Located within Tarrazú region of Costa Rica lies Gabriel Gamboa Nuñez’s farm La Cuesta. Coffee thrives in the region's fertile volcanic soil, high altitudes and ideal conditions. Coffee cherries for this lot have been processed at nearby La Palmichal Micro Mill in the honey process - meaning the cherries' sticky mucilage was preserved on the bean during drying. This processing method has resulted in a complex, rich and flavourful coffee unlike anything else. The black honey drying process takes tedious work and caution to avoid over fermentation or mold growth. It takes the longest out of the honey processes as it is predominantly dried under shade.

Expect to find a cup full of apple, orange blossom and toasted almond notes. This coffee perfectly captures the essence of great Costa Rican coffee and offers an additional layer of complexity thanks to the black honey process.


STITCH COFFEE was born of an idea that coffee is much like a tapestry - it is a weaving of origins and flavours to create a delicious cup.
Nawar Adra, owner of Stitch Coffee, had humble beginnings working as a barista in the iconic Western Suburbs cafe, Circa Espresso. Nawar started his roasting journey with Circa when they purchased their very own Probat P5 to roast their own. While working for them, they focused heavily on single origins only, however, as years passed Nawar realised there was an artistry behind the blending of origins. This merging of origins created a cup with distinct complexity, structure and balance, this concept gave birth to Stitch Coffee. We opened the doors to our roastery in 2015 and haven't looked back.

Today we are a company heavily focused on creating connections through coffee, from green bean importers, to everyday coffee drinkers and everyone in between.

We assist cafes in up-skilling their baristas and teams, teaching them how to extract the perfect espresso and brew a delicious pour-over. Our love for coffee is fed by the daily home brewers and the cafes that serve our coffee. We continue to source coffee ethically from around the world and ensure that we have the ability to communicate this with our community. We are continuously evolving our buying practises and fostering relationships with importers and farmers to ensure a healthy future for coffee.