Primary - Potts Point
Welcome to Primary!
"Since our beginning, Primary Coffee has been driven by one simple idea — to make coffee that connects people. We believe that every great cup starts with respect — respect for the producer, for the process, and for the people who drink it. We source our coffees with care, working closely with producers who share our values of quality and sustainability. Our focus is not just on flavour, but on transparency and relationships that last. From farm to roast to cup, every step matters. We roast with intention — highlighting the unique character of each origin while keeping balance and clarity at the heart of our approach. Whether it’s a single origin for home brewers or blends served in our cafés, our goal is the same: to share coffee that feels honest, considered, and full of life. Primary Coffee — roasted for people who care."
Components:
50%: Ethiopia, Dida Hora
50%: Colombia, El Meridiano
Roast date - 05/11/2025
Varietals - Kurume | Caturra
Process - Washed | Washed
Flavour notes - Snickers, Toffee, Apricot
" Tesfaye Bekele is a pioneering figure in Guji coffee. Tesfaye founded Suke Quto Farm in 2000 to lead by example. His farm quickly proved that coffee could be the region’s future and became a model for sustainable and successful coffee production in Guji. Building on decades of success in Shakisso and central Guji, Tesfaye has recently expanded into the Uraga zone, acquiring two new washing stations — including Dida Hora. This area is gaining recognition for its high elevations and dominant Kurume variety, producing coffees with remarkable clarity and range — from vibrant citrus to delicate florals."
Producer - Tesfaye Bekele
Origin - Guji, Uraga, Ethiopia
Roast Date - 05/11/2025
Varietal - Kurume
Process - Washed
Flavour notes - Plum, Vanilla, Nectarine
"The farm is located in San Juanillo, Masaguara (Intibucá), at an elevation of 1800 masl. Francisco began planting coffee at a young age, inspired and supported by his father, which allowed him to gradually expand his landholdings. He transitioned to specialty coffee production after coming into contact with Rony Gámez, the facilitator of the specialty project we work with in this region."
Producer - Francisco Msariegos
Origin - Intibucá, Honduras
Roast Date - 05/11/2025
Varietal - Typica
Process - Washed
Flavour notes - Red apple, Green grapes, Toffee
" This coffee comes from Santa Clara Estate, a farm owned and managed by Ricardo Zelaya. The influential Zelaya family has been growing coffee in Antigua for more than 100 years. This renowned family owns several farms locally, and over the last century they have worked tirelessly to uphold, refine, and elevate the reputation of coffee in Antigua, one of Guatemala’s most celebrated and loved producing regions."
Producer - Ricardo Zelaya
Origin - Antigua, Guatemala
Roast Date - 05/11/2025
Varietal - Bourbon
Process - Washed
Flavour notes - Plum, Orange marmalade, Dark chocolate
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 - 1:14.5 (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) |
