November 01, 2021

One of the beauties of the specialty coffee world is that there’s always so much to learn. This constant space of discovery and evolution, along with the passionate humans that populate it, have fuelled the team over at Five Senses Coffee since the roastery opened for business 21 years ago.

Five Senses came to life after owner Dean Gallagher’s stint working as a school principal amongst the coffee farming families of the Eastern Highlands of Papua New Guinea back in the late 90s. His taste buds were blown away by the delicious local coffee and the strong relationships he formed with the families growing it. After his stint in PNG, Dean returned to Australia and launched his one-man roasting, packing and delivery operation in 2000 and just like that… Five Senses Coffee was born.

With beans sourced directly from the producers Dean lived amongst in PNG, Five Senses rode the early, heady days of the specialty coffee wave sweeping the country, pursuing not only a passion for exceptional coffee but also the opportunity to impact people positively. The company roasts an array of coffees, rotated seasonally, (many traded directly) from their WA and VIC roasteries. They also share knowledge and skills via their four dedicated Barista Academies across WA, SA, VIC and NSW. 

Since its inception, Five Senses Coffee has had a twin gaze – delicious specialty coffee and making a positive impact on people. They continue to look for opportunities to achieve both along their journey. From the core of what they do, navigating sustainable, long term relationships with their coffee producing partners, to supporting local Australian initiatives – Five Senses is very proud of the positive impact they have on the coffee-loving community. 

That brings us to today. During the challenges COVID has thrown up, it’s been even more important to reach out and offer a helping hand. Five Senses has focused on supporting some incredible organisations here in Australia such as Scarf Community (which provides hospitality training for youths from refugee and migrant backgrounds), Co-Ground Coffee (an events and coffee cart crew donating all profits to health and education projects) and CafeSmart (fundraising for grassroots support to combat homelessness) and many more. 

This much loved Australian roastery has been working hard towards bringing the absolute best coffee from around the world straight into your daily cuppa for more than two decades, so we’re more than excited to get a taste of their Thieves featured roasts this month. Enjoy!


Crompton Road Espresso Blend

Named after the first street Five Senses roasted on, their Crompton Road blend is a crowd favourite all around the country. With a nod towards some classic flavour profiles, this blend is crafted to hit the spot for espresso coffees. Especially delicious when paired with milk or your alternative
of choice!

Coffee Origin:
Santo Antonio Estate (Natural), Brazil
Samambaia Topazia (Natural), Brazil
Chikmagalur (Washed), India

Tasting Notes: 
Notes of milk chocolate, malt and praline swirled through a full body.

Suggested Recipe for Espresso: 
22g dose in
42g yield
In 27 seconds at 95°C


Dikitu Filter Roast

A day and a half bumpy drive south of the Ethiopian capital, Addis Ababa, red clay hills rise to over 2000masl. Here, husband and wife team, Gizaw Alemayehu and Frehiwot Mekonnen, manage the Dikitu washing station. As farmers themselves, Gizaw and Frehiwot understand the needs of their producers; extending agronomy support, price premiums and farm inputs along with many other initiatives resulting in a delicious coffee whose production has real positive impact.

Coffee Origin: Smallholders of Dikitu village, Heirloom Varieties (Washed), Ethiopia

Tasting Notes: Tastes of Lemon-lime ice cream, juicy apricot and floral bergamot.

Suggested Recipe for Filter:
Dose 18g coffee for 300g, 94C water
Bloom with 50g for 30 seconds
Pour remaining water in 3 doses of 100g, 100g and 50g to keep the water level in the Kalita Wave even
Final brew time – 2:45