Kahawa Estate Coffee: roasted beans

Our coffee

Our Kahawa Estate premium coffee is available in two styles:

• KAHAWA LAVA: This light roast enhances the natural sweetness and subtleties of the flavour profile of prime ripe parchment beans. In the cup, LAVA displays a medium body, while the sweet, tangy finish delights the palate. We suggest Kahawa LAVA for use in a plunger, drip filter or percolator.

• KAHAWA MAGMA: This medium-dark roast highlights the full body, complexities and unique flavour profile that results from blending sun-dried ‘raisin-style’ coffee beans with prime ripe parchment beans. In the cup, MAGMA displays a full body, without bitterness and a velvety-smooth finish on the palate. We suggest Kahawa MAGMA for making espresso coffee in your espresso machine or your stove top espresso pot.

Our approach

At Kahawa Estate, we are dedicated to consistently producing coffee of premium quality. Our coffee is single origin, showcasing the world class potential of coffee grown in the Byron Bay hinterland.

Kahawa Estate Coffee: plantation rowsWe base everything on our own Kahawa Estate beans. We tend the trees year round, monitor the maturing cherries, harvest the crop, process the crop on-farm, and store the harvested product in our climate-controlled facilities.

In addition to our own beans, we carefully source beans from nearby plantations with a matching terroir, to maintain the consistency of our product and to optimise cup character. These beans come from fellow growers in the Byron Bay hinterland who are equally as fastidious about the growing and processing of their crops.

The critical last step of the process is also under our direct control - we blend, roast and package our own coffee. With oversight on every step from seed to roasted been, we are uniquely placed to ensure the premium quality and integrity of our product.

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Kahawa Estate Coffee: coffee cherries


• Our environment: The sub-tropical location of the Byron Bay hinterland provides an ideal environment in which Coffea arabica thrives, producing an aromatic, well rounded coffeee with low acidity and no bitterness. Our coffee is grown in a clean and beautiful part of the world– fresh air, pure water and fertile soil. The premium quality of our Australian grown sub-tropical coffee is due to our deep, fertile red volcanic soils and our abundant, reliable rainfall. Some of the best coffees in the world are grown at altitude in the tropics. Instead of altitude, our southerly latitude and the tempering effects of our proximity to the coast give us an equivalent growing environment. This allows for a long, slow ripening period that maximises the sweetness of our beans.

• Growing: Our plantation is laid out in hedgerows 3.9 m apart with 0.9 m spacing between adjacent trees. This layout maximises production per hectare and allows for efficient mechanical harvesting of the crop. At Kahawa Estate we follow biological farming principles. We have a strong emphasis on building healthy soils through the use of compost and natural fertilisers, and maintain good ground cover throughout the plantation to minimise erosion and promote beneficial soil microbes. Sub-tropical Australia is uniquely free of the significant coffee pests and diseases that affect the major coffee-producing countries throughout the world. In those countries, coffee production relies on the extensive use of fungicides and pesticides. We have no need for their use and our coffee is pesticide free.

• Processing: After an extended maturation period on the trees, we harvest and process the coffee cherries on site. We use two different processing methods:
Semi-Washed – we use water to separate out the prime ripe red cherries from the black 'raisin' cherries that have dried on the tree. The prime reds are then processed further to remove the skins and flesh and the sticky, sugary mucilage that coats the seed. These wet parchment beans are dried under carefully controlled conditions to a moisture content of 12%. They are then stored as parchment bean in a controlled environment until they are further processed (hulled) immediately prior to roasting.
Dry – The black 'raisin' cherries that were separated out in the previous step are then sun-dried, keeping intact the outer dried flesh and all the sugars it contains. These add complexity and body to styles suited to espresso coffee. These 'naturals' are also stored until further processing prior to roasting.

Kahawa Estate Coffee: parchment

• Hulling: Immediately prior to roasting, the parchment and natural beans are put through a hulling machine that mechanically removes the outer layers to reveal the green bean, ready for roasting.

• Roasting: We roast to specific profiles that we have carefully developed to pring out the best in our coffee beans. This attention to detail enables us to produce a consistent product from roast to roast.

We have regularly won awards for both our MAGMA and LAVA coffees at the major coffee competitions in Australia. Here we compete against roasters from across Australia and our beans have won medals competing against coffees using beans from all over the world.


• Packaging: To retain the maximum flavour and freshness of our coffee, we package it in foil-lined bags that have a one-way air-release valve. Freshly roasted coffee beans release carbon dioxide for a few days after roasting. This valve allows the carbon dioxide given off by the freshly roasted beans to displace any oxygen in the bag. The oxygen and excess carbon dioxide escapes through the one-way valve, thus retaining maximum freshness. We heat-seal our bags. They have a zip-lock for researling convenience, once opened.