This single-origin coffee is grown on fertile soils in the La Paz region of Bolivia, between the Andes mountains and eastern forests. Produced by Juan Carlos Mamani on his 5-hectare farm, Finca Las Lomas, this Red Catuai variety is processed using a natural method with a 15-20 day drying period. The coffee is roasted to a light level, resulting in a cup characterized by winey acidity and flavor notes of cooked mango and mellow chocolate.
Coming out of Sydney, Stitch is the brainchild of Nawar Adra, who manages to treat coffee like an art form. You’ll spot their bags instantly because of the wild, Japanese-inspired origami art. They make choosing really easy by categorizing roasts based on your routine, whether you need a punchy blend for your morning latte or a delicate single origin for a pour-over. It’s a perfect example of the Australian coffee vibe: incredibly high standards, but super chill and fun to engage with.
