We’re excited to be hosting an industry cupping of all the Yemeni sample lots before bidding opens on the auction! This gives us, and other Melbourne-based roasters, an opportunity to taste many of the coffees before they're auctioned off. Read on for more details...

Yemen Pre-Auction Sample Cupping

On Monday 22nd July at 4.30pm, we’re hosting an industry cupping of all the Yemeni sample lots before bidding opens on the auction! This gives us, and other Melbourne-based roasters, an opportunity to taste many of the coffees before they’re auctioned off.

The auction, taking place on 23rd July, is hosted by ACE (Alliance for Coffee Excellence) in partnership with Qima Coffee & is set to be Yemen’s largest & most equitable coffee auction to date. With coffees sourced from over 1000 farmers throughout Yemen’s coffee belt. Together, ACE & Qima cupped through nearly 500 microlots in order to find the highest scoring producers & assembled a jury of professional sensory tasters to analyse the lots at their lab in Portland. More info about the lots/producers here: https://qimacoffee.com/ace-auction-lots

Qima works directly with Yemeni growers & smallholder farmers with a focus on farmer identified nano-lots. Founded in 2016 by Faris Sheibani, Qima Coffee’s goal is to rebuild Yemen’s specialty coffee industry & has pledged to donate 10% of its annual profits to education & agricultural projects through their foundation. In the same vein, Qima Coffee was established with the aim of improving the livelihood of the coffee growers. They implemented a profit-share scheme with the farmers in which a percent of the profits from each lot sold is shared back to the individual farmer who produced it. The scheme translates to growers receiving 60-70% of FOB price.

Due to limited samples, this cupping is unfortunately not open to the general public. Only Coffee Roasters interested in bidding in the auction should register. Tickets are $10 +gst – 100% of the ticket sales will be donated back to charities providing aid & food supplies to the Yemeni people.

Register Now!

Introducing the first ever Bolivian single in our rotation and she's a beauty. This semi-washed coffee has notes of milk chocolate, apple & nougat and tastes amazing as an espresso.

El Fuerte

Introducing the first ever Bolivian single we’ve offered and she’s a beauty. It was sourced through our friends at Melbourne Coffee Merchants who spent time with Pedro Rodriguez at origin. This semi-washed coffee has notes of milk chocolate, apple & nougat and tastes amazing as an espresso.

Origin Samaipata, Santa Cruz, Bolivia
Producer Pedro Rogriguez, El Fuerte
Elevation 1540 – 1650m above sea level
Varietal Red Caturra

Process Semi-washed

Tastes Like Milk Chocolate Apple, Nougat

El Fuerte is owned by Pedro Rodriguez and his family. Over the last decade Pedro has worked tirelessly to build the production of, and market for, Bolivian specialty coffee, helping hundreds of local farmers recognise and realise the potential of their land and crops. Over the last decade he has built a visionary business called Agricafe, which focuses on forging long-term relationships with producers, based on mutual trust and benefit.

Over the last 6 years, many Bolivian producers stopped producing coffee (many switching to coca—grown for the drug trade—which provides a higher year-round income) this, combined with falling yields for those still in the coffee game, has seen coffee production across the nation more than halve. In 2012, Pedro responded by planting his own farms to guarantee ongoing supply & to demonstrate to local farmers what can be achieved with planning and the application of modern farming techniques.

While his first 8 farms were in the Caranavi region, Pedro also recognised that Samaipata had the perfect conditions to produce exceptional coffee, with its high altitudes & nutrient-rich soil. El Fuerte was established in 2013, and is the first farm the Rodriguez family planted in this region. The coffee thrived and the cup profile was distinctive and different to the Caranavi lots, so the Rodriguez family began to invest more heavily in the region, planting three more farms and setting up a wet mill.

Sitting at 1,540 – 1,650 metres above sea level, the farm was first planted with coffee in 2014 and this is its first year of production. The farm is 35 hectares in size, 10 of which are under coffee. Pedro and his family have invested a lot of time and effort into trying to make this a ‘model’ farm that other producers in the area can learn from. The coffee is meticulously organised by variety and is well spaced in neat rows, making picking much easier to manage.

This very special lot was hand picked & processed on the same day at a newly built wet mill on the farm. It’s “semi–washed” meaning the coffee cherries were pulped and then dried without fermentation. The coffee was dried slowly using mechanical driers (for 60 hours with temperatures no higher than 40 degrees) then finished off on raised beds. Once dry, it was transported to La Paz where it was rested, then milled at the Rodriguez family’s brand new dry mill where it was carefully screened again by machines and also carefully by hand.

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Our coffee team are heading to Perth to talk all things coffee! We're holding a series of different coffee-focused events...head this way for a list of sessions & ticket links. See you soon, Perth!

We're Heading to Perth!

Our coffee crew are heading to WA to talk all things coffee. We’re holding a series of different coffee-focused events & info sessions while we’re there. We hope we get to see you at one (or all) of them…we won’t judge!

Tuesday 9th April @ 5pm:


Our first stop, after touching down in glorious Perth is Offshoot Coffee in Hibernian Place for their weekly Tuesday cupping sesh. We’ll be showcasing a few blend origins, some of our current Singles (and a couple from the legends at Genovese). We’ve managed to get hold of some exclusive Best of Panama sample lots that we’ll add to the table too. Cupping starts at 5pm. Be there or be square.

Wednesday 10th April @ 2pm:


Next up, we’ve joined forces with the crew at Moccamaster to bring you our Batch Brew Sessions. Here you’ll learn how to batch brew like a pro with a focus on Moccamaster Thermal (1.25L) & Grand (1.8L). We’ll sample some brews, discuss how to make adjustments to your brew ratios & have a good old chinwag while we do! For more info, and to secure your tickets, visit the link below.

To the Tickets!

Wednesday 10th April @ 6pm:


Love Cold Brew?…us too! Our Cold Brew Sundowner Session at The Little Bay is definitely for you then. The coffee team will provide a quick demo using a base recipe that you’ll be able to build on & adapt. We’ll taste some brews, discuss a few serving options, including a delish cocktail/mocktail we created for our last event with Mazzer. Stunning location, cocktails, canapes & good chats provided. Tickets available through the link below.

Count me in!

Thursday 11th April @ 3pm:


Next up, we’re heading to Blacksmith. You’ll meet our coffee team; Pat Connolly, Josh Jackson & Ben Toovey (the current Australian Roasting Champ & 4th in the World). The boys will take you through;

– a typical day in the life of a roaster

– virtual tour of our Melbourne roastery

– explanation of our QA processes

Then we’ll cup some blend origins & our upcoming singles before they’re released. Light snacks, beers & good banter provided. Grab your tickets now!

I'll be there!

Thursday 11th April @ 6pm:


Our good friends at Bar Lafayette & W.Churchill are hosting a 3 course, progressive dinner between the two venues. They’ve created 3 cocktails using our single origins & have paired the drinks to each course. The night will kick off at Lafayette, we’ll be there to explain a bit about the origins before starters & aperitivo cocktails are served. The night will move to Churchill’s for mains (and another cocktail creation from the exceptional Lafayette bartenders), and finish with dessert & espresso martinis. Sounds like a match made in coffee heaven to us! You can buy tickets through the link below.


We’re committed to sustainable practices, that's why we're converting 100% of our wholesale takeaway cups to Detpak's award-winning RecycleMe™ program. Find out why...

RecycleMe™ Revolution

Join the Cause.  Make a difference.

As part of our review of all sustainable practices across our entire business, going beyond the coffee sourcing, we made the decision to convert 100% of our wholesale takeaway cups to Detpak’s RecycleMe™ program. We have committed to rolling this out with our café partners over the coming months.

Single use cups & lids have long been a key issue for many within the coffee industry. Due to the plastic inner lining that keeps the coffee from soaking into the outer paper layer, they aren’t easily recyclable. In fact, over 1 Billion disposable cups end up in landfill each year, so this was certainly one area we were keen to reduce our impact. While we’d ideally love everyone to be taking reusable coffee cups with them wherever possible, we know this isn’t always realistic or practical. So, the question remained; if consumers are going to continue to use disposable cups & lids, how can we reduce the impact this has on the environment? This led us to investigate many different options when considering our takeaway cup footprint.

Some solutions didn’t meet our desired criteria. We felt some may be doing more harm than good when not composted correctly, breaking down over many years & releasing harmful greenhouse gasses into the environment in the process. Some had no solution for the lid or required they be disposed of separately by the consumer. Some required specific commercial facilities in order to breakdown, leading many compostable cups to end up in landfill anyway (estimated less than 1% of cups ended up in commercial composting facilities). While we believe composting is certainly a viable alternative to waste ending up in landfill, our biggest concern remained; the cup is essentially still ‘single use’. We ultimately felt that paper is too valuable a resource to be discarded after only one use when there are other alternatives available.

Our research eventually led us to Detpak’s award-winning RecycleMe™ program. Endorsed by Planet Ark, this solution checked many boxes for us. The system guarantees all correctly disposed RecycleMe™ cups and lids collected will be recycled. The paper reclaimed from the cups can be recycled into other paper products up to seven times, making the most of this resource and saving trees in the process. Lids collected will also be recycled into plastic products like picture frames. They’re able to do this by providing a complete end-to-end solution. The in-store, specially designed bins make it easy to manage the separation of the lid from the cup & dispose of any excess liquid in one, convenient place.

The RecycleMe™ cups feature a next generation lining, that allows them to be recycled easily, using existing infrastructure. To fight the war on waste, Detpak have teamed up with the right companies, like Shred-X (in Aus) who collect the cups & lids from the registered cafes, remove the inner lining from the cup & send them off to existing paper pulping facilities for recycling. This also ensures that 96% of each cup can be recycled (everything but the lining).

So, what does this mean for the consumer? Realistically, this system can only work when the cups & lids are disposed of in designated RecycleMe™ bins, which can be found in many venues around Australia & counting. Here we feel that education is the key; us as roasters, along with our café partners, will be vital in educating the consumer to firstly, identify the cups as RecycleMe™ and secondly, to understand they should be held onto & returned to the collection stations whenever possible. They will not be recycled if placed into everyday recycling bins unfortunately, due to the inner lining.

After collecting the cups & bins from the in-store collection stations, Shred-X also provide venues with a certificate tallying the number of cups captured & the impact these cups will have environmentally, through recycling. According to a study conducted by the Environmental Paper Network, if just half of the paper cups in Australia & NZ were recycled, we would be saving 496 trees per day! This is a program we strongly believe in & one which we hope will further empower cafes & consumers to take responsibility for their waste.

I want to help, what can I do to ensure my cup/lid won’t end up in landfill?? Check the bottom of your takeaway cup for the RecycleMe™ logo. All cups bearing the logo can & should be recycled! Hold onto it and dispose at any one of the collection stations. The bins have info regarding correct disposal; empty any excess liquid, remove the lid and place the lid & cup into their labelled slots. The bins will be emptied & taken to the appropriate facilities for recycling.

Here’s a list of our wonderful, socially responsible café partners who will have designated collection stations inside their venues once our cups arrive:


VIC: Heal.thy Self Co, Yarraville / Common Man, Southbank / Conscious Cravings Co, Moorooduc / Denny’s Kitchen, Geelong


QLD: Black Lab, Tarragindi / Meat + Eat, Brisbane CBD / Caffe Republic, Bundall / Quade & Co, Miami


WA: Mr Herbert’s, Doubleview / Coco + Boho, Spearwood / Finn’s Cafe, Perth


You can also find a full list of venues with RecycleMe™ bins on Detpak’s website

Interested in learning more about Locale and our other sustainability actions & initiatives?

You Bet!

We’re excited to announce we'll be hosting the launch of Mazzer’s new Kold S + Robur S grinders this Melbourne Coffee Week! Read on for event & ticketing details...

Locale x Mazzer: Launch Party!


We’re excited to announce we’ll be hosting the launch of Mazzer’s new Kold S + Robur S grinders this Melbourne Coffee Week! On Wednesday 6th February at 6.00pm, we’re opening the doors of our Abbotsford space to the coffee community, inviting guests to the anticipated release of Mazzer’s new high-performance grinders.

We have a long-standing respect for Mazzer and the calibre of equipment they produce & we’re excited to be hosting the launch here in Australia. Designed with high volume customers in mind, the grinders both list reduced grind retention, double fan cooling system, memory track & cloud connectivity among their many features.

We have some special guests lined up for the evening, including Luca Maccatrozzo, direct from Mazzer Italy, to share his insight into the production & design of the Kold S + Robur S. Along with Caleb ‘Tiger’ Cha of Tigerous Espresso (WCE certified judge, World Latte Art Champ 2015) who will demonstrate the grinders’ capabilities as well as wowing the crowd with his Latte Art skills!

The grinders will be available on the night for guests to test out for themselves. Plus, we’ve got all your needs covered with free food trucks from the legends at Happy Camper Pizza & Leonard’s House of Love, coffee inspired cocktails, and a DJ spinning tunes all night. This is one coffee event you don’t want to miss!

Where: Locale Coffee Roasters, 20B Trenerry Crescent, Abbotsford

When: Wednesday 6th February – 6.00pm-10.00pm

This is a free event, however RSVP is essential as tickets are limited. Visit Eventbrite now to register!

Register Now!

Our next Single is something a little different! From young & innovative coffee producer, Elkin Guzman of Finca El Mirador, this 'melazas' process yields a delicious mix of red apple, plum & brown sugar flavours.

Finca El Mirador

Our next Single is something a little different! We sourced this coffee directly from emerging coffee producer, Elkin Guzman during a recent trip to origin. One of two coffees we’ll showcase from Finca El Mirador, this coffee is a delicious mix of red apple, plum & brown sugar flavours.

Origin El Rosal, Pitalito, Huila, Colombia
Producer Elkin Guzman, Finca El Mirador
Elevation 1680m above sea level
Varietal Caturra

Process Melazas

Tastes Like Red Apple, Plum & Brown Sugar

Elkin Guzman is a young & innovative coffee producer, a leader in his community & has quickly become a standout among Colombian growers in general. He is highly intelligent & curious, using the latest technology & techniques to consistently improve quality in every area of the process.

At Finca El Mirador, they grow many different coffee varieties & use a range of different processing methods. Elkin believes in using technology to collect & track data during each stage of the process, including the optimum ripeness of the coffee cherry for harvesting using a Brix meter. He prefers the harvest to happen at 23–25° Brix & only in the morning hours when the plants aren’t as stressed.

This particular coffee is just one example of Elkin’s many experiments. The coffee is harvested at 24° Brix, depulped the same day it’s picked & sorted using a zaranda. Elkin then puts the coffee through what he is calling an “anaerobic melazas” fermentation, melazas meaning ‘molasses’ in Spanish.

The depulped coffee is dry-fermented in open air for 18hrs. Then put in covered tanks to ferment for 24–36 hours, with molasses added to provide “energy” or sugars for the yeasts & bacteria to break down. The result is this stunning mix of red apple, plum & brown sugar on the palate. Stay tuned for more exceptional lots from one of the most promising & passionate producers we’ve had the pleasure of dealing with.

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Featured next in our origin favourites, we have a fruity Pink Bourbon that is perfect for the hotter months. A clean & refreshing mix of passionfruit, lime & cherry cola flavours. Enjoy!

Buena Vista

Next up on the rotating roster of our favourite coffees, we have a Colombian Pink Bourbon that is perfect for the hotter months. This coffee was sourced directly from Buena Vista during a recent origin trip and is a clean & refreshing mix of passionfruit, lime & cherry cola flavours. Enjoy!

Tastes Like Passionfruit, Lime & Cherry Cola
Origin Playitas, San Adolfo, Huila, Colombia
Producer Yamid & Luis Eduardo Tulcan, Buena Vista
Elevation 1650m above sea level
Varietal Pink Bourbon
Process Washed

The 7-hectare Buena Vista farm in Playitas, Colombia, is owned by Yamid and Luis Eduardo Tulcan. Yamid and his father, Luis, have farmed coffee together for Yamid’s whole life, mostly focused on the Pink Bourbon varietal.

When he was a younger man just starting out, Yamid was given 1,000 Caturra trees by his father to start. After a while, he grew his farm to 5,000 trees, though over time, Yamid had replaced his Caturra with mostly Pink Bourbon.

This coffee is harvested ripe every 8 days during the season and fermented first as a whole cherry for 12–15 hours, then depulped and fermented dry in tanks for 28 hours. The coffee is then washed once and spread out to dry in parabolic driers for 9–12 days.

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This gorgeous Black Honey produced by Las Lajas Micromill is next up on the rotating roster of our favourite coffees. Supply is limited so get in quick!

Los Angeles

Los Angeles

This gorgeous Black Honey produced by Las Lajas Micromill is next up on the rotating roster of our favourite coffees. Sourced from our friends at Cafe Imports, this coffee is a delicate flavour bomb of red grape, melon & toffee. We hope you love it as much as we do!

Tastes Like Red Grape, Melon & Toffee
Origin Sabanilla De Alajuela, Central Valley, Costa Rica
Producer Las Lajas Micromill, Finca Los Angeles
Elevation 1450m above sea level
Varietal Catuai, Caturra
Process Black Honey

Oscar & Francisca Chacon are 3rd-gen coffee producers committed to quality & innovation, and are best known for being among the first to produce honey coffees in Costa Rica. Las Lajas Micromill is also one of the only certified-organic mills in the area & take their environmental impact very seriously. To mitigate their water usage, Oscar uses a Penagos demucilaginator to depulp the coffee, and since the coffees are all natural or honey process, very little water is used at the mill.

Harvesting and processing are overseen with great care by both Oscar & Francisca: During harvest, Francisca measures the Brix of the cherry to determine optimal ripeness, picking will begin when the Brix reads about 22°. Harvesting by Brix reading is also helpful as newer varieties sometimes ripen to different colours: Using a refractometer helps keep the harvest at uniform ripeness, which is key when producing high-quality naturals and honeys.

Las Lajas began producing honey coffees in 2008, after an earthquake cut off the mill’s access to water for several weeks. Oscar had heard that in Brazil and Ethiopia they use pulped-natural & natural techniques to process coffees, so he tried it with their harvest that year. Oscar believes that just as the roast profile will change the flavour of a coffee, the drying curve also has an impact. He wants the drying to happen slowly, meaning that production is necessarily limited.

The Chacons produce several different types of Honeys and Naturals: For their Honeys, 100% of the mucilage is left on the coffee, and the coffee is dried in different ways. The Chacons determine which process to use based on the weather on the day the coffee is harvested:

Yellow Honey: Coffee is turned hourly on raised beds.

Red Honey: Coffee is turned several times a day on the beds, but not as frequently as for yellow honey.

Black Honey: The coffee is only turned once per day.

VEND Market Place is taking QLD by storm! Over 80 local vendors, producers, creatives, collaborators under one roof...we heard there's some pretty good coffee there too!

VEND Market Place

VEND Market Place is dedicated to building a community of local designers, creators & collaborators under one roof in an unforgettable shopping experience! It’s a one-stop-shop full of vendors showcasing their wares in the boutique 1250sqm centre, open 7 days a week.


Aside from the many boutique stores at VEND, they also host a fresh fruit & veggie market every Saturday, as well as fun crafting workshops for the kids (or yourself)! After you’ve shopped up a storm you can enjoy a coffee and snack in the relaxed vintage surrounds or borrow a book from the library.


VEND even has a small cafe on-site devoted to local, healthy foods and amazing coffee! The food is sourced completely from local produce farmers, bakers and chefs so you know you’re supporting local.

Next up on the rotating roster of epic coffees is this exceptional Kenyan from Windrush Estate. It tastes as good as it sounds!

AA Windrush

AA Windrush

This prized AA microlot produced by Windrush Estate is next up on the rotating roster of amazing coffees. A clear stand out on the cupping table, this coffee is typical in flavour profile but perfection in its quality. We can’t wait for you to try it!

Origin Cianda, Kiambu County, Kenya

Producer Windrush Estate

Elevation 1500-1650m above sea level

Varietal SL 28

Process Washed

Tastes Like Blackcurrant, Cola, Grapefruit

Located in Kiambu County, the heartland of traditional coffee growing in Kenya, is Windrush Estate. Among the oldest remaining estates in Kenya, Windrush is famous for predominantly farming the complex & most-prized SL 28 varietal.

The estate uses proven sustainable methods of farming. Soil pits are dug to trap rainwater and bluegrass is planted as ground cover to prevent erosion. Gravillier and Eucalyptus trees are also planted on the estate to shade the coffee from the harsh afternoon sun.

After selective hand picking, the cherries are processed on-site with Kenya’s trademark double-fermentation using fresh river water from the nearby Riara river. Afterwards the coffee is moved to skin drying beds overnight, before sun drying for seven days on raised beds.

The highly sought-after SL 28 coffees are known to be intensely sweet & flavoursome, yet super clean so it’s no surprise this AA microlot is just that. With notes of blackcurrant, cola & grapefruit, Windrush is a party on your palate!