KoKo Coffee Roasters

KoKo Coffee Roasters Supplying extraordinary coffee for extraordinary people.

🍒 Microlots & Specialty Blends
☕ Training & Support
👹‍🔧Equipment & Service

We’ve been drinking El Tambo a lot lately at the roastery.It’s the kind of coffee where you make another cup without rea...
25/05/2026

We’ve been drinking El Tambo a lot lately at the roastery.

It’s the kind of coffee where you make another cup without really thinking about it.

A full sweet body of toffee, chocolate, fig, soft spice with citrus acidity. Comforting and really easy to enjoy.

Produced by the women of ASMUCAFE in Cauca, Colombia - an incredible group of producers building something really special together.

A massive thank you to all the doñas behind this beautiful coffee!

Fresh release - sweet, comforting and seriously satisfying.Produced by the women of ASMUCAFE in Cauca, Colombia, this la...
25/05/2026

Fresh release - sweet, comforting and seriously satisfying.

Produced by the women of ASMUCAFE in Cauca, Colombia, this latest single leans into warmth, sweetness and balance without losing character or complexity along the way.

Toffee, chocolate and fig lead the cup, layered with mellow brown sugar sweetness, soft nutmeg spice and citrus acidity. Smooth, silky and incredibly easy to drink.

Cherries undergo a distinctive double fermentation process before being slowly dried under the sun or in parabolic dryers for up to 12 days - helping build extra depth and richness while still keeping the cup beautifully clean and structured.

A special premium paid on top of this coffee goes directly back into projects focused on female empowerment within the association.

A massive ÂĄGracias a todas las doñas de ASMUCAFE! 🇹🇮

Available now, best suited for espresso or those who appreciate full bodied filters.

‘CafĂ© banana’ delicioso this year! Fazenda SĂŁo Bento, MG đŸ‡§đŸ‡·
15/05/2026

‘CafĂ© banana’ delicioso this year!

Fazenda SĂŁo Bento, MG đŸ‡§đŸ‡·

Back down from the mountain we worked through a small table made up entirely of anaerobic naturals. Every coffee was exc...
14/05/2026

Back down from the mountain we worked through a small table made up entirely of anaerobic naturals. Every coffee was excellent, but one Geisha in particular was exceptional.

Jasmine. Mandarin. Ridiculously clean.

Alejo smiled and mentioned that mandarin is a real characteristic of that particular section of Geisha trees we’d just walked through.

As it cooled, it opened further into white florals and mandarin blossom. Sweetness for days. Just a beautiful coffee.

The Java was another standout.

Same anaerobic process as the Geisha. Same timings. But it expressed itself completely differently. More wild and tropical - likely a result of the larger bean size and lower density pushing the fermentation slightly further.

What impressed me most about Alejo’s anaerobics was how clean they were.

If I hadn’t known beforehand, I wouldn’t have picked at least half of them as anaerobics at all. No boozy overload. No excessive funk. Just careful processing designed to support the varietal and the place rather than dominate it.

Afterwards we drove into Grecia for some chifrijo - Costa Rica’s great bar food: rice, beans, fried pork, tomato, avocado, tortilla chips and plenty of Lizano sauce - alongside club soda with lime and salt.

We talked a little about politics, and a lot about football and family.

Thank you so much Alejo for your generosity, your time and for sharing your work so openly.

We were lucky enough to secure a small amount of both the Geisha and Java lots and can’t wait to share them with you all soon.

VolcĂĄn Azul was my final stop on this whirlwind trip through Central America. Honestly, I leave with a very full cup.

Wonderful people. Beautiful land. Spectacular coffees.

Now off to Fazenda São Bento Minas Gerais, Brazil - back to the confusão of the casinha and to see how Leleta and Carioca are going with the Café Banana harvest this year!

I arrived at VolcĂĄn Azul and before anything else, Alejo made us a pour-over.Having roasted his coffee before, it was gr...
14/05/2026

I arrived at VolcĂĄn Azul and before anything else, Alejo made us a pour-over.

Having roasted his coffee before, it was great to finally share one with him at his family farm in Grecia, tucked beneath PoĂĄs Volcano.

Before we left the cupping room, he pointed toward some old family photos hanging on the wall. Alejo Castro Kahle is fifth generation coffee. His children are the sixth. Both sides of his family immigrated to Costa Rica and eventually found each other through coffee.

“There’s more coffee in my blood than blood,” he laughed.

And with Volcán Azul becoming one of Costa Rica’s benchmark producers through years of superb coffees and Cup of Excellence recognition, you get the sense he’s probably right.

We jumped on the ATV and started climbing. Rows of coffee planted beneath towering pine trees, winding higher and higher into the mountain.

First through Caturra. Then SL28. Higher again into Java and Geisha as the air cooled and the altitude climbed toward 1800 MASL.

Volcán Azul is a beautiful place. But what stayed with me wasn’t only the views and the coffee. It was the way Alejo sees the farm as one connected system.

Ground cover left in place so the volcanic soil doesn’t wash away in heavy rain. Cork and fruit trees planted among the coffee for shade, nutrients and wind protection. No pesticides. Grasshoppers bouncing through the fields. A few Geisha leaves sacrificed here and there because those same insects help keep more destructive pests under control.

Everything felt considered.

The same care and philosophy carries through to the warehouse and cupping room.

The new space is built from pieces of the old family mill. Doors reused from his grandfather’s workshop. Original windows. Even the staircase was shaped from the iron oven of the old farmhouse.

Not nostalgia for nostalgia’s sake. More respect and pride for the generations that built the foundations long before him.

We had the pleasure of visiting Cerro San Luis micromill, tucked into the hills just above Grecia.Run by two Delgado sib...
13/05/2026

We had the pleasure of visiting Cerro San Luis micromill, tucked into the hills just above Grecia.

Run by two Delgado siblings Alexander and Magali with their families, there was something immediately down-to-earth about this place.

They welcomed me into their family home - and it felt exactly like that.

Kids running around, family nearby - I even had the chance to meet Alexander Delgado’s father. It was warm, relaxed and just really nice.

We started with a walk through Finca Príncipe Azul - the farm behind a beautiful SL28 Yellow Honey we’ll be featuring from them soon.

They showed me the school they’ve built on the farm - around 100 kids across five grades. A real investment into the community around them.

Out in the fields, rows of SL28 sit alongside varietals such as Villalobos and Laurina, all growing in rich volcanic soil beneath the PoĂĄs Volcano.

Seedlings spend around three years in the greenhouse before being planted out - something they’ve had great success with.

Sustainability here is thoughtful too. Natural fertilisers made from cascara and coffee husk go straight back into the soil, closing the loop in a way that feels practical and deeply connected to the land.

We finished the visit with a spread of fresh fruit - incredible pineapple and grapes - while helping me map out the drive toward La Fortuna to hopefully spot a sloth. Magali assured me the long drive would be worth it. It was!

I left feeling genuinely grateful to have spent the morning here. Such lovely, welcoming people, and a real privilege to see firsthand the care, family and hard work behind the coffee we’ll soon feature.

ÂĄSaludos guys!

11/05/2026

Before leaving, I handed Antonio and Jhon a few small gifts from Australia - including a tiny jar of Vegemite.

To their credit both of them dived straight in with the back of their cupping spoons!

Thank you again for the amazing day and the beautiful coffees.

Pura vida đŸ‡šđŸ‡·

Back down the mountain, Antonio’s mum prepared a great lunch for us at the house before we returned to the micro mill.Mi...
11/05/2026

Back down the mountain, Antonio’s mum prepared a great lunch for us at the house before we returned to the micro mill.

Microlots moving through processing. Coffees being sorted, milled and prepared for export.

Then upstairs to the lab. There’s a bookshelf there with a growing amount of trophies on it’s shelves including one for 1st place in last year’s Costa Rica Cup of Excellence - an extraordinary achievement for Jhon and Antonio, and something that feels even more impressive once you actually stand on this land and see what it takes to farm here.

We cupped 14 coffees.

Washeds, naturals, black honeys, geonaturals, natural inoculations.

It was a seriously impressive lineup.

Standouts for me were the ET47s, Villa Sarchi, Starmaya, Milenio F1
 and one outrageous Taka Gesha natural inoculation that made me feel sorry for the other (still extremely good) exotics on the table.

There’s a real spirit of experimentation happening at CorazĂłn de JesĂșs, a willingness to push things forward without losing clarity or balance.

That’s what impressed me most about Antonio.

Fun, driven, thoughtful and incredibly passionate about what he’s building alongside his family. You can feel the pride he has in the work, and the hunger to keep improving and exploring what’s possible - but also the level-headedness to understand that bigger isn’t always better. That quality, people and long-term relationships matter more.

We’re incredibly excited to have secured a small amount of what we believe are among their best lots of the season for KoKo - including the Taka Geisha natural inoculation.

Huge thank you to Antonio and Jhon for welcoming me so generously and sharing your time, passion and coffees with us.

Pura vida, guys!

10/05/2026

After crossing the Costa Rican border at RĂ­o Sereno, it was another three hours by bus through the mountains to San Isidro de El General. Fried chicken, potatoes and fresh tortillas from Pollo Campesino on arrival. 10/10.

The next morning it was time for CorazĂłn de JesĂșs.

Antonio pulled up with a massive smile.

“Listo? Pura vida!”

CorazĂłn de JesĂșs is run by the Alvarado Fonseca family in ChirripĂł, within Costa Rica’s Brunca region.

In 2015, Antonio’s father Jhon took the enormous risk of moving into specialty coffee and building their own micro mill - a leap into the unknown with no guarantees it would succeed.

The project was named CorazĂłn de JesĂșs - Heart of Jesus - placing the farm and its future in God’s hands as the family stepped into the unknown.

Today, that project has become one of Costa Rica’s most respected producers.

We drove first to the mill for a quick pour over at the lab before heading toward Finca El Salitre - one of their now ten farms, tucked high into the mountains.

Somewhere on the drive up, we got stuck behind a neighbour walking her little pigs along the mountain road - when in ChirripĂł!

Within minutes the landscape became incredibly steep. Huge valleys opened beneath us. Coffee planted on ridgelines that looked almost impossible to farm.

Once the car couldn’t continue, we climbed the rest on foot. Past SL28 and Villa Sarchi trees. Then picked up a caña brava stick and zig-zagged higher and higher through the mountain toward Antonio’s baby Taka Geshas, sitting at 1800 MASL.

He hadn’t personally seen them for 8 months, ever since carefully applying nutrients earlier in the season.

When we reached them, he stopped for a second and just looked around.

“I’m so happy.”

The trees looked incredibly healthy.

A little further up we saw Java, Mocha, and a crazy Red Bourbon mutation.

What struck me most though was the terrain. Not just sections of the farm. Almost all of it.

Coffee planted on brutally steep mountainsides, sheer drops disappearing below you - it was breathtaking.

Standing there gave me enormous respect for the people picking these cherries and a much deeper understanding of what these coffee truly represent.

We started the morning at Hachi, the micro mill situated just up from the Hartmann family home.The Hachi Coffee Project ...
07/05/2026

We started the morning at Hachi, the micro mill situated just up from the Hartmann family home.

The Hachi Coffee Project was built as a collaboration between Allan Hartmann of Panama, Diego Bermudez of Colombia, and Mathias Guenther of Brazil.

Here, Allan, together with Elke and Diana Hartmann, brings generations of farming knowledge from Panama and access to exceptional fruit grown high in the cloud forests around Santa Clara, with Diana, a licensed Q Grader, heavily involved on the sensory side. Elke meanwhile feels like the glue of the entire operation. Warm, incredibly hard working, and somehow across everything at once.

The idea behind Hachi was to challenge conventional ideas of coffee processing and explore how far flavour could be pushed through controlled fermentation and post-harvest experimentation.

And they rattled the specialty coffee world doing it.

Elke took us through the Hachi micro mill itself. Small fermentation tanks sit close to the house so protocols can be monitored and adjusted quickly if needed.

Inside another room sat bags of dried cherry fresh off the African beds, carefully labelled according to nanolot and protocol.

Then into the dry milling section. The parchment remover only comes into play once contracts are finalised and the coffee is close to shipment, helping preserve freshness and stability for as long as possible. Then through the screen size graders and density sorters.

Inside the cupping room, scientific flasks and glassware could be seen like a small laboratory.

Geisha lots have moved through sous-vide style protocols. Reverse fermentations. Inverted, cascade and symbiotic processes. Oxidative washed profiles. Even Parainema lots adjusted with Geisha mosto to elevate florality and soften rougher herbal characteristics.

We cupped two great tables.

One entirely Geisha. Clean, layered and technically impressive across the board.

And another including Caturra, Parainema, Maragogype, SH3 and Natural Typica. The Typica in particular was beautiful. Sweet, super clean and expressive.

Thank you Elke, Allan and Diana for the incredible hospitality and generosity. Our house is your house on the Gold Coast.

Address

17 Karen Avenue
Mermaid Beach, QLD
4218

Opening Hours

Monday 8am - 12pm
Tuesday 8am - 12pm
Wednesday 8am - 12pm
Thursday 8am - 12pm
Friday 8am - 12pm

Telephone

+61400205096

Website

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