Posterity - Sydney

Welcome to Posterity Coffee! 

We are thrilled to be part of the launch of Posterity, a brand-new roaster who is launching today.

“Hi Drop subscribers,

We are excited to announce the launch of our roastery, Posterity Coffee.

One of the great joys of coffee is its extraordinary variety. Even two producers from the same small town, growing the same variety in the same soil, can produce coffees that taste entirely different. For us, that diversity is endlessly exciting.

But coffee is not only about flavour. Some of the most meaningful work in the industry is happening at the intersection of quality, sustainability, and ethical sourcing. Increasingly, the best coffees being produced today come from small producers who care deeply not only for the cup, but for their land, their communities, and the future of coffee itself.

Posterity Coffee exists to highlight these coffees.

We work through seasonal releases. Each season, we select five to six exceptional coffees bound together by a shared theme. Our first release, and the release you will receive coffees from, is called Waves.

From regions far and wide, small coffee producers are making waves. Through careful cultivation, they achieve clean, expressive quality that does not need to rely on heavy-handed processing. Their work reaches beyond flavour, preserving community and environment for posterity.

Our introductory series features a carefully selected group of small producers who embody these practices.

We sincerely hope you enjoy the coffees we have roasted for you!”

"Our Winter Seasonal Blend is composed of two single-producer coffees: Colombia Pitalito and Nicaragua Nueva Segovia. Both coffees are washed, giving a clean roasted nuttiness, with milk  chocolate undertones. Perfect for a dark winter morning or an afternoon in the  low sun. Designed to be enjoyed with milk or black."

Components:

60%: Colombia - Pitalito
40%: Nicaragua - Nueva Segovia

Roast date - 16/06/2026

Varieties - Mixed

Process - Washed

Flavour notes - Milk chocolate, Hazelnut

"Samuel Barrios is known for experimentation in creating his own hybrid varieties, including the Catimor and Maragogype in this bag. His farm sits in Cuilco, Huehuetenango, Guatemala at 2100 masl, where he works to maintain it and the surrounding native forests. This coffee is composed of several small lots  from his farm and tastes of baked stone fruits and fresh flowers."

Farm - Samuel Barrios

Origin - Huehuetenango, Guatemala

Altitude - 2,100 MASL

Roast Date - 16/06/2026

Varieties - Bourbon, Catimor, Maragogype

Process - Washed

Flavour notes - Baked Stone Fruits, Fresh Flowers

"Bob and his family farm the classic Kenyan varieties of SL-28 and SL-34 on their 17-hectare estate in the Kiambu County of Kenya, at 1950masl. The coffee from Bnivaans Estate is washed and sorted by size, with AA-grade  the largest. The large size gives this coffee a clean citrus acidity and mellow  winter fruit sweetness."

Producers - Bob and his family

Origin - Kiambu, Kenya

Altitude - 1,950 MASL

Roast Date - 16/06/2026

Varieties - SL28 & SL34

Process - Washed

Flavour notes - Clean Citrus Acidity, Mellow Stonefruit Fruit Sweetness

"In the Toliman town of Herrera, more than 50 local growers have pooled together their resources into a coffee growers association. This is advantageous as their farms are small; The average farm is only 4.5 hectares. The equatorial position of the region produces the conditions such that the growers can harvest multiple crops each year. This particular coffee is a made up of various lots of the Colombian Caturra variety and is grown ~1700 masl. The washed process gives a clean winter orange acidity, well suited to the season."

Producer - Many local Growers

Origin - Tolima, Colombia

Altitude - 1,700 MASL

Roast Date - 16/06/2026

Varietal - Caturra

Process - Washed

Flavour notes - Winter Oranges, Honeycomb