Brewing Change: Elevating Australian Grown Coffee

AT JACK MURAT, WE BELIEVE AUSTRALIA HAS THE POTENTIAL TO BE RECOGNIZED AS A PREMIER PRODUCER OF COFFEE. WITH OUR FAVORABLE CLIMATE, IDEAL GROWING CONDITIONS, AND A STRONG DOMESTIC DEMAND, WE'RE COMMITTED TO SHOWCASING THE QUALITY OF AUSTRALIAN GROWN COFFEE. THROUGH DEDICATION AND INVESTMENT, WE'RE PLACING AUSTRALIAN COFFEE PRODUCTION FIRMLY ON THE GLOBAL MAP.

SITUATED IN MAREEBA, QUEENSLAND, WITHIN THE TROPIC OF CAPRICORN, OUR COFFEE FARM LIES IN A PRIME SECTION OF THE GLOBAL COFFEE GROWING BELT. NESTLED BETWEEN WORLD HERITAGE RAINFORESTS AND THE OUTBACK SAVANNAH, AT THE HIGHEST ELEVATION POINT ALONG THE GREAT DIVIDING RANGE, OUR UNIQUE AUSTRALIAN TERROIR OFFERS PRISTINE, DISEASE-FREE CONDITIONS IDEAL FOR CULTIVATING EXCEPTIONAL COFFEE.

OUR RED AND YELLOW CATUAI ARABICA COFFEE VARIETALS, ORIGINALLY SOURCED FROM COSTA RICA, WERE INTRODUCED TO OUR MAREEBA FARM THROUGH A GOVERNMENT INITIATIVE ASSESSING COFFEE CULTIVATION IN AUSTRALIA'S TROPICS.

SELECTED FOR THEIR ROBUST STRUCTURE AND PROMISING FLAVOR PROFILES, THESE VARIETALS HAVE BEEN NURTURED FROM SEEDLINGS IN OUR ON-SITE NURSERY. PLANTED ACROSS THREE PADDOCKS IN 2014 AND 2016, OUR FARM'S SANDY AND CLAY LOAM SOILS, COMBINED WITH ELEVATIONS OF 700 METERS AND MEDIAN TEMPERATURES RANGING FROM 17°C TO 29°C, PROMOTE SLOW CHERRY MATURATION.

WITH APPROXIMATELY 800MM OF ANNUAL RAINFALL, PRIMARILY DURING SUMMER AND OUTSIDE THE WINTER HARVEST SEASON, OUR CONDITIONS ARE IDEAL FOR PRODUCING HIGH-QUALITY AUSTRALIAN GROWN COFFEE.

DEDICATED TO SETTING A NEW BENCHMARK FOR AUSTRALIAN COFFEE, OUR PROCESSING METHODS EXTEND ACROSS THREE PRIMARY TECHNIQUES — WASHED, NATURALS, AND HONEYS — AND COMBINE TRADITIONAL PRACTICES WITH MODERN TECHNOLOGY. UTILIZING MECHANICAL HARVESTING AND OPTICAL SORTING, WE ENSURE EACH CHERRY MEETS HAND-PICKED STANDARDS.

OUR WET MILL PROCESS, USED FOR OUR WASHED COFFEES, WAS DEVELOPED IN COLLABORATION WITH COLOMBIAN EXPERTS PENAGOS AND ESTRADA. ALL OUR PROCESSES ARE COMPLEMENTED BY A SECONDARY DRY MILLING PHASE TO REFINE AND CONSOLIDATE QUALITY. POST-PROCESSING, OUR BEANS ARE STORED IN TEMPERATURE-CONTROLLED ENVIRONMENTS TO MAINTAIN PEAK FRESHNESS.

EACH BAG OF JACK MURAT COFFEE IS FULLY TRACEABLE TO ITS SPECIFIC PLOT, HARVEST DATE, AND PROCESSING DETAILS — A LEVEL OF TRANSPARENCY THAT REFLECTS OUR COMMITMENT TO QUALITY AT EVERY STEP.

AT JACK MURAT, WE ROAST OUR COFFEE BOTH ON-SITE IN MAREEBA AND IN SYDNEY, USING DRUM ROASTERS TO MAINTAIN QUALITY AND CONSISTENCY ACROSS ALL BATCHES. OUR TEAM CAREFULLY TAILORS EACH ROAST TO BRING OUT THE BEST IN EVERY LOT — HIGHLIGHTING THE FLAVOUR, STRUCTURE, AND CHARACTER DEVELOPED THROUGH OUR FARMING AND PROCESSING WORK.

ROASTING WEEKLY, WE’RE ABLE TO MOVE FROM FARM TO CUP IN JUST A FEW DAYS, DELIVERING SOME OF THE FRESHEST AUSTRALIAN GROWN COFFEE AVAILABLE — WHETHER IT’S ROASTED IN THE TROPICS OR IN THE CITY.