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Philippe Sinayobye
1,800m
Washed
Rwanda, Huye District
Red Bourbon
1st year
Philippe Sinayobye — Maraba, Rwanda
High in the hills of Huye District in Southern Rwanda, Philippe Sinayobye tends a small plot of Red Bourbon at around 1,800 metres above sea level. A long-standing member of the pioneering Maraba Coffee Cooperative, his careful work shows in the cup: a bright, syrupy coffee with mandarin acidity, red apple and yellow peach sweetness, and a finish lifted by cacao nibs.
Like many Maraba farmers, Philippe works just a few hundred trees, hand-picking cherry at peak ripeness before carrying the day’s harvest down to Kabuye washing station. There, cherries are floated, sorted for density and ripeness, and depulped the same day.
Maraba was one of the first cooperatives in Rwanda to invest in its own washing infrastructure, and under the long-time stewardship of manager Christine Kangana, the group has built a reputation for clean, complex, fruit-forward coffees sought after by roasters around the world. Philippe’s lot is a quiet, delicious expression of that legacy.
We source our green beans through some of Australia’s most respected specialty importers, selecting only the highest-scoring lots from Ethiopia, Rwanda, and beyond.
All our coffee is specialty grade — scoring above 80 points by a qualified Q Grader — traceable, ethically purchased, and chosen for exceptional quality.
We keep our range small and rotating so every coffee is at its peak. You’ll find us across cafés throughout the CBD — your next favourite cup is waiting.
We source only specialty-grade beans — scoring 80+ points — from top origins like Ethiopia and Rwanda.
We carefully roast each blend to bring out rich, balanced flavour — built to shine with milk or as a full-bodied black coffee.
Our single origins are dialled in to highlight what makes each one unique, working beautifully as either filter or espresso.
Every bag is roasted weekly and shipped within 2–7 days of roasting. We recommend letting your coffee rest for at least a week from the roast date — or two to three weeks for optimal flavour.
We roast each blend for rich, balanced flavour and dial in our single origins to highlight what makes each one unique. Every bag is roasted weekly and shipped within 2–7 days.
Most coffee bags end up in landfill — even the ones labelled eco-friendly. Aluminium liners, valves, and mixed materials make them impossible to recycle properly. Ours are different.
We use mono-PCR bags made from up to 30% post-consumer recycled plastic. They’re a single material stream, which means they can actually be processed through Australia’s soft plastic recycling programs.
They’re built for freshness, too — high-barrier protection against oxygen and light, a degassing valve for freshly roasted beans, and a resealable zipper so every cup tastes as good as the first.
Our bags are made from post-consumer recycled plastic and are fully recyclable at soft plastic collection points. They’re also designed to keep your coffee fresher for longer.
Hear from Two Penny’ers across Australia that love our coffee

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Lorem Ipsum is simply dummy text of the printing and typesetting industry, where an unknown printer took a galley.

Lorem Ipsum is simply dummy text of the printing and typesetting industry, where an unknown printer took a galley.
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