BEHIND JACK MURAT IS THE BELIEF THAT AUSTRALIA CAN BE COUNTED AS A FINE PRODUCER OF COFFEE. WE HAVE THE CLIMATE, CONDITIONS, AND WE CERTAINLY HAVE THE DEMAND. BACKING IT UP WITH AN UNWAVERING COMMITMENT, AND TANGIBLE RESOURCES, WE ARE PUTTING AUSTRALIAN COFFEE PRODUCTION ON THE MAP.

WE KNOW THE DIFFERENCE THAT LOCALLY FARMED DELIVERS. WE'VE SEEN IT PROUDLY DEVELOP ACROSS AN ABUNDANCE OF INDUSTRIES ALREADY. WITH COFFEE THE WORD IS GETTING OUT.

SMACK BANG IN THE MIDDLE OF THE TROPIC OF CAPRICORN, OUR SECTION OF THE WORLD'S COFFEE GROWING BELT IS WHERE JACK MURAT COFFEE IS CULTIVATED, NESTLED BETWEEN WORLD HERITAGE RAINFORESTS, AND THE OUTBACK SAVANNAH, AT THE HIGHEST ELEVATION POINT ALONG THE GREAT DIVIDING RANGE.

ITS OUR OWN UNIQUE AUSTRALIAN TERROIR THAT SETS US APART, AND UNLIKE MOST OF THE COFFEE-GROWING WORLD, OUR ENVIRONMENT IS PRISTINE AND DISEASE-FREE.

ESTABLISHED FROM SEEDS ORIGINALLY SOURCED FROM COSTA RICA. OUR RED AND YELLOW CATUAI ARABICA COFFEE VARIETALS MADE THEIR WAY TO OUR FARM AS PART OF A GOVERNMENT INITIATIVE EXPLORING THE FEASIBILITY OF COFFEE IN AUSTRALIA’S TROPICS.

THE VARIETY WAS SELECTED FOR ITS STRUCTURAL ATTRIBUTES AND PROMISING FLAVOUR. THE PLANTATION HAS BEEN REARED FROM SEEDLINGS GROWN IN OUR OWN NURSERY, AND EXTENDS ACROSS THREE PADDOCKS PLANTED IN 2014 AND 2016 IN SOILS OF SANDY AND CLAY LOAMS.

AT 17° SOUTH OF THE EQUATOR AND 700 METRES ABOVE SEA LEVEL WE EXPERIENCE MEDIAN TEMPERATURES OF 17°C TO 29°C - ACHIEVING A DESIRED SLOW CHERRY MATURATION. WE RECEIVE ANNUAL RAINFALL OF ~800MM MOSTLY ACROSS THE SUMMER AND IMPORTANTLY OUTSIDE OF THE HARVEST SEASON WHICH COMMENCES IN THE WINTER.

WE ARE COMMITTED TO CREATING A NEW STANDARD OF AUSTRALIAN COFFEE. AND WHILE OUR PROCESSES WILL FOREVER EVOLVE. HERE IS HOW WE DO IT:

WE USE MECHANICAL HARVESTING AND OPTICAL SORTING OF CHERRIES FOR HAND-PICKED QUALITY. SORTING AND PROCESSING TECHNIQUES ARE DONE THROUGH A WET MILL PROCESS THAT HAS BEEN GUIDED BY THE GLOBAL LEADERS, PENAGOS AND ESTRADA, COLOMBIA. A SECONDARY ROUND OF SORTING OCCURS THROUGH DRY MILLING BEFORE OUR COFFEE IS KEPT IN A TEMPERATURE-CONTROLLED ROOM TO ENSURE UNCOMPROMISED FRESHNESS.

EVERY BAG OF JACK MURAT COFFEE CAN BE TRACED BACK TO ITS SPECIFIC PLOT OF LAND, THE DAY IT WAS HARVESTED AND PROCESSED, AND EVERY ACCOMPANYING METRIC. THIS LEVEL OF QUALITY CONTROL AND TRACEABILITY IS RARE. WE THINK IT’S CRITICAL.

WE ROAST ON A PROBAT DRUM ROASTER WITH THE HELP OF NIC THEODROE - NIC HAS EXTENSIVE EXPERIENCE AS ONE OF AUSTRALIA'S LEADING ROASTERS. OUR LOTS ARE IN HIS CAPABLE HANDS, ROASTED TO BEST ACCENTUATE THEIR INHERENT FLAVOURS, UNVEILING THE NUANCED SHIFTS THAT OCCUR FROM ONE HARVEST TO THE NEXT, AND TAILORED TO THE WAY YOU ENJOY YOUR COFFEE.

WE ROAST FRESH WEEKLY AND WE'D VENTURE TO SAY THIS IS THE FRESHEST COFFEE IN THE COUNTRY - FARM TO CUP IN DAYS.