About This Coffee
Hymet “Jack” Murat, the patriarch of the Murat family, emigrated to Australia in 1929. At the time, the farm grew tobacco. In 2014, the family, including Jack’s descendants Ben and Jemal Murat, decided to transition the farm to coffee cultivation. They believed coffee was the best crop they could grow on the farm and they wanted to participate in Australia’s vibrant coffee culture as producers.
The farm is a true family affair with Ben and Jemal as the business owners aided by Plum Murat, Paul Murat, Jack Murat and Daimin Murat. They also consult experts in Australia and beyond to help them continue improving their production.
Cultivation
North Queensland, Australia has a tropical climate that provides good growing conditions for coffee.
Ben and Jemal are working with their house agronomist, Jack, and also with Australian universities to enhance their agronomic practices and, ultimately, coffee quality.
Harvest & Post-Harvest
Cherry is harvested and then floated to separate underripe or damaged cherry. They plan to install an optical cherry sorter soon. Cherry is pulped and fermented in food grade tanks for 60 hours. Following fermentation, parchment is washed in clean water and dried in Estrada mechanical dryers. Parchment dries slowly at a low heat for 60 to 70 hours.
Coffee in Australia
Australia's moderate climate makes it a great location for growing coffee. This nascent industry is expected to continue growing.