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That’s Whyld Specialty Organic Coffee Roasters
Well hey there!
Let us introduce ourselves….
We are wholesale organic coffee roasters, set in beautiful Yugambeh Country, (Gold Coast) Australia.
Our roastery is open to the public
Wednesday - Sunday
5:30am-1pm
8/43 Hillcrest Parade, Miami
QLD 4220
We believe in bringing people together to create genuine connections within our community through the simplicity of a cup of carefully roasted coffee!

OFFICIALLY SOLD OUT
Thank you all for the incredible support!
Pre-orders for The Fermentation Project by absolute legends James Hoffmann & Lucia Solis are now completely SOLD OUT.
We are beyond hyped to roast and ship this one-of-a-kind box set out to everyone who secured a spot!
Important Dates & Shipping Info:
Roast Date: Monday, August 31st
Dispatch Date: Shipping starts Thursday, September 4th
(Orders containing other coffees will be shipped together in one parcel)
Global Live Tasting with James Hoffmann: Saturday, October 3rd at 12:00 AM AEST
(Yes, that’s a late midnight session for us Aussies, but we’re keen)
👉 Catch the live stream on James Hoffmann’s YouTube Channel.
What will you recieve -
250g x Mechanically Demucilaged
250g x Wild Fermentation
250g x Lactobacillus Inoculated
250g x Yeast Inoculated
- all coffees will be roasted for filter/pour over brewing -
1 x Coffee Tasting Wheel Card
1 x Whyld Sticker
1. Mechanically Demucilaged (No Fermentation)
Processed without fermentation to serve as the control. The profile of this coffee comes from growing practices and genetic varietal characteristics.
2. Wild Fermentation
Fermented for 48 hours with local wild microbes. This is the traditional method most coffees experience, where the mucilage is removed by the local microbe population.
3. Lactobacillus Inoculated Fermentation
Fermented for 48 hours, this fermentation enhances the production of organic acids, impacting the brightness and complexity of the coffee.
4. Saccharomyces Yeast Inoculated Fermentation
Fermented for 48 hours, this fermentation enhances the production of flavor precursors, impacting the body and complexity of the coffee.