Australia - Jack Murat - Batch 27 / Catuai / Anaerobic Natural
Australia - Jack Murat - Batch 27 / Catuai / Anaerobic Natural
We’re proud to present yet another beautiful coffee from Jack Murat. Grown in Mareeba, Queensland, on land the Murat family has nurtured for over a century, Batch 27 is a testament to their meticulous approach to quality. After a series of successful trials in 2024, they’ve combined their learnings with brand-new equipment and purpose-built facilities to bring this lot to life.
It begins with advanced colour-sorting technology, ensuring only the ripest red cherries are selected. These cherries are then placed into large stainless-steel tanks for anaerobic fermentation, with pH, temperature, and moisture carefully monitored throughout. Following fermentation, the coffee is gently dried at a steady 35°C until it reaches optimal moisture content.
The result is a coffee that bridges heritage and innovation — a vibrant expression of Australian terroir and the Murat family’s vision for what coffee from Mareeba can become.
Flavour profile: Maple syrup, citrus, yellow stone fruit.
[Note] This coffee is roasted to order, please allow 1 – 2 business days prior to dispatch.
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Coffee Information
Coffee Information
150 grams whole bean coffee
Roasted to order, please allow 1 – 2 days prior to dispatch
Coffee information:
Origin: Australia
Region: Mareeba, Queensland
Farm: Jack Murat
Producer: Jack Murat
Varietal: Catuai
Process: Anaerobic Natural
Altitude: 600 masl
$6.95 Domestic Flat-Rate Shipping
$6.95 Domestic Flat-Rate Shipping
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100% Satisfaction Guarantee!
100% Satisfaction Guarantee!
We take tremendous pride in every one of our coffee offerings. If you find this coffee unsatisfactory, please reach out to our team (info@brewmethods.com.au) and we'll happily assist with any concerns, and if necessary provide you with a full refund or replacement. Read our full Returns policy here.
Our Recipe
Our Recipe
Filter
Recipe
15:225
Medium-coarse
93°C
Pouring Pattern
0:00 - pour 75 grams
1:30 - pour 75 grams
2:30 - pour 75 grams
TBT: 3:00
Your coffee should drain almost entirely between each pour.
Espresso
Dose: 21g
Yeid: 42g
Extraction time: 28 - 32 seconds
