Bar Love X Modus Mont Blanc
Created with Arturo Arango (Tolima, Colombia) by Modus. Shaken with bitters, topped with oat cream and a touch of orange and nutmeg.
By day at all @modus.coffee stores, sans alcohol. By night at @barlovebar with tequila.
In today's episode of Paper Scissors Stock, our guest is Sam Robins @sam_robns_ owner of Modus Coffee @modus.coffee and Goods Bakery @_goodsbakery , and someone who has quietly built one of the most considered hospitality brands in Perth.
At a time when every venue in Perth seems to be chasing the next limited release or riding the matcha wave, Modus has taken a different position, a quiet commitment to simply serving the best cup of coffee possible. We'll talk about what that philosophy means in practice.
We'll also hear about a recent trip to Tasmania, what stood out on the plate, and why after three successful coffee businesses, Sam decided the next move was a bakery.
Produced by @storied.business
Hosted by Georgia Moore, Editor in Chief
Recorded at @vitality.house
Elias Roa Decaf
Huila, Colombia 🇨🇴
Pouring now at all Modus stores
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Elias Roa produces coffee at Finca Tamana in Pital, Huila, alongside his wife Bellanid, daughter Derlin and son in law Diego Campos, a Colombian Barista Champion. Working with heirloom varieties linked to African origins, the family focuses on careful processing including dry fermentation, fresh water washing and slow drying on raised beds to express clarity and origin in every lot.
This coffee is decaffeinated using ethyl acetate, a naturally occurring compound found in fruits such as bananas. The process gently removes caffeine while preserving the structure and flavour of the coffee. The result is a clean and expressive decaf, with sweetness, balance and clarity carried through in the cup.
Available online and in store now.
La Guadalupe, Huila, Colombia.
Produced by a group of ten farmers in Guadalupe, each working small family-run farms shaped by generations of coffee growing.
Tradition meets refinement in every step, from careful processing to considered drying, resulting in a clean, expressive cup.
At the roastery.
Coffee moves with the seasons. Different origins come into harvest at different times of the year, shaping what we roast and serve.
Tracking harvest calendars means we’re always working with fresh crop, keeping flavour at its best from origin to cup.
Coffee cupping in practice.
Each lot is assessed side by side, tasting for structure, clarity and balance. From dry aroma through to the final sip as it cools, every stage reveals something different.
This is where coffees are selected, profiles are refined and standards are set before anything reaches stores.
Arturo Arango
Quindío, Colombia 🇨🇴
Pouring now at all Modus stores
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Arturo Arango is part of a new wave of Colombian producers focused on quality and precision. After studying agroindustries in Argentina, he returned home and purchased El Paraíso, a 25 hectare farm in Barcelona, Quindío. There, he began restoring old trees and planting varieties such as Caturra, Costa Rica and Java, building a foundation for long term quality.
This microlot is 100% Caturra, grown between 1,300 and 1,450 metres in volcanic soil. Cherries are handpicked, floated and fermented underwater for 30 hours, then gently washed and dried under controlled conditions. The result is a vibrant, clean cup that reflects Arturo’s meticulous and considered approach.
Available online and in store now.
