How we’ve missed you, Brazil! The worst of 2024’s heatwaves (impacting 2025 harvests) are thankfully behind us, and Brazil has bounced back in a big way with this vibrant Catucaí 2SL lot from industry heavyweight, Silvio Leite.

Colombia’s famed Chiroso variety is at its mose expressive in this vibrant natural lot from Finca Lomaverde. Grown high in Antioquia by Pedro Echavarría and his family, the coffee underwent a carefully controlled 48-hour fermentation before being slowly dried under greenhouse conditions to build sweetness and complexity in the cup.

Showcasing that sometimes big flavours really do come in small packages is our mighty peaberry lot from Kii Coffee Factory in Kenya. With its quartet of coffee varieties, this compact bean packs a delicious punch. Specifically, the best peaberries from 1,000 local Kirinyaga farmers, combined with overnight fermentation and washed processing, form a final cup that carries vibrant notes of stone fruit and berry, sparkling acidity, and supple hints of brown sugar throughout. All enhanced by a light roast courtesy of yours truly.

The Trujillo’s latest foray into double fermentation may be their tastiest yet! From the cool climate of Patio Bonito comes a slowly-matured Sidra laden with natural sugar and bursting with candied flavour compounds.

Grown on fertile soils in a lofty pocket hidden between the Andes mountains and eastern forests of La Paz, Finca Las Lomas is a 5-hectare farm under the custodian of Juan Carlos Mamani. His natural Red Catuai microlot was an easy pick for our rotation, as the 15-20 day drying process lends the cup a more-ish, winey acidity that we loved from the first sample. A light roast by team Stitch rounds out the cup, bringing the bean’s inherent cooked mango and mellow chocolate flavours to the forefront.

Introducing a washed Typica micro lot that's undergone meticulous picking, processing, and drying at the on-site micromill on Finca Hakuna Matata in Ecuador. Expect an elegant cup layered with refined sweetness, fruit notes, and exceptional clarity.

Savour the best of both worlds with cáscara, a tea made using the husks of the coffee cherry. It's a brew so good, we use it as the base of our cafe's Bolivian Moose! This antioxidant-rich brew delivers subtle elderflower aromatics, tangy sweetness, & a gentle caffeine kick. Enjoy it hot like tea or iced as a refreshing batch brew.

Ready to stitch together? Team Stitch Coffee is always on the lookout for talented, people-oriented coffee heads to join our ranks across all areas of the business: cafes, roastery, wholesale, and HQ! 

Want the best beans on the block when it comes to your business? You’ve come to the right place! Stitch Coffee is the go-to wholesale & corporate gifting coffee supplier thanks to our ability to source sustainable green beans & roast in-house in the heart of Sydney. From small cafes to hospitality giants, we’ve got the perfect wholesale solution for you.