'Feind - Spring Hill
Welcome to 'Feind!
"Feind Coffee is a specialty coffee roastery based in Brisbane, devoted to sourcing, roasting, and sharing some of the world’s most exceptional coffees. We work closely with passionate growers and merchants across the globe, selecting seasonal lots that celebrate the unique character of each origin. Guided by a relentless pursuit of flavour, we roast with precision to highlight depth, balance, and clarity in every cup. Beyond the roast, we embrace the full spectrum of coffee — exploring varieties, processing methods, and seasonal cycles — to showcase the diversity and brilliance coffee has to offer and ultimately share them with our customers."
"The Homebody Blend is curated with you in mind. We’ve taken the extra time to source and pick out some pretty incredible coffees that work in perfect harmony together to create the perfect cup for you at home. Our roast profile has been tailored to appeal to all who love their coffee black, as well as making a delicious, creamy, sweet milk based coffee.
This coffee sums up ‘feind perfectly- make better tasting quality coffee more accessible. We hope you love it as much as we do."
Components:
60%: Brazil Samba Reserve
40%: El Salvador Paraíso
Roast date - 08/09/2025
Variety - Catuai | Bourbon
Process - Natural | Washed
Flavour notes - Dark chocolate, Malt, Hazelnut
"Overtime is a forever evolving seasonal blend, our components to this blend are changed every few months or so to showcase the exciting seasonal changes from different origins.
This time around we've paired a punchy natural brazil with a sweet honey processed PNG. In the cup you'll find heaps of sweet milk chocolate, crunchy honeycomb and a blackberry acidity."
Components:
50% Brazil Samba Reserve
50% PNG Nebilyer Valley
Roast date - 08/09/2025
Variety - Catuai | Bourbon, Typical
Process - Natural | Honey Process
Flavour notes - Honeycomb, Milk chocolate, Blackberry
"Calahute is owned by the Anzueto family, who purchased the land and planted it with coffee in 1952. Today, it is managed by third-generation coffee producer Alfonso Anzueto, who inherited the farm from his father. Calahute (which translates to “Free Deer”) is located in Huehuetenango, a stunning region located in the west of Guatemala near the border of Mexico. To reach the estate, a steep road ascends the side of El Tapón Mountain in Huehuetenango and eventually rises to the town of San Pedro Necta. The verdant hills surrounding the town centre are home to many independent farmers, who grow coffee as their primary source of income."
Producer - Anzueto Family
Origin - Huehuetenango, Guatemala
Altitude - 1300-1500 MASL
Roast Date - 08/09/2025
Varietal - Bourbon
Process - Washed
Flavour notes - Dark chocolate, Shiraz, Rich
"A fun honey process Colombian with depth and complexity. Diego is no stranger to the world of quality coffee. He’s a long time barista competition competitor, being crowned Colombia’s best more than once the 2021 World Barista champion. Alongside his wife, Derlin, they’ve established their own family farm, Diamante. Here, Diego is melding all his learnings and enthusiasm from seed to cup, with quality and new expressions are his top priority.
The farm is predominately varieties of Colombia nad Castillo, with exotic varietals such as Pink Bourbon, Wush Wush and SL28 slowly building presence on the farm."
Origin - La Plata, Huila, Colombia
Altitude - 1950 MASL
Roast Date - 08/09/2025
Varietal - Castillo
Process - Honey Process
Flavour notes - Peach iced tea, Panella sugar, sweet
Brew Guidelines
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Espresso - 9 bar Brew ratio - 1:2.4 (dry coffee : espresso liquid) Temp - 94 Deg C Time - 25-30 seconds. *Adjust grind size to achieve the desired time
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Espresso - 6 bar Brew ratio - 1:2.8 (dry coffee : espresso liquid) Temp - 94 Deg C Time - 25-30 seconds. *Adjust grind size to achieve the desired time
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Pourover Temp - off the boil Ratio - 1:15 (dry coffee:water) Bloom - 30 seconds Flow rate - fast *Adjust grind size to achieve desired flow rate |
Aeropress Temp - off the boil Ratio - 1:15 (dry coffee : water) Bloom - 30 seconds Brew time - 90 seconds (including bloom) Press consistently over 15-20 seconds. |
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Stove top Ratio - 1 - 8 (dry coffee : water) |
