Offshoot Coffee

MASHA ☕️ A Sweet Return to Burundi

Our next espresso release takes us to Kayanza, Burundi, with a beautifully clean washed Bourbon from Masha Washing Station.

Burundi’s coffee landscape is built around thousands of tiny family farms, and Masha brings that community together. More than 3,200 local farmers deliver cherry to the station, with each producer farming an average of just 297 coffee trees across roughly 0.11 hectares.

In our espresso roast, we’re finding Red Currant, Cranberry and Glazed Apple - juicy, sweet and vibrant with a lovely fruit-driven acidity.

Roasted for: Espresso
Tasting Notes: Red Currant, Cranberry, Glazed Apple
Country: Burundi
Region: Kayanza
Variety: Bourbon
Process: Washed
Elevation: 1672 masl

It’s Wharfie Time! ⚓️ Grab limited edition Mary Street Bakery | Perth Bakery Grand Final donuts this Friday!

Wharfie glaze with an edible logo, piped with ube coconut cream and blackberry jam.

Available at Offshoot Friday only and all Mary Street Bakery stores Friday and Saturday. $7.50 each. Whilst stocks last.

BUGISU AA 🇺🇬 A new Espresso from the Slopes of Mt Elgon

This week, we’re heading somewhere we don’t feature nearly often enough: Uganda.

Our new Bugisu AA comes from smallholder farmers on the eastern slopes of Mt Elgon, one of Uganda’s key highland Arabica regions. Volcanic soils, consistent rainfall and a cool mountain climate create ideal growing conditions for coffees with beautiful structure and clarity.

Roasted for espresso, we’re tasting Stewed Apple, Raisin and Toffee. Sweet, comforting, and wonderfully balanced.

Roasted for: Espresso
Tasting Notes: Stewed Apple, Raisin, Toffee
Country: Uganda
Region: Mt Elgon
Variety: SL14, SL28, Nyasaland
Process: Washed
Elevation: 1300-2600 masl

Meet PRIMEIRO 🏆 1st Place at the Timor-Leste Coffee Quality Contest

This one comes with a trophy!

Primeiro took 1st Place at the 2025 Timor-Leste Coffee Quality Contest, putting this micro-lot from Letefoho at the top of one of the country's most important specialty coffee competitions.

We're roasting it for filter, and it's a beautifully expressive example of what's happening in Timor-Leste right now. A Double Anaerobic Natural brings plenty of fruit and depth, while the high-altitude growing conditions and slow drying keep the cup structured and vibrant.

Our take on the cup? Blueberry Crumble, Purple Grapes and Papaya.

BATCH BREW 🔥Wilton Benitez Gesha

A very special Ultra Rare filter from Colombia is on batch tomorrow! A beautiful Thermo shock washed process, giving passionfruit, mango, lulo, sweetness vibes! Enjoy a small cup of greatness!

Pouring on Thursday 27 August

New Release ☕️ A Taste of Guji 🍎 CHEBEGA has arrived

Some coffees remind us exactly why we keep coming back to Ethiopia. Chebega is one of those coffees.

From the highlands of Guji, this natural lot is full of the fruit sweetness and clarity we love from the region. Produced by Bisrat Melaku and processed at Tebe Melge washing station, Chebega brings together careful cherry selection, high elevation growing conditions and traditional natural processing.

In the cup, expect juicy Red Apple, ripe Apricot and sweet Orange, with a smooth body that makes this an incredibly approachable Ethiopian espresso.

Roasted for: Espresso
Tasting Notes: Red Apple, Apricot, Orange
Country: Ethiopia
Region: Guji, Oromia, Uraga
Variety: 74112 JARC
Process: Natural
Elevation: 1900-2300 masl

New Release ☕️ Ultra Rare 🇨🇴 Wilton Benitez Gesha

Not every coffee earns a place in our Ultra Rare range.
We reserve it for coffees that represent the very best of specialty coffee - exceptional producers, remarkable processing and unforgettable cup experiences.

After a short break, the Ultra Rare range is back, and we’re thrilled to reintroduce one of our favourite producers, Wilton Benitez.

Renowned for pushing the boundaries of coffee processing while preserving extraordinary clarity and elegance, Wilton continues to redefine what’s possible in the cup. This latest Gesha Thermo Shock is a perfect example of why his coffees have become some of the most sought-after in the world.
Ultra Rare - Wilton Benitez Gesha

Produced at Granja El Paraiso 92, this remarkable Gesha showcases Wilton’s signature Thermo Shock process, creating an exceptionally expressive cup where vibrant tropical fruit meets delicate florals and remarkable clarity.

Roasted for: Filter
Coffee: Wilton Benitez Gesha
Tasting Notes: Lulo, Passionfruit, Mango, Daffodil
Country: Colombia
Region: Piendamó, Cauca
Process: 92 hours Anaerobic Thermo Shock Washed
Variety: Gesha
Elevation: 1800 masl

Congratulations to Amira on an incredible 3rd place finish at the Community Coffee Championship WA/SA Regional Barista Competition.

This result was built on collaboration. While Amira stood on stage, Calvin and Rummy worked behind the scenes, coaching, roasting and refining every detail throughout the journey. From selecting the coffee to countless hours of practice, it was a true team effort.

We're incredibly proud of what we achieved together, and even more excited that the coffee at the heart of this journey is now yours to enjoy.

It starts with a spark.

The rest is about to unfold

Launching Monday August 3rd 9am ⚡

Some things are worth waiting for.

Months in the making.

One very difficult secret to keep.

Launching Monday 3 August 9am ⚡

Fresh from the Glacier ❄️

This week, we’re excited to introduce the next chapter of our decaf offering. While we’ve loved our Popayán Decaf over the past few years, this new Glacier Water Decaf from Chiapas, Mexico carries the same comforting sweetness with even greater clarity in the cup.

Roasted for: Espresso
Tasting Notes: Tropical Fruit, Cocoa, Toffee
Country: Mexico
Region: Chiapas
Variety: Caturra, Typica & Catuai
Process: Glacier Water Decaffeination
Elevation: 1200-1800 masl