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Ichihaze - North Melbourne

Ichihaze - North Melbourne

Welcome to Ichihaze!

"Ichihaze is a small Melbourne-based roastery focused on roasting coffees that are simply tasty. We always search for coffees that best express their origin, showcasing the unique character shaped by the land, climate, and producers behind them.

Our aim is simple: to create coffees that are enjoyable and easy to drink every day."

Our espresso roast blend, designed for milk based coffee drinks. 
Currently offering "Single Bean Blend".

Components:

60%: Halloberiti - Yigacheffe, Ethiopia (Medium light roast)
40%: Halloberiti - Yirgacheffe, Ethiopia (Medium roast)

Roast date - 29/06/2026

Varietal - Heirloom

Process - Natural

Flavour notes - Blackberry, Stone fruit, Floral, Sweet

"Our espresso roast blend, designed for milk based coffee drinks. 
Currently offering "Single Bean Blend"."

Components:

60%: Arsosala - Guji, Ethiopia (Medium light roast)
40%: Arsosala - Guji, Ethiopia (Medium roast)

Roast date - 29/06/2026

Varietal - Heirloom

Process - Natural

Flavour notes - Cooked Apple, Stone fruit, Floral, Chocolate

"Airumá is a microlot produced at Fazenda Progresso, a family-owned estate in the Chapada Diamantina mountains of Bahia, Brazil. The Borré family has been dedicated to quality-focused coffee production for decades, continually refining their farming and processing methods while caring for both the environment and their local community.
This lot is produced using the pulped natural process. Only fully ripe cherries are carefully selected before the skin is removed, leaving the sweet mucilage to dry slowly on raised beds. This method creates the classic Brazilian profile we love—rich, sweet and beautifully balanced, with excellent clarity.
We selected Airumá because it perfectly expresses what a great Brazilian pulped natural can be. Expect gentle orange-like acidity, roasted hazelnut, cocoa and lingering brown sugar sweetness, all wrapped in a smooth, rounded body. A comforting and refined cup that we never tire of drinking."

Farm Owner - Borré Family

Origin - Chapada Diamante, Bahia, Brazil

Altitude - 1,150 MASL

Roast Date - 29/06/2026

Varietal - Catuaí, Topázio

Process - Pulped Natural

Flavour notes - Dark chocolate, Orange, Hoji cha

"Out of all the coffee we source, few offerings make an impact as significant as our women’s coffee microlots from Rwanda, as they are key in securing financial independence to countless women across the country. This special offering was produced using coffee cherry grown by 75 women who own small farms in the hills surrounding Nkara washing station, the largest and busiest of three washing stations owned by the Dukunde Kawa Cooperative.
Unlike most coffee-producing countries, where a farmer’s land size is used as a measure of scale, farms in Rwanda are often very small, and as a result production capability is measured by the number of trees a farmer tends to. The majority of women who contributed to this lot own a couple of hundred trees, planted on one tenth of a hectare of land, along with subsistence food crops like maize, beans and sorghum and livestock like cows, goats and chickens."

Origin - Gakenke District, Northern Province, Rwanda

Washing Station - Nkara

Altitude - 1,880 MASL

Roast Date - 29/06/2026

Varietal - Red Bourbon

Process - Natural

Flavour notes - Pink Grapefruit, Apple, Bergamot

Brew Guidelines

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

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

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 - 1:14.5 (dry coffee : water)

Bloom - 30 seconds

Brew time - 90 seconds (including bloom)

Press consistently over 15-20 seconds.

Stove top

Ratio - 1-11 (dry coffee : water)

 

Anna Tooley

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