A working collection of ten coffees, catalogued.
We don't shelve coffee. We catalogue it. Every lot in the roastery is logged as a specimen — given an accession number, plated, and described the way a museum describes an object: where it's from, how it was processed, what it tastes of.
Read the collection below, study a plate, then acquire the bag. The label tells you everything.
Specimen
Pl. 01
ACC. 001
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- Origin
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- Process
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- Altitude
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- Varietal
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- Roast
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- Cupping
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—/ 250g
Roasted to order in Brunswick · dispatched within two days.
On keeping a collection, not a shelf.
Most roasters hand you a wall of near-identical bags and a wash of adjectives. We found that exhausting, so we built the opposite: a catalogue. Each coffee is studied once, written up properly, and filed. Nothing rotates for the sake of novelty — a specimen earns its accession number or it doesn't enter the collection.
It means you can read your way to a coffee instead of guessing. Skim the catalogue, find a plate that speaks to you, and we'll roast it the day it ships.
— SPECIMEN, a small roastery & reading room. Brunswick, Naarm/Melbourne.