Karvan Coffee

Today we're celebrating an incredible milestone for Grow & Grind.

What started as a vision to create meaningful employment and training opportunities for people experiencing homelessness has grown into an inspiring social enterprise that's changing lives. Every cup supports people to build confidence, develop skills and take the next step towards a brighter future.

We're incredibly proud to have supported Grow & Grind since the very beginning, providing barista training, on-site mentoring, regular visits, and of course, supplying the coffee that fuels the journey.

A huge congratulations to the entire Grow & Grind and 55 Central team on this well-deserved recognition and the exciting next chapter. Your passion, dedication and belief in giving people a genuine hand up continue to inspire us.

Thank you for allowing us to be a small part of such an important mission. Here's to many more lives changed, one cup at a time.

Nothing beats real, handwritten thanks from a customer.
This one made our whole team's day. Grateful doesn't quite cover it.

Thank you, Sitibhuto.

Free Filter Workshop: Karvan x Moccamaster

Brew coffee at home that never goes wrong?
Karvan Coffee is featuring the Moccamaster, one of our favourite gear to have at home, for a free hands-on filter workshop.

You'll work in small groups guided by our trainer, dialling in the perfect grind size and ratio, plus picking up pro tips along the way. Then taste your way through a signature drink made straight from the brewer.

Date: Friday, 21 August
Time: 10-11am
Location: at our Bibra Lake roastery

Spots are limited to 10 people.
Book now: https://www.facebook.com/share/18FeX5j7Yg/

New Singles Just Dropped!

Seven coffees, across espresso and filter.
Something for espresso lovers, something for filter fans, and one very special coffee rolling over from July.

Go grab yours.

Our head roaster, Marte, stood in the fields at Bom Jardim Farm, touched the Gesha cherry on the tree, and cupped it right there in Cerrado Mineiro.

Anaerobic natural processing gives this one a syrupy, velvety body with real weight on the palate. Brazil nut and dark chocolate up front, ripe raisin sweetness building through the middle, and a long, winey finish that lingers.

Grown at 1,100–1,250 MASL on a third-generation family farm. This is Gesha done properly.

Brazil Bom Jardim Farm — Gesha
Brazil nut, Chocolate & Raisin
Cerrado Mineiro · 1100–1250 MASL · Anaerobic Natural

Limited lot.
Don't miss this one.