Locally Grown Coffee Australia
Australian Grown Coffee – Ewingsdale Coffee
Visitors can use our Bonus Pack option at our online store to sample our different varieties of coffee.
Ewingsdale Coffee, situated at the gateway to Byron Bay delivers to you 100% Australian grown coffee beans. The company is wholly Australian owned and operated and our focus is to produce a consistent, high quality, locally grown product.
Our coffee is a blend of Arabica varieties (Coffea Arabica). The coffea plant is a genus of the Rubiacea family. The two most well known species are; coffea arabica and coffea canephora (robusta) species. Coffee is an equatorial plant that grows between the tropics of Cancer and Capricorn.
The varieties of coffee grown on our Australian Estate are a selection of three types of the Arabica plant.
Bourbon from the Reunion Islands,
Typica from Brazil and
Caturra from Colombia.
Ewingdale Coffee is characteristically low in caffeine and has a sweet nutty/ fruity flavour and mellow aroma.
The history of our coffee growing in this area saw our cherries being handpicked, fermented in rainwater, sun dried and master roasted to perfection. We then added the best of local growers to blend, then roast to give you a unique coffee experience.
From a variety of roasts you can now purchase 4 styles of beans:
100% Dark Roast (Dark Roast),
Cafe Blend (Med + Dark Roast Blend),
Estate Blend (Medium Blend of roasts) and
Byron Blend (Mild roast)
To buy visit our Online Store or
at our local community markets or a retail outlet near you.
Australia Coffee Production.
In Australia coffee has been growing since the 1800’s. In fact Australian coffee from our region won awards in Europe in the 1880’s.
Australia’s coffee industry made a resurgence in the middle 1980’s with Byron Bay being home to some of the finest coffees grown in Australia. Coffee can now be found growing as far south as Coffs Harbour to far Nth Queensland.
The plantation at Ewingsdale was established in 1994. All coffea trees are capable of bearing blossom, green fruit and ripe fruit simultaneously on the same branch, which is why it is advantageous to ‘hand pick’ the coffee. After heavy rains during our summer, flowers which are creamy white, develop in clusters and produce a fragrance similar to jasmine. These flowers only last a few days and are soon replaced by clusters of green berries. Around 9 months of maturation is needed and when the cherry is ripe (red) the coffee is ready to be harvested.
Harvesting our Australian grown coffee by hand ensures that only the ripe cherries are selected. We can return later and harvest again from the same tree as the cherries ripen. Plantations that machine pick can suffer losses of up to 30% of the green fruit and due to financial and or contractor time constraints, may only be able to use a machine twice during harvest.
A typical Arabica tree produces around 3 – 8 kilos of cherries. The beans are extracted using a washing or ‘wet process’ method. The Arabica beans are generally larger, longer and flatter than ‘Robusta’, contain less caffeine and have a delicate, acidic flavour.
The varieties of ‘Arabica’ that were grown are ‘Typica‘, ‘Bourbon‘ and ‘Catuari‘, which is a hybrid of mondo nuevo and catturra (a large Bourbon bean mutant). We harvest fruit that is both yellow (amarelo) and red (vermelho)
– Ewingsdale Coffee -The Finest Of Australian Grown Coffee
And as we like to say;
“You can taste the sunlight, the rain, the clean ocean air and the love in every bean”