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tcr05 – fairly traded sustainable blend, ethiopia + peru + indonesia + sumatra coffee from the coffee roaster

ethiopia + peru + indonesia + sumatra coffee

TCR05 – Fairly Traded Sustainable Blend

by the coffee roaster · brisbane, australia

expect caramel. this is tcr05 – fairly traded sustainable blend, an ethiopia + peru + indonesia + sumatra from the coffee roaster.

caramel

the bean

origin
ethiopia + peru + indonesia + sumatra
region
sumatra
status
in stock
tcr05 is a fairly traded, sustainably sourced blend from the coffee roaster, drawing on beans from ethiopia, peru, indonesia, and sumatra. the inclusion of sumatra in the mix typically brings earthy body and low acidity, while the multi-origin build adds layered complexity. the roaster identifies caramel as the primary tasting note, pointing toward a sweet, rounded cup with soft bitterness. because no roast level or specific process is stated, start with a standard filter or cafetière at 93°c and adjust grind size to dial in the sweetness. this blend suits everyday drinking and works well for those who prefer a smooth, crowd-friendly coffee without sharp edges.

common questions

What does TCR05 – Fairly Traded Sustainable Blend taste like?

the roaster describes caramel as the lead tasting note, suggesting a sweet, smooth cup with a soft, rounded finish. the sumatra component in the blend typically contributes body and low acidity.

How is TCR05 – Fairly Traded Sustainable Blend grown and processed?

it is a fairly traded, sustainably sourced blend using beans from ethiopia, peru, indonesia, and sumatra. no single processing method is specified for this blend.

How should I brew TCR05 – Fairly Traded Sustainable Blend?

no specific brew method is listed, so a cafetière or filter brewer at around 93°c is a reliable starting point for a blend of this profile. adjust your grind finer to highlight sweetness or coarser to reduce any bitterness.

about the coffee roaster

you're on anthony street in west end, which is the kind of block that rewards slowing down. the coffee roaster sits at number seven, and if you've spent any time in this part of brisbane you'll know west end doesn't really do pretence. that suits this place. roasting in-house means what ends up in your cup hasn't traveled far from source to finish, and the regulars here have clearly noticed, coming back with the consistency of people who've stopped looking elsewhere. there's something grounding about a roaster operating at this scale in a neighbourhood that still has its edges intact. mid-morning on anthony street, flat white in hand, is a reasonable argument for the whole operation.

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brisbane, australia

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