Bredda Coffee

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Bredda Coffee

At Bredda Coffee, our aim is to showcase our favourite producers by sharing their high-quality and e

03/08/2025

🤫 Our stash is not so secret anymore…

Here’s what to expect on the day!

We’ll also have baked goods from our friends at .au and .cardigan 🍞

8:30am–1:30pm.
One day only. Don’t miss it.

Hit the link in bio to RSVP.

31/07/2025

We’re unlocking the stash for one day only: rare coffees, comp lots & a few surprises—sourced, roasted & brewed by .coffee & .coffee. Served in beautiful .wares cups.

🗓️ 8:30am–1:30pm Saturday 9th August
📍 Cafe Imports Australia - 26 Bond St, Abbotsford
🎟️ $5 entry (reimbursed with any order) link in bio to RSVP!
👀 Full menu dropping soon

Come sip something special and bring your favourite people! We can’t wait to see you there!

27/02/2024

We are back on the roaster today, and it’s not too late to grab a bag of Arjen’s Maracaturra! 🇳🇮

Choose between a dry natural or washed processed that has placed him as a Nicaragua COE Top 10 finalist 5 times.

The Maracaturra is Arjen’s favourite coffee because of its sweetness and complexity of flavours. This unique variety has a rich history originating in Nicaragua however comes with a lot of difficulty in growing, which is why this coffee is rare to come by.

30/01/2024

Sweet Tangerine, Jasmine, and Panela notes. 🍊🌸

We’re elated to share the success of Arjen’s La Orquídea farm, where the Maracaturra variety takes center stage. Ranking 9th in the esteemed 2023 Cup of Excellence, this coffee boasted an impressive 88 points, a testament to Arjen’s unwavering commitment to excellence over two decades.

Why not explore further? Compare both expressions of this Maracaturra with our dry natural process today! ☕✨

15/12/2023

Announcing our final release for 2023! ☀️

The contrast bath sidra from 🇪🇨

Delve into our ongoing evolution with the Crespos as we refine the contrast bath technique - a journey that began when Jerome collaborated with Nico and Ana of Hacienda Pillcocaja for his CBrC campaign in 2022.

In this process carefully selected cherries underwent intricate treatment, being washed in 40°C water before immersion in 7°C cold water. This method was further enhanced by an initial 80-hour anaerobic fermentation while still in cherry form, followed by pulping and subsequent anaerobic fermentation resembling honey.

The results speak tropical and summer fruits of juicy cherries and nectarines and sticky sweet caramelised pineapple!

Roasting this Wednesday 20th December.

04/12/2023

🇵🇦 We’ve been extremely lucky to get to know the beautiful people behind over the past few days. They have so much love for connection and passion to produce exceptional coffee! ☕️

Thank you to Jose and the rest of the Luttrell family ❤️

We’re roasting this beauty tomorrow so don’t forget to put your orders in before 5pm!

14/11/2023

Experience 's legacy in the heart of Cañas Verdes, Boquete. Over six years, this Geisha and Catuai farm has excelled, winning recognition in the Best of Panama Competition. Nestled 1550 meters above sea level in Volcán Barú National Park, the farm thrives in fertile volcanic soils and 'Bajareque' mist, creating ideal conditions for their harvest from December to March. The cherries develop amidst virgin rainforests, resulting in vibrant Geisha and Catuai varieties bursting with intense flavors. Honoring José Guillermo Luttrell Tedman's vision, the name ‘ABU’ signifies the heritage they preserve.

Lot TN-1928, curated by Producer José Luttrell, features Catuai with a 72-hour anaerobic natural dry process, presenting exquisite notes of passionfruit, kiwi, apricot, cola, cherry, and dark chocolate.

Available online now!

23/10/2023

We can’t stop raving about our latest release from .diem 🔥

We first met (pictured far right) when he dropped by the roastery to pick up a bag of coffee. After our first meeting we quickly realized he shared the same passion for coffee processing that we do at Bredda!

Kape Diem was founded in 2018 by Daniel Leong and Gobie Rajalingam. Bringing together Gobie's fermentation expertise and Daniel's operational management skills, Kape Diem has pushed the boundaries in farm management, post-harvest processing, roasting, and barista training in Timor-Leste. Since 2019, Kape Diem coffees have repeatedly placed in the top 5 coffees in Timor-Leste’s national cup of excellence-styled coffee quality competition.

Lot 216LAB3 draws on inspiration from coffee processing methods at Ijen Lestari, yeast inputs from and their own fermentations smarts at Kape Diem Coffee Lab. Firstly, they isolated mossto from an anaerobic natural fermentation lot and inoculated the conserved red cherry juices with Saccharomyces yeast and Klebsiella bacteria. Once a rolling fermentation was achieved, the mossto was added to whole coffee cherries and fermented at a low controlled temperature for 75 hours. The whole cherries were transported from where they were harvested in Laclo (1400 masl) to the capital, Dili, at sea level. The lower humidity at sea level creates favourable drying conditions, and the fermented cherries were dried on raised beds for four weeks.

Taste it yourself, available online now!

19/10/2023

Have you tried a Timor-Leste microlot with these flavours?!

Fresh Mango🥭
Pineapple 🍍
Choc Coated Raisins 🍫

We’re super proud and honored to share this lot ☺️

15/10/2023

Yes it’s already that time of year! 🎄

We’re excited to announce we will be featured on this year’s Beanvent calendar by !

Check out their profile to grab your box before December 1st.

14/10/2023

We're excited to introduce our first-ever Timor Leste coffee, thanks to our friends at .diem, led by Gobie and Daniel.

This coffee (216LAB3) draws on inspiration from coffee processing methods at Ijen Lestari and yeast inputs from . Firstly, they isolated mossto from an anaerobic natural fermentation lot and inoculated the conserved red cherry juices with Saccharomyces yeast and Klebsiella bacteria. Once a rolling fermentation was achieved, the mossto was added to whole coffee cherries and fermented at a low controlled temperature for 75 hours.

Available online now.

Address

26 Bond St
Abbotsford, VIC

Website

http://bredda.coffee/

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