Meet Singular Roasters: Our Featured Perth Roaster for September 2026
Singular Roasters run a roastery out of Carlisle and two coffee bars, one in Northbridge and one on Adelaide Terrace, on a fairly stubborn idea: a coffee should be good enough to stand on its own. Founder and head roaster Jitta built the business around single origins that do not need blending to taste complete, sourced at high grades and roasted in small batches. Simple to brew, consistent in the cup, and nothing hiding behind roast character.
Through September they are our Roaster of the Month. The lineup covers the spread: a rotating seasonal blend, a vanilla coffee that earns the name, a dark roast with real shoulders, and single origins from two very different corners of the coffee world.
It is a roaster that suits people who drink the same cup every morning and want it reliable, and people who want to taste what one roaster does with a washed Costa Rican against a natural Ethiopian. The coffees below are the ones worth knowing, whether you take yours with milk, drink it black, or switch between the two depending on the day.
Small Batches, Singular Focus
The name is the philosophy. Singular started from the conviction that the best coffees do not need company: source a lot good enough and it will carry a cup by itself. That is why the range leans so hard on single origins, and why even the blends read like a roaster who thinks in individual coffees first. Sourcing sits at the top of the quality range, and roasting happens in small batches at the Carlisle warehouse, where a small run can be watched, tasted and adjusted rather than pushed through on a schedule.
Small batch is one of those phrases that gets used loosely. Here it is practical. A roaster working small can chase the sweet spot of each lot instead of settling for an average across a big drum, which is why a Singular medium roast still tastes like the place it came from rather than like the roast level. The coffees are also built to be easy at home: forgiving to dial in, consistent bag to bag, with brew recipes printed plainly instead of left as homework.
The other thing worth knowing is that you can drink the proof before you buy the bag. The two city coffee bars run the same coffees the roastery ships, so the benchmark for how a Singular coffee should taste is a short drive away, being poured by the people who roasted it. Not many Perth roasters let you audit them over the counter.
A Word from Singular
Behind the roastery is founder and head roaster Jitta, who built Singular around a straightforward standard: source at the top of the quality band, roast in small batches, and let the coffee do the talking. It is a business that takes the craft seriously and itself less so. You are as welcome ordering a long mac at the Northbridge counter as you are asking what altitude the Harosema grew at, and the answer to both arrives without a lecture attached.
This Month's Selection
Singular coffees across two categories: blends and single origins.
Blends
Seasonal Espresso Blend
Medium Roast | Milk Chocolate, Cinnamon, Hazelnut & Plum
The smooth one. A rotating mix of Papua New Guinean, Brazilian and Ethiopian beans, built around milk chocolate and toasted hazelnut, with cinnamon warmth and a lift of plum to keep it interesting. It changes with the seasons as lots come and go, but the character stays put: sweet, rounded and forgiving if your dial-in drifts. Closer to a spiced hazelnut praline than a plain chocolate bar. The everyday cup that never quite sits still.
Black Vanilla Espresso Blend
Medium-Dark Roast | Milk Chocolate, Vanilla & Berries
The vanilla coffee that still tastes like coffee. Silky milk chocolate and a real vanilla sweetness, with a berry brightness that keeps it from turning one-note, more panna cotta with berry coulis than vanilla syrup. Balanced enough to work as straight espresso or in milk, and surprisingly good over ice as the weather warms up. For drinkers who want comfort with a bit of polish.
Bodyslam
Dark Roast | Chocolate, Caramel, Vanilla & Hazelnut
The strong one, and the name is fair warning. A heavy-hitting blend of PNG, Brazilian and Ugandan beans roasted dark for deep chocolate, caramel, vanilla and hazelnut. Built to cut clean through milk, so your flat white tastes like coffee first and milk second. Forgiving enough to survive a rushed morning extraction, and made for drinkers who want a serious, punchy cup with no apologies in it.
Single Origins
If single origins are where you usually start, our Single Origin of the Month feature picks fresh ones every month. For September, both picks are Singular coffees, and between them they cover the two directions processing can take a cup.
El Tigre, Costa Rica
Medium Roast | Red Apple, Nougat & Chocolate
A washed lot from Tarrazu, built on catuai, caturra and typica varietals and wet milled at the family's private mill in Barva. The beans rest in their parchment right up until export, which locks in moisture and preserves the acidity that gives this coffee its lift. Red apple brightness up front, nougat sweetness through the middle, chocolate underneath to ground it. Crisp without being sharp, and clean to the last sip. New to the PCX range this month.
Harosema, Ethiopia
Medium Roast | Nectarine, Cherry & Caramel
A natural-process lot from the family-run Harosema washing station in Guji's Dimitu region, where Alemayehu continues the work his parents Gizaw and Frehiwot started. Heirloom cherries are handpicked, grown between 1750 and 2200 metres, and dried for up to 26 days on raised beds. Ripe nectarine and sweet cherry lead, with smooth caramel underneath to keep it grounded. Naturals often run wild and jammy. This one stays juicy and clean, so the fruit reads as fruit rather than ferment.
Getting the Best From It at Home
Singular print their brew recipes plainly, and they are a good place to start: around 18 grams of coffee in, roughly double that out in espresso, over 28 to 32 seconds. Running faster than that, grind finer. Crawling slower, go coarser. Change one variable at a time, drink the next cup, adjust again. Fresh beans and clean filtered water do more of the work than expensive equipment ever will.
Beyond the Cup
Singular's approach holds across the range: source at the top of the quality band, roast small enough to keep each lot honest, keep the brewing simple, and let the coffee make the argument. The blends are the daily drivers. The single origins are the reason the roastery exists. Either way, nothing in the lineup is trying to impress you with anything except what is in the cup.
Try Singular This September
One roaster, available through the month. Pick the coffees up individually from the Roaster of the Month collection, or let us send a rotating Singular selection your way with the Roaster of the Month subscription. There is also a Singular Limited Edition tasting box pairing Bodyslam, Black Vanilla, Harosema and El Tigre, if you would rather line the darks up against the single origins and taste the differences in one sitting.
A Perth roaster that backs single origins to stand on their own, and pours the evidence over two city counters.
