Welcome to Blue Duck Coffee
From the rolling hills of the Darling Ranges, to the Great Sandy Desert and the pristine coastal beaches, like the summer breeze we call the Fremantle Doctor comes the Blue Duck Coffee.
A true West Australian coffee blend with a touch of India. The Blue Duck Coffee is a unique coffee experience with a little Western Australian attitude, so please enjoy with good friends and family.
Types of Coffee
At Blue Duck Coffee, we celebrate the rich tapestry of coffee traditions from around the world. Our offerings include:
- Espresso: Bold and concentrated with creamy crema.
- Cold Brew: Smooth, sweet, and slowly cold-brewed.
- French Press: Full-bodied, rich, and unfiltered.
Each method offers a unique experience, allowing you to explore the diverse world of coffee.
Bean Varieties
Our beans are sourced from renowned coffee-growing regions, each imparting distinct characteristics:
- Ethiopia: Bright, floral, and aromatic.
- Kenya: Full-bodied with fruity, wine-like notes.
- Colombia: Balanced with mild acidity and nutty sweetness.
We take pride in selecting beans that reflect the unique terroir of their origins, ensuring a premium coffee experience.
Ethiopia Coffee
Origin & Legacy
Ethiopia is widely considered the birthplace of coffee. Legend attributes its discovery to a goat herder named Kaldi, who noticed his goats became energetic after eating the berries from a certain tree. Today, coffee is deeply woven into Ethiopian culture, with traditional coffee ceremonies and a wide array of flavor profiles due to the country's varied microclimates and processing methods.
Flavor Profile
Aroma: Floral, tea-like
Taste Notes: Bright acidity, citrus, jasmine, bergamot, blueberry, and other fruity or wine-like tones
Body: Light to medium, silky
Acidity: High, often lemony or tangy
Growing Regions
Yirgacheffe: Known for floral and citrus notes
Sidamo: Fruity and full-bodied
Harrar: Bold, winey, and complex
Processing
Primarily washed (wet) and natural (dry) processing methods, which contribute to the clean and fruity characteristics.
Kenya Coffee
Origin & Reputation
Kenyan coffee is internationally acclaimed for its distinctive brightness and complexity. Grown in volcanic soil at high altitudes, the beans develop slowly, which enhances their density and flavor. The country has a well-organized cooperative system and rigorous grading standards.
Flavor Profile
Aroma: Blackcurrant, floral
Taste Notes: Berry-like, citrus, tomato, winey, sometimes savory
Body: Full, juicy
Acidity: Very high and vibrant
Growing Regions
Mount Kenya region (Nyeri, Kirinyaga, Murang’a): Cool climate and rich soil
Farms are typically smallholders grouped into cooperatives
Processing
Mostly washed (wet) process, contributing to a clean cup and bright acidity.
Columbia Coffee
Colombia is one of the world’s largest coffee producers, with a long-standing tradition of high-quality Arabica beans. Its mountainous terrain, equatorial location, and dual harvests (main and mitaca) contribute to year-round supply and consistent quality.
Flavor Profile
Aroma: Nutty, caramel
Taste Notes: Balanced with notes of chocolate, red berries, nuts, and mild citrus
Body: Medium, creamy
Acidity: Medium, soft and sweet
Growing Regions
Antioquia, Huila, Nariño, Tolima, Caldas, and more
Varied altitudes and climates lead to regional diversity in taste
Processing
Primarily washed (wet), which yields a clean and mild cup.
