variety called 75227 which is CBD resistant, high yielding and high quality coffee variety selected in 1975. The 2020/21 crop season is their second season to produce different coffee types at their Telila coffee washing station. While the largest percentage of their production is fully washed coffee, natural coffee and processing lots via honey, anaerobic and carbonic fermentation are also produced as micro lots. Telila coffee processing station sources red coffee cherries from three different villages around the washing station. These are Yukro, Kercho Anderacha, and Genji Challa villages.

    Red coffee cherries from each village are processed separately to create community separated lots. The same fully washed coffee processing technique is applied for each lot. Well ripe coffee cherries are pulped within 12 hours from time of picking. Immediately after pulping, the parchment coffee is soaked in clean water for 12 hours. Then, the parchment coffee is washed and water is changed to prevent over fermentation. Finally, the coffee is soaked for another 12 hours for the final stage of fermentation. In total, after 24 hours the coffee is fully washed with clean water and graded for the final stage of skin drying under shade followed by drying under sun on raised african coffee drying beds.

    Our coffees are roasted for either filter or espresso, suited to particular brew methods. Generally if you add milk to your coffee please select espresso roast.

    For Espresso

    • Espresso machine
    • Stove top
    • Plunger/French press
    • Atomic
    • Cold Brew/Drip

    Our filter roast is a lighter roast which suits being drunk black and brewed with the following :

    For Filter

    • Pour over/Chemex/v60/Kalita wave
    • Aeropress
    • Syphon/Vacuum pot
    • Plunger/French press
    • Handy Brew
    • Auto Drip/MoccaMaster
    • Cold Brew/Drip

  • Ethiopia
    Yirgacheffe
    Worka Chalbessa

    74110, 74112, 74165 + Kurume
    Wet Fermentation

    Mandarin, Apricot, Floral & Passionfruit

    Add to cart

    Ethiopia
    Yirgacheffe
    Worka Chalbessa

    Preparation
    ?
    Size

    74110, 74112, 74165 + Kurume
    Wet Fermentation

    Mandarin, Apricot, Floral & Passionfruit

    Country: Ethiopia
    Altitude: 2100-2350 masl
    Region: Yirgacheffe
    Process: Wet Fermentation
    Variety: 74110, 74112, 74165 + Kurume

    Hand-picked coffee cherries are taken directly from farm to coffee processing sites for sorting out under ripe, overripe and insect/pest damaged cherries. Only well ripen red cherries remain for pulping using a locally made washed coffee processing machine called Agard. Immediately after pulping, coffee is soaked under water for 48 hours to undergo wet fermentation. During this period, water is changed every 24 hours. This round of fermentation is completed after confirming that the mucilage is completely removed through washing the parchment coffee using clean water. Lastly, clean parchment coffee is transferred to a soaking tank and stays there under water briefly (2-4 hours). The coffee is then transferred to a skin drying stage where stirring the parchment coffee around is carried out by hand under shade. This process usually lasts from 2-4 hours in the morning.

    Skin drying is immediately followed by the final main drying stage. In this final phase, parchment coffee is transferred on to a raised drying bed where it stays for 10 days till the bean moisture level reaches 10.0-10.5%. In the meantime, to maintain uniform drying among beans, the parchment coffee is set under the sun for two hours in the morning between 8:00 and 10:00 AM. To prevent the coffee from the hottest hours of the day, the parchment coffee is covered with nylon mesh and plastic between 11:00AM and 3:00 PM. In the afternoon, the parchment coffee is uncovered for another two hours between 3:00 PM-5:00 PM. This is a routine practice carried out throughout the main parchment coffee drying period.

    Our coffees are roasted for either filter or espresso, suited to particular brew methods. Generally if you add milk to your coffee please select espresso roast.

    For Espresso

    • Espresso machine
    • Stove top
    • Plunger/French press
    • Atomic
    • Cold Brew/Drip

    Our filter roast is a lighter roast which suits being drunk black and brewed with the following :

    For Filter

    • Pour over/Chemex/v60/Kalita wave
    • Aeropress
    • Syphon/Vacuum pot
    • Plunger/French press
    • Handy Brew
    • Auto Drip/MoccaMaster
    • Cold Brew/Drip

  • Brazil
    Norte pioneiro
    FAZENDA CALIFORNIA - Honey Moon

    MUNDO NUOVO
    Experimental Fermentation

    Blueberry Jam, Apricot & Honey

    Add to cart

    Brazil
    Norte pioneiro
    FAZENDA CALIFORNIA - Honey Moon

    Preparation
    ?
    Size

    MUNDO NUOVO
    Experimental Fermentation

    Blueberry Jam, Apricot & Honey

    Country: BRAZIL
    Farm : California
    PRODUCER: LUIZ ROBERTO SALDANHA RODRIGUEZ
    Altitude: 750 MASL
    Region: NORTE PIONEIRO
    Variety: MUNDO NUOVO - Honey Moon
    Process: Experimental Fermentation

    Fazenda California, owned by Saldanha family, is located in the Brazilian subtropical region of the so-called Norte Pioneiro do Parana. This region is characterized by being the area adjacent to southern Brazil able to develop coffee plantation without the low temperatures of the winter period which hinder production. The coexistence of volcanic soils of high fertility, good distribution of rainfall throughout the year and the binomial established between its average elevation of 750 meters and latitude 23ºS result in a micro climate with average annual temperature of 20ºC, four well defined seasons and a wide temperature range. This in turn creates the ideal environment for the development of the highest quality arabica coffee lots.

    Honey Moon Profile -
    Manually selected picked ripen cherries, submitted to a controlled fermentation process in cherry for 24 hours, followed by a semi-carbonic maceration with double inoculation with yeasts of wine production for 48 hours.

    Our coffees are roasted for either filter or espresso, suited to particular brew methods. Generally if you add milk to your coffee please select espresso roast.

    For Espresso

    • Espresso machine
    • Stove top
    • Plunger/French press
    • Atomic
    • Cold Brew/Drip

    Our filter roast is a lighter roast which suits being drunk black and brewed with the following :

    For Filter

    • Pour over/Chemex/v60/Kalita wave
    • Aeropress
    • Syphon/Vacuum pot
    • Plunger/French press
    • Handy Brew
    • Auto Drip/MoccaMaster
    • Cold Brew/Drip

  • Brazil
    Norte pioneiro
    FAZENDA CALIFORNIA - TROPICAL STORM

    MUNDO NUOVO
    EXPERIMENTAL FERMENTATION

    WATERMELON, PAPAYA & KIWI

    Add to cart

    Brazil
    Norte pioneiro
    FAZENDA CALIFORNIA - TROPICAL STORM

    Preparation
    ?
    Size

    MUNDO NUOVO
    EXPERIMENTAL FERMENTATION

    WATERMELON, PAPAYA & KIWI

    Country: BRAZIL
    Farm : California
    PRODUCER: LUIZ ROBERTO SALDANHA RODRIGUEZ
    Altitude: 750 MASL
    Region: NORTE PIONEIRO
    Variety: MUNDO NUOVO - Tropical Storm
    Process: Experimental Fermentation

    Fazenda California, owned by Saldanha family, is located in the Brazilian subtropical region of the so-called Norte Pioneiro do Parana. This region is characterized by being the area adjacent to southern Brazil able to develop coffee plantation without the low temperatures of the winter period which hinder production. The coexistence of volcanic soils of high fertility, good distribution of rainfall throughout the year and the binomial established between its average elevation of 750 meters and latitude 23ºS result in a micro climate with average annual temperature of 20ºC, four well defined seasons and a wide temperature range. This in turn creates the ideal environment for the development of the highest quality arabica coffee lots.

    Tropical Storm Profile -
    Manually selected picked ripen cherries, submitted to a controlled fermentation process in cherry for 24 hours, followed by a semi-carbonic maceration with double inoculation with yeasts of wine production for 48 hours, and finally pulped before drying.

    Our coffees are roasted for either filter or espresso, suited to particular brew methods. Generally if you add milk to your coffee please select espresso roast.

    For Espresso

    • Espresso machine
    • Stove top
    • Plunger/French press
    • Atomic
    • Cold Brew/Drip

    Our filter roast is a lighter roast which suits being drunk black and brewed with the following :

    For Filter

    • Pour over/Chemex/v60/Kalita wave
    • Aeropress
    • Syphon/Vacuum pot
    • Plunger/French press
    • Handy Brew
    • Auto Drip/MoccaMaster
    • Cold Brew/Drip

  • Ethiopia
    Limu
    Hawa Yember DECAF

    Mixed Local Varieties
    Wet Fermentation
    Mountain Water Decaffeination

    Apricot, Cinnamon & Stewed Fruits

    Add to cart

    Ethiopia
    Limu
    Hawa Yember DECAF

    Preparation
    ?
    Size

    Mixed Local Varieties
    Wet Fermentation
    Mountain Water Decaffeination

    Apricot, Cinnamon & Stewed Fruits

    Region - Limu
    Mill - Hawa Yember
    Altitude - 1700 MASL
    Fermentation - Wet
    Variety - Mixed Local Varieties
    Mountain Water Decaffeination

    More info to come ...

    Our coffees are roasted for either filter or espresso, suited to particular brew methods. Generally if you add milk to your coffee please select espresso roast.

    For Espresso

    • Espresso machine
    • Stove top
    • Plunger/French press
    • Atomic
    • Cold Brew/Drip

    Our filter roast is a lighter roast which suits being drunk black and brewed with the following :

    For Filter

    • Pour over/Chemex/v60/Kalita wave
    • Aeropress
    • Syphon/Vacuum pot
    • Plunger/French press
    • Handy Brew
    • Auto Drip/MoccaMaster
    • Cold Brew/Drip
Chandlers Hill, South Australia

If you require the coffee beans to be ground please leave us a note in the comments section during checkout stating how you will be brewing the coffee in order for us to grind it suitably.

Set & Forget
Coffee Subscription

[email protected]

  • Coffee Subscription

    How often
    Preparation
    Size

    SET & FORGET COFFEE SOLUTION

    Personalise your coffee habit by having coffee delivered to your door weekly, fortnightly or monthly.

    Whether you favour espresso or filter roast or even a little of each, we will send you our pick of the week which we will ship out every Monday.

    Never worry about running out of coffee ever again, just set & forget.

    If you have any specific needs please feel free to leave a comment when checking out.

Chandlers Hill, South Australia

Merchandise

[email protected]

  • GIFT VOUCHER FOR DAWN PATROL COFFEE

    $50

    GIFT VOUCHER FOR DAWN PATROL COFFEE

    $50 AUD

    A gift voucher for someone who has a coffee obsession

  • Moccamaster

    $440

    shipping free
    in australia

    Colour

    Moccamaster

    $440 AUD

    Thermal KBT741

    Brews directly into a thermos carafe, no hot plate. 1.25 litre capacity.

    Available in Polished silver and black. Use filter # 4 Pre-heat the carafe before your brew by rinsing it out with some hot water. This will help to maintain the temperature of the coffee.

    The carafe comes with two lids, a mixing lid and a travel lid. Leave the mixing lid in the carafe after brewing. It will keep the coffee hot and it will pour perfectly. The travel lid is used when you take the carafe with you, in say, the car.

    Brew time 5-6 minutes
    Aluminium housing
    Illuminated on/off switch
    Copper boiling element with double safety guard
    Automatically switches off power to the boiling element when water reservoir is empty• Mixing lid for a homogenous brew
    9 hole spray head for efficient wetting of the coffee grounds
    Dimensions are W-D-H (mm): 320 x 180 x 385

    Handmade in The Netherlands.

Chandlers Hill, South Australia

Brewing Guide

[email protected]

Plunger

Plunger

Notes

French press, or plunger, is consistent and really easy. It can brew a richer, fuller cup than pour over and is preferred by a lot of people for its flavour and ease of use.

You can vary the amount of brewed coffee you need by changing the amount of beans you grind. We aim for 60-70g per litre of water. So, for one and a bit cups, you’ll need 20 grams and 300ml of water off the boil.

Drop your freshly ground coffee (coarse like salt and preferably from a burr grinder) into your plunger pot.

Add your boiled water vigorously (or stir quickly) to wet all the grounds. Let it brew for four minutes.

Using a spoon, gently collect the ground coffee that is floating on the top, and discard it. Plunge it down carefully. If you can’t push your plunger down with two fingers, then please stop (they have been known to break under pressure and burn people).

Pointers

  • If you can’t push the plunger down with two fingers then you have ground your coffee too fine, and it may not taste as desired.
  • If you like your coffee stronger, try using more ground coffee, i.e. 80g or 100g per litre. A stronger brew like this can mask the more floral and delicate notes of some coffees, so apply this rule with caution!
  • If the coffee tastes watery or weak, try brewing it for longer than 4 minutes OR try grinding it more finely.
  • If the coffee tastes astringent or dry, try grinding it more coarsely, or brewing for a shorter time.

Pour over

Pour over

Notes

Filter coffee is one of the gentlest ways to brew coffee. It is a method of brewing that we like the most for its clarity, flavour and accuracy.

For one cup of filter coffee, you need: a filter cone, filter paper, 15 grams of single origin coffee and a kettle of water. We’re using 60-70 grams of coffee per litre of water, so we’ll make a cup that is around 240ml of coffee.

The water will need to be just off the boil (around 92-96 C), so leave it to stand cooling for a couple of minutes after it’s boiled. While you’re waiting, rinse the paper filter with the boiling water to get rid of paper taint and warm your cup.

Your grind should be coarser than espresso but finer than french press – a medium grind ( with a quality burr grinder ). Over time, play around with the grind and find the sweet spot that appeals to your taste, but a grind that fills your cup in about two and a half minutes is a good place to be.

Place ground beans straight into the filter paper. Then, pour a small amount of water over the coffee to wet all the grounds ( bloom )

Leave it to soak through for about 40 seconds. This will allow the water to soak the grounds all the way to the bottom of the filter, setting you up for an even extraction.

Pour slowly in a circular motion to cover all the grounds, just so you raise the coffee bed a centimetre or two. Continue pouring slowly and consistently, maintaining the height of the coffee bed until you’ve added the 240ml of water. There shouldn’t be too much water left in the coffee once it has finished dripping.

Discard or compost your paper filter and use a new one every time.

Pointers

  • If you prefer a stronger cup, use a higher dose (80-90 grams per litre), but please adjust your grind to suit this – it may need to be finer.
  • If it tastes watery or too weak and filters through too quickly, try fining up your grind.
  • As the coffee ages (typically noticeable two weeks after Roast Date), the water will take longer to filter through, and you should coarsen your grind to adjust for this.
  • If your cup tastes too bitter or astringent, try coarsening your grind.
  • If your cup tastes sour or grassy, it may be that your dose is too high. Try using less coffee per cup to get a sweeter beverage.

Aeropress

Aeropress

Notes

With a dose slightly higher than pour over or French press, you will need 15 grams to 200ml of water.

The brewing water should be not long off the boil (about 95-97 degrees), so boil the water and let stand.

Grind the beans at a coarseness equivalent to drip filter (roughly halfway between espresso and French press).

Invert the Aeropress so the filter is upside down at the top and the rubber plunger is set at mark 4 on the main brewing chamber (this will hold 200ml of water). Remove the filter holder, insert a paper filter and rinse both the paper and the brewing chamber with boiled water.

Place the ground coffee directly on the rubber plunger and add water vigorously until the chamber is almost full. The bloom from the fresh coffee should have about half a centimetre clearance from the top of the chamber.

Twist on the filter holder (with rinsed filter paper) and let stand for 1 minute, then stir gently and leave for another minute.

Carefully turn the Aeropress right way up over a preheated mug. Press down on the plunger until the brew chamber is almost empty, stopping just before you hear the hiss from the half centimetre air pocket.

Pointers

  • For a stronger brew, increase the steep time up to a minute and a half, or stir the brew before plunging.
  • If you can’t plunge without straining a muscle, try coarsening your grind or decreasing the dose.
  • To clean the Aeropress, simply pull apart and rinse in hot water. Grounds and the paper filter can be composted.

MoccaMaster / Automatic Drip Filter

MoccaMaster / Automatic Drip Filter

Notes

This method automates the pour over for a great tasting filter coffee. You will need some single origin filter roasted coffee, ground coarsely (like sea salt)

Preheat the MoccaMaster – Add some filtered water (150ml) to the water reservoir. Place a new clean filter in the coffee cone, switch the Mocca Master on and place the carafe under the cone. Allow the water to run through the the dripper, paper filter and into the carafe. Empty the carafe. This cleans the paper filter getting rid of any paper taste and also pre heats your carafe. It is now ready for use.

For 4 cups

35g of coarsely ground coffee – 500g of filtered water
Set water flow control to off “X”
At 45 seconds, stir the wet grounds making sure they are evenly covered. Now open flow control to half open.
All finished, brew time should be about 3:30

For 8 cups

70g of coarsely ground coffee – 1L of filtered water
Set water flow control to off “X”
At 45 seconds, stir the wet grounds making sure they are evenly covered. Now open flow control to full open.
All finished, brew time should be about 6:00

Pointers

  • We recommend anywhere between 65-75g/L for your brew ratio.  
    Feel free to play with this ratio to suit your taste.
  • You can dial in your grind size to taste – too weak?  Go finer.  Too strong?  Go coarser.

Syphon

Syphon

Notes

A syphon gives you clarity of flavour with added body. It’s a beautiful method to observe and produces one of the best cups of coffee.

We prefer a butane burner for better heat control and overall efficiency. You will also need a wooden paddle, a timer and 23.5g of freshly ground, filter roasted coffee (medium/coarse the consistency of sand).

Fill the bottom chamber with 250ml of filtered water and bring up to boil on full heat. When boiling fit the top chamber on, tightening the rubber seal.

As the water rises up to the top chamber ensure your cloth filter is central with no air bubbles passing up the side.

When the water level reaches half way you can drop your 23.5g of coffee in stirring thoroughly making sure all grounds are wet.

When all the water is in the top chamber back off the heat just enough to maintain all the water in the top WITHOUT it boiling. Start your timer.

Three distinct layers will now be visible ensuring your on track to perfect extraction.

At 30 seconds using the paddle gently fold the crust back in on itself as evenly as you can. As soon as this is done (or at 40 seconds) start a whirlpool by slowly stirring in a clockwise direction no more than 5 times, at the same time you must turn off the heat.

Your brew will now make its way back down to the bottom chamber leaving a perfect dome of grounds over the cloth filter.

Disconnect the top chamber, pour and enjoy !

Pointers

  • We are aiming for a ratio of 9g/100ml. It is a high dose but contact time is quick.
  • Timing is everything, too slow and it will taste astringent, too fast and it will taste watery.
  • Make sure you don’t boil the coffee in the top chamber at any stage this will ruin your brew.
  • Pull the heat away as soon as you start stirring your whirlpool as there is always a few second delay before the coffee travels back down to the bottom.
Chandlers Hill, South Australia

About

[email protected]

Dawn Patrol Coffee was established in Kangarilla, South Australia in 2014 to share our passion for specialty coffee. Based in the centre of one of Adelaide’s finest wine regions, our roastery offers a cellar door approach to coffee, in the scenic setting of the vineyards.

We believe that through our enthusiasm and experience we can get you as excited about quality coffee as we are. This is made possible at our cellar door, where you and your friends can come to enjoy our range of coffees using the various brew methods we have available.

With Coffee At Dawn Patrol we aim for 100% traceability, which means we want to know exactly where our beans come from and who grows them. We seek to only buy, roast, and deliver exceptional, delicious coffees sourced from some of the best coffee growers in the world, who strive to produce their coffee beans ethically and sustainably.

The Dawn Patrol Coffee roastery is at 59 Grants Gully Road, Chandlers Hill 5159

Opening hours : Cellar door Open Friday, Saturday & Sunday 8:00 – 4:00pm ( No bookings needed )

Private tastings are available Sundays only 9:00 – 3:00pm ( please check in at the cellar door ) 

Closed from 21st Dec – 10th Jan

Contact / Wholesale enquires

Email – [email protected]

Dom – 0412397536
Nick – 0432425061

Dawn Patrol Coffee Partners…

Back to top

Chandlers Hill, South Australia