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The beauty of visiting coffee shops and specialty roasters means whenever your running short, the opportunity to buy and try new beans always presents itself. Fortunately, the visit to Dramanti at Wynnum coincided with low coffee bean stocks. As indicated in the Dramanti Artisan Roaster post, I went for the Bundja roasted beans for three reasons:

  1. Low travel kilometres and I like supporting the local coffee industry
  2. The roaster was sooo excited about the beans, that meant I got to touch and smell the green beans straight from the coffee sack – way cool!
  3. Our host at the Campos cupping course told us that Mountain Top Coffee grew and produced the best coffee beans in Australia.

I couldn’t wait to get home and try the newly roasted beans. I did have to wait a few days … as they were freshly roasted, the roaster suggested allowing a few extra days before brewing. It was worth the wait. Initially, I felt that my barista skills were not to the quality the beans demanded – we just upgraded our coffee machine and I was re-honing my skills. It is amazing how the whole coffee making process required tweaking to get the best results from the new machine. Fortunately, the beans were very forgiving and the first few cups, brewed as piccolos were delightful. I chose to go back to the remnants of our other blend to get more comfortable with the machine so we could have the best opportunity to savour the Bundja.

Bundja Double EspressoMachine and home barista were now one! I read that the Bundja has a full, buttery body which carries nicely as an espresso. It was time to prepare a double espresso to experience the coffee in its natural state. There was a real earthy aroma to the green beans and this rich, earthy aroma exists with the roasted beans. The roasted bean doesn’t fill the room with a strong coffee smell – it’s kind of a laid back aroma, like the northern NSW area it originates from. The subtle aroma also carries through to the brewed result.

The espresso was buttery, almost velvety, up front which then led to a distinct sweetness at the end of the mouthful. Apparently, the Dual Pass processing used at Mountain Top provides Bundja with its creamy body. The crema was awesome and the buttery, creamy feel continued following the sweet aftertaste. Maybe Bundja might be a good candidate for butter coffee! There is a lot of love on the Internet for the Bundja with people promoting it as as a great cold and hot filtered option. This post is no exception. Bundja is a great Aussie coffee – a pleasure to brew and to drink!!!

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