Dawn Patrol Coffee

Finest quality single origin coffee

100% Sustainable & Traceable

[email protected] Kangarilla, South Australia

Current Roasts

[email protected]
  • Cheetah Espresso Blend

    Kenya Kiambu Githongo _ 50%
    Ethiopia Jimma Duromina _ 50%

    SL 28, SL 34
    Mixed Heirloom
    Washed Process

    Vibrant, Blackcurrant, Lime

    Cheetah Espresso Blend

    Preparation
    ?
    Size

    Kenya Kiambu Githongo _ 50%
    Ethiopia Jimma Duromina _ 50%

    SL 28, SL 34
    Mixed Heirloom
    Washed Process

    Vibrant, Blackcurrant, Lime

    DISTRICT - Kiambu
    ALTITUDE - 1,300 - 1,400m above sea level
    VARIETY - SL28, SL34
    PROCESSING - Fully Washed
    RAINFALL - 900-1100mm PA

    The factory is located in Kiambu County in the former central province. It’s situated about 54km North West Nairobi & is among one of the factories in the giant Komothai FCS. The Factory was established in 1968 under the Komothai FCS and is owned by small scale farmers. Coffee cultivation is the only cash crop in the area apart from subsistence and dairy farming and has therefore improved the livelihoods of the local people.

    REGION - Jimma, Limu
    AREA - Goma, near Agaro
    ALTITUDE - 1,800 - 1,950m above sea level
    VARIETY - Mixed Heirloom
    PROCESSING - Washed

    The Cooperative services producers of one small area (Kebele) called Boto which consists of approx. 1660 residents. The farmers of Duromina grow coffee to generate most of their income, and they also cultivate various food crops and raise animals to further supplement that income. With roughly 730 ha dedicated to coffee, the wet mill processes around 300,000kg of red cherry coffee per season. Farmers cultivate their coffee in small homesteads and on hillsides under the shade of dense canopies provided by indigenous Acacia trees.

    ORDERS OVER $40 SHIP FOR FREE (AU ONLY)

    Our beans come in 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

    Colombia Cauca Manta _ 50%
    Colombia Cauca Marianella _ 50%

    Caturra, Colombia, Typica
    Costa Rica 95
    Washed Process

    Full Bodied, Sweet, Berries

    Toucan Espresso Blend

    Preparation
    ?
    Size

    Colombia Cauca Manta _ 50%
    Colombia Cauca Marianella _ 50%

    Caturra, Colombia, Typica
    Costa Rica 95
    Washed Process

    Full Bodied, Sweet, Berries

    DISTRICT -Cauca
    ALTITUDE - 1,300 - 2,000m above sea level
    VARIETY - Caturra, Colombia, Typica
    PROCESSING - Fully Washed
    RAINFALL - 1,400-1,900mm PA

    Manta in the muisca language means ‘to our tillage’. This village is located in the northeastern region of the eastern mountain range, known as Vale De Tenza, part of the condiboyacense high plateau. This range has a wide range of altitudes, which results in zones with very different temperatures.

    DISTRICT - Cauca
    ALTITUDE - 1,700 - 1,800m above sea level
    VARIETY - Costa Rica 95
    PROCESSING - Washed
    RAINFALL - 2,000 - 2,500mm PA

    La Marianela is a single estate coffee farm which belongs to Hernán Dorronsoro, a passionate for coffee agronomist.
    The farm is located in the western slope of the central Andean Mountain Range in the southern Colombian region. The province in which is located is called Piendamó in Cauca Department.

    ORDERS OVER $40 SHIP FOR FREE (AU ONLY)

    Our beans come in 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
  • Colombia
    La Herrara
    Finca Monte Verde
    Wush Wush

    Wush Wush
    Anaerobic Dry Fermentation

    Floral & Citrus,
    Red Apple & Jammy

    Colombia
    La Herrara
    Finca Monte Verde
    Wush Wush

    Preparation
    ?
    Size

    Wush Wush
    Anaerobic Dry Fermentation

    Floral & Citrus,
    Red Apple & Jammy

    La Herrara
    Finca Monte Verde
    Anaerobic Dry Fermentation
    Altitude - 1800-1850
    Temperature - 16-22C
    Wush Wush 100%
    Soil - Volcanic Ashes

    This Coffee is produced by finca Monte Verde. This lot was exposed to an anaerobic dry fermentation for 40 hours, and shadow dried in parabolic beds for 15 days to ideal moisture content.
    This microlot is 100% Wush Wush. This varietal was first planted in Colombia by Mesa de los Santos in Santander in 2006.
    Minte Verde Farm is located in La Herrera, Tolima, 30km away from Planadas, were most organic specialty coffee from Colombia is produced.

    Our beans come in 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
  • Colombia
    Antioquia
    Finca Veracruz

    Caturra, Colombia
    Extended Fermentation

    White Peach, Guava, Stewed Fruits & Toffee Sweetness

    Colombia
    Antioquia
    Finca Veracruz

    Preparation
    ?
    Size

    Caturra, Colombia
    Extended Fermentation

    White Peach, Guava, Stewed Fruits & Toffee Sweetness

    COUNTRY Colombia
    REGION Antioquia
    TOWN Amagá
    ALTITUDE 1,650m above sea level
    VARIETY Caturra, Colombia
    PROCESSING Extended fermentation
    OWNER Echavarria family

    Finca Veracruz was established by Sr. Pedro Echavarria, who recognised from the start that selecting the right location for his farms was critical. It was for this reason, that Pedro chose to grow coffee high up in the Andes in the Antioquia region, which he recognised had the perfect conditions to produce exceptional coffee, with a unique microclimate, rich volcanic soil and high altitude. By marrying these conditions with hard work and efficiency, he quickly grew both the area under cultivation and his reputation.

    Pedro and Leo have developed a unique method of processing this coffee known as extended fermentation. Each day (over a period of 5 consecutive days), freshly picked, pulped beans are added to a fermentation tank with the previous days’ pickings. In this method of ‘extended’ fermentation, each batch raises the pH level of the fermentation tank (i.e. makes it more alkaline), permitting longer fermentation times that will produce a fruit-forward cup but without the acetic acid produced by bacteria at a low pH. In this way, Pedro is able to maintain the correct pH level and avoid very low pH levels during processing that can lead to over-fermentation. In addition to giving more control over pH levels, this method also gives more control over yeast and bacteria activity. Interestingly, the inspiration for the process was taken from small farmers throughout Antioquia and Huila, who often have two or three day fermentation as their farms are so small that one day’s picking is often not su cient to make up an entire lot. Pedro and Leo have worked to perfect the process and adapt it for larger-scale production.

    After fermentation, the coffee is then washed and dried on parabolic beds under the sun. These parabolic beds, known locally as ‘marquesinas’, are constructed a bit like ‘hoop house’ greenhouses, with air flow ensured through openings in both ends. The covering both protects the parchment from rain and mist as it is dried and also prevents condensation from dripping back on the drying beans. After the parchment is fully dried to the optimal humidity, it is delivered to Santa Barbara’s dry mill for assessment and storage.

    Our beans come in 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
  • Colombia
    Cauca
    Manta

    Caturra, Colombia, Typica
    Washed Process

    Full Bodied, Chocolate & Berries

    Colombia
    Cauca
    Manta

    Preparation
    ?
    Size

    Caturra, Colombia, Typica
    Washed Process

    Full Bodied, Chocolate & Berries

    DISTRICT -Cauca
    ALTITUDE - 1,300 - 2,000m above sea level
    VARIETY - Caturra, Colombia, Typica
    PROCESSING - Fully Washed
    RAINFALL - 1,400-1,900mm PA

    Manta in the muisca language means ‘to our tilllage’. This village is located in the northeastern region of the eastern mountain range, known as Vale De Tenza, part of the condiboyacense high plateau. This range has a wide range of altitudes, which results in zones with very different temperatures.

    ORDERS OVER $40 SHIP FOR FREE (AU ONLY)

    Our beans come in 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 Lot 2

    Red Caturra
    Washed Process

    Complex, Elegant. Candy Sweetness, Lychee & Redberries.

    Bolivia
    Caranavi
    Alasitas Lot 2

    Preparation
    ?
    Size

    Red Caturra
    Washed Process

    Complex, Elegant. Candy Sweetness, Lychee & Redberries.

    COUNTRY - Bolivia
    PROVINCE - Caranavi
    COLONY - Bolinda
    ALTITUDE - 1,580m above sea level
    VARIETY - Red Caturra
    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.

    ORDERS OVER $40 SHIP FOR FREE (AU ONLY)

    Our beans come in 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
  • Guatemala
    Huehuetenango
    La Maravilla

    Pache, San Ramon
    Bourbon
    Washed Process

    Clean & Sweet. Stone fruit, red apple & Vanilla.

    Guatemala
    Huehuetenango
    La Maravilla

    Preparation
    ?
    Size

    Pache, San Ramon
    Bourbon
    Washed Process

    Clean & Sweet. Stone fruit, red apple & Vanilla.

    Country: GUATEMALA
    Region: Huehuetenango
    Variety: Pache, San Ramon & Bourbon
    Processing: Washed
    Farmer: Mauricio Rosales

    Mr. Mauricio Rosales and his father Guillermo Rosales bought a piece of land that made up nearly 22 hectares in 1997 and started the coffee plantation from very little, planting only 1.21 hectares at that time with plants donated by their neighbors. Lack of electricity, structures (including roads) and limited economic resources made the beginning of the coffee dream even more challenging them. Guillermo, the father, led the agricultural care while Mauricio took the administrative role, responsibilities that they shared until 2005 when Mr. Guillermo passed away at the age of 82. In 2008 Mauricio started construction on a more equipped infrastructure to keep the production and processing stable, while also keeping the capacity and quality under control.

    Mauricio now works hand in hand with his son Luis who is studying agriculture and introducing more sustainable agronomical practices. They are also about to install solar panels to run the wet mill.

    ORDERS OVER $40 SHIP FOR FREE (AU ONLY)

    Our beans come in 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
  • Guatemala
    Huehuetenango
    La Bolsa Cuevitas

    Bourbon, Caturra
    Washed Process

    Ripe Peaches, Summer Berries & Mango

    Guatemala
    Huehuetenango
    La Bolsa Cuevitas

    Preparation
    ?
    Size

    Bourbon, Caturra
    Washed Process

    Ripe Peaches, Summer Berries & Mango

    Origin - Guatemala
    Lot name - Cuevitas
    Farm (Finca) - La Bolsa
    Producer - María Elena Vides de Ovalle, Renardo Ovalle
    Location - La Libertad, Huehuetenango, Guatemala
    Altitude - 1250 - 1520masl
    Varietal - Bourbon, Caturra
    Process - Washed at the farm
    Dry milled at - SuBeneficio

    The farm is located in the highlands of Huehuetenango, close to the border with Mexico. Coffee was first planted at La Bolsa by Dr Jorge Vides in 1958. Today, María Elena Vides de Ovalle and her son Renardo Ovalle own and manage the farm. It is a long journey from the farm to the dock where the container leaves to carry the coffees to Australia. We are thrilled that the coffees make it all the way to Australia in fantastic condition.

    ORDERS OVER $40 SHIP FOR FREE (AU ONLY)

    Our beans come in 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
  • Kenya
    Embu
    Kangunu

    SL 28 / SL 34
    Washed Process

    Juicy, Sweet Raspberries. Black Tea Body With a Crisp Apple Finish.

    Kenya
    Embu
    Kangunu

    Preparation
    ?
    Size

    SL 28 / SL 34
    Washed Process

    Juicy, Sweet Raspberries. Black Tea Body With a Crisp Apple Finish.

    Kangunu factory
    Kagaari South FCS Embu, Kenya
    Area - Embu County
    Nearest town - Runyenes
    Altitude - 1600 masl
    Number of farmer members - 2600

    Found in the Eastern Province of Kenya, Kangunu is located in slopes of Mount Kenya, an area well known for producing some of the best coffees coming out of Kenya. Being the second highest peak in Africa, the Mt Kenya creates an elevation prime for production of specialty coffee. Established in 1966, it is a member of the Kagaari South Farmers Cooperative Society.

    Temperature ranges from 12 to 25 degrees celsius year round, with a bimodal rainfall about 1600mm per year. Production happens once from March to June, and once from October to December. The average smallholder farm size is less than an hectare with half an acre planted in coffee for an average of 250 trees per farmer.

    ORDERS OVER $40 SHIP FOR FREE (AU ONLY)

    Our beans come in 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
  • Kenya
    Kiambu
    Githongo

    SL 28, SL 34
    Washed Process

    Plum Acidity, Juicy & Well Rounded, Sweet Blackcurrant Finish

    Kenya
    Kiambu
    Githongo

    Preparation
    ?
    Size

    SL 28, SL 34
    Washed Process

    Plum Acidity, Juicy & Well Rounded, Sweet Blackcurrant Finish

    Country - Kenya
    Lot Name - Githongo AB
    District - Kiambu
    Province - Kenya’s Central Provence
    Altitude - 1300-1400 masl
    Rainfall - 900-1100mm pa
    Process - Washed
    Varieties - SL 34 and SL 28

    The factory is located in Kiambu County in the former central province. It’s situated about 54km North West Nairobi & is among one of the factories in the giant Komothai FCS. The Factory was established in 1968 under the Komothai FCS and is owned by small scale farmers. Coffee cultivation is the only cash crop in the area apart from subsistence and dairy farming and has therefore improved the livelihoods of the local people.
    Regional soils are well nourished with fertile red volcanic rock sediment, black cotton and patches of loam. Annual precipitation of 900-1100mm per year ensures that the soil is well saturated. The total area under coffee cultivation is approx. 190 ha, with a yield of approx. 65-70 metric tons of clean coffee. There are currently 960 active members and coffee cultivation has provided much needed support for the development of infrastructure, educational institutions and access to fresh clean water.

    ORDERS OVER $40 SHIP FOR FREE (AU ONLY)

    Our beans come in 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
    Jimma, Limu
    Duromina

    Mixed Heirloom
    Washed Process

    Floral, Peaches & Lime

    Ethiopia
    Jimma, Limu
    Duromina

    Preparation
    ?
    Size

    Mixed Heirloom
    Washed Process

    Floral, Peaches & Lime

    Country - Ethiopia
    Region - Jimma, Limu
    Area - Goma, near Agaro 1800-1950masl
    Altitude - 1800-1950masl
    Process - Washed
    Varieties - Mixed Heirloom Varieties

    Duromina is located in southwest Ethiopia’s Oromia state, Jimma zone, and Goma woreda. It is 65 km from the town of Jimma, and 25 km from the closest major town of Agaro.

    With roughly 730 ha dedicated to coffee, the wet mill processes around 300,000kg of red cherry coffee per season. Farmers cultivate their coffee in small homesteads and on hillsides under the shade of dense canopies provided by indigenous Acacia trees. There is no use of agrochemicals for their coffee, making it completely natural. The wet mill receives water primarily from a nearby uncontaminated river by gravity. The pulp created during processing is mixed with soil to create compost and be used as fertilizer.

    The name Duromina means “improve their lives” in the Affan Oromo language.

    ORDERS OVER $40 SHIP FOR FREE (AU ONLY)

    Our beans come in 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
    Alemu Baketo

    Bourbon, Typica, Heirloom
    Washed Process

    Tropical Fruits, Blackberries, Jasmine, Black Tea

    Ethiopia
    Yirgacheffe
    Alemu Baketo

    Preparation
    ?
    Size

    Bourbon, Typica, Heirloom
    Washed Process

    Tropical Fruits, Blackberries, Jasmine, Black Tea

    COUNTRY Ethiopia
    STATE Southern Oromia
    REGION Yirgacheffe Kochere
    ALTITUDE 1,900-2,100m above sea level
    VARIETY Bourbon, Typica, Heirloom varieties
    PROCESSING Fully Washed
    WASHING STATION Alemu Baketo
    FARMERS 650 small producers
    OWNER Abeyot Ageze

    Alemu Baketo (pronounced “Ale-mu Ba-ke-to”) originates from the Kochere ‘woreda’ (administrative region) in Ethiopia’s Gedeo zone of Yirgacheffe.

    Processed at the Alemu Baketo Washing Station these coffee cherries are delivered daily to the Station located near the town of Gedeb by around 650 small holding farmers. These producers farm on small plots of land (averaging 2 hectares in size) located 1,900-2,100 metres above sea level.

    This coffee is a blend of local varieties collectively known as ‘Ethiopian Heirloom’. All of these varieties are Arabica and most originate from a Typica predecessor, but with wild mutations that result in some exceptional and unique flavour profiles.

    This lot is classified as Grade 1, indicating that only superior quality coffee cherries from the Alemu Baketo Mill have been selected and processed.

    Our beans come in 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
  • Rwanda
    Northern Province
    Mbilima

    Red Bourbon
    Washed Process

    Candied Orange, Maple Syrup, Apricot & Brown Sugar. Black Tea Finish.

    Rwanda
    Northern Province
    Mbilima

    Preparation
    ?
    Size

    Red Bourbon
    Washed Process

    Candied Orange, Maple Syrup, Apricot & Brown Sugar. Black Tea Finish.

    COUNTRY - Rwanda
    PROVINCE - Northern Province
    REGION - Rushashi District, Ruli Sector
    ALTITUDE - 2020m above sea level
    VARIETY - Red Bourbon
    PROCESSING - Fully Washed
    WASHING STATION - Mbilima Washing Station
    FARMERS - 579 of the 1,949 Dukunde Kawa Cooperative members
    OWNER - Dukunde Kawa Cooperative
    AWARDS - Cup of Excellence 2010, 2011, 2012, 2013, 2014, 2015

    This beautiful coffee comes from the Mbilima washing station which is owned by the Dukunde Kawa Cooperative. The washing station is located in the rugged Northwest in the town of Musasa, at around 2,020 metres above sea level, making it one of Rwanda’s highest washing stations. Close to the famous Virunga (Volcanoes) National Park, this part of the world has the mineral-rich soil and lush environment that are well-suited to specialty coffee.

    By Rwandan standards, the Mbilima washing station is quite small, representing only 400 local producers in the area. Four permanent staff and 92 seasonal workers are employed by the washing station—of whom 95% are women. Quality control and day to day operations are overseen by Jon Bosco Habimana, who has been the Wet Mill Manager since 2012.

    ORDERS OVER $40 SHIP FOR FREE (AU ONLY)

    Our beans come in 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
    Sidamo
    Qilenso

    Bourbon, Typica, Heirloom
    Washed Process

    Mandarin Acidity, Apricot, Bergamot

    Ethiopia
    Sidamo
    Qilenso

    Preparation
    ?
    Size

    Bourbon, Typica, Heirloom
    Washed Process

    Mandarin Acidity, Apricot, Bergamot

    COUNTRY Ethiopia
    STATE Southern Oromia
    REGION Sidamo Guji
    ALTITUDE 1,900-2,000m above sea level
    VARIETY Bourbon, Typica, Heirloom varieties
    PROCESSING Fully Washed
    WASHING STATION Qilenso
    FARMERS 550-600 small producers

    Qilenso (pronounced “Kilen-so”) originates from the Killenso area in the Guji zone of Ethiopia’s Southern Oromia State.

    Processed at the privately owned Qilenso washing station (whose name translates to ‘Air’), coffee cherries are produced and delivered daily by 550-600 small producers. The majority of producers farm organically on small plots of land (averaging 0.7 hectares) at 1,900-2000 metres above sea level.

    This coffee is a blend of local varieties collectively known as ‘Ethiopian Heirloom’. All of these varieties are Arabica and most originate from a Typica predecessor, but with wild mutations that result in some exceptional and unique flavour profiles.

    This lot from Qilenso washing station is classified as Grade 1, indicating that only the very best quality coffee cherries from Qilenso have been selected and processed.

    Our beans come in 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 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 SWEATER (CHEETAH)

    $55

    IN TWO COLOURS.
    FOUR SIZES AVAILABLE

    Colour
    Size

    DAWN PATROL SWEATER (CHEETAH)

    $55 AUD

    DAWN PATROL CURSIVE LOGO & CHEETAH.

  • DAWN PATROL TEE LONG SLEEVE (TOUCAN)

    $45

    IN WHITE WITH BLACK PRINT.
    FOUR SIZES AVAILABLE.

    WHITE

    DAWN PATROL TEE LONG SLEEVE (TOUCAN)

    $45 AUD

    PRINTED DAWN PATROL LOGO & TOUCAN.

  • DAWN PATROL TEE (CHEETAH)

    $35

    IN TWO COLOURS.
    FOUR SIZES AVAILABLE.

    COLOURS
    SIZES

    DAWN PATROL TEE (CHEETAH)

    $35 AUD

    DAWN PATROL CURSIVE LOGO & CHEETAH.

  • Dawn Patrol Tee Shirt (Sloth)

    $35

    IN WHITE WITH BLACK PRINT.
    FOUR SIZES AVAILABLE.

    WHITE

    Dawn Patrol Tee Shirt (Sloth)

    $35 AUD

    PRINTED DAWN PATROL LOGO & SLOTH.

  • Dawn
    Patrol
    Cup

    $45

    hand-crafted
    and made in
    south australia

    Dawn Patrol Cup

    $45 AUD

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

  • FELD HAND GRINDER MADE BY KNOCK

    $220

    HAND GRINDER IN SATIN BLACK

    FELD HAND GRINDER MADE BY KNOCK

    $220 AUD

    BURRS
    at the heart of the feldgrind is the same 38mm steel burr set which has proved itself capable in the hausgrind of matching commercial grinders 10 times the price - and the feldgrind matches this quality of consistency and flavour grind for grind. new for 2016, we treat our mild steel burrs to a ceramic case hardening programme that we call nerost - this matte black ceramic steel finish is rustproof and up to 2x harder than either stainless or standard b2 burr steel.

    WEIGHT
    to achieve feldgrind's sub 600g weight the burr mount core is machined from aluminium instead of the hausgrind's marine grade steel. smaller and lighter gauge tubing was brought in to combine with a design requiring less machining, and then slimmer steel was used for the crank arm.

    ADJUSTMENT
    our signature top adjustment dial mechanism follows the same principle as the hausgrind but again in a simpler format. the thumbwheel enamel dial provides stepless, inifnite adjustment to allow you complete control over your grind, with the setting viewed through the crank arm window. completely repeatable and utterly reliable moving between turkish, espresso, aeorpress and brew grinds is simple and reversible - just turn the dial.

    FINISH
    once again the shaft and handle ride on sealed bearings. the finish chosen for the body is black hard anodizing, lightly textured, providing grip that is augmented by the 1" rubber band used to retain the crank arm when dis-assembled.

    capacity is around 36g depending on bean type.

  • 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

[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. 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

Contact / Wholesale enquires

Email – [email protected]

Dom – 0412397536
Nick – 0432425061

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Kangarilla, South Australia