Driftwood Blend
Upcoming Roast / 1000g
$61.00 AUD
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100+ In stock
Driftwood Blend
$61.00 AUD
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Pickup availability
80 Somersby Falls RD, Somersby NSW
Pickup unavailable today. Ready after next roast date.
Buy more, save more
| Quantity | Per bag | You save |
|---|---|---|
| Buy 1 | $61.00 AUD | |
| Buy 2+ | $57.95 AUD | 5% off |
| Buy 4+ | $56.12 AUD | 8% off |
| Buy 8+ | $48.80 AUD | 20% off |
Discount applies automatically at checkout — mix & match any espresso roast.
This coffee’s roasted in our espresso style — but that doesn’t mean you need to brew it as espresso. You can make it however you like — espresso, filter, moka pot, AeroPress or whatever you enjoy. We roast it a touch darker than we would a filter roast to caramelise the sugars and bring out smooth chocolatey and nutty flavours that cut beautifully through milk.
When you add milk the natural sweetness, fat and proteins tend to soften acidity and highlight caramelised flavours. That’s why lighter filter roasts can sometimes taste a bit sharp or sour with milk — they’re simply not built for it. Espresso roasts being more developed balance this out. The deeper caramelisation creates toffee and cocoa notes that blend harmoniously with milk’s creaminess while a hint of gentle bitterness adds that satisfying ‘coffee punch’ in your flat white or cappuccino.
If you prefer your coffee black this roast will still give you a full-bodied rich cup with plenty of depth and sweetness. For a lighter fruitier experience you might enjoy exploring our filter range instead.
Origin and Sourcing
Varietal:
Heirloom, Caturra, Catuai, Catimor
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“Heirloom” is a catch-all term for the countless wild or cultivated varieties found in Ethiopia, many of which are genetically unique. These coffees are renowned for their complexity, often showcasing vibrant florals, citrus, and stone fruits. Since they’re genetically diverse and often uncatalogued, each heirloom coffee is a unique experience.
Caturra is a dwarf mutation of Bourbon discovered in Brazil in the early 20th century. Its compact size allows for higher planting density and easier harvesting, making it a farmer-friendly choice. It retains much of Bourbon’s flavor characteristics but can be slightly less complex. It is commonly grown in Colombia and Central America.
Catuai is a hybrid between Mundo Novo and Caturra developed in Brazil. It inherits Caturra’s compact growth and Mundo Novo’s hardiness, resulting in a high-yield, manageable plant. Flavor-wise, it is clean and balanced, though not as distinctive as Typica or Bourbon. It’s a workhorse varietal widely grown in Brazil and Latin America.
Catimor is a hybrid coffee varietal developed in Portugal in 1959 by crossing Caturra (a dwarf Bourbon mutation) with the disease-resistant Timor Hybrid, which contains Coffea canephora (Robusta) genetics. It was introduced to Southeast Asia in the 1970s to boost yields and combat coffee leaf rust. Catimor is highly productive, compact, and resistant to disease, making it appealing to smallholder farmers. Though early versions were criticized for inferior cup quality due to their Robusta lineage, modern cultivars grown at high elevations and processed with care can produce surprisingly clean, sweet, and structured cups with notes of cocoa, spice, and mild fruit.
Processing Method:
Washed
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In the washed process, coffee cherries are depulped to remove the skin and pulp, then fermented to eliminate the mucilage before thorough washing. This method produces a clean, bright cup with pronounced acidity and clarity, highlighting the coffee’s intrinsic flavors. It’s widely used in regions with ample water resources, such as Colombia and East Africa.
Coffee Storage:
Climate Controlled
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This green coffee is stored at 23°C in a climate-controlled room, which is a step up from standard warehouse storage, as the ambient temperature does not fluctuate as much
Roast Details
Roast Style:
Espresso
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Filter roasts are lighter with a shorter development time, designed to highlight clarity, acidity, and fruit-driven complexity — perfect for black coffee and filter methods. These roasts can also be used for espresso, especially if you enjoy brighter, more vibrant shots. Try longer brew ratios or turbo shots to tame acidity and bring out sweetness. Espresso roasts, on the other hand, are developed further to encourage deeper caramelization and Maillard reactions, producing richer, chocolatey, and nutty flavours that shine in milk and offer a fuller-bodied espresso.
We don't usually roast omni (one roast for all brew methods) — in our experience, it tends to be a compromise that's average at both. But occasionally, for larger lots or versatile blends, we may do an omni roast to suit both black and milk drinkers.
Roast Level:
Light
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This is a more accurate reflection of the actual roast level rather than internal & external colour readings and is based off roasting weight loss %. <11% is Nordic ultra-light; 11–13% is Light with balanced acidity and sweetness; 14–16% is Medium for rounded body and caramel; 16–20% is Dark for rich, chocolatey intensity; 20%+ is Starbucks/Italian for bold, smoky depth. Some would say the higher the %, the 'stronger' the coffee.
Roasting Weight Loss:
13.2%
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Coffee roasting weight loss refers to the significant reduction in the mass of green coffee beans during the roasting process, typically ranging from 9% to 25% depending on the roast level. This phenomenon primarily occurs due to the evaporation of moisture, which constitutes about 9–13% of the bean's initial weight.
Roasted On Machine:
Roest P3000
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The ROEST P3000 is a compact powerhouse that redefines what’s possible in small-batch production roasting. With the ability to roast 1–3 kg batches in under 7 minutes and crank out over 25 kg per hour, it delivers serious output without demanding a full-time operator. Automation handles everything from preheating to cooldown, with between-batch protocols ensuring consistent conditions roast after roast. Its slim footprint and lightweight build make it perfect for roasteries where space is tight but precision and efficiency are non-negotiable.
What truly sets the P3000 apart is its unmatched control and data richness. It features more than 18 sensors—bean, exhaust, drum, humidity, pressure, and even a first-crack microphone—paired with PID-controlled airflow, drum speed, and temperature. A built-in bean camera offers live visual feedback, eliminating the need for a trier and paving the way for future AI enhancements. Whether you’re dialing in new coffees or replicating profiles at scale, the P3000 brings the lab-level accuracy of the ROEST sample roaster into full production—effortlessly and repeatably.
Taste Profile
Tasting Notes:
Apricot Jam · Dried Apple · Dark Chocolate · Caramel
Suitable with Milk?
Yes
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Some of our light roasted filter coffees are bursting with bright, fruity acidity — think citrus, berries, or tropical notes. While these flavours shine on their own, they don't always play well with milk. The acidity can clash with milk's natural sweetness and creaminess, sometimes creating sour or chalky flavours.
Decaffeinated?
No
Import into Beanconqueror
Driftwood Blend - When is peak flavour?
Medium Roast - Roasted on Roest P3000
Two washed coffees, one very clean cup.
Ethiopia 50% - Chelchele Heirloom Washed Grade 1
Bolivia 50% - APCERL | Caturra, Catuai & Catimor Washed (Organic)
Driftwood is the first blend we have built entirely from washed coffees, and you can taste the decision. Where Somersby and Frederiks lean on a natural Brazil for weight and chocolate, this one takes its body from a high-grown Bolivian and its lift from Yirgacheffe. There is no fermented fruit sitting on top and no roast used to cover anything up. What you get is what the two lots actually are.
The Ethiopian half is Chelchele, a Grade 1 Special Prep lot from Kochere in the Gedeo zone, picked to a 90% ripe-cherry standard and dried on raised beds. It brings jammy apricot, mellow caramel and a soft floral edge. The Bolivian half comes from APCERL, a certified organic co-operative in the Larecaja province of La Paz, shade-grown under agroforestry on the edge of Madidi National Park. It brings dried apple, dark chocolate and a biscuity sweetness that gives the blend its base.
Together they land somewhere between orchard fruit and baked sweetness. Medium roast, no oil on the bean, and a finish that stays clean rather than lingering. It pulls well as espresso and holds its shape through milk, though the fruit is easiest to find in a long black.
Best for: Espresso, long black, milk drinks
Style: Clean, sweet, orchard-fruited
F.A.Q. - How does this compare to our other blends?
| Blend | Origins | Roast Style | Weight Loss | Strength Level | Why it tastes this way |
|---|---|---|---|---|---|
| Coastal Blend | Blend of Central Americans | Medium | ~13.9% | ●●● Medium | Cuts through milk well |
| Bouddi Blend | Colombia 67% · Ethiopia 33% | Medium | ~13.5% | ●● Medium | Lighter roast, higher clarity |
| Frederiks Blend | Brazil 50% · Ethiopia 50% | Medium | ~13.2% | ●● Medium | Lighter roast, higher clarity |
| Driftwood Blend | Ethiopia 50% · Bolivia 50% | Medium | ~13.2% | ●● Medium | Two washed lots, no natural |
| Somersby Blend | Brazil 67% · Ethiopia 33% | Dark | ~16% | ●●●● Strong | Dark Arabica, smoother profile |
| Coastal Darkside | Same as Coastal | Dark | ~16% | ●●●●● Strong | Darker roast than Coastal |
| Becs Blend | Brazil 67% · Colombia 33% | Dark | ~18% | ●●●●● Extra Strong |
Very Dark |
| Jacks Magic Bean Blend | Brazil 67% · Ethiopia 33% | Rotating | Varies | Varies | Experimental, changes each roast |
Roast strength vs roast darkness
A "strong" coffee doesn't always mean a darker roast.
When coffee is roasted darker, it tastes stronger because bitterness, smoke, and roast flavours become more dominant. That heavy, bold flavour is what most people describe as strength.
But as coffee is roasted darker, something else happens.
What happens as coffee gets darker
As roasting continues:
- Natural sugars caramelise, then burn
- Acidity drops
- Origin flavours fade
- Oils move to the surface of the bean
- The coffee becomes heavier, more bitter, and less nuanced
Very dark roasts can taste intense, but they often lose clarity and sweetness. The shiny, oily surface you see on dark beans is a sign that the roast has broken down the bean structure and pushed oils outward.
This is why darker coffee tastes bold and smoky, but not necessarily complex.
So what actually makes a coffee feel strong?
Flavour strength comes from:
- Roast depth
- Coffee species, Robusta tastes stronger than Arabica
- Brew ratio and extraction
Caffeine, on the other hand:
- Is higher in Robusta than Arabica
- Changes only slightly with roast level
- Is more affected by dose than darkness
In other words, a coffee can taste very strong while containing less caffeine, and a lighter coffee can still pack a serious caffeine hit.
How we think about roasting
We roast each blend to suit its purpose.
Some are pushed darker for body and boldness. Others are roasted lighter to preserve sweetness, clarity, and origin character. Strength on our bags refers to flavour/darkness intensity, not how much caffeine you will get.
If you want help choosing, our blend comparison table is the easiest place to start.
What this means for our blends
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Becs Blend
Tastes the strongest due to it being roasted the darkest. -
Coastal Darkside
Next strongest -
Somersby Blend
Tastes dark and bold, but is 100% Arabica, so caffeine is lower than Darkside despite a similar roast depth. -
Coastal Blend
Balanced strength and cuts through milk well. -
Frederiks Blend
Bright and lighter tasting, but still contains plenty of caffeine. It just doesn't taste as heavy, fantastic as black and ok with milk. -
Bouddi Blend
Bright and lighter tasting, but still contains plenty of caffeine. It just doesn't taste as heavy, fantastic as black and ok with milk. -
Driftwood Blend
Our cleanest and sweetest blend. Both halves are washed, so there is no natural fruit heaviness sitting over the top, just orchard fruit and a clear finish. -
Jacks Magic Bean Blend
Our experiment bench. The roast and the lots move around, so strength varies from batch to batch. Check the current listing before you buy.