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The coffee industry has undergone a significant transformation in recent years, with a greater emphasis on understanding and appreciating the various aspects of coffee such as its origin, variety, growing methods, roasting techniques and preparation. This movement is referred to as the “third wave revolution of coffee” and it encourages people to be more curious and selective about the coffee they consume. We at 7 grams are committed to bringing this revolution to Australia by providing carefully selected beans from small farms across the globe. Our beans come with informative details about the beans, the origin and the people who are behind the scenes to make it happen.

When discussing coffee, it is common to begin by discussing the two main varieties that dominate the global market: Arabica and Robusta. Arabica comprises about 70% of the market and is considered more difficult to grow and harvest. It has a richer and more delicate flavor, with a balanced level of acidity making it pleasing to taste. Robusta, on the other hand, is known for its bitter taste and stronger, less rounded flavor. People with a sensitive palate may detect nutty notes in Robusta coffee.

A majority of coffee is grown in approximately 50 countries that fall within the “coffee belt”, a region near the equator that encompasses parts of America, Africa, and Asia. These countries have a similar tropical climate, but variations in soil composition and growing conditions result in distinct taste profiles, aromas, textures, and color characteristics.

Brazil, known for its love of football and samba, is also the largest exporter of coffee in the world. The coffee-growing areas in Brazil are found in various parts of the country, resulting in a wide range of flavor profiles. Brazilian coffee from Louise Alberto’s farm is easily recognizable by its rich flavors of dark chocolate, caramel sweetness, and florality. Recently, Louise Alberto’s farm has been growing Yellow Bourbon beans, a special and award-winning sub-variety with a fruity-lemon aroma and a distinct taste of berries and raisins, which has become very popular worldwide. Another notable coffee exporter is India, where coffee tradition dates back to 1600. According to legend, a Muslim pilgrim brought coffee beans back from Mecca to India. India’s coffee growing areas are exclusively in the southern part of the country, with an equal division between Robusta and Arabica. Ramesh Raja, a third-generation coffee maker, is our source of coffee from India. His coffee is grown in monsoon-blessed clay soil in the western mountain range of India and regularly wins the prestigious Flavor of India competition, thanks to its distinct presence of spices, low acidity, and a round body. The coffee grown on the volcanic soil of the island of Sumatra is considered one of the highest quality varieties in the world. It is also known for its unique and complex taste, characterized by warm caramel with touches of white pepper, butter, and nutmeg. Colombian coffee is also highly regarded among coffee enthusiasts and is known for its delicate caramel sweetness. Costa Rican coffee, grown in mountainous terrain, has a deeper and richer flavor due to its rich soil in volcanic ash. Tanzanian coffee, grown at the foot of Mount Kilimanjaro, is particularly aromatic and characterized by sweetness, with hints of chocolate, berries, and black tea. At 7 grams, we source our coffee from farms that promote fair trade practices and sustainable farming methods. We assist these farms by providing resources for agricultural equipment and helping employees form cooperatives to sell their coffee. Our Farmer to Cup approach ensures that we are responsible for every aspect of the coffee growing process, including preserving the environment, specializing in specific sub-varieties, ensuring fair trade, and maintaining direct and personal relationships with farmers and producers.