Each green bean from the Elimbari Mountain region holds a balance of natural and unique ingredients that when roasted produces a magical result.

When the beans are roasted they are caramelized and flavour becomes more evident. The high temperatures and timing (not all roasting times are the same) in our formulated roasting process drives out varying levels of the moisture retaining the essential flavour oils. The result is a balance of natural elements into a masterful complexity of flavours and aroms.

When Punch is ground, the oils are released and over fresh hot oxygenated water, flavours surge forward.

Immediately after roasting and cooling, Punch No. 1 is packed and sealed in special sealed one-way valve packs known as “freshness valves”, then again sealed in wax lined boxes to ensure the fullest, freshest roast possible. It normally takes just 10 days for flavour oils tosurface on the beans, but with our specdial packaging and with Punch’s special large dense beans the flavour and aroma will last much longer.

At Punch, we roast our coffee to produce one style – Medium / Dark – because we believe that Punch No. 1 produces optimum flavour and richness characteristics in this roasting. To ensure consistency in the roasting process, each harvest is roasted in small quantities to order. There is no mixing of harvests.

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