Coffee-roasting arrived on Bourbong Street via a family whose drinks trade in the region reaches back to the 1950s. Opened in 2015 and roasting its own beans since 2016, the operation put its roaster in plain view of the room during a 2020 expansion, so customers watch green beans turn over as they wait. Batches go through weekly, a deliberate hedge against the staleness that dogs regional coffee shipped in from the capitals. The kitchen keeps a broad brief, with gluten-free, dairy-free and vegan options alongside the standard cabinet, and the doors open at 5:30am seven days a week, early enough for shift workers and cane-country farmers. It reads less as a cafe with a roaster bolted on than a working roastery that happens to pour espresso, and remains one of the few places in Bundaberg turning raw coffee into something with a local name on the bag.
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