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The Stitch Team
We're a team of diverse individuals who love quality coffee, based in the Alexandria.
A small team working hands-on
Selecting quality coffee from around the world and delivering it to your door.
Find us in your local
We're helping small businesses serve the best quality coffee we can source.
$30.00 AUD
WHAT IS ANAEROBIC FERMENTATION?
The flavours in our Bubble Gum Box have been naturally infused into our drip bag coffees through anaerobic fermentation process.
All coffee goes through fermentation, helps to develop the flavours of coffee and the standard method is done in an oxygen rich environment such as open-air. Anaerobic fermentation means that there was no oxygen present.
The coffee is placed into a sealed container or tank and oxygen is removed by pumping in carbon dioxide (CO2). This gives coffee producers the freedom to lengthen the fermentation process to unlock unique and exotic flavours that are not commonly found.
WHAT IS DRIP COFFEE BAG?
Easy, simple and convenient coffee with built in filter.
A great alternative to instant coffee, and a great way to up your coffee game.
Our drip bags are leading the way in home brewing with minimal brewing gear and we're all onboard for better ways to bring delicious specialty coffee to you.
WHAT'S IN THE BOX 10x Coffee Drip Bags:
WHAT DOES ISSHU-KAN MEAN?
A coffee drip bag for each day of the week;
(One Week: Isshu-kan (いっしゅうかん - ー週間)
ABOUT THE COFFEES:
PASSIONFRUIT - Tasting Notes: Passionfruit, Lychee & Brownie
Colombia, Santa Monica
Varietal: Castillo
Process: Honey - Anaerobic Fermentation: Tartaric Acid + Passionfruit
Altitude: 1,400-1,500 MASL
Producers: Jairo Arcila
PEACH - Tasting Notes: Peach Jelly, Strawberry, Honey
Colombia, Santa Monica
Varietal: Castillo
Process: Honey - Anaerobic fermentation: Tartaric Acid + Peach
Altitude: 1,400-1,500 MASL
Producers: Jairo Arcila
STRAWBERRY - Tasting Notes: Dehydrated Strawberry, Creamy, Kiwi
Colombia, Finca Villarazo
Varietal: Pink Bourbon
Process: Honey - Anaerobic fermentation: Wine Yeast & Strawberry
Altitude: 1450-1500 MASL
Producer: Jairo Arcila
ORANGE- Tasting Notes: Dehydrated Orange, Panela, Orange Pulp
Colombia, Finca Maracay
Varietal: Castillo
Process: Honey - Anaerobic fermentation: Wine Yeast & Orange
Altitude: 1,400-1450 MASL
Producer: Felipe and Carlos Arcila
MINT - Tasting Notes: Mint, Dark Chocolate, Sweet & Sugary
Colombia, Finca Villarazo
Varietal: Pink Bourbon
Process: Honey - Anaerobic Fermentation: Mint
Altitude: 1450-1500 MASL
Producer: Jairo Arcila