One More Thing:Grown up to a dizzying 2,200m, this coffee from Hallo Beriti station brings high altitude and high standards. Working with around 1,200 regular contributing producers (2,100 in total), the station receives only ripe cherries, floated and sorted immediately, then shade-dried for around 18 days before resting ahead of hulling. A standout natural with blackberry and honey in the cup.
A pioneer of the Australian specialty coffee scene since 2003, Single O has been a driving force in Sydney's coffee culture. They are known for their commitment to sourcing exceptional single-origin coffees, their innovative brewing methods (like their signature "batch brew" on tap), and their dedication to sustainability.
