Karon Farm Coffee

Karon Farm Coffee We practice the science/art of roasting then blending multiple varietals and origins, to produce the optimum balance of flavor, aroma & body in our coffees

Ethically sourced specialty coffee roasted on the outskirts of Ballarat in Gordon Victoria

01/09/2026

This month's single origin is grown on an island.

Gishamwana Island sits in Lake Kivu, Rwanda. You get there by boat. 35,000 trees, all grown, milled and dried on the island itself. It is isolated enough that most of the pests and diseases that hit African coffee have never made it across.

It is an anaerobic natural, so the cherries ferment sealed before they go on the beds. That is where the fruit comes from.

Stone fruit, chocolate and citrus. We are pouring it as espresso and as filter in store all month. The espresso is the bigger cup, the filter is more delicate and you get more of the detail. Worth having both.

Bought through Cafe Imports. Roasted here in Wendouree.

Order at karonfarmcoffee.com.au or come and drink it with us.

27/08/2026

I started roasting coffee in a bread maker with a heat gun. That was 2003. Instructions off an online forum, no coffee background, just a willingness to keep testing until the cups stopped being terrible.

After that it was a run of home roasters, each one a step up, each one teaching me something the last one couldn't.

In 2015 I bought a commercial drum roaster and that's the point Karon Farm stopped being a hobby and became a business. Now roasting for local cafes and home customers out of a warehouse in Wendouree.

Twenty-odd years on, still the same instinct. Keep testing, keep adjusting, don't roast anything you wouldn't drink yourself.

Lal Lal Falls is the one we reach for when we can't decide.It's a blend of Brazilian and Papua New Guinea beans, medium ...
25/08/2026

Lal Lal Falls is the one we reach for when we can't decide.

It's a blend of Brazilian and Papua New Guinea beans, medium roast, with a nice mouthfeel and a little sweet acidity. There's caramel and sweetness up front, and a sneaky bit of cocoa in the aftertaste.

Drink it black if that's your thing, or it holds up just as well in a flat white, latte or cappuccino.

No wrong way to have it, which is kind of the point.
Grab a bag - link in bio.

Every bag has a roasted on date. This is one of the moments it points to.Give it a couple of days to settle, then you ha...
21/08/2026

Every bag has a roasted on date. This is one of the moments it points to.

Give it a couple of days to settle, then you have got four to six weeks where the coffee is genuinely at its best. After that the flavour and aroma fade. It is still coffee, it is just not what it was.

So the date goes on every bag that leaves the roastery. The day it was actually roasted, not a guess at when it might taper off.

Which means you can check. You know how old your coffee is before you open it.

Up to 30 Colombian smallholders in one bag. That's what's in your flat white.Mount Buninyong is two coffees. That's the ...
16/08/2026

Up to 30 Colombian smallholders in one bag. That's what's in your flat white.

Mount Buninyong is two coffees. That's the whole recipe.

Half is Gran Galope from Cauca, Colombia. Washed, grown between 1,400 and 2,000 metres, pulled together from 10 to 30 smallholder farms and cupped in Popayan before anyone signs anything. Citrus, toffee, pecan.

The other half is Nossa, from Vale da Grama in Brazil. Natural process, dried on patios for 20 to 25 days. Caramel and almond. Every bag we buy helps put trees back into 277 acres of Atlantic Forest. That forest is down to roughly 12 percent of what it used to be.

Together they give you rich chocolate, caramel and smooth toffee sweetness. Low acidity. Full syrupy body.

We roast it every day. It works on a $300 home machine and a $20,000 cafe machine both.

Link in bio to order Mount Buninyong.



Image credit: Cafe Imports.

13/08/2026

Not all beans are ready to become coffee.

Some apparently have bigger plans.

Disclaimer: No coffee beans were actually harmed, or permitted to escape. Karon Farm Coffee’s heat sealer is far more competent than this reel suggests. Our roaster, however, was stitched up.

The best thing about Tuesday mornings?The smell of coffee roasting in the warehouse and geting those freshly roasted bea...
10/08/2026

The best thing about Tuesday mornings?

The smell of coffee roasting in the warehouse and geting those freshly roasted beans across the country to our online customers.

The Rapid Brewer’s instructions leave flavour in the basket.So here’s what we do instead.The Oxo Rapid Brewer makes an e...
09/08/2026

The Rapid Brewer’s instructions leave flavour in the basket.

So here’s what we do instead.

The Oxo Rapid Brewer makes an espresso-strength concentrate in five minutes.

Marcus’s top 4 tips:

- Grind coarser than the box says:
One small step coarser gives a more even extraction and a sweeter cup.

- Skip the firm tamp:
A hard tamped bed stops water saturating the coffee. Give it a gentle shake to level the grounds and leave them be.

- Add a paper filter:
An AeroPress filter sits straight on the mesh basket before you drop in your ground coffee. It leaves you with a cleaner cup, less sludge.

- Pump slow and stop early:
Leftover pressure finishes the brew for you. Fast pumping forces fines into your cup.

Dilute 1:2 and you’re away.

We sell it at the roastery and online AND it’s currently on sale (score!)

Let us know what you brew with and we’ll cover it in a future Sunday Roast.

06/08/2026

Coffee conversations at the roastery come with a fair bit of hand movement.

Ask Marcus about a roast profile and this is what happens.

No script, no camera-ready lines, just someone who cares enough about getting you the best out of your Karon Farm Coffee.

"When our machine went down on a Saturday, they had someone out to us that afternoon."We service & support La Marzocco, ...
05/08/2026

"When our machine went down on a Saturday, they had someone out to us that afternoon."

We service & support La Marzocco, Synesso, Expobar, Fiamma and more. Because a café can't afford to be stranded on its busiest day.

Wholesale enquiries, DM or email [email protected]

Address

Ballarat, VIC

Opening Hours

Monday 9am - 4pm
Tuesday 9am - 4pm
Wednesday 9am - 4pm
Thursday 9am - 4pm

Telephone

+61493431705

Website

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