This Australian specialty coffee is grown at the Jack Murat estate in Mareeba, Queensland, at an altitude of 610 meters. The coffee is cultivated in red volcanic soil and sandy loam. This honey-processed lot is fermented in the cherry for 24 hours before being pulped and dried on raised beds. The resulting cup is layered and syrupy, offering a buttery and smooth mouthfeel with flavor notes of grape, citrus, and honeycomb. It is a medium-roast coffee suitable for both filter and espresso brewing methods.
Papercup Coffee has been a fixture on Great Western Road in Glasgow's west end since 2012. The roastery sits inside Arch 17 at the SWG3 complex at Eastvale Place, open to the public so customers can watch the roasting process from start to finish. A second café opened in Motherwell. The mission is deliberately uncomplicated: source, roast, share great coffee. Packaging is designed for recyclability throughout, and a refill discount encourages customers to bring bags back. The range includes single origins from Ethiopia, India, and Colombia alongside the house Ritual Espresso blend.
