GIGANTE COFFEE

GIGANTE COFFEE With significant Melbourne coffee heritage, the Gigante team is passionately devoted to craft of sourcing, roasting and brewing coffee

Welcome to Gigante Coffee! We are part of a complex coffee industry, where many processes are at play. Ultimately, the only important factor is the quality in the cup. Elements such as farming, processing, shipping, roasting, storage and brewing are important but ultimately it comes down to what's in the cup. At Gigante Coffee, we strive to simplify this complex process for the consumer by delivering quality coffee... consistently. Our other primary passion is sustainability. We are a founding member of the FairTrade Association of Australia and New Zealand and played an instrumental role in introducing Fairtrade coffee into the Australian market. At the same time, we are proud to have won the Gold Medal in the 2008 Golden Bean Roasting Competition for our Fairtrade Blend.

New look, same ritual.Gigante is getting a makeover, a fresh new look, with the same coffee you know and love.Coming soo...
09/09/2026

New look, same ritual.
Gigante is getting a makeover, a fresh new look, with the same coffee you know and love.
Coming soon.

New look, Same ritual. Introducing the first glimpse of a fresh new era for Gigante, beginning with our new summer cups....
06/09/2026

New look, Same ritual.

Introducing the first glimpse of a fresh new era for Gigante, beginning with our new summer cups.

More colour, more energy and plenty more to come.

The coffee stays the same. We’ve just given Gigante a makeover.


Have a great start to the week.We are loving this dreamy combination of Gigante Coffee, Dubai Chewy and Pistachio crunch...
15/03/2026

Have a great start to the week.
We are loving this dreamy combination of Gigante Coffee, Dubai Chewy and Pistachio crunch by 💥

El Boqueron is amazing cup try yours today.
09/02/2026

El Boqueron is amazing cup try yours today.

What is carbonic maceration and how does it affect my coffee? Carbonic maceration is a fermentation method inspired by w...
21/01/2026

What is carbonic maceration and how does it affect my coffee?

Carbonic maceration is a fermentation method inspired by w**emaking. Whole coffee cherries are sealed in a tank, oxygen is removed and carbon dioxide is introduced to create an anaerobic environment.

Without oxygen, fermentation happens inside the cherry itself. This slower, controlled process transforms sugars and acids, often producing coffees with brighter acidity, deeper sweetness, and complex, w**e-like fruit notes.

Fermentation is integral to shaping flavour, guiding how sugars, acids, and aromas develop throughout processing.

AustralianCoffee SpecialtyCoffee CarbonicMaceration CoffeeProcessing CoffeeEducation ThirdWaveCoffee

🇪🇹 Ethiopia · Oromia Guji Region — W**e / Anaerobic Process 🍷☕️Produced on a 200-hectare farm in the Oromia Guji region ...
16/01/2026

🇪🇹 Ethiopia · Oromia Guji Region — W**e / Anaerobic Process 🍷☕️

Produced on a 200-hectare farm in the Oromia Guji region at 2,000–2,100 MASL, this Ethiopian coffee delivers a unique, fruit-driven cup.

Using anaerobic (oxygen-free) fermentation — introduced to Guji in 2020 — only perfectly ripe cherries are meticulously hand-sorted before being sealed into stainless-steel tanks. CO₂ is allowed to escape while oxygen is kept out, with temperatures held below 25°C to preserve clarity and sweetness. Fermentation runs for 4–5 days, pushing juicy mucilage flavours deep into the bean before a slow 15–18 day dry on raised beds under full sun.

The result is a vibrant, elegant cup with lifted sweetness and a silky finish.

Tasting notes:
Florals • Mango • Plum • Purple grape • Blackberry

Produced with the support of Tracon, whose farmer-focused initiatives include education programs creating long-term opportunities for families across the Guji community.

try yours today!

**eProcess SingleOrigin SpecialtyCoffee MelbourneCoffee MelbCoffee CoffeeRoasters

Yirgacheffe Worka Chelchele — Anaerobic Natural (Grade 1)One of Ethiopia’s most celebrated origins.High-altitude. Heirlo...
14/01/2026

Yirgacheffe Worka Chelchele — Anaerobic Natural (Grade 1)

One of Ethiopia’s most celebrated origins.
High-altitude. Heirloom varietals. Carefully fermented.

Sourced from over 500 smallholder farmers in the Gedeb District and processed at the Chelchele Station, this lot undergoes a natural anaerobic fermentation to amplify sweetness, depth and complexity, before a slow dry on raised beds.

Expect a cup that’s bold, juicy and expressive, with serious clarity across filter and espresso.

Tasting notes:
Blackberry jam • Passionfruit • Mango • Red w**e • Cacao

Try yours today!

Chelchele AnaerobicNatural SingleOrigin SpecialtyCoffee FilterCoffee Espresso CoffeeRoasters

WORKA SAKARO GR1Yirgacheffe · Gedeb · EthiopiaHigh-altitude coffee grown at 2050–2100m, processed using carbonic macerat...
13/01/2026

WORKA SAKARO GR1
Yirgacheffe · Gedeb · Ethiopia

High-altitude coffee grown at 2050–2100m, processed using carbonic maceration for a full 10 days.

Extended anaerobic fermentation delivers intense fruit, bold flavour and layered complexity, followed by slow sun-drying on raised beds.

Innovative processing, meticulous farming, and deep respect for community. This is Ethiopian coffee at its most distinctive.

Try yours today!

Address

4 Plane Tree Avenue
Dingley, VIC
3172

Opening Hours

Monday 8:30am - 5pm
Tuesday 8:30am - 5pm
Wednesday 8:30am - 5pm
Thursday 8:30am - 5pm
Friday 8:30am - 5pm

Telephone

+61395582007

Website

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