Dawn Patrol Coffee

Finest quality single origin coffee

100% Sustainable & Traceable

[email protected] Kangarilla, South Australia

Buy Current Coffees ( orders over $40 ship free – whole bean only )

[email protected]

  • Cheetah Espresso Blend

    Ethiopia Guji Uraga Tome Gr1 _ 50%
    Burundi Kayanza Yandaro _ 50%

    Local & Improved Varieties
    Red Bourbon
    Washed Process

    Orange Peel, Apricot, Honey & Brown Sugar.

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    Cheetah Espresso Blend

    Preparation
    ?
    Size

    Ethiopia Guji Uraga Tome Gr1 _ 50%
    Burundi Kayanza Yandaro _ 50%

    Local & Improved Varieties
    Red Bourbon
    Washed Process

    Orange Peel, Apricot, Honey & Brown Sugar.

    Country: Ethiopia
    Region: Oromia
    Sub Region: Guji
    District: Uraga
    Altitude: 1900 – 2300 MASL
    Process: Fully washed & Sun dried ( GRADE 1 )
    Varieties: Local Mixed Varieties

    A native of Guji, Tadesse Edema is a pioneer among producers in Uraga and was one of the first to build a washing station in the region. His Tabe washing station was constructed over 12 years ago, paving the way for Oromia Union to enter and construct their well known Layo Teraga Cooperative WS. Seven years ago Tome washing station was completed on the other side of the ridge, facing the river that divides Hambela from Uraga. Tadesse is a community leader and has built schools and roads in the region. In addition to washing stations, he owns two farms - one in Shakiso and another in Anasora.

    Country: Burundi
    Region: Kayanza
    Variety: Red Bourbon
    Altitude: 1774
    Soil: Hygro-Xero-Ferralsols

    Yandaro washing station is located in the valley of a river with the same name. The growing area around the station benefits from being close to the Kibira Rainforest. A rainforest is a healthy ecosystem that helps keep up the groundwater reserves and nutrition in the soil for the region around it. With its closeness to a large river, Yandaro has a very strategic location in a high-potential coffee region. The station services 3500 local coffee producers from 22 hills or collines around the station. The average altitude in the area is 1800m. During the harvest season, Yandaro processes more than 1200 tons of coffee. The region has a mild climate with average temperatures between 18 and 25°, depending on the altitude.

    ORDERS OVER $40 SHIP FOR FREE (AU ONLY)

    Our coffees are roasted for either filter or espresso, suited to particular brew methods.

    For Espresso

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

    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

    Guatemala Los Capulines _ 50%
    Nicaragua El Diablo _ 50%

    Catuaí, Caturra, Bourbon
    Washed Process

    Soft Fruits, Guava, Caramel, Milk Chocolate.

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    Toucan Espresso Blend

    Preparation
    ?
    Size

    Guatemala Los Capulines _ 50%
    Nicaragua El Diablo _ 50%

    Catuaí, Caturra, Bourbon
    Washed Process

    Soft Fruits, Guava, Caramel, Milk Chocolate.

    Country: Nicaragua
    Mill: El Diablo
    Altitude: 1500 MASL
    Region: Jinotega
    Variety: Catuaí, Caturra, Bourbon
    Process: Washed

    The Natural Reserve Cerro Datanli – El Diablo is a high massif located between the cities of Matagalpa and Jinotega. It’s a magical place, with butterflies dancing around coffee bushes that cling to impossibly steep mountainsides in the shade of lush cloud forest. In total, there are around 300 owners, small and medium scale producers, who grow coffee and other products and have developed agricultural production systems adapted to agro-ecological conditions.

    Its name comes from the mountains that makes up the Natural Reserve Datanlí- El Diablo, in the Cordillera Isabelia. Datanlí is an indigenous word that means “where water falls.” This region is one of the most rich and diverse ecosystems in Jinotega, a place with beautiful and impressive forests and where water sources originate from the top of the mountains and fall all the way to the farms of countless coffee growers. The water that falls from this beautiful reserve helps these producers with favourable conditions for the production of their specialty coffees.

    Country - Guatamala
    Region - Huehuetenango
    Altitude - 1500 MASL
    Variety - Catuaí, Caturra, Bourbon
    Process - Fully Washed
    Producer - José Olivio Villatoro Castillo

    In the year 1850, Olivio’s grandfather planted the first coffee tree and Finca Villatoro was officially born. Almost a century later, in 1940, Olivio decided to change the name of the farm with the objective of reflecting the essence of the region in a better way. He named it Los Capulines, honouring a native species of trees commonly grown in the farm and its surroundings.

    Olivio Villatoro, a 91-years-old man, is the one and only reponsible for the management, supervision and daily labors of the farm. His grandson, Eduardo Herrera Villatoro, discovered the specialty coffee market one year ago, and after selling conventional coffees for many decades and noticing the high potential of the coffee, he started the process of convincing his grandfather to improve their harvest and post-harvest practices. This led to an amazing, bright, balanced coffee, but most important, reflects the hard work and persistence of four generations.

    ORDERS OVER $40 SHIP FOR FREE (AU ONLY)

    Our coffees are roasted for either filter or espresso, suited to particular brew methods.

    For Espresso

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

    For Filter

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

  • Nicaragua
    Jinotega
    El Diablo

    Catuaí, Caturra, Bourbon
    Washed

    Orange, Soft Fruits, Caramel, Milk Chocolate.

    Add to cart

    Nicaragua
    Jinotega
    El Diablo

    Preparation
    ?
    Size

    Catuaí, Caturra, Bourbon
    Washed

    Orange, Soft Fruits, Caramel, Milk Chocolate.

    Country: Nicaragua
    Mill: El Diablo
    Altitude: 1500 MASL
    Region: Jinotega
    Variety: Catuaí, Caturra, Bourbon
    Process: Washed

    The Natural Reserve Cerro Datanli – El Diablo is a high massif located between the cities of Matagalpa and Jinotega. It’s a magical place, with butterflies dancing around coffee bushes that cling to impossibly steep mountainsides in the shade of lush cloud forest. In total, there are around 300 owners, small and medium scale producers, who grow coffee and other products and have developed agricultural production systems adapted to agro-ecological conditions.

    Its name comes from the mountains that makes up the Natural Reserve Datanlí- El Diablo, in the Cordillera Isabelia. Datanlí is an indigenous word that means “where water falls.” This region is one of the most rich and diverse ecosystems in Jinotega, a place with beautiful and impressive forests and where water sources originate from the top of the mountains and fall all the way to the farms of countless coffee growers. The water that falls from this beautiful reserve helps these producers with favourable conditions for the production of their specialty coffees.

    ORDERS OVER $40 SHIP FOR FREE (AU ONLY)

    Our coffees are roasted for either filter or espresso, suited to particular brew methods.

    For Espresso

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

    For Filter

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

  • Malawi
    Muzu
    Chinongo

    Nyika, Gesha, Catimor 192, Local Varieties
    Washed Process

    Blackberry, Raisin, Toffee, Chocolate

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    Malawi
    Muzu
    Chinongo

    Preparation
    ?
    Size

    Nyika, Gesha, Catimor 192, Local Varieties
    Washed Process

    Blackberry, Raisin, Toffee, Chocolate

    Country: Malawi
    Region: Northern Malawi, Misuku Foothills
    Variety: Nyika, Geisha, Catimor 129 and several local varieties
    Altitude: 1700 - 2000 masl
    Soil: Clay, Loamy
    Harvest: July – October

    Chinongo washing station is located in Misuku Foothills which forms part of the Mzuzu Coffee Planters Cooperative Union. The area is located close to Songwe River which forms natural boundary between Malawi and Tanzania. It is made up of 4 parallel ridges and plateau ranging between 1700 and 2000 meters above sea level. The area is almost 320km away from Mzuzu City, the Commercial and Administrative headquarters for Northern Malawi.

    Nearly 25% of the members are women and thanks to Fairtrade and their commitment to producing high quality coffees, they have been able to provide good living conditions, food security and access to good quality education to every smallholder coffee farming family who forms part of the Cooperative.

    Our coffees are roasted for either filter or espresso, suited to particular brew methods.

    For Espresso

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

    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
    Gedeb Gr1

    Local & Improved Varieties
    Washed Process

    Strawberry, Floral, Tropical Fruits.

    Add to cart

    Ethiopia
    Yirgacheffe
    Gedeb Gr1

    Preparation
    ?
    Size

    Local & Improved Varieties
    Washed Process

    Strawberry, Floral, Tropical Fruits.

    Country: Ethiopia
    Region: Gedeb Gr 1
    Area: Yirgacheffee
    Altitude: 1700 – 2200 masl
    Process: Washed
    Varieties: Local & Improved Varieties

    Yirgacheffe Gedeb is sourced by METAD Agricultural Development plc on their Yirgacheffe Gedeb Estate. This site is about 30ha and has its own washing station and located between 1,700 and 2,200 masl with an annual rainfall of 1,200 mm to 1,599 mm in the Gedeb District of the Southern Nations and Nationalities & People Region Gedeo Zone. Numerous small holder producers contribute to this lot.

    The soils in the southern and western parts of the coffee-growing regions of Ethiopia are of volcanic origin, with a high nutrient-holding capacity for clay minerals. The soil type of the area is ‘Clay-loam’ soil. All of the coffee-growing Regions have fertile, friable, loamy soils, with a depth of at least one and a half meters. The topsoil is dominantly dark-brown or brownish in color, with a PH ranging mostly from 5 to 6.8 (water extract).

    ORDERS OVER $40 SHIP FOR FREE (AU ONLY)

    Our coffees are roasted for either filter or espresso, suited to particular brew methods.

    For Espresso

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

    For Filter

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

  • Bolivia
    Caranavi
    Alasitas

    Gesha
    Washed Process

    Complex, Elegant. Floral, White Peach.

    Add to cart

    Bolivia
    Caranavi
    Alasitas

    Preparation
    ?
    Size

    Gesha
    Washed Process

    Complex, Elegant. Floral, White Peach.

    COUNTRY - Bolivia
    PROVINCE - Caranavi
    COLONY - Bolinda
    ALTITUDE - 1,650m above sea level
    VARIETY - Gesha
    PROCESSING - Fully Washed
    OWNER - Pedro Rodriguez

    Alasitas is a small farm owned by Pedro Rodriguez. Over the last decade, Rodriguez has worked tirelessly to build the production of, and market for, Bolivian specialty coffee, helping hundreds of local farmers recognise and realise the potential of their land and crops.

    Alasitas is located in the colony of Bolinda, which lies in a lush, steep mountain valley around 10 kilometres outside of the town of Caranavi. Bolinda was founded 52 years ago and was once known as ‘Bolivia Linda’ or ‘Beautiful Bolivia’. Over the years this name was shortened to Bolinda, and it is now one of the larger settlements in the area.

    Pedro Rodriguez entered the coffee industry 30 years ago, ditching his suit and his accounting job to pursue a passion for agriculture. Fifteen years ago, Pedro recognised the potential for specialty coffee in Bolivia, and over the last decade he has built a visionary business called Agricafe, which focuses on forging long-term relationships with producers, based on mutual trust and benefit.

    This very special lot was picked on the 15th of September 2017 and processed on the same day at the Rodriguez family’s Buena Vista Mill. It was pulped and then fermented in water for 43.5 hours (the water was changed once during this time) and then cleaned and dried on raised beds for 209 hours in an open greenhouse with adjustable walls that can be raised to allow maximum ventilation. The shade of the greenhouse provides protection against the sun and ensures that the parchment does not break, allowing the coffee to dry slowly. While drying, the coffee was turned regularly to ensure it dried evenly, and carefully inspected for any defects (often more visible in wet parchment).

    ORDERS OVER $40 SHIP FOR FREE (AU ONLY)

    Our coffees are roasted for either filter or espresso, suited to particular brew methods.

    For Espresso

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

    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

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.

    ORDERS OVER $40 SHIP FOR FREE (AU ONLY)

Kangarilla, South Australia

Merchandise

[email protected]

  • Dawn Patrol Travel Cup - Small ( Approx. 230ml )

    $45.00

    Hand Made In South Australia

    Dawn Patrol Travel Cup - Small ( Approx. 230ml )

    $45.00 AUD

    Made for Coffee on the go and comes with a Silicone Lid ( Approx. 230ml )
    Made By Ashlee Hopkins.

  • Dawn Patrol Travel Cup - Large ( Approx. 280ml )

    $55

    Hand Made In South Australia.

    Dawn Patrol Travel Cup - Large ( Approx. 280ml )

    $55 AUD

    Made for coffee on the go and comes with a silicone lid ( Approx. 300ml )
    Made by Ashlee Hopkins.

  • Dawn Patrol Filter Mug

    $55

    Hand-crafted in South Australia. Holds 400ml.

    Dawn Patrol Filter Mug

    $55 AUD

    Designed for filter coffee and beautifully hand crafted in South Australia by Ashley Hopkins. Embossed with the Dawn Patrol sloth. Holds 400ml.

  • Dawn
    Patrol
    Espresso Cup

    $35

    hand-crafted in south australia.
    Holds 145ml.

    Dawn Patrol Espresso Cup

    $35 AUD

    Designed for espresso coffee and beautifully hand crafted in South Australia by Ashley Hopkins. Embossed with the Dawn Patrol sloth. Holds 145ml.

  • DAWN PATROL HOODIE

    $55

    IN CHARCOAL GREY
    FOUR SIZES AVAILABLE.

    COLOURS
    SIZES

    DAWN PATROL HOODIE

    $55 AUD

    DAWN PATROL HOODIE PRINTED ON ' AS COLOUR '

  • Cup-One
    Moccamaster

    $350

    shipping free
    in australia

    Cup-One Moccamaster

    $350 AUD

    Cup-One

    The latest innovation and addition to the Moccamaster Family. It brews directly into the cup and produces one cup of coffee. The machine comes with two porcelain cups and a box of 80 size #1 filters

    Available in matt black

    Brew time 4-6 minutes
    Aluminium housing
    Illuminated on/off switch
    Copper boiling element with double safety guard
    Automatically switches off after brewing

    Handmade in The Netherlands.

  • 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

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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. The Dawn Patrol Coffee roastery opens its tasting room every Sunday 9.30am – 4.00pm.

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.

Opening hours : Sundays 9.30am – 4pm

Christmas Hours 2018 – Closed Sunday 16th December – Open Saturday 22nd December – Open Sunday 23rd December –

Re-Open 13th Jan 2019

Contact / Wholesale enquires

Email – [email protected]

Dom – 0412397536
Nick – 0432425061

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Kangarilla, South Australia