Rumble - Kensington
"Rumble Coffee Roasters was born in Melbourne in 2014 to roast knock-out coffee and build a better, fairer coffee industry. We're all about bold flavours, full transparency, and strong relationships with producers. As a certified B Corp, we’re serious about doing right by people and the planet, without compromising on taste."
"Our most popular blend, Shadow Boxer tastes like coffee. It's bold and rich, with classic dark chocolate and hazelnut flavours, and a syrupy toffee finish. A standout for those who love a powerful coffee."
Components:
50% - Brazil Santo Antonio
50% - Ethiopia Haider Abamecha
Roast date - 14/07/2025
Variety - Mundo Novo, Catucai | JARC 74112, 74110
Process - Natural | Washed
Flavour notes - Dark chocolate, Toffee, Raspberry
"Rumble’s original blend. Haymaker is velvety smooth, with a luscious caramel flavour, and exquisite citrus sweetness. A delight however you take your coffee."
Components:
50% - Guatemala Marlon El Valle
50% - Colombia La Glorieta
Roast date - 14/07/2025
Variety - Caturra, Pache | Caturra
Process - Washed | Washed
Flavour notes - Caramel, Orange, Apple
"This creamy and full-bodied coffee from Limu Kossa, Ethiopia, delivers notes of smooth milk chocolate, zesty lime, and elegant black tea. Grown at high altitude by respected producer Haider Abamecha, it’s a vibrant and beautifully balanced example of Ethiopian coffee from Jimma.
Haider Abamecha owns and operates a 532-hectare farm in the Galle Kamese Kebele of Limu Kossa, in Ethiopia’s Jimma Zone. Sitting at 1865 to 2090 MASL, the farm is planted with JARC varieties 7410, 74140, and 7440, and its trees range in age from 4 to 14 years. Coffee is traditionally processed onsite: after pulping, the parchment is fermented overnight in water, then washed and dried on raised beds. Final dry milling takes place at a certified facility near Addis Ababa."
Producer - Haider Abamecha
Origin - Limu Kossa, Jimma, Ethiopia
Altitude - 1865-2090 MASL
Roast date - 14/07/2025
Variety - JARC 74112 and 74110
Process - Washed
Flavour notes - Milk chocolate, Black tea, Lime
This Yellow Caturra lot comes from La Chirimoya, where Hector Saavedra leads a tight-knit collective of 10 farming families. Hand-picked and fully washed, the coffee was sun-dried for 15 days—capturing the spirit and care of this passionate Peruvian community.
A lifelong coffee producer, Hector Saavedra has been nurturing La Chirimoya since childhood. Today, he leads a collective of ten families in Cajamarca, working side by side to cultivate coffee that speaks to their shared pride and perseverance."
Producer - Hector Saavedra
Origin - Cajamarca, Peru
Altitude - 1600 MASL
Roast date - 14/07/2025
Variety - Yellow Caturra
Process - Washed
Flavour notes - Apricot, Milk chocolate, Apple
Brew Guidelines
|
Espresso - 9 bar Brew ratio - 1:2.2 (dry coffee : espresso liquid) Temp - 94 Deg C Time - 25-30 seconds. Grind - Start medium-coarse *Adjust grind size to achieve the desired time |
Espresso - 6 bar Brew ratio - 1:2.6 (dry coffee : espresso liquid) Temp - 94 Deg C Time - 25-30 seconds. Grind - Start medium-coarse *Adjust grind size to achieve the desired time |
|
Pourover Temp - off the boil Ratio - 1:12 (dry coffee:water) Bloom - 30 seconds Flow rate - fast *Adjust grind size to achieve desired flow rate |
Aeropress Temp - off the boil Ratio - 1:12 (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 - 1-7 (dry coffee : water) |
