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 Jamacian Blue Mountain Coffee Beans

Rising 7,402 feet above the sea, Blue Mountain Peak is the highest spot in Jamaica, and the fifth highest mountain in the Caribbean. The mists and lush vegetation give the peak and the surrounding Blue Mountains a greenish blue tinge. These mountains rise up above Kingston and dominate the eastern part of Jamaica. It is in these mountains, within an area legally proscribed by the Jamaican government, that the world’s best, and best known, single origin coffee grows.

In the world of wine terroir rules. But in the world of coffee few coffee drinkers have tasted any estate or single origin coffee. The vast majority of coffee consumed is blended from commodity grade coffee. A lucky few have tried Jamaican Blue Mountain or Hawaiian Kona coffee and know that the coffee’s origin makes a difference.

The Jamaica Blue Mountains are located on the Eastern end of Jamaica, exposing them to the moisture laden North East Trade Winds. These hit the coast and rise up into the mountains, generating significant cloud cover and mist as they hit the cooler air of the higher elevations. The reduced sunlight due to the cloud cover slows down the development of the coffee cherry. The long maturation has a very positive effect on the aroma and taste of the coffee produced from these trees.

In the early 1700s King Louis XV shipped three coffee plants from France to the island of Martinique. Two of these plants did not survive but one did and cuttings from this plant were then brought to Jamaica 5 years later.  These cuttings were planted in the rich Blue Mountain soil and thrived and the rest, they say, is history.

Jamaican coffee plantations have faced many challenges over these many years, from labour shortages, to impactful weather conditions. Many farms folded under these pressures and others started to blend the beans to maximize their profit. As a result, the quality of Jamaican Blue Mountain coffee was compromised for many years. The Jamaican Coffee Industry Board was developed in 1953 to create and enforce standards for the country to follow. 

We invite you to try the most luxurious coffee in the world, as our newly released Stoneleigh Coffee guarantees smooth perfection in every sip, one of the most expensive coffee in the world, it is served strictly black.

Overseeing the bean from seed to cup allows us to protect the integrity of the entire process so we can stand proudly behind all our Jamaican blue mountain coffee.

 El Savador Coffee Beans

El Salvador can produce very good coffee. Bourbon varietal coffees are at one end of the spectrum, with a balanced, classic "Central" profile, Pacamara varietal coffees are their opposite, quirky and full of character. High altitudes and good, dense traditional varietals are a factor in the quality of El Salvador coffees. The country also produces an abundance of lower-grown coffee with fairly average cup quality. The typical taste is usually described as: mild body, mild acidity and strong sweetness.

El Salvador's coffee-infrastructure is well developed. In this relatively small country, plantations and processing plants (mills) are located in close proximity to each other. Coffee berries can therefore be processed shortly after having been picked, which definitely enhances quality.

Coffee is deeply rooted in the culture, families have been working on their plantations for generations. Traditional techniques resulting in characteristic flavours are carefully kept secrets.

 Ethiopian Coffee Beans

Ethiopia is the birthplace of coffee: it is in the forests of the Kaffa region that Coffea Arabica grew wild. Coffee is "Bun" or "Buna" in Ethiopia. We consider Ethiopian coffees to be some of the best in the world, and extreme genetic diversity of the coffee shrub is certainly part of the reason why. Most of the coffee is either wet-processed which results in a vividly bright cup, with fruit and floral notes, or dry-processed with the fruit skin intact. Coffee history is extensive any regions, grades and characteristics, Ethiopians celebrate with a traditional coffee ceremony.

Sidamo, bordering Kenya, is the most southern and most productive province. Coffee is cultivated at an altitude of 1500 m or higher. The coffee is processed by the washed or the sundried (natural) method. Especially the naturals - if the process is well monitored - are the absolute top of the line in the area of specialty coffee. The flavours are mind the tastes of fully ripened fruit, with lots of citrus, lime and bergamot.

Harrar’s top coffees is their flavour, reminiscent of black currants. You need a lot of determination in your search, as these top-end coffees are usually hidden among other, less interesting ‘lots’. Good quality Harrars can only be found at higher altitudes: 1200 m or higher.

Limu is the Mountain King among East-African coffees, growing at altitudes between 1100 and 1900 m. Limus are always washed and possess lower acidity than Sidamo and Yirgacheffe has citrus and dark chocolate flavours.

Yirgacheffe, this small area has become much loved in the world of specialty coffee. It is surrounded by the Sidamo region. The usually washed coffees are sweet, with a clear freshness. Unwashed Yirgacheffes, meaning that the beans are still in the berry during drying, taste like baskets full of very mature fruits, with overtones of chocolate.

 Cuba Coffee Beans

The first Cuban coffee plantation appeared in Cuba in 1748. But the bigger cultivation started in 1789 by thousands of French coffee farmers that had to escape from the armed slave revolt in Haiti. These farmers established wide knowledge about farming and processing in matter of coffee.

The French coffee farmers grew coffee beans in Sierra Maestra. The climatic condition and the soil composition were ideal for coffee plantation and allowed and intensive development for coffee farming. The famous Altura quaility grows in the Sierra Maestra region and is named in the honour of the highest mountain peak of Cuba, produces an amazing smokey espresso fantastic to drink as a single origin.

The Turquino grows in comparison to the other Caribbean coffees relatively low and gets through it a clean cup profile. The wet process leads to a coffee with a rich soft aroma and remind a little honey note. The Cuban coffee is also appreciated for his cultural and symbolic origin.

Cuba Altura Lavado Coffee exhibits washed, homogenous-sized coffee beans with a light green colour tending to blue. The brewed cup is distinguished by its light body and sweetness.

 Mexico Coffee Beans

Mexican coffee originates from south-central to southern regions of the country. For that reason, coffees from Coatepec and Veracruz are much different from Oaxacan Plumas, which are in turn much different from the southernmost region of Chiapas. Chiapas borders the Guatemalan coffee growing area of Huehuetenango, and you will find similarities between coffees grown in those regions. In general, you can expect Mexican coffee to be light-bodied and mild, with subtle flavours and hints of liqueur

Mexico is one of the larger producers of certified organic coffees, the best Mexican coffee varieties of cup characteristics they present, Mexican coffees are lighter bodied, and wide-ranging in their cup character. For this reason, you need to explore coffee selections from each of the regions to get a good sense of the possibilities of Mexican coffee. Great growing regions are from Oaxaca and Chiapas.

 Nicaragua Coffee Beans

Nicaragua is experiencing a remarkable resurrection. Up to the first free elections of 1990, the country was a playground for authoritarian movements, civil war and corruption. Whilst the coffee infrastructure was being destroyed in Nicaragua, in neighbouring countries specialty coffee enthusiasts were discovering the most wonderful coffees. This dark episode in its history has come to an end and Nicaragua now produces fine Bourbon coffees with a hint of fresh citrus fruit.

Nicaraguan coffees have a wide range of flavour attributes. The botanical cultivars utilized are traditional: Typica, some Bourbon and Maragogype dominate, along with Caturra and Pacas.

The Pulp Natural process is a variation that gives the cup great body and a slightly rustic fruited layer. It seems that many of the growers in Nicaragua, sensing that the value of their Caturra coffees reaches a certain ceiling and rises no further, are trying many combinations of coffee variety and processing to command higher prices. The approachable sweetness and restraint of wet-processed old-style varietals like Bourbon and Typica, and their offspring like Caturra. The coffee makes excellent and unique single-origin espresso.

Nicaraguan coffee flavour profile stands out because of its citric overtones. Think of lemons, bergamot and occasionally apples and pears. The basic taste is fresh, with medium body, its got one of the best and unquie chararcteristics.

 Honduras Coffee Beans

Honduras coffee quality spans a huge range, from a lower-cost Central American blender coffee, to high-grown lots that rival good Guatemala coffees in acidity and flavor. The areas of Marcala, Copan and Santa Barbara, Ocotopeque and others can produce high quality coffees. And Honduras is one of the few countries with a capacity to grow their production. Honduran coffees can range from bright, acidic flavour profiles, lightly fruited and with strong cane sugar sweetness, to more caramel-like, lower acidity coffees.

Honduras has all the environmental factors on its side: soil, altitude, climate, and farmers who are increasingly better trained in agricultural practices. All its neighbors have sophisticated coffee plantations, production and exports: Guatemala, El Salvador and and Nicaragua.

A problem in Honduras is proper drying of the coffee after it is wet-processed. Some areas are wet and humid, and the coffees can be ruined when drenched by rain showers. Marcala area in the South has an advantage of a drier climate, although the coffees do not have the soaring brightness of the Northern zones.

 Colombia Coffee Beans

Most coffee, especially from the Southern growing regions of Huila, Cauca, Narino and Tolima, comes from small family farms, and when the picking and processing are done well they can be exceptional. Silky body, cane sugar sweetness, floral hints and traces of tropical fruits are found in the best Colombia coffees.

Colombian coffee has been highly marketed in Australia, the Federacion Nacional de Cafe have been successful at equating the name Colombian Coffee with "good" coffee. Is there good Colombia coffee? Absolutely, but not from export bulk bags and the like, good Colombian is rarely sold simply as Supremo or Excelso, a name that designates the size of the beans only and means nothing about the quality of taste. Grading by screen size doesn't make sense because a larger bean does not mean better cup quality. In fact, the presence of diverse bean sizes can result in better cup quality, but not necessarily. Since we rate everything by cup quality and all coffees are judged "blind," bean size is irrelevant and doesn't enter into how we select coffees. 

Many areas of Colombia have two crops: a main harvest and the "mitaca," where the coffee shrub will be producing flowers for the next semi-annual harvest while it is being harvested with red ripe coffee cherry. 

 Brazil Coffee Beans

Brazilian green coffee when roasted is nutty, sweet, low in acidity and develops exceptional bittersweet and chocolate undertones. There's a long tradition of roasting Brazil in the Australia. Brazil coffee is often used in blends for the sake of cost control. Even the broken fragments of Brazilian green beans and the dust from the dry mills is sold to coffee supply chains, ending up in some awful coffee brands somewhere, most likely instant.

Brazil coffees are solid, crowd-pleasing coffees with outstanding body, and nut-to-chocolate roast tones. They also appeal to the palate than finds acidity later. And nothing touches a really good Brazil coffee as a base in espresso blends, for the ease with which they produce good physical characteristics in particular crema as well as nice base flavour.

Brazils are not complex coffees, and don't have impressive acidity that adds a vivid brightness to coffees from higher-grown areas of Guatemala or Ethiopia. But Brazils are a different sort of beast than those origins. Brazils are not a dense coffee seed because they are grown at lower altitudes than Central American coffees.

There are 3 methods of processing Brazil coffees Dry they are; Process Natural, Pulped Natural, and Semi-Washed. They produce different types of cups. The Natural has great body, chocolate and fruity notes. The Pulped Natural is created when the coffee cherry skin is removed and the parchment, with much of the mucilage attached, is sun-dried on patio or raised drying bed. Semi-Washed uses a machine to remove the skin and the mucilage, Semi-Washed ranges in character from being close to Pulped Natural in flavor profile, to being similar to a wet-processed coffee."Santos" coffee: Santos is a port, not a producing region. Coffee labelled Santos is pooled from market-grade lots and the lowest common denominator expresses itself as the primary cup character.

 Guatemala Coffee Beans

Guatemalan coffee is arguably the crown jewel of Central Americas coffee growing region. That doesn't mean all Guatemalan coffees are good, but it does mean that the potential on the upside, the possibility of 88+ point coffees, is greater from regions in Guatemala than its neighboring countries. Great Guatemalan coffees have a bright cup character, floral hints, clean fruited notes, moderate body, and a lingering clean aftertaste. With varying qualities, farms ranging from huge estates to tiny small-holders perched on steep slopes, and different cup characteristics from within the same micro-regions, there is much to learn to appreciate the complexity of Guatemala coffee and its tasting profile.

There are diverse growing regions within Guatemala that have the altitude, soil and climate conditions to produce great coffee. Antigua is home to some of the older estates in Latin American coffee, some handed down from original land grants within the same family.

The Antigua region is the best known Guatemalan region by far and renowned for its very sweet taste. The micro-climate is greatly influenced by the proximity of 3 volcanoes, of which the active Fuego provides the plants regularly with free fertilizer. After an eruption, mineral-rich sediments are deposited on the plantations.

The Huehuetenango region Located in the remote northern Highlands, this is a coffee that stands out specifically because of its fruity overtones and its taste, reminiscent of wine. Its remote location makes the coffee producers self-reliant regarding the processing of their crops. Due to the many rivers that flow through the area, there is no lack of water, making it relatively easy to set up processing plants.

The Atitlan region, Those who love coffees with a fresh citric aroma and full body should certainly try an Atitlán coffee. The coffee's specific character is once again the result of a special micro-climate. Approximately 90% of coffees from this area grows on the slopes of the volcanoes around Lake Atitlán. The prevailing winds (Xocomil) are cooled down by the lake's water and have a strong influence on the micro-climate.


Our Belief

We encourage and support each other to achieve our best at all times in a safe, fun and relaxed environment. We actively promote a positive and satisfying environment in order to represent King Carlos Coffee positively at all times. We treat each other with respect and dignity, and we hold each other to that standard. A happy work environment denotes a happier service for our clients and in turn your customers.


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