Australia

Small but fine! With only 0.01% of the world harvest – #50 of coffee producers.

• Arabica was brought to Australia by the British with the First Fleet in 1788.
• The cultivation areas are all in the east with the Atherton Highlands, Central and South Queensland and Northen New South Wales.
• Are cultivated: Tyica, Bourbon, K7, Catuai und Mundo Novo.
• The coffee is unusually low in caffeine.
• Tastes nutty, chocolate, is soft in acid with sweet citrus and fruit notes.
• Also due to the high quality, coffee like the “Australian Skybury” is a popular specialty.
• Most grown coffee is consumed inland.
• Due to the low export quantity, the coffee is quite costy and difficult to get.

• A coffee cup is filled with hot water
• Then a double espresso or ristretto is added.

• Foamed milk and an espresso.
• The milk foam is not firm, but particularly fine-pored, so perfect for latte art.

• 80x more caffeine than an espresso.
• 4 espressi, 8 cold-brew ice cubes, which lasted 48 hours and 120 ml cold-brew-coffee, which lasted 10 days.
• Health experts caution against the high dose of caffeine.

Coffee

• Skybury Fancy
• Mountain Top

Who is currently in Melbourne or Perth, will find appropriate cafe recommendations.