Our Process

Hand Roasted in Copper

From green beans to the cooling tray, every batch is roasted by hand at Providore in Margaret River.

We roast in small hand batches, five days a week, using beans hand selected from around the globe.

No two blends roast quite the same way. Here is how a batch comes together, from the sacks to the cup.

The roastery team at Providore

The Roaster

Built in Turkey, Fired in Margaret River

Our Toper drum roaster comes from a family-run maker founded in Izmir, Turkey, in 1953. Its copper and brass finish is as much a working tool as a centrepiece.

Visit the Roastery
Tray with green and freshly roasted coffee beans at Margaret River Coffee Company, where coffee is hand roasted in small batches at Providore in Margaret River. Image shows the different the roasting process makes to the colour and other properties of the beans.

01 · The Beans

Where Every Batch Begins

Every batch starts with green, unroasted coffee, delivered to Providore in hessian sacks. Both of our house blends are 100% Arabica.

Wilyabrup brings together 70% Papua New Guinea and 30% Ethiopia. Injidup pairs 70% Colombia with 30% Ethiopia.

We buy from [growers, farms and importers we source from], chosen for [sourcing basis, e.g. certification or direct relationship].

Explore our blends

02 · From the Roastery

What the Roast Becomes

Two blends, two formats and one roastery you can visit.

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Visit Us

Margaret River Roastery

Inside Providore at 448 Tom Cullity Drive, Metricup. Open 9am to 5pm daily, closed Christmas Day.

Pods

Compostable Coffee Pods

Both blends in Australian-made sugarcane pods for Nespresso®-compatible machines.

Brewing

Serving Our Coffee

Espresso, stovetop, French press or pour-over: getting the best from each bag.

03 · The Roast

Inside a Single Batch

Each roasting day starts with patience. The roaster preheats for 40 minutes until it reaches 200°C.

Six kilograms of green beans go into the drum. About five kilograms come out, because the beans lose moisture as they roast.

As the roast progresses, the gas comes down and the temperature climbs. The last third is where things get really toasty.

The cooling tray stops the roast the moment the beans are ready.
The last third is where things get really toasty.

Two Blends, Two Profiles

Injidup starts at a high temperature, then crashes down 12 degrees. Wilyabrup starts high and steps down gradually. Each blend has its own profile because the beans hold different moisture levels.

Head roaster Dani tracks every roast on a laptop, then checks colour and aroma by eye and nose through the sight glass and with the sampling spoon.

  • Hand Roasted in Copper
  • Small Batch, Five Days a Week
  • Every Roast Tracked
  • 100% Arabica Blends

A drum roaster heats beans through contact with the drum and through hot air. We like it because it is traditional and hands-on, and it keeps a person at the centre of every batch.

04 · At a Glance

One Batch, by the Numbers

40 min
Preheat before the first batch
200°C
Starting temperature in the drum
6 kg
Green beans in, about 5 kg out
5 days
Roasting each week at Providore

05 · Step by Step

From Sack to Cooling Tray

  1. 01

    Preheat

    Forty minutes to bring the drum up to 200°C.

  2. 02

    Charge the Drum

    Six kilograms of green beans go in from the copper hopper.

  3. 03

    Follow the Profile

    Gas down, temperature up, each blend on its own curve, tracked on the laptop.

  4. 04

    Check and Drop

    Colour and aroma checked by hand, then into the cooling tray to stop the roast.

Fresh From the Roaster

Taste the Result

Shop both blends online with Australia-wide delivery, or pick up a bag at Providore, Margaret River.

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