Paradox Coffee Roasters

02/06/2026

Van packed and loaded, the team is out on the road delivering fresh coffee from the roastery to cafés, making sure every order arrives ready for service and at its best. Big thanks to Joe for always delivering coffee with a smile.

02/06/2026

Introducing our Rwanda Nyamyumba Fully Washed Bourbon Coffee - a delicate and expressive filter roast that reflects the clarity and elegance of Rwanda’s western highlands.

Sourced from more than 1,400 smallholder farmers, this lot comes from the Nyamyumba Washing Station in Rubavu, Western Province. Cherries are selectively handpicked and carefully sorted upon arrival before processing. After pulping, the coffee undergoes 24 hours of wet fermentation, followed by soaking and multi-stage grading. It is then sun-dried on raised tables with continuous hand sorting to ensure even, consistent development. Grown in the rich volcanic soils along the Congo Nile Trail, this coffee captures the high-altitude terroir of Rwanda’s western hills with precision and clarity.

Roast: Filter
Tasting Notes: Cherry, Dark Chocolate, Coffee Blossom

31/05/2026

Early starts are all part of the job. While most people are still reaching for their first coffee, Yogesh and the roasting team are already in the roastery, setting up for the day ahead. It's a constant process of refining, tasting and creating, all with one goal in mind: roasting great coffee!

31/05/2026

Introducing our Burundi Butegana Cima Yeast Natural — a distinctive espresso that showcases innovation in fermentation and the clarity of high-altitude Burundian coffee.

This CIMA yeast-inoculated coffee comes from Butegana Washing Station in Kayanza, Burundi. Established in 1972, the station works with around 3,700 smallholder farmers cultivating Red Bourbon across the surrounding hills. Selectively handpicked cherries are delivered to Butegana for controlled fermentation using LALCAFÉ CIMA™ yeast (Saccharomyces cerevisiae), developed through 4 years of research and trials specifically for coffee production. After fermentation, the coffee is dried on raised beds with continuous turning and hand sorting to ensure even development and consistency. The yeast fermentation creates a creamy structure layered with dark chocolate sweetness, vibrant mango notes, and a bright lime finish.

Roast: Espresso
Tasting Notes: Dark Chocolate, Mango, Lime

31/05/2026

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Perfect Sunday coffees

30/05/2026

Sydney might be a little rainy at the moment, but there’s nothing like a visit to Billy’s to cheer you up.

Great coffee, great food… all weekend long.

30/05/2026

Introducing our Colombia Tabi Vergara Brothers Coffee - a meticulously processed washed lot that highlights precision fermentation and the expressive character of Colombian terroir.

This exceptional coffee is produced by the Vergara Brothers in the highlands of Acevedo, Huila. The Tabi varietal is a Colombian hybrid combining Typica, Bourbon, and Timor Hybrid genetics, selected for its balance of structure, resilience, and cup clarity. Cherries are harvested slightly underripe to encourage a clean, defined profile. Processing includes 12 hours of submerged fermentation followed by 24 hours of oxidation in tanks. The coffee is then de-pulped and undergoes anaerobic fermentation with mucilage for 48 hours prior to stabilisation. Drying is carried out in a sealed dehumidification system to preserve aromatics and maintain clarity. The result is a vibrant, fruit-forward cup with layered sweetness and floral complexity.

Tasting Notes: Mixed Berries, Mandarin, Rose Water

29/05/2026

As we say goodbye to May, we’re wrapping it up with our Barista of the Month - Pim from Paradox Coffee Roasters Cafe.

Pim has been bringing great energy to the café every morning, chatting with regulars, and keeping things dialled in behind the machine. From exploring rotating single origins to fine-tuning every shot, it’s all about consistency and care.

Thanks Pim for a great month behind the bar.

29/05/2026

June’s Single Origin release brings together coffees from Colombia, Rwanda and Burundi, showcasing three distinct expressions of origin, processing and clarity.

Colombia Tabi Vergara Brothers from Acevedo in Huila is a complex washed lot shaped by extended fermentation and dehumidified drying, delivering a vibrant cup with notes of mixed berries, mandarin and rose water. Rwanda Nyamyumba FW Bourbon from Rubavu in the Western Province is a fully washed coffee grown in volcanic soils by over 1,400 smallholder farmers, offering a clean, silky profile with floral aromatics, cherry sweetness and dark chocolate depth. Burundi Butegana CIMA Yeast Natural from Kayanza is a controlled yeast fermented natural from a high-elevation washing station working with thousands of growers, producing a structured cup with mango, creamy chocolate and bright lime.

Available now once it’s gone it’s gone so get in quick!

28/05/2026

Getting ready to launch our June Single Origin coffees! We’ve got some incredible coffees lined up this month and we can’t wait to share them with you. New flavours, new regions, and some seriously exciting brews are on the way.
Stay tuned because June is going to be a good one

28/05/2026

Last chance May single origins tomorrow we switch over to our new June coffees.
If you’ve been wanting to try them, now’s the time to order!

26/05/2026

Bolivia Julio Palli Finca San Bartolome

This coffee was produced by the industrious Julio Palli Mamani and Lupe Medina at their farm San Bartolomé, located in Copacabana, a small and remote settlement around 180 kilometres from La Paz in the heart of the Caranavi province. During harvest, the couple become two of the busiest people in the region, helping relatives and friends with the picking and delivery of cherry while maintaining a strong sense of humour and a can-do attitude.

Julio and Lupe’s five-hectare farm is named after Julio’s father, who originally purchased the property. Julio has lived in the region since 1978, after moving from Sorata near Lake Titicaca when he was ten years old, at a time when the area had no electricity or running water and delivering coffee was extremely challenging. The couple met in Caranavi when Lupe moved from Chulumani to work in the region, and they have been farming the land together for around 25 years, continuing the family legacy at San Bartolomé.

Try it now before it’s gone.

26/05/2026

Day two

Let’s go !!

26/05/2026

Come see us for Day Two at the

Find us at the Roasters Village - RV12

25/05/2026

A great first day at the ☕️

Big thanks to everyone who stopped by for a coffee, a chat, and to check out what we’ve been pouring. Great to connect with so many people across the industry.

We’ll be back again tomorrow and Wednesday at stand RV12 in the Roasters Village pouring coffees all day. Come by, say hi, and taste what we’ve been working on.

Looking forward to another couple of big days.

24/05/2026

Fresh coffee, roasted in Sydney and delivered to your door.

Our 200g blends are perfect for home brewing, keeping coffee fresh and easy to explore.

Try favourites like Poker Face, Penny Lane, Picasso Baby, Paper Moon and Purple Rain.

Whole bean or ground, packed fresh in resealable valve bags. Order online anytime.

24/05/2026

Last week to enjoy our Uganda Bunyangabu Lactic Fermentation — produced through the Bunyangabu Washing Station in Western Uganda near the Congolese border. The region’s rich volcanic soils, steady climate, and ideal elevation create the perfect environment for producing vibrant and expressive coffees with exceptional clarity and sweetness.

Paradox is proud to work with coffee suppliers who genuinely invest in sustainability, farming communities, and the future of coffee production. Purchases of this lot contribute towards farmer support programs that provide essential farming tools and practical resources to help improve yields, coffee quality, and long-term sustainability across the region — helping create stronger outcomes both in the cup and at farm level.

Try it now before it’s gone.

22/05/2026

Weekend coffees start now ☕️

We’re gearing up for the Café & Coffee Show 2026, happening Monday 25th – Wednesday 27th May at the ICC Sydney (Darling Harbour) as part of Food & Hospitality Week -

You’ll find us in Roasters Village Stand RV12, showcasing what we’ve been working on and connecting with the wider coffee community across three big days.

If you’re heading in, come find us we’ll be right in the action.

22/05/2026

James giving us a little insight into what’s coming up next week for Paradox!! 👀☕️

Have a listen to what we’ll be bringing to this year’s Café & Coffee Expo, from some exciting coffees we can’t wait to share, to everything happening with the team at the show.

If you’re coming along, we cannot wait to connect with you all, catch up, and share what we’ve been working on.

Find us in Roasters Village at RV12 from Monday to Wednesday at the ICC Sydney. See you there!

22/05/2026

Last week to enjoy our Uganda Mubuku Anaerobic Natural — produced at the Mubuku Washing Station in Kasese District, nestled along the banks of the Mubuku River. Flowing from the glacial peaks of the Upper Rwenzori Mountains through fertile farmland and into Lake George, the region is surrounded by some of Uganda’s most breathtaking landscapes, including both Rwenzori Mountains National Park and Queen Elizabeth National Park, UNESCO World Heritage Sites located just moments from the station.

The Mubuku Washing Station provides the ideal environment for experimental processing, with its hot, dry climate and dedicated quality control lab creating perfect conditions for anaerobic natural fermentation. This careful approach allows for slow, even drying and helps develop the expressive flavour profile that makes this coffee so unique.

Try this one now.

21/05/2026

Love this post from the team getting the perfect coffee shot.

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good morning sydney, serving coffee, pastries, sandwiches, cakes and more until 4pm today ✌🏼

20/05/2026

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Big E slinging some shots

20/05/2026

Freshly roasted and tasting delicious.

20/05/2026

GIVEAWAY TIME with Paradox Coffee Roasters! 🎉

Coming to Café & Coffee Show? Visit Paradox Coffee Roasters at Stand RV12 and scan in for your chance to WIN:

🌟 Fellow Aiden Precision Brewer
🌟 Fellow Ode Grinder
🌟 Paradox Single Origin Selection Box

Paradox Coffee Roasters is a family-owned Australian business, crafting specialty coffee blends and single origins with a focus on putting people first.

Visit the team at Stand RV12 and enter for your chance to take home the ultimate brew setup!

Winner will be announced on the 31st May. Terms and conditions apply.

🍽️ Part of Food & Hospitality Week
📍 ICC Sydney | 25–27 May 2026
Limited tickets left! Secure your pass now ➡️ https://bit.ly/4rYlNcd

20/05/2026