Mecca - Alexandria
Welcome to Mecca Coffee!
"We started this place as an outlet for really great coffee. Despite a mature and booming cafe culture, most of Australia's coffee roasters had very limited access to the transparency at the farm and origin level. When questions surfaced like "who grew this coffee, how much did they get paid, and why does this lot taste so different to that one?" we found the answers were unclear, so we set out to find some ourselves.
Sure enough, it was a serious can of worms. What else do you expect to happen when you start turning over rocks in an industry this big? It seemed like wherever we traveled, cupping spoons in hand, there was far greater things to discover - stories of crop disease, fair-trade labelling upsets, dodgy deals and logistical nightmares. We have spent many long flights, road trips, skype session and coffee dates asking how we can do better for our planet and for the people who deserve more recognition for producing good quality coffee. We haven't compromised on our standards since day one, and that's the reason we're still here so many years later.
It's easy to talk about the impact of the soil, altitude and variety on flavour quality. It's so much harder to recognise all the effort and work that went into creating the infrastructure ip on those hills, or the difficulties of navigating shipping lanes. We always try to keep in mind the many hands that have touched our coffee before us. Those who have taken so much care and pride in their work before it ever arrives at our door. We really believe that we are a small piece of the puzzle, so we do our best to honour the efforts of the full community of people working together to bring you the delicious coffees every day."
Expect notes of dark chocolate, pecan pie and cassis with a smooth, velvety body. Roasted slightly longer for extra sweetness and intensity, it’s the perfect blend for milk-based drinks or anyone who prefers a more traditional, comforting cup."
1/3: Eastern Highlands, Papua New Guinea
1/3: Sul De Minas, Brazil
1/3: Tolima, Colombia
Roast date - 04/09/2026
Process - Washed | Natural | Washed
Flavour notes - Dark Chocolate, Cassis & Pecan pie
"Our House Blend is crafted for effortless, everyday brewing — delivering clarity, balance, and quiet complexity in every cup.
Expect orange juiciness, honeycomb sweetness and a milk-chocolate finish. Familiar yet refined, it’s the kind of coffee that feels like home — comforting, consistent and endlessly enjoyable.
Roasted for versatility, it shines both black and with milk. This is the blend that we built our bar around and continues to anchor our menu — the coffee we always come back to."
1/3: Guji, Ethiopia
1/3: Tolima, Colombia
1/3: Eastern Highlands, Papua New Guinea
Roast date - 04/09/2026
Process - Washed
Flavour notes - Orange, Honeycomb & Milk Chocolate
"Some coffees mark the changing of the seasons. For us, Gachatha is one of them. A long-standing Mecca Coffee favourite, its arrival signals that winter is nearly behind us and a new Kenyan season is beginning. Year after year, it stands out on the cupping table—bright, juicy and unmistakably Kenyan.
Gachatha is a coffee factory and wet mill established in 1963 on the slopes of the Aberdare mountain range in Nyeri County. This producer lot brings together coffees grown by smallholder farmers from surrounding villages, who deliver ripe cherries to Gachatha for processing. More than 1,500 members grow varieties including SL28, SL34, Batian and Ruiru 11 in the region’s deep red volcanic soils.
The cherries are pulped, fermented overnight, washed, soaked and slowly dried on raised tables. Reliable without ever feeling predictable, Gachatha has become a constant within our Producer Series.
Our Head of Coffee, Dan, grew up just outside Yorkshire’s famous Rhubarb Triangle—maybe that’s why he’s always chasing bright, juicy rhubarb notes. Gachatha delivers exactly that: Bright & Juicy, with hibiscus and rhubarb, vibrant sweetness and the clarity that makes Kenyan coffees so distinctive."
Origin - Nyeri County, Kenya
Coffee Factory - Gachatha
Altitude - 1800-2100 MASL
Roast date - 04/09/2026
Varietal - SL 28, SL 34, Batian
Process - Washed
Flavour notes - Bright & Juicy | Rhubarb & Hibiscus 
"Juan Alarcon grows coffee at Finca El Oso in the village of El Triunfo, within San José del Alto in northern Peru.
His 1.87-hectare farm sits between 1,738 and 1,850 metres above sea level, where the cooler conditions help coffee cherries mature slowly and develop clarity, sweetness
and lively acidity.
The farm is planted with three distinctive varieties: Marshell, Geisha and SL9. For this release, we are showcasing the Marshell varietal, a less familiar expression that speaks to the growing diversity of Peruvian coffee and the work of small producers exploring varieties beyond the country’s better-known profiles. Juan processes the coffee using the washed method before drying it carefully on raised platforms.
The farm is part of an organic coffee program and sits on clay-based soil, with corn also grown alongside the coffee."
Origin - San José del Alto, Peru
Producer - Juan Alarcon
Altitude - 1863 MASL
Roast date - 04/09/2026
Varietal - Marshell
Process - Washed
Flavour notes - Bright & Juicy | Packham Pear & Nasturtium
Recipes
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Espresso - 9 bar Brew ratio - 1:2.2 (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 - 1:2.5 (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 - 1:14 (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 (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 - 10 (dry coffee : water) |
