Wait… how am I back in Brisbane again?
Well, since I was flying home from here, I stayed a few extra days before leaving—and that naturally led to a few bonus café visits in Brisbane. Today’s feature wasn’t originally on my list. But after visiting Coffee Anthology (ranked No. 8 on the World’s 100 Best Coffee Shops list) and noticing that one of their permanent espresso offerings was roasted by Cavalier, I figured—if they’re both in Brisbane, why not check it out?
So yes, this visit was a bit of a “coffee domino effect.” Trusting the judgment of a top-eight café led me to Cavalier, located at Cafe entrance, Unit 1/9 Pritchard Rd, Virginia QLD 4014.
An Industrial Location with Serious Roasting Power
Cavalier’s location is a bit off the beaten path—next to a gas station and surrounded by auto parts warehouses. But perhaps that’s exactly why they’re able to operate in such a spacious setting, with room for roasting, storage, and retail all under one roof.
I actually had to look around a little to find it. When your sense of direction gets fuzzy, your nose becomes more reliable than your eyes. I literally followed the aroma and said, “I smell coffee… this way!” And sure enough—there it was.
The entire standalone building belongs to Cavalier. It’s a classic front-of-house café plus back-of-house roastery setup. Brisbane summers are brutally hot, so the outdoor seating was empty. Many locals simply drove up, grabbed coffee, and left—clearly regulars.
Inside, the café forms an L-shaped space with entrances at both ends. Next to the ordering counter is a large floor-to-ceiling glass window revealing the expansive roasting and storage area behind it. When I visited, the roaster was hauling heavy sacks around—definitely physical labor. It felt like the “kitchen” of the café. And honestly, roasters around the world seem to share the same quiet, focused vibe. Are you all introverts?
The retail shelves displayed brewing equipment, their house-roasted beans, and merchandise. And wait—what did I spot? A vintage Black Eagle espresso machine. Now that’s a beauty.
A Haven for Rare Origins
Cavalier moves a substantial volume of beans and offers an impressively diverse range of origins. You’ll find plenty of lesser-known regions here. If you’re someone who explores flavor through terroir, this place is a treasure chest.
This might have been the most expensive coffee I ordered in Australia. Regular black or milk-based drinks are $5 AUD—but if you choose a rare-origin bean, it’s an additional $5 per cup. So yes, two coffees cost me $20.
And it was worth every dollar.
Costa Rica Las Lajas — Black Honey Process
My first choice was a black honey–processed coffee from Las Lajas in Costa Rica.
I first encountered this farm back in 2018 through a small-batch Chinese roaster. At the time, honey processing methods were just starting to gain popularity in China, and black honey quickly became one of my favorite processing styles.
Located at 1,300–1,600 meters above sea level, Las Lajas began processing its own coffee only after 2006. Before that, they focused solely on cultivation. Today, they’re globally recognized for their honey and natural processes. Their production has grown from just 25 bags annually to roughly 2,000 bags, supported by an expanding football-field-sized drying area.
This particular lot—a blend of Caturra and Catuai known as “Black Diamond”—uses an extended drying method. In black honey processing, 100% of the mucilage remains on the beans. They’re sun-dried on raised beds for up to six hours daily before being moved to covered patios to prolong drying at lower internal temperatures. It’s a labor-intensive process designed to enhance clarity and intensity of flavor.
I ordered it as a flat white—and honestly, $10 felt justified. In Australia, where coffee is everyday fuel, this felt ceremonial. The barista even presented the dry grounds so I could experience the aroma before tasting. My flat white happened to yield an extra shot of espresso—so I got to experience the same bean in two forms.
The dry aroma was unbelievably sweet—like intensely sugary fruit candy.
The espresso? Incredibly juicy. I rarely encounter black honey espressos that taste this clean and refreshing—like bright berries and plums bursting with sweetness, yet as crisp as spring water. It was unbelievably thirst-quenching.
As a flat white, the sharp acidity mellowed under milk, transforming into something balanced and gentle. Cream, maple syrup, and softened fruit notes blended seamlessly. The contrast between espresso and milk form was dramatic—almost like two personalities in one coffee. A split identity. Both equally compelling.
Peru Washed Geisha — FAUSTINO FLORES
Next, I tried a washed Geisha from Peru—one I genuinely want to recommend.
This lot comes from the FAUSTINO FLORES farm, named after its founder. The Flores family has been involved in coffee cultivation since the 1970s. Originally based in Cajamarca, they relocated in 2009 to San Ignacio province, where they established Finca El Morito. About 70% of their coffee is grown on family-owned land, with the remainder sourced from neighboring producers within their network.
Their efforts have paid off: in 2022, they placed 28th in Peru’s Cup of Excellence with a score of 87.12.
This particular washed Geisha is a carefully selected micro-lot. Only cherries with Brix levels above 20 were harvested. After an initial selection, overripe cherries were removed to ensure consistency. The cherries underwent 24 hours of sealed fermentation before depulping, followed by a second 48-hour fermentation with mucilage intact. Climate conditions were closely monitored throughout. Finally, the beans were washed and dried in shaded solar dryers for 20–25 days.
For their experimental Geisha batches, they conduct detailed roasting and cupping analysis post-drying to precisely identify flavor characteristics. The level of precision is impressive.
Breaking My Bias Toward Peru
I’ve always felt that origins like Peru and Burundi can be challenging. Sometimes, you don’t even dare to expect brilliance—you just hope for cleanliness without vegetal or woody off-flavors. I suppose I carried some bias toward Peru.
I ordered this Geisha as a long black. The dry aroma felt “Peruvian”—milk chocolate, citrus, and a pronounced tea fragrance. The roast level was spot-on. Any darker, and the tea notes might have tipped into roastiness.
In the cup, the acidity rose quickly—but softly, like sweet fruit tea. The tea-like body remained prominent throughout. What impressed me most was its cleanliness. From aroma to finish, everything felt polished and round.
Would I call it complex? Not particularly. But among the Peruvian coffees I’ve tasted, this ranks near the top. I’d give it an 85.
A Sweet Farewell
As I was about to leave, one of the baristas smiled and said, “You seem to really love that Costa Rica honey process. Let me make you a batch brew of it.”
And just like that—I was happily “adopted” by another café.
Moments like this—coffee bridging cultures across continents—make me feel genuinely cared for by the global café community.
I love how Cavalier describes their roasting philosophy:
“A great coffee really can be an adventure and its own rich experience.”
And it truly is.
At Cavalier, I unlocked origins I’d never tasted before and deepened my appreciation for terroir-driven flavors. It was a sensory adventure—joyful, vivid, unforgettable.
Absolutely worth the visit.
No comments:
Post a Comment