Patricia - Melbourne
Welcome to Patricia!
"Patricia Coffee Brewers is owned and run by best mates Bowen Holden and Pip Heath. The name Patricia comes from their respective grandmothers (both sadly no longer with us) and is meant as a warm tribute to two amazing women who have been very influential in their lives.
Ever since opening in 2011 we have endeavoured to give an amazing service experience to every single customer. Our team has been super important in helping us achieve this and we have been very lucky over the years to work with a host of amazing people.
In 2016 we started roasting our own coffee at Bureaux Collective (now Fieldwork) giving us even more of a connection with our product, as well as more control over the way it tastes.
Since April 2024 we've been roasting all of our coffee at our own roastery in Gaffney St, Coburg North. There we roast everything on our very own Loring S15 Falcon.
The utmost care is taken to be present and connected with anyone who has gone out of their way to visit us. We sincerely hope that if you come and see us, you can tell."
Producer - Beneficio La Estrella Coffee Mill
Origin - Nueva Segovia, Nicaragüa
Altitude - 1,200 MASL
Roast Date - 12/12/2025
Varieties - Caturra, Catuai, & Bourbon
Process - Washed
Flavour notes - Dark chocolate, Toffee, Plum jam
"Seid Kemal grew up in Sedi village, neighbouring the renowned Gera Research Centre, where he was inspired by watching scientists work with coffee varieties from a young age. Driven to move beyond the traditional model of selling cherry to local collectors, Seid established his own washing station in 2016. This independence allows him to process his family’s harvest alongside coffee from over 40 nearby smallholders, offering second payments to farmers and ensuring the value of their hard work stays within the community.
This washed lot highlights the meticulous standards Seid has implemented at his station. After careful sorting, cherries undergo a slow, wet fermentation before being dried on raised beds, where they are covered during the midday heat to ensure even curing. The result is a beautifully clean cup that reflects the semi-forest terroir of the Gera highlands, showcasing the clarity that comes from handling these local varieties with precision."
Producer - 40 smallholder farmers
Origin - Sedi, Gera, Jimma, Ethiopia
Altitude - 1,972 - 2,100 MASL
Roast Date - 12/12/2025
Varieties - Kurume, 75227, Merdacheriko
Process - Washed
Flavour notes - Toffee, Lime marmalade, Dark chocolate.
"Hadeso is one of Testi Coffee’s key sites in the Guji highlands, receiving fruit from about 500 smallholder farmers in the surrounding villages. The station was established to handle cherry with more precision and traceability, and each delivery is sorted and processed with great care. The combination of high elevation, cool nights and organic small-plot farming creates exceptionally sweet and clean coffees, and Hadeso has become known for producing some of the most expressive washed lots in the area.
This lot comes through Testi’s Premium Cherry Selection program, which rewards farmers for harvesting only fully ripe fruit. The result is a cup that shows the clarity and brightness Guji is celebrated for, shaped by thoughtful processing and the distinctive growing conditions of Shakisso."
Farmers - 500 outgrowers
Origin - Shakisso, Guji, Sidama, Ethiopia
Altitude - 1,950 MASL
Roast Date - 12/12/2025
Varieties - Kurume & Wolisho
Process - Washed
Flavour notes - Orange, Pear, Earl grey.
Farmer - Willer Arantes
Origin - Mantiqueira, Minas Gerais, Brazil
Altitude - 1,330 MASL
Roast Date - 12/12/2025
Varietal - Yellow Catuai
Process - Natural
Flavour notes - Strawberry, Marzipan, Honeysuckle.
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 |
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 - 1:14.5 (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 - 1-11 (dry coffee : water) |
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