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Sunlit Nectar Blend

Sunlit Nectar Blend

$75.00 AUD
$75.00 AUD
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98 in stock

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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, Castillo
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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.
Castillo is a Colombian-developed hybrid, designed for rust resistance and high yield. It includes genetics from Caturra and Timor Hybrid. While early versions were criticized for mediocre cup quality, modern strains can be quite good, with fruit-forward and balanced flavors, especially when grown at high altitudes.
Processing Method: Mixed Processing
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Uses a variety of processing methods to bring out a unique flavour.

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.
Roasted On: 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 • Honeyed Passionfruit • Nectarine • Caramelised Sugar • Creamy Tropical Finish
Suitable To Go 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
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Sunlit Nectar Blend - When is peak flavour?

Medium Roast - Roasted on Roest P3000

Ethiopia Chelchele Washed 75% × Colombia Santa Monica Passionfruit Co-Ferment 25%

Sunlit Nectar is what happens when clean Ethiopian structure meets controlled tropical chaos.

Built on a 75% base of Ethiopia Chelchele Grade 1 Washed, this blend brings jammy apricot, mellow brown sugar sweetness, and that signature juicy Ethiopian acidity that feels bright but refined.

Then we layer in 25% of Jairo Arcila’s Castillo Honey Passionfruit Co-Ferment from Santa Monica, Colombia. This lot is intensely aromatic, bursting with passionfruit, nectarine, and pineapple.

On paper, it should be wild.

In the cup, it is beautifully balanced.

Flavour Profile

Black:

  • Jammy apricot
  • Passionfruit
  • Nectarine
  • Pineapple
  • Brown sugar sweetness
  • Juicy, layered acidity

With Milk:

  • Apricot yoghurt
  • Tropical custard
  • Honeyed stone fruit
  • Silky passionfruit cream

The milk does not mute it.
It rounds it.

Why It Works

1. Structure First, Aroma Second

The Ethiopia forms the backbone. It is clean, sweet, and stable. That 75% base prevents the co-ferment from dominating. Instead of tasting artificial or overwhelming, the tropical notes sit on top like perfume.

2. Acid Layering, Not Acid Overload

Chelchele brings clean citric acidity.
The co-ferment brings tropical, aromatic acidity.

Different acid expressions. They layer instead of clash.

3. Honey Processing Adds Texture

The Castillo Honey component adds body and sweetness, which gives the blend enough weight to handle milk without collapsing.

4. Milk Chemistry Magic

Milk fat softens sharp tropical acidity.
Lactose enhances perceived sweetness.

What could have been sharp passionfruit becomes tropical yoghurt.
Apricot becomes creamy custard.
Brown sugar becomes caramelised warmth.

It should not work this well. But it does.

The Ratio Matters

At 25%, the co-ferment behaves like a precision flavour enhancer rather than the main event. Increase it and it becomes loud. Decrease it and you lose the magic.

This is the sweet spot.

Who It’s For

  • Filter drinkers who want something bright but not chaotic

  • Espresso drinkers who want fruit clarity

  • Milk drinkers who secretly wish their flat white tasted interesting

This is tropical elegance, not fruit bomb madness.

Origin Details

Ethiopia | Chelchele | Heirloom | Washed | Grade 1
Jammy apricot, brown sugar, juicy acidity, delicate sweetness.

Colombia | Santa Monica | Jairo Arcila | Castillo | Honey Process | Passionfruit Co-Ferment
Passionfruit, nectarine, pineapple, intense aromatics.

Sunlit Nectar is bright without being sharp.
Tropical without being artificial.
Elegant without being boring.

And somehow, dangerously good in milk.


SKU: sunlit_nectar_1000g
Package Weight: 1150g

How does my coffee come packaged?

Despite some of our product images looking very fancy our coffee is packaged into a plain brown paper foiled lined bag with a Swiss WIPF degassing valve. This offers superior oxygen and moisture protection. We recommend once you crack the seal you store your coffee in AirScape containers or Weber Workshop Bean Cellars for a single dosing option.
You can also freeze/vacuum seal in small lots, then use straight away once removed from freezer.

We don't have fancy printed bags with ziplocks (more plastic), we save that cost and buy better quality green beans so you can focus on your cup quality instead of fancy marketing and artwork.