COFFEE OFFERING
The way Fitzrovia sees it, if the food is seasonal, then so too should be their coffee. Our single estate coffees are handcrafted by the micro roastery, St ALi in South Melbourne.
Our baristas are second to none and love guiding you through your options, whether it’s a pour over, cold drip, or the classic espresso. Our head barista, Cian Evans, would be delighted to introduce you to our different blends.
Just like any fresh produce, coffee cherries are seasonal and will be at their finest at different times of the year, depending on their origin. In addition to our house blend, we also profile a different single Estate coffee depending on the time of year.
We go to cupping sessions each week and select the beans they think are the most fun. It’s mind blowing to see how different brewing techniques bring out different flavour profiles in the beans.
Fitzrovia’s coffee offering is available to take home in retail packs, so you can take a little bit of Fitzrovia home with you.
Fitzrovia’s retail packs
Costa Rican La Pira
Washed and sun dried
1,650m elevation
Clean and bright with grape-like acidity, this has a smooth body of chocolate and cocoa with a twist of spice. La Pira is situated in the Dota Valley, where the changes in the climate provide ideal temperatures for the production of excellent quality coffee. With an organic farming background, La Pira grazes sheep in the coffee farm to control weeds, eliminating the need for herbicides.
Tanzanian Blackburn AA
Washed and sun dried
1760-1950m elevation
Heavy body and peak notes of grapefruit and orange, this blend is pleasantly reinforced by a bright citrus acidity with little sourness and a long elegant after taste. This beautiful high altitude farm is on the edge of the Ngorongoro Conservation Area that used to be part the Serengeti.
Kenyan Igutha
Hand picked and sun-dried
1550-1700m elevation
Sweet and bold, a berry rich body with earthiness and some deep wine notes. From the red, volcanic slopes of Mt. Kenya this coffee is from the Igutha “Nyeri” region.
El Salvador Siberia Pacamara
Washed and sundried
1450m elevation
This cup has juicy red apple flavors, hibiscus floralness, light brown sugar, caramel and cinnamon. It’s sweet, and the aromas persist. Siberia Estate has an excellent record in the cup of excellence, having placed up to sixth in previous competitions. This farm continues to supply fantastic quality.
Nicaragua La Leona
Washed and sun dried
1200m elevation
Bright and fine with a creamy body fruit flavors of melon, mango, orange and apple with citrus and cocoa acidity, a long sweet finish. This is a small farm based in the municipality of Juan del Rio Coco, Madriz. They source their water from a virgin mountain and use excellent processing methods.
Costa Rica Herbazu
Washed and sun dried
1550-1700m elevation
Ample body and sweetness, zesty, lemon-curd acidity and some interesting herbal and salted caramel characteristics, a velvety mouth feel, and well balanced. Cafetalera Herbazu is a well-known farm located in the heights above Naranjo of Lourdes de Cirri. They have grown a type of Villa Sarchi cultivar for so long, it may as well be their own strain.
Ethiopia Yirgacheffe
Wet processed
1650-1700m elevation
Dark fruit notes, sugarplum, raisin, and a bit of Mission black fig. It is not one of those thin, bright, citrusy Yirgacheffe’s, but has a syrupy body and surprising depth in the flavors. Ethiopia is often referred to as the birthplace of coffee, so it’s no surprise that it produces some amazing single origins. This coffee is picked when the coffee cherries are deep crimson red and the sugars in the fruit are at their maximum.
Kenya Gaikundo
Wet processed
1450-1600m elevation
Very aromatic with ripe berry overtones, complex citrus and currant fruits, finishes with a wine-like, lingering sweetness. Shrouded in mystery, Fitzrovia have not managed to find any information about this farm. Suffice to say, they make fantastic coffee.
Colombia Curacao
Washed and sun dried
1550-1650m elevation
Darker flavours of blackberry, fig and cocoa with gentle, sweet acidity and velvety body; an oak-type finish. Colombia has been producing high quality Arabica for a long time. The Curacao region was one of the first to join the specialty coffee craze and raise the standards of production methods.