April 01, 2026
It’s not every day you come across a coffee brand whose origin story feels straight out of an action film, but Clandestino is exactly that. Their signature blend Magneto is unforgettable on its own, but their wild backstory makes every sip all the more enticing.
In the 1970s, Perry Taylor, the founder’s father, flew covert missions over the remote jungles of Papua New Guinea. His small aircraft carried precious cargo of gold, silver, and the prized highlands coffee beans. The flights were anything but routine. Unpredictable weather, rugged terrain, isolated airstrips, and the looming threat of cannibalism meant survival in this remote region hinged on meticulous, hand-calculated precision.
Before take-off, Perry turned to a ritual learned from locals to keep his focus sharp: a black PNG coffee with a squeeze of lime. Renowned for its deep body and low acidity, the bold cup was lifted by this splash of citrus. Though a simple act at the time, it laid the foundation for what Clandestino Coffee is today.
Through the influence of his father and his own love for coffee, founder Jaxon Taylor opened Clandestino Coffee in Noosa, Queensland. A coffee born of resilience, refined through precision, and guided by a pursuit of exceptional flavour that inspires adventure in every sip.
THE INTERVIEW
We spoke with Jaxon Taylor, founder of Clandestino Coffee, about honouring legacy while driving innovation and building community. He unpacked his father’s wild beginnings, the road to launching the Sunshine Coast’s first brew bar, and the proudest moments of his coffee journey so far.
Tell us about you. What’s your coffee background?
I grew up around coffee after my father purchased Café Le Monde in the late ’80s. My true passion for it developed during my chef’s apprenticeship. I was earning next to nothing at the time, so I picked up early morning shifts as a barista. The person I worked alongside happened to be Australia’s first Barista Champion. I became hooked on coffee, so when I completed my apprenticeship I went back to Noosa and started roasting our own beans.
How did the brand get started?
Fifteen years ago when we first started, specialty coffee was a new concept for the Sunshine Coast. Most people were drinking milk-based coffees, so opening the first brew bar focused on filter methods and lighter roasts showcasing new flavour profiles was both exciting and challenging.
Where did the name come from?
Back in the 70’s, my dad was a 17 year old pilot flying in and out of remote jungle airstrips throughout the PNG’s Highlands. The gold, silver and coffee was flown clandestinely (secretly), only very few knew the flight plan. Flights were risky and the weather was unpredictable. Every morning, he would brew a black coffee.
During the airline strikes of the ‘80s, he bought a café on Hastings Street in Noosa, and years later, I would watch him squeeze lime into his long black. “This is what we used to do in New Guinea,” he’d say. This trick added clarity, structure, and a clean finish to coffee. When we started roasting, we carried that philosophy forward: start with boldness, then layer in acidity to complete the mouthfeel. The name Clandestino pays homage to his history. Where do you go for inspiration? We’re big advocates for freedom and adventure. To experience freedom in its purest form, you need to clear your mind of everyday noise and worry. Few activities allow you to do this. Flying does this for us. Once the wheels lift, everything you thought that mattered stays on the ground. Each adventure becomes a mission, involving planning, decision making, communication, navigating and more. These skills transfer over to running a coffee business.
For coffee inspiration, we look outward. We travel abroad rather than turning to our own backyard for Inspiration. We’ve always been proud of doing our own thing.
What do you consider your most notable coffee achievements?
The most rewarding experiences have been our trips to origin. The magic happens at the source, where the coffee is picked from the tree. It’s usually far off the beaten track and reached only after days of travel. It’s not always comfortable, and it often prompts the question, “What the hell am I doing here?”. This is where we connect with the people who grow, pick, and process the coffee you drink.
When we meet the workers face to face, we can make sure they are treated well. If the people are smiling, singing and it feels good, it usually is. We’ve had one instance in Ethiopia where the work culture didn’t feel right—and it turned out it wasn’t. This intuition drives us to visit origin and uncover the real story.
We then follow the journey back home, along the same path the coffee takes to reach us. It builds a deeper respect and understanding of the product and the people involved. Coffee is so much more than a commodity.
THE COFFEE
Espresso Coffee:
Magneto
Magneto Organic Blend is Clandestino’s house staple and enduring legacy. The benchmark behind every roasting decision. Named after the aviation component that powers an engine’s spark, it delivers that same reliable morning kick. Papua New Guinea beans make up half the blend, forming its smooth, full-bodied backbone, while Central American and African coffees add a bright acidity that balances the cup, much like a squeeze of lime.
Coffee Origin:
PNG, South America & Africa
Tasting Notes:
A full-bodied medium roast layered with rich cocoa, dried berries, stone fruit and toasted nuts.
Suggested Recipe for Espresso:
Dose: 20-22g
Yield: 40-44g
Temp 94.5 degrees:
Time: 28-32 seconds
Ratio: 1:2
Filter Coffee:
Uganda
Drum roll, please….. Uganda Nyabubare Oro Yeast filter coffee has officially arrived! For the first time, this stand out filter coffee from Bushenyi, Uganda has touched down in Australia. It’s processed using Oro yeast fermentation and a fully washed method. Already a fan favourite at Clandestino, this vibrant and juicy single origin captures both the character of the region and the dedication of the farmers behind it. Expect a complex African cup with depth and a beautifully smooth finish.
Coffee Origins:
Africa
Tasting Notes:
A vibrant light-medium roast featuring juicy notes of blackberry, apricot, prune, pomegranate, panela and cocoa.
Suggested Recipe for Filter:
Dose: 20g
Bloom: 50g for 40 seconds
Water: 340g
Temp: 94 degrees
Time: 2:30-3:00 minutes
Ratio: 1:17
Dark Espresso:
Stealth
Stealth is our darkest roast. For the best lift over drag ratio when you need it. It’s a bold coffee with a full body and low acidity. Don’t let it fly under your radar.
You’ve asked for a coffee with a stronger “hit” so here it is. Stealth is a bold blend that will have you tasting chocolate and caramel notes with a spicy finish. Thanks to its full body and low acidity, this is the coffee we highly recommend for culinary crossovers like espresso martinis or tiramisu.
Coffee Origin:
Papua New Guinea, Colombia, Ethiopia, India
Tasting Notes:
Dark roast & notes of dark chocolate, cedar, walnuts, molasses
Suggested Recipe for Espresso:
Dose: 22g
Yield: 40-44g
Temp 94.5 degrees:
Time: 30-32 seconds
Ratio: 1:1.8
Reserve Filter:
Burundi
Explore the depth and richness of Burundi's coffee with Gahahe, a true expression of Kayanza province coffee growing heritage.
A vibrant, clean and complex cup that shows the high quality of the Red Bourbon variety grown by over 870 smallholders in the renowned Kayanza region and meticulously processed in the Gahahe Washing Station. Sweet, juicy and clean, ideal for pour over. For this beautiful Burundi, we have decided to do a lighter roast, aiming to showcase the sweetness, brightness and intensity of flavours within the coffee. Equipment used to roast this coffee is a Probat P25. The mouth watering notes are Blackcurrant, Apricot, Grapefruit, Brown Sugar and Black Tea. You may also find Chamomile, Coffee Blossom and Nectarine.
Coffee Origins:
Burundi
Tasting Notes:
Light roast & notes of Blackcurrant, Apricot, Brown Sugar, Grapefruit, Black Tea
Suggested Recipe for Filter:
Dose: 15g
Bloom: 50g for 40 seconds
Water: 250g
Temp: 94 degrees
Time: 2:30-3:00 minutes
Ratio: 1:16