A Legacy of Coffee Excellence
Our commitment to exceptional coffee has earned recognition for the quality and character of our estate-grown beans. Every achievement reflects our dedication to preserving the rich heritage of Grange Estate while delivering a truly remarkable coffee experience.
Recognition That Reflects Our Legacy
The Journey of Every Cup
Sixteen stages, one continuous transformation — from blossom on the branch to the cup in your hand. The line traces the bean’s own colour, stage by stage, grown and processed entirely on Grange Estate.
On the Tree
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01 — Flower
Flower
White blossom sets the crop across Grange Estate. A single rain triggers estate-wide flowering, and fruit follows six to nine months later.
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02 — Green Cherry
Green Cherry
Fruit forms hard and green, drawing sugar from the tree as it swells toward ripeness.
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03 — Ripening Cherry
Ripening Cherry
Green gives way to yellow as sugars concentrate — the first sign a cherry is close to ready.
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04 — Ripe Arabica Cherry
Ripe Arabica Cherry
Cherries deepen to red as sugar content peaks. Picking now, not later, decides the cup.
Harvest
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05 — Selective Hand Picking
Selective Hand Picking
Grange Estate pickers pass the same tree several times over weeks, taking only cherries that have turned fully red.
Wet Mill
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06 — Pulping
Pulping
Within hours of picking, the outer skin and pulp are removed, exposing the mucilage-coated bean.
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07 — Fermentation
Fermentation
Beans rest in tanks for 12–48 hours as natural enzymes break down the sticky mucilage.
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08 — Washing
Washing
Fermented beans are rinsed clean in channels of water, sorted by density as they float or sink.
Drying & Milling
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09 — Drying
Drying
Washed parchment is spread across Grange Estate’s drying beds, turned by hand until moisture drops to about 11%.
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10 — Parchment Coffee
Parchment Coffee
Dried beans rest inside their papery parchment hull, stabilizing before milling.
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11 — Curing & Grading
Curing & Grading
Parchment is hulled away, and beans are screened by size and density into export grades.
Green Bean
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12 — Green Arabica Bean
Green Arabica Bean
Milled and graded, the green bean is ready to travel — still a year or more from anyone’s cup.
Roastery
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13 — Roasting
Roasting
Heat drives off moisture and unlocks aroma, turning green bean to brown across an 8–15 minute roast.
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14 — Grinding
Grinding
Roasted beans are ground to a size matched to their brew method, from coarse press to fine espresso.
In the Cup
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15 — Brewing
Brewing
Hot water draws soluble compounds from the grounds — the final extraction of everything the tree grew.
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16 — Cup
Cup
Grange Estate’s whole year, tasted in a few minutes.
