Ringleader features 4 seasonal components, perfectly balanced, sweet, full bodied and smooth through milk. Creamy with complex fruits as black also. This blend is made up of Brazilian, Ethiopian, Burundi and Colombian coffee.

A little bit of insight into the History of Ethiopian coffee:Ethiopia is often widely acknowledged as the birthplace of coffee, and this may not be far from the truth; recent genetic testing has confirmed that the main species of Coffee arabica likely originated in Ethiopia. This means that, unlike in other countries, the plant was not introduced there by others.Ethiopia also has the most ‘heirloom’ varieties of coffee in the world. The term heirloom refers to seeds that are passed down from generation to generation, or farm to farm, over many years. Amazingly, the genetic diversity of Ethiopia’s coffee alone is more than is found in the rest of the world combined. The most common Ethiopian heirloom varieties are Kudhome, Gesha, and Djimma.Coffee was probably exported as early as the 17th century, but became a significant trade in Ethiopia from the 19th century, and is now responsible for around 70% of all export earnings across the country. An estimated 15 million Ethiopians are employed by the coffee industry, with 3.5 million bags of coffee exported annually – that’s around 210 million kilograms of coffee output every year! Ethiopia is also one of few countries where the population actually consumes a significant part of their coffee production themselves, with a further three million bags of coffee consumed at home. The growing, processing, and drinking of coffee has been a part of everyday life for Ethiopians for centuries, ever since the trees were discovered growing wild.(Reference: Melbourne Coffee Merchants)


Clark street Coffee roasters are a roastery driven by traceability, sustainability and absolute quality.


Traceability and transparency are key to sustainable coffee.Paying a premium for high quality coffee is one of the biggest motivators for producers to undertake more sustainable growing and processing methods.“We recognise the large amount of work that goes into producing consistent, high quality specialty coffee. Producers need to have the confidence to innovate and experiment with farming and processing methods that improve their coffee quality along with their productivity, environmental and economic sustainability. Through forward contracts and year on year relationships, we work with producers and import partners who engage in long-term programs of quality and sustainability.”