Produced by the Kamacharia Farmer's Society and roasted at Will & Co HQ in Bondi.
Nearly 1,400 skilled farmers form the Kamacharia Society, working to maximise their production through intentional agricultural practices that ensure quality and consistency. The Co-Op supports farmers with their schooling, provides access to farming inputs and distributes funds to aid in times of emergency response. This creates a mutually beneficial environment, where farmers are set up for success, and in turn, produce exceptional coffee lots.
The region's fertile red-volcanic soil and cool climate support their efforts, providing optimum growth conditions. After harvesting, the cherries are fully washed before being pulped and fermented overnight. Each cherry is cleaned and spread out on raised beds for drying, allowing a complex flavour profile to develop.
Born and Bred in Bondi, we’re on an eternal quest to share the world’s greatest coffee with the world’s greatest humans (that’s you). Our journey began in 2013 when three best mates set out to create the perfect blend to accompany their early morning surfs, and Eight-O-Eight was born. Shortly after, we began supplying to local cafes in the Sydney area, and now you can find our coffee pouring daily at cafes across Australia.
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Produced by the Kamacharia Farmer's Society and roasted at Will & Co HQ in Bondi.
Nearly 1,400 skilled farmers form the Kamacharia Society, working to maximise their production through intentional agricultural practices that ensure quality and consistency. The Co-Op supports farmers with their schooling, provides access to farming inputs and distributes funds to aid in times of emergency response. This creates a mutually beneficial environment, where farmers are set up for success, and in turn, produce exceptional coffee lots.
The region's fertile red-volcanic soil and cool climate support their efforts, providing optimum growth conditions. After harvesting, the cherries are fully washed before being pulped and fermented overnight. Each cherry is cleaned and spread out on raised beds for drying, allowing a complex flavour profile to develop.
