Five Reasons to Drink Good Seeds Coffee This October

Good Seeds roast out of a roastery espresso bar on Gordon Street in West Perth, and there is a fair chance you have already drunk their coffee without knowing it. If you have ordered a flat white at Bread in Common, Coogee Common or Common Bakery, that was them. Through October they are our Roaster of the Month, which puts the lineup, blends, single origins and decaf alike, within easy reach for the month.

Most months we tell the roaster's story from the top. This time we are making the case instead. Here are five reasons Good Seeds deserves a run in your grinder this October.

A quick note on how to read this. Every coffee in the lineup gets covered below, blends first, then the single origins, then the decaf, and each one comes with its roast level and tasting notes so you can find your lane quickly. Milk drinkers will want to start at the top. Filter drinkers can skip to the single origins. And if you have been looking for a decaf that does not taste like a consolation prize, reason four is for you.

1. A blend that treats balance as a craft

Balance is the hardest brief in coffee. Roast dark enough and anything tastes strong. Roast light enough and acidity does the talking for you. Building a cup where chocolate, caramel, nuts and fruit all show up without any of them shouting takes real component selection, and it is the brief Good Seeds set themselves for their house blend.

Good Seeds Blend

Medium Roast | Milk Chocolate, Caramel, Hazelnut & Mandarin

A natural Brazilian brings the sweetness and body, a washed Colombian brings the clarity, and the result is rich milk chocolate, silky caramel and toasted hazelnut with a lift of mandarin to keep it from going flat. Velvety through milk, elegant on its own, sweet to the finish. If your benchmark for an everyday coffee is refined rather than loud, this is the bag to start with.

2. A funky fermentation lot you almost never see in a blend

Double anaerobic fermentation is the kind of processing usually reserved for single origin microlots with prices to match. In plain terms, the coffee cherries are fermented in sealed, oxygen-starved tanks, and then the process is run again, which pushes the wild berry and fruit character much further than conventional processing ever does. Roasters normally showcase lots like these on their own. Good Seeds put one in a blend.

Morning Rendezvous

Medium Roast | Caramel, Brown Sugar, Berries & Citrus

The base is the pairing blends have trusted for decades: a natural Brazil for sweetness, a washed Colombia for clarity. The twist is a double anaerobic Colombian lot that folds funky blueberry and blackberry into the caramel and brown sugar, with lemon and orange keeping it lively. Syrupy body, vibrant fruit, sweet lingering finish. An everyday blend with a bit of adventure built in.

3. Single origins roasted for however you brew

Both of this month's single origin picks are omni roasts. If the term is new to you, an omni roast is profiled to sit in the window where a coffee extracts well under espresso pressure and still tastes clean through a paper filter, rather than being pushed to one extreme or the other. In practice it means one bag covers espresso on a weekday morning and filter on a slow Sunday. No separate filter roast to buy, no compromise cup either way.

Brazil Ponte Funda

Medium Roast (Omni) | Dark Chocolate, Hazelnut, Toffee & Brown Sugar

A single origin from Fazenda Ponte Funda that tastes like the coffee Australia grew up on. Smooth, velvety and nostalgic, with dark chocolate and hazelnut over toffee and brown sugar. Comfort done properly.

Colombia Apia

Light-Medium Roast (Omni) | Mandarin, Lemon Candy & Panela

A bright, clean lot from Apia in Risaralda. Mandarin and lemon candy citrus over panela, the raw cane sugar flavour that keeps the acidity sweet rather than sharp. Lovely in milk, and a standout brewed as a filter.

Both are this month's picks in our Single Origin of the Month feature, if you would rather have fresh single origins land automatically.

4. A decaf that got the same attention as everything else

Decaf is usually where a roaster's care runs out: the cheapest green coffee, the harshest process, the roast nobody dialled in. Not here. This one gets the same sourcing attention as the rest of the range, and the decaffeination method suits the origin, since sugarcane-derived ethyl acetate is the process Colombia itself is known for.

Colombia Huila Decaf

Sugarcane Process | Dried Fruits, Caramel & Mellow Acidity

The beans come from Huila, in the Magdalena Valley between Colombia's Central and Eastern Andes, where most producers are smallholders farming less than three hectares, so every cherry gets picked with care. The caffeine comes out through a sugarcane-derived ethyl acetate process: the beans are steamed to open their pores, soaked so the caffeine is selectively removed, then steamed again so no trace of the process remains. What is left is the coffee itself: mild dried fruit, caramel sweetness and a mellow, gently complex acidity. Built with espresso in mind, and our Decaf of the Month for October.

5. You can drink the proof in West Perth

Good Seeds pour their own coffee over their own counter at the Gordon Street roastery bar on weekday mornings, and supply kitchens that take their coffee seriously. A roaster who serves what they ship has nowhere to hide, so if you want to know how a Good Seeds espresso is meant to taste before you commit to a bag, the benchmark is a short drive away.

Getting the best from it at home

Good Seeds keep their brew guidance simple: a 1:2 ratio for espresso, so around 18 grams in for 36 grams out over 28 to 32 seconds, and a 1:16 ratio for filter, which works out to 15 grams of coffee for a 240 gram cup. Running faster than that espresso window, grind finer. Crawling slower, go coarser. Change one variable at a time and taste the next cup before adjusting again. Fresh beans and clean filtered water do more for the result than any equipment upgrade. And since two of this month's coffees are omni roasts, it is worth brewing the same bag both ways at least once to taste how much the method changes the cup.

Try Good Seeds This October

One roaster, available through the month. Pick coffees up individually from the Roaster of the Month collection, or let us send a rotating Good Seeds selection your way with the Roaster of the Month subscription. There is also a Good Seeds Limited Edition tasting box that lines the blends up against the single origins, if you would rather taste the range in one sitting.

A West Perth roaster that sweats the details across the whole lineup, decaf included.