Dawn Patrol Coffee

Finest quality single origin coffee

100% Sustainable & Traceable

[email protected] Kangarilla, South Australia

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  • Cheetah Espresso Blend

    Ethiopia Teman Aba Mecha Kebele _ 40%
    Burundi Bujumbura Mageyo _ 60%

    Bourbon

    Wet Fermentation _ 50%
    Wet Fermentation _ 50 %

    Vibrant, Complex, Currants

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    Cheetah Espresso Blend

    Preparation
    ?
    Size

    Ethiopia Teman Aba Mecha Kebele _ 40%
    Burundi Bujumbura Mageyo _ 60%

    Bourbon

    Wet Fermentation _ 50%
    Wet Fermentation _ 50 %

    Vibrant, Complex, Currants

    Country: Burundi
    Region: Bujumbura
    Washing Station: Mageyo
    Variety: Bourbon
    Altitude: 1485 MASL
    Soil: Hummus-Volcanic

    A joint venture between Condesa 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.

    Farmer name: Teman Aba Mecha Kebele
    (Village): Bashasha
    Altitude: 1970 - 2100 m.a.s.l
    Woreda (County): Gomma
    Zone: Jimma
    Region: Oromia
    Coffee type: Natural 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

    Nicaragua Cordillera _ 50%
    Colombia Passiflora _ 50%

    Catuai, Yellow Bourbon, Obata,
    Caturra, Colombia, Typica, Castillo

    Pulped Natural Fermentation _ 50%
    Wet Fermentation _ 50%

    Full Bodied, Caramel, Soft Fruits

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    Toucan Espresso Blend

    Preparation
    ?
    Size

    Nicaragua Cordillera _ 50%
    Colombia Passiflora _ 50%

    Catuai, Yellow Bourbon, Obata,
    Caturra, Colombia, Typica, Castillo

    Pulped Natural Fermentation _ 50%
    Wet Fermentation _ 50%

    Full Bodied, Caramel, Soft Fruits

    Country: Brazil
    Capricornio Dulce
    Altitude: 650-1200 MASL
    Region: Sorabana, Norte Pioneiro, Garça and Marilia, Alta Mogiana and Circuito das Águas Paulistas
    Variety: Catuaí, Yellow Bourbon, Obata
    Fermentation Process: Pulped Natural Fermentation

    Capricornio Coffees is “the dream of three friends coming true”. Capricornio Coffees is a major exporter of specialty coffees from the Capricornio Coffee Belt, a vast region divided by the Tropic of Capricornio - 23ºS - that is becoming more and more sought after in the market and considered to be the new ‘hot’ area from which to source due to the exceptional quality of its coffees. Several coffees have been Cup of Excellence finalists over the years.

    The company commercializes to roasteries all over the world amazing microlots and specialty coffees, a line of coffees under 6 different categories – MICROLOTS, ESTATES, EXCLUSIVE, BOUTIQUE, VARIETAL and SIGNATURE, from beautiful estates and ‘terroirs’ which are members of the Four Seasons Project. The project aims at building long-term relations and transferring more money to producers by believing that partnerships have to be sustainable and always offer a win-win situation in order to last. In Brazil, with offices in Piraju, state of São Paulo, and Jacarezinho, state of Paraná, the company is the only one with an extensive range of different coffees.

    Country: Nicaragua
    Mill: La Cordillera
    Altitude: 1250 - 1600 MASL
    Region: Dipilto
    Variety: Caturra, Marracaturra
    Process: Wet Fermentation

    La Cordillera is produced by 15 small-scale coffee growers settled in la Cordillera of Dipilto, a Natural Reserve with a beautiful biodiversity of flora and fauna, located very close to the frontier with Honduras. Within this mountain range, we can find the highest peal in Nicaragua, the Cerro Mogoton, with a height of 2106 MASL. Besides the perfect ecosystem, various water sources, and the beautiful diversity of flora, fauna, and nature, this region is also famous for its delicious coffee. In fact, it’s known as the capital of specialty coffee in Nicaragua. The region is popular for the annual celebration of the Guadalupe Virgin feasts, which they often call the Virgen de la Piedra as she is looking after them in a sacred monument above a big rock in Dipilto.

    Specialty coffee is what makes Dipilto such a well-known area. Conditions such as elevation, soils, and microclimates make this community ideal for exceptional coffees. Caravela Nicaragua began to work with the small growers in this area in 2012. It was until end of 2013 when we decided to install a cupping lab in Ocotal in order to be closer to the producers and help them produce better quality coffees.

    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

  • Ecuador
    Pichincha
    Finca Cruz Loma

    Caturra
    Semi-Wet Fermentation

    Berry Jam, Honey, Blackcurrant

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    Ecuador
    Pichincha
    Finca Cruz Loma

    Preparation
    ?
    Size

    Caturra
    Semi-Wet Fermentation

    Berry Jam, Honey, Blackcurrant

    Country - Ecuador
    Province - Pichincha
    Farm - Cruz Loma
    Variety - Caturra
    Fermentation - Semi-wet
    Altitude - 1450 MASL
    Producer - Grace Morales Flores

    50 years ago, there were no streets or roads to this farm. People could only access the area walking or on horse. There were two routes, that still exist today, that crossed the summit and in doing so formed a cross which can be seen from far away and this is where Grace’s grandfather got the name for the farm. Even when Grace’s father took over there were still no suitable roads for transporting heavy goods. He wanted to mechanize various processes on his land but had no way to transport machines of the size he required. He began to study mechanics and eventual had the machinery brought up in small pieces and then put them together again on the farm. Because of his dedication, this farm was the first in the region to have some mechanised processes.

    The farm is surrounded by virgin jungle, home to a large number of species which can be seen as you wonder across the land. Coffee is not the only thing grown here, the farm is 350 hectares in total with coffee making up less than 2%. The farm also produces many other fruits and vegetables for sale and export. It is a special place for the entire extended family who used it as a hub for get-togethers and holidays.
    Today on the farm, Grace carries out natural and washed processes.

    For Grace, processing her coffee in different ways is important as it allows her to offer profiles for various tastes. She is passionate about high quality food products and wants to offer something really special. Grace works mainly with her brother but as it is a family farm everyone comes together to help when needed. Grace and Bryan are new to coffee production having planted their trees only three years ago. After much excited waiting they have now had their first proper harvest.

    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

  • Honduras
    Los Planes
    Merlin Rosibel Nolasco

    Catuai
    Prolonged Wet Fermentation

    Purple Grape, Cocoa, Berry Compote

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    Honduras
    Los Planes
    Merlin Rosibel Nolasco

    Preparation
    ?
    Size

    Catuai
    Prolonged Wet Fermentation

    Purple Grape, Cocoa, Berry Compote

    Country - Honduras
    Region - Los Planes
    Producer - Merlin Rosibel Nolasco
    Variety - Catuai
    Altitude - 1600 MASL
    Fermentation - Prolonged Wet

    Merlin Rosibel Nolasco and his wife Darlin are the owners of Darpamer, in the Los Planes region of Honduras, just north-east of the border with El Salvador. Merlin was born into coffee - his mother Rosalina Calix is a first generation farmer who instilled the caficultor spirit in her children Merliin, Freddy and Nora. Today the three of them collaborate on each other's farms, and are all involved in the production of specialty coffee.

    Merlin has been working Darpamer for almost 10 years. Here he grows Catuai and Lempira, along with fruit trees including orange, lime and banana. This year he has changed his nutrition management and pruning techniques, which allowed him to increase his overall productivity of the farm to 25 bags of parchment coffee. He has his own wet mill at the farm that is fed by a natural waterfall. In the future he plans to improve the wet mill facility to continually improve the quality of his coffee, as well as plant more barrier trees to minimise topsoil erosion.

    This lot was processed as a prolonged washed fermentation. Cherries were selectively hand picked and sorted before being pulped, fermented and washed. The coffee was then placed on raised beds inside a solar drier and gently and uniformly dried over 25 days.

    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

  • Costa Rica
    Naranjo
    Hacienda Sonora

    H1
    Dry Fermentation

    Sweet Strawberry, Red apple & Butterscotch

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    Costa Rica
    Naranjo
    Hacienda Sonora

    Preparation
    ?
    Size

    H1
    Dry Fermentation

    Sweet Strawberry, Red apple & Butterscotch

    Country: Costa Rica
    Region: Naranjo
    Altitude: 1200 MASL
    Variety: H1
    Fermentation: Dry

    Hacienda Sonora is located in the Central Valley of Costa Rica, at the foot of the world renowned, Poas Volcano. The farm’s area is approximately 100 hectares, which is composed of 55 hectares of shaded coffee, 35 hectares of wild forest reserve, and 10 hectares of sugar cane.

    The average altitude is 1,200 m (or 3,900 ft) above sea level. Our coffee grows in an environment surrounded by exotic trees and other vegetation, providing a great condition for quality, as well as improving the chemistry of the already naturally rich volcanic soil. Thanks to the farm’s diverse ecosystem, many different species of birds and animals seek refuge in our land.

    Our micro coffee mill is built in the heart of Hacienda Sonora next to a traditional 150-year-old sugar cane mill that is preserved intact. All of our machines in the mill are tuned to perform in the best most efficient manner, using the energy harvested within the farm.

    We process all of our coffee using the honey and natural methods. Both of these methods require a lot more work and care than the traditional fully washed. However, it all makes sense when you taste the results in the cup. By playing and trying different techniques with these two methods we have been able to obtain distinct sweetness, with all types of cacao and enhanced fruit notes that complement the body of our cup profiles in our different varieties.

    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

  • Costa Rica
    San Marcos
    Finca El Cerro

    Caturra
    Dry Fermentation

    Blood Orange, Melon, Apricot

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    Costa Rica
    San Marcos
    Finca El Cerro

    Preparation
    ?
    Size

    Caturra
    Dry Fermentation

    Blood Orange, Melon, Apricot

    Origin - Costa Rica
    Region - San Marcos
    Farm - El Cerro - Micro Mill RyS
    Producer - Enrique Robles Mora
    Elevation - 1813 MASL
    Variety - Caturra
    Fermentation - Dry

    Enrique Robles Mora started in the coffee tradition over forty years ago, in the late 1970´s. His son Carlos Enrique Robles Barrantes continued the legacy, managing family farm Finca El Cerro for around 25 year until the new generation of Robles took the reins.

    Carlos Enrique has 3 sons. Elian Robles is in charge of the farm - taking care of the production part of the coffee, he decides which varieties to grow, fertilization and any agronomical practice that needs to be done at the farm. He is assisted by his brother by Leonardo who helps both on the farm and in the mill. The last brother Melvin is in charge of processing and drying coffees in the mill. He takes care of the production of all the microlots of the farm. RyS typically processes 80% of the lots as naturals, 10% double washed and 10% honey.

    The specialty lots through RyS started thanks to the work of the SMS farm support team of our sister company Cafinter. They visited Don Elian 3 years ago offering new hybrid varieties. After tasting the incredible coffees being produced at El Cerro and processed through RyS, the SMS Specialty team started to promote the coffee with their international buyers and year after year the relationship has grown, allowing Elian to improve production, quality and access to market.

    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
    Girma Bekele

    Walichu, Dega, Kudhume & 74112
    Dry Fermentation

    Mandarin, Florals, Pomegranate & Blueberry

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    Ethiopia
    Yirgacheffe
    Girma Bekele

    Preparation
    ?
    Size

    Walichu, Dega, Kudhume & 74112
    Dry Fermentation

    Mandarin, Florals, Pomegranate & Blueberry

    Country: Ethiopia
    Producer: Girma Bekele
    Woreda (County): Kochere
    Kebele (Village): Biloya
    Area: Yirgacheffe
    Altitude: 1725-1980 masl
    Process: Dry Fermentation Grade 1
    Varieties: Walichu, Dega, Kudhume & 74112

    Coffee farming business is such an attractive sector that get the attention of a young man who is professionally a nurse but ended up doing coffee farming. Girma Bekele, a young smallholder coffee farmer who is based in Biloya village in Kochere Woreda surprises most of us when we heard for the first time how he ended up doing coffee farming by quitting his job at a local clinic as a nurse. He grew up in Biloya village in a coffee farming family. During his elementary and high school ages, he used to help his father on coffee farming, harvesting and processing. Over time he developed a great interest in coffee farming and producing high quality coffee.

    In 2007, Girma inherited from his family a total of 5.16 hectares of coffee farm available in Biloya and Debo villages. When he received the farms, most of old local landrace poor yielding and disease susceptible coffee varieties were replaced by high yielding and disease resistant local landraces and improved coffee varieties. Currently, he harvests coffee from Walisho, Dega, Kudhume and 74112 coffee varieties. Girma likes to experiment different coffee processing techniques and in 2019/20 alone he produced high quality natural and anaerobic natural coffees. Since the new coffee policy encourages small holder coffee farmers to directly participate in the international coffee market, Girma is motivated to experiment and deliver different coffee types to the market. He is the only farmer who floats cherries under water before taking to raised beds. This process helps him to sort out insect damaged cherries, lighter cherries and others.

    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
    Guji
    Uraga, Kudhume (Single Variety Lot)

    Kudhume
    Dry Fermentation

    Apricot, Peach, Lime, Berries & Honey

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    Ethiopia
    Guji
    Uraga, Kudhume (Single Variety Lot)

    Preparation
    ?
    Size

    Kudhume
    Dry Fermentation

    Apricot, Peach, Lime, Berries & Honey

    Kebele (Village): Raro Nansabo
    Altitude: 2100-2350 masl
    Woreda (County): Uraga
    Zone: East Guji
    Region: Oromia Regional Sate (SNNPR)
    Coffee type: Uraga Dry Fermentation Grade 1
    Variety: Kudhume

    Like most of the farmers in Ethiopia, coffee farmers in Raro Nansabo village also produce both improved and local landrace coffee varieties. Mostly, farmers mix and plant different coffee varieties together in their farmers. Walichu, Miqe, Badessa and Kudhume are the popular local landrace coffee varieties in Guji. There are few farmers who keep separate their farm for both variety groups.

    Dambi Udo Agro Industry works with few smallholder coffee farmers who separately produce the famous local landrace coffee variety called “Kudhume”. G Broad has been putting a lot of effort to discover unique coffees on the basis of variety and promote those as a variety separated lot in the international market. Bi-Lab and Co-Lab collaborated in this effort of promoting Ethiopian coffee varieties and thereby sharing the deliciousness of some the amazing varieties such as Kudhume.

    Kudhume
    In Guji and Gedeo, there is a perennial indigenous tree known for its small fruit size, disease resistance and bearing large number of fruits in a consistent way over years. This tree is known as Kudhume and Kurume in Guji and Gedeo respectively. Farmers in those areas associated the morphological characteristics of the indigenous tree with a local landrace coffee variety which exhibits similar characteristics: smaller leaves, diseases resistant and many smaller fruits produced every year. Due to their common characteristics, the local landrace coffee variety is named after the name of the indigenous tree. Kudhume has a compact canopy and relatively small leaves with new growth that is generally green. Notable JARC variety selections 74110, 74112, 74148, and 74158 share similar morphological characteristics and could potentially be reclassified as Kurume “type.” The coffee is known for its syrup and juicy body and structure

    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

  • Kenya
    Thika
    Oreti Estate ( Wet Ferm )

    SL28, SL14, Batian, K7
    Wet Fermentation

    Ruby Grapefruit, Raspberry & Rose Petal Tea

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    Kenya
    Thika
    Oreti Estate ( Wet Ferm )

    Preparation
    ?
    Size

    SL28, SL14, Batian, K7
    Wet Fermentation

    Ruby Grapefruit, Raspberry & Rose Petal Tea

    COUNTRY - Kenya
    PROVINCE - Thika Plateau, Central Province
    FARM - Oreti Estate
    ALTITUDE - 1525 masl
    VARIETY - SL 28, SL 14, Batian, K7
    PROCESSING - Wet Fermentation
    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.

    For the second year in a row we have bought coffees from Boyce. This season we have three lots from Oreti, the difference being post harvest fermentation. This 'wet' lot gives us more clarity and brightness in the cup.

    We are pleased to say that these lots are exclusive to Dawn Patrol Coffee.

    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

  • Kenya
    Thika
    Oreti Estate ( Pulped Ferm )

    SL 28, SL 14, Batian, K7
    Pulped Fermentation

    Ripe Pineapple, Mango & Demerara Sugar

    Add to cart

    Kenya
    Thika
    Oreti Estate ( Pulped Ferm )

    Preparation
    ?
    Size

    SL 28, SL 14, Batian, K7
    Pulped Fermentation

    Ripe Pineapple, Mango & Demerara Sugar

    COUNTRY - Kenya
    PROVINCE - Thika Plateau, Central Province
    FARM - Oreti Estate
    ALTITUDE - 1525 masl
    VARIETY - SL 28, SL 14, Batian, K7
    PROCESSING - Pulped Fermentation
    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.

    For the second year in a row we have bought coffees from Boyce. This season we have three lots from Oreti, the difference being post harvest fermentation. This 'pulped' lot gives us more sweetness and tropical fruit flavours in the cup.

    We are pleased to say that these lots are exclusive to Dawn Patrol Coffee.

    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

  • Kenya
    Thika
    Oreti Estate ( Dry Ferm )

    SL 28, SL 14, Batian, K7
    Dry Fermentation

    Cherry Cola, Strawberry & Papaya

    Add to cart

    Kenya
    Thika
    Oreti Estate ( Dry Ferm )

    Preparation
    ?
    Size

    SL 28, SL 14, Batian, K7
    Dry Fermentation

    Cherry Cola, Strawberry & Papaya

    COUNTRY - Kenya
    PROVINCE - Thika Plateau, Central Province
    FARM - Oreti Estate
    ALTITUDE - 1525 masl
    VARIETY - SL 28, SL 14, Batian, K7
    PROCESSING - Dry Fermentation
    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.

    For the second year in a row we have bought coffees from Boyce. This season we have three lots from Oreti, the difference being post harvest fermentation. This 'dry' lot gives us super clean tropicals and sweet red berries in the cup. Due to very limited quantities this coffee will only be roasted for Filter preparation.

    We are pleased to say that these lots are exclusive to Dawn Patrol Coffee.

    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

  • Kenya
    Thika
    Chania Estate ( Peaberry )

    SL 28, SL 14, Batian, K7
    Peaberry
    Wet Fermentation

    Finger Lime, Kiwi, Honey

    Add to cart

    Kenya
    Thika
    Chania Estate ( Peaberry )

    Preparation
    ?
    Size

    SL 28, SL 14, Batian, K7
    Peaberry
    Wet Fermentation

    Finger Lime, Kiwi, Honey

    COUNTRY - Kenya
    PROVINCE - Thika Plateau, Central Province
    FARM - Chania Estate
    ALTITUDE - 1525 masl
    VARIETY - SL 28, SL 14, Batian, K7 - Peaberry
    PROCESSING - Wet Fermentation
    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.

    For the second year in a row we have bought coffees from Boyce. This season we have two lots from Chania, the difference that this lot is only made up of small screened seeds. The peaberry is small and round in shape, it usually occurs when only one seed dominates the cherry and as a result they tend to be sweeter in flavour. The consistency in size also means they tend to roast more evenly.

    We are pleased to say that this lot is exclusive to Dawn Patrol Coffee.

    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

  • Nicaragua
    Dipilto
    La Cordillera

    Caturra, Marracaturra
    Wet Fermentation

    Apricot Nectar, Caramel, Milk Chocolate.

    Add to cart

    Nicaragua
    Dipilto
    La Cordillera

    Preparation
    ?
    Size

    Caturra, Marracaturra
    Wet Fermentation

    Apricot Nectar, Caramel, Milk Chocolate.

    Country: Nicaragua
    Mill: La Cordillera
    Altitude: 1250 - 1600 MASL
    Region: Dipilto
    Variety: Caturra, Marracaturra
    Process: Wet Fermentation

    La Cordillera is produced by 15 small-scale coffee growers settled in la Cordillera of Dipilto, a Natural Reserve with a beautiful biodiversity of flora and fauna, located very close to the frontier with Honduras. Within this mountain range, we can find the highest peal in Nicaragua, the Cerro Mogoton, with a height of 2106 MASL. Besides the perfect ecosystem, various water sources, and the beautiful diversity of flora, fauna, and nature, this region is also famous for its delicious coffee. In fact, it’s known as the capital of specialty coffee in Nicaragua. The region is popular for the annual celebration of the Guadalupe Virgin feasts, which they often call the Virgen de la Piedra as she is looking after them in a sacred monument above a big rock in Dipilto.

    Specialty coffee is what makes Dipilto such a well-known area. Conditions such as elevation, soils, and microclimates make this community ideal for exceptional coffees. Caravela Nicaragua began to work with the small growers in this area in 2012. It was until end of 2013 when we decided to install a cupping lab in Ocotal in order to be closer to the producers and help them produce better quality coffees.

    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

  • Panama
    Santa Clara
    Hartmann Estate ( Caturra )

    Caturra
    Dry Fermentation

    Peach, Plum, Cacao

    Add to cart

    Panama
    Santa Clara
    Hartmann Estate ( Caturra )

    Preparation
    ?
    Size

    Caturra
    Dry Fermentation

    Peach, Plum, Cacao

    Producer: Ratibor Hartmann
    Farm Name: Hartmann Estate
    Processing: Dry Fermentation
    Variety: Caturra
    Harvest: January - March 2020
    Altitude: 1260 - 1500 masl
    Region: Santa Clara, Renacimiento, Chiriqui

    Hartmann Estate is owned by the Hartmann family. Mr. Alois St. Hartmann (Luis Hartmann) was born in Czechoslovakia in 1891 which he abandoned as a young boy when the First World War began. He originally migrated to Pennsylvania, USA. At the age of 20 Mr. Hartmann travelled Panama and eventually decided to settled down in the province of Chiriqui, specifically in the Candela region where in 1912 he built a house and begin farming coffee!

    Today, the third generation of the Hartmann family represented by Mr. Ratibor Hartmann continues to manage the estate along with 4 of his siblings. Each sibling is in charge of a specific operation on the farm. There is a warm family vibe at the farm and everything seems to work itself out. You can tell that this family have lived together all their lives.

    The estate is fully equiped with a state of the art cupping and sample roasting facility. This has helped to facilitate the incredibly unique and exceptional offerings we have been able to experience from the family run estate over the years.

    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

  • Panama
    Santa Clara
    Hartmann Estate

    WHITE LABEL RELEASE -
    RARE & UNIQUE
    PACAMARA
    DRY FERMENTATION

    Papaya, Orange, Blueberry

    Add to cart

    Panama
    Santa Clara
    Hartmann Estate

    Preparation
    ?
    Size

    WHITE LABEL RELEASE -
    RARE & UNIQUE
    PACAMARA
    DRY FERMENTATION

    Papaya, Orange, Blueberry

    Producer: Ratibor Hartmann
    Farm Name: Hartmann Estate
    Processing: Dry Fermentation
    Variety: Pacamara
    Harvest: January - March 2020
    Altitude: 1260 - 1500 masl
    Region: Santa Clara, Renacimiento, Chiriqui

    Hartmann Estate is owned by the Hartmann family. Mr. Alois St. Hartmann (Luis Hartmann) was born in Czechoslovakia in 1891 which he abandoned as a young boy when the First World War began. He originally migrated to Pennsylvania, USA. At the age of 20 Mr. Hartmann travelled Panama and eventually decided to settled down in the province of Chiriqui, specifically in the Candela region where in 1912 he built a house and begin farming coffee!

    Today, the third generation of the Hartmann family represented by Mr. Ratibor Hartmann continues to manage the estate along with 4 of his siblings. Each sibling is in charge of a specific operation on the farm. There is a warm family vibe at the farm and everything seems to work itself out. You can tell that this family have lived together all their lives.

    The estate is fully equiped with a state of the art cupping and sample roasting facility. This has helped to facilitate the incredibly unique and exceptional offerings we have been able to experience from the family run estate over the years.

    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

  • Panama
    Santa Clara
    Hartmann Estate

    WHITE LABEL RELEASE -
    RARE & UNIQUE
    Gesha
    Wet Fermentation

    Complex acidity. Peach, Apricot & Jasmin

    Add to cart

    Panama
    Santa Clara
    Hartmann Estate

    Preparation
    ?
    Size

    WHITE LABEL RELEASE -
    RARE & UNIQUE
    Gesha
    Wet Fermentation

    Complex acidity. Peach, Apricot & Jasmin

    Producer: Ratibor Hartmann
    Farm Name: Hartmann Estate
    Processing: Wet Fermentation
    Variety: Gesha
    Harvest: January - March 2020
    Altitude: 1260 - 1500 masl
    Region: Santa Clara, Renacimiento, Chiriqui

    Hartmann Estate is owned by the Hartmann family. Mr. Alois St. Hartmann (Luis Hartmann) was born in Czechoslovakia in 1891 which he abandoned as a young boy when the First World War began. He originally migrated to Pennsylvania, USA. At the age of 20 Mr. Hartmann travelled Panama and eventually decided to settled down in the province of Chiriqui, specifically in the Candela region where in 1912 he built a house and begin farming coffee!

    Today, the third generation of the Hartmann family represented by Mr. Ratibor Hartmann continues to manage the estate along with 4 of his siblings. Each sibling is in charge of a specific operation on the farm. There is a warm family vibe at the farm and everything seems to work itself out. You can tell that this family have lived together all their lives.

    The estate is fully equiped with a state of the art cupping and sample roasting facility. This has helped to facilitate the incredibly unique and exceptional offerings we have been able to experience from the family run estate over the years.

    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
Kangarilla, 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.

Kangarilla, South Australia

Merchandise

[email protected]

  • DAWN PATROL HOODED JACKET

    $45

    IN KHAKI WITH TAN PRINT
    FOUR SIZES AVAILABLE.

    COLOURS
    SIZES

    DAWN PATROL HOODED JACKET

    $45 AUD

    DAWN PATROL HOODED ZIP JACKET WATERPROOF ZIPS AT FRONT AND SIDE POCKETS. TAN PRINT FRONT & BACK WITH LOGO & TOUCAN.

  • 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.

Kangarilla, 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.
Kangarilla, 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 opens its tasting room every ( Closed For Relocation ) 

Opening hours : Cellar door closed for relocation 

Contact / Wholesale enquires

Email – [email protected]

Dom – 0412397536
Nick – 0432425061

Dawn Patrol Coffee Partners…

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Kangarilla, South Australia