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01/09/2026
What you’re watching is consistency in action. ☕
Coffee is an agricultural product, and every harvest brings subtle differences. That means the coffees in our blends evolve throughout the year.
Today’s cupping is focused on a Natural Ethiopian coffee that could become part of Graceland Blend.
The goal? Not to keep the recipe the same, but to keep the cup the same.
Sweet, balanced, and unmistakably Graceland.
24/08/2026
⚡️New Coffee Release ⚡️
Brazil natural grown by Deyvid Leandro and sourced via our mates at SouthLand Merchants.
Medium roast tasting like 🍫 🍮 🌰
23/06/2026
clearly pleased with today’s haul.
Subscriptions roasted, packed, and ready to head out.
Pick a blend, decaf or roaster’s choice single origin. Set your size and frequency, then leave it to us.
No upfront payment. No lock-in. Pause or cancel whenever you like.
Set it up once and stop worrying about running out of coffee again.
👉 Link in bio
11/06/2026
Let’s make better coffee together
22/05/2026
Over the past few posts, we have shared how coffee has traditionally been grown and processed in Rwanda, and why small, carefully handled lots are still uncommon.
This coffee is one of those exceptions.
It comes from Vincent Rukeribuga, who grows coffee on his family farm in Cyato. Working on a small scale allows Vincent to focus closely on cherry selection and post‑harvest handling, keeping this lot separate throughout processing.
While most coffee from this region is handled collectively, this lot was finished using a natural anaerobic process. That approach adds depth and fruit character, while still holding onto balance and clarity.
Expect strawberry, cooked blackberry and plum, a gentle chocolate note, and a mellow fruit‑like sweetness supported by soft, wine‑like acidity. It is expressive, but still very easy to enjoy.
This coffee is now available. Brew it however you like.
👉 Tap the product tag to explore or head to our website.
21/05/2026
In our last post, we talked about how Rwanda rebuilt its coffee industry around consistency, quality, and shared processing.
Central washing stations allowed smallholder farmers to combine cherries and process coffee together. This approach reduced defects, improved reliability, and helped establish Rwanda’s reputation for clean, balanced coffees.
The trade‑off was traceability. When coffees are processed together, it becomes difficult to follow a lot back to a single farm or a single set of decisions.
In recent years, that has started to shift. Small volumes of coffee are now being handled separately, with more attention paid to cherry selection, fermentation, and drying at the individual lot level.
These coffees are still very much shaped by Rwanda’s system, but they allow a little more personality to show through.
Our next release comes from one of these carefully handled lots.
19/05/2026
Fresh crop Rwandan coffees have just arrived in Australia, and we might just be a tad excited.
Rwanda is known for clean, sweet, carefully structured coffees. That reputation did not come from experimentation, but from rebuilding a coffee system around consistency, quality, and reliability.
Historically, most Rwandan coffee was processed at central washing stations. Farmers delivered ripe cherry from very small plots, and coffees were combined and processed together. This approach helped protect quality, reduce defects, and create a more stable income for producers.
That system worked, and it worked well. It is a big reason Rwanda became respected for clarity and balance in the cup.
Because of this structure, coffees with deeper traceability and more experimental processing were rare. Keeping cherries separate through harvesting, fermentation, drying, and storage was difficult in a shared system designed for consistency. In recent years, that has started to change. Small, carefully managed lots are beginning to appear, produced with intention rather than novelty.
We will be releasing one of those coffees shortly. It is still very much Rwandan in character, but it breaks the mould in a quiet, considered way.
More soon.
04/04/2026
NEW COFFEE ALERT!
30/03/2026
Thanks so much to everyone that came to visit us on the Roasters Playground at . Many thanks to the crew for their support, and of course a huge shoutout to our team for making the whole weekend one big blast!
13/03/2026
We’re back at .rack.preloved in Blackheath tomorrow serving coffee from 9am. Drop in and see Keith for a coffee and a look at our lovely new coffee bags!
Address
13/2 Burrows Road South
Newtown, NSW
2044
If you are travelling by public transport, take the train to Town Hall station and exit at the Druitt Street exit. From there, walk towards Market Street and turn left onto Castlereagh Street. Walk straight until you reach King Street.
Alternatively, if you are driving, there are several parking options nearby including Wilson Parking on Kent Street or Secure Parking on Goulburn Street. From there, turn left onto Pitt Street and then right onto King Street.
Opening Hours
| Monday |
8am - 2am |
| Tuesday |
8am - 4pm |
| Wednesday |
8am - 4pm |
| Thursday |
8am - 2pm |
| Friday |
8am - 2pm |
| Saturday |
8am - 2pm |
| Sunday |
8am - 2pm |
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What people say
Grace & Taylor Coffee Company is a specialty coffee roaster located in Burrows Road South, Sydney. They are committed to providing their local community with ethically grown and transparently sourced fresh crop coffee. With over 25 years of experience, the team at Grace & Taylor Coffee Company believes that coffee can be delicious, ethical, affordable, and accessible all at the same time.
Their small batch roasting process ensures that each cup of coffee is of the highest quality. The focus on treating people well extends beyond just their customers to the communities they source their coffee from. This dedication to ethical practices results in a better final product that not only tastes great but also supports sustainable and fair practices.
If you're looking for a great cup of coffee that you can feel good about drinking, Grace & Taylor Coffee Company is definitely worth checking out. Their commitment to quality and ethics shines through in every cup they serve.
