This isn’t the kind of profile you come across in coffee every day. Mango chutney, cheesecake, macadamia nuts, and a subtle hint of Coca-Cola create a combination that might sound a bit wild, but comes across as surprisingly clean and elegant in the cup. The coffee tastes sweet, creamy, and very juicy, while still maintaining a clear flavor profile. Thanks to its processing, the Yellow Catuai variety reveals a very unconventional and complex character here.
Behind this lot is the Jack Murat farm in the Mareeba region of Queensland, near the Tropic of Capricorn. The coffee trees here grow at an elevation of around 700 meters above sea level in sandy-clay soils with assisted irrigation, which is a completely different approach than in traditional coffee-growing regions. The farm’s history dates back to 1929, when Hymet Murat, known as Jack, arrived in tropical northern Queensland in search of new opportunities. Today, his grandsons Ben and Jemal Murat carry on his work, focusing on the precise production of specialty coffee and constant innovation.
The entire processing method revolves around the Mosto Washed method, which utilizes controlled fermentation and microbial activity. First, the whole coffee cherries ferment for several days, during which a liquid known as “must”—rich in natural yeast—is produced. The second batch of coffee is then de-pulped and re-inoculated with this liquid, which helps accelerate fermentation and enhance the complexity of flavors. Once fermentation is complete, the coffee is thoroughly washed to preserve its purity and distinct texture even after drying.
- Farmer: Ben & Jemal Murat
- Farm: Jack Murat
- Altitude: 700 m a.s.l.
- Region: Mareeba, Queensland
- Variety: Yellow Catuai
- Soiltype: sandy-clay soil