Turns out, we turned ELEVEN this week! And what a year it’s been.
We kicked it off with an origin trip to Guatemala and Colombia, where we got to catch up with some of the growers we work with and visit their farms. In April we opened up our Espresso Bar, and we welcomed a few new faces to our team! Marlee (Account Manager), Geoff (Espresso Bar Manager) and Natsuko (Barista) have jumped in with all guns blazing, and have been fantastic additions to the Rumble Crew! Here’s to another eleven great years 🥊
In case you missed it, we’ve just opened our brand new espresso bar! Located on Macaulay Road, our espresso bar is your new destination for expertly crafted Rumble Coffee, and beans for home.
Pop down for a coffee—we can’t wait to see you!
If you’ve tried Colombia Luis Anibal Papayo, you’ll know what a treat it is.
For everyone else, this is your chance. We’ve only got a few bags left of this wild and fruity standout coffee that we just can’t seem to get enough of 👌
A year ago today, we opened up our Espresso Bar! 🙌
To celebrate we’re doing a little giveaway- pop by the Espresso Bar tomorrow, grab a cuppa, and go into the draw to win some free coffee and merch!
Here we go folks.
After months of graft we’re finally ready to open the doors at 119 Pleasant St Sth. Coffee will be pouring from 6.30 and we’ll have a few little nibbles in the cabinet too.
We’re open across the weekend (including ANZAC Day), plus we’ll also have a pop up with @rumblecoffee at Civic Hall Saturday for the @ballaratmarathon expo.
And of course, the OG at Lydiard St will be open all week long.
So, we’ll see ya soon for a cuppa.
Fresh espresso on the menu! Burundi Bumba is vibrant and full of rich berry flavours, with a soft Turkish delight sweetness through the finish.
This lot comes from the Bumba Hills in Burundi, where local growers handpick their cherries and deliver them to Ninga Washing Station for processing. Established by @longmilescoffee in 2019, Ninga is a remote hilltop site built to give farmers access to fair scales and better pricing - something that hasn’t always been guaranteed.
It’s not an easy place to get to. Crossing rivers, provincial borders, long distances, and minimal infrastructure. But the quality coming off this hill is something special.
You can taste the difference when producers are paid properly.
Melbourne Coffee Week seemed like a pretty good reason to get the @vides58coffees crew in for a coffee cupping.
9+ years working with these guys, and they’re still producing some of our favourite coffees around. If you’ve ever tried our Haymaker blend, (or any of our Guatemalan singles), you’ll have tasted their work.
Coffee pricing is wild.
And we’re not talking about the price of a cup of coffee. We’re talking about the raw cost of beans - what the farmers get.
The reality is, it’s pretty complex, and there’s a lot of terms and acronyms that most of us wouldn’t have heard about. There’s the commodity market (C-Market), there’s FairTrade (not all its cracked up to be), and there’s a bunch of other acronyms that most people outside of the industry have never even heard of.
The C-Market is the global market price, which fluctuates every day. At this price, most coffee farmers would struggle to cover their production costs.
The FairTrade price is set by Fair Trade for certified producers. It’s a safety net, but it’s a minimum, not the goal. It’s expensive for producers to get certified, and it rewards participation over quality.
The Free on Board price (FOB) is the price we talk about at Rumble most. It’s a global benchmark that we think is the most transparent and accurate, because it reflects what we actually paid that stays in the country of origin.
Our FOB price is always above the C Market price and the FairTrade price, and it’s publicly available on our Transparency Project. We also donate all our pricing data to @sctguide because we want to help set a better standard for specialty coffee pricing.
Why? Because good coffee doesn’t happen by accident. It happens when producers are paid fairly, and quality is rewarded. We share specific numbers because we’re not interested in throwing around vague sustainability claims. Plenty of businesses do that, hiding behind pretty marketing and fluffy language, while the numbers tell a different story.
Numbers don’t lie, and sharing them is the best way we know to show what sustainability looks like in practise.
Final bags of Colombia Arturo Arango are up, and this is not one to miss.
Smooth sweet cocoa, boysenberry sweetness, and a hint of jasmine. It’s the kind of coffee you could drink every day, without ever getting bored.
