New
Washed
Ethiopia
$28
Yirgacheffe Lot 22
Blueberry · Jasmine · Bergamot
Roast
Light
▾
Small-batch · Direct trade · Roasted weekly
MARROW
From bean to bone.
A specialty coffee roastery on Lygon Street. Eight single origins, sourced direct from farms we've visited, roasted in a Loring drum every Tuesday and Friday.
Free shipping over $50Roasted to order
Ethiopia · Yirgacheffe
Colombia · Inzá
Guatemala · Huehuetenango
Kenya · Nyeri
Indonesia · Sumatra
Brazil · Cerrado
Costa Rica · Tarrazú
Honduras · Marcala
Ethiopia · Yirgacheffe
Colombia · Inzá
Guatemala · Huehuetenango
Kenya · Nyeri
Indonesia · Sumatra
Brazil · Cerrado
Costa Rica · Tarrazú
Honduras · Marcala
Just landed
Lot 22 · 2026 Harvest
New
release
release
Single Origin · Washed
Ethiopia
Yirgacheffe
Lot 22
Picked at 2,100m above sea level by 137 smallholders in the Konga cooperative. Washed and dried 18 days on raised beds. A floral, almost weightless cup.
Tasting notes
BlueberryBergamotJasmineMilk chocolate
250g bag
$28
Roast
Light
The Origin Map
Eight farms,
eight stories.
Every bean we roast is traceable to a farm, a co-op, or a single producer. Hover a dot to read the story.
Active origin Carlton roastery Hover any dot
The Coffee
Single origins,
eight at a time.
Our roster rotates with the harvest. We only buy what we love and we stop when the lot runs out — usually 8–12 weeks.
Washed
Kenya
$30
Nyeri AA
Blackcurrant · Tomato leaf · Cane sugar
Roast
Light
▾
Washed
Colombia
$24
Inzá
Red apple · Caramel · Toffee
Roast
Light–Med
▾
Washed
Guatemala
$26
Huehuetenango
Stone fruit · Cocoa · Black tea
Roast
Light–Med
▾
Honey
Costa Rica
$27
Tarrazú Honey
Honey · Orange peel · Vanilla
Roast
Light–Med
▾
Natural
Honduras
$25
Marcala COMSA
Plum · Dark chocolate · Walnut
Roast
Medium
▾
Espresso
Pulped natural
Brazil
$22
Cerrado Reserva
Hazelnut · Brown sugar · Milk chocolate
Roast
Med–Dark
▾
Wet-hulled
Indonesia
$26
Sumatra Lintong
Tobacco · Cedar · Dark chocolate
Roast
Dark
▾
Subscriptions
A delivery
on your kitchen counter,
every time you'd run out.
Choose your cadence. Let us pick what's tasting best — or pick your own from the rotation. Cancel any time.
Each cycle we send what's tasting most exciting. Surprise yourself.
For the daily ritualists.
Weekly
$56/ month
- 250g delivered every 7 days
- First access to new lots
- Free shipping always
- Pause anytime
Most loved
Our most popular cadence.
Fortnightly
$32/ month
- 250g delivered every 14 days
- Roaster's choice or pick your own
- Free shipping always
- Pause, swap, skip — anytime
An easy beginning.
Monthly
$24/ month
- 250g delivered every 28 days
- Two origin options each cycle
- Free shipping on orders over $50
- Pause anytime
Gift subscriptions also available — pre-paid, three, six or twelve months.
Brew Guides
Four methods,
our recipes.
Recipes change with the bean. These are the ones we keep scribbled on the back of the bar.
Method 01
V60
Clarity. Brightness. The pour that taught us all to slow down.
Dose
15g coffee
Ratio
1 : 16
Time
2:45
Grind
Medium-fine
- 1.Bloom with 45g water for 35 seconds.
- 2.Pour to 130g by 1:00, slow spirals.
- 3.Top to 240g by 1:45. Let it draw down.
- 4.Aim to finish around 2:45 total brew time.
Method 02
Aeropress
Forgiving, portable, and somehow always delicious.
Dose
17g coffee
Ratio
1 : 14
Time
2:00
Grind
Medium
- 1.Inverted method. Add coffee, then 240g water at 88°C.
- 2.Stir gently and steep for 1:30.
- 3.Cap, flip, and press slowly for 30 seconds.
- 4.Dilute to taste with hot water if needed.
Method 03
Chemex
The clean cup. Built for sharing on Sunday mornings.
Dose
30g coffee
Ratio
1 : 17
Time
4:30
Grind
Medium-coarse
- 1.Rinse the thick filter with hot water; discard.
- 2.Bloom 30g coffee with 60g water for 45 seconds.
- 3.Pour in three even pulses to 510g total.
- 4.Drawdown should finish around 4:30.
Method 04
Espresso
Nine bars, twenty-seven seconds, and a little patience.
Dose
18g in / 36g out
Ratio
1 : 2
Time
27 sec
Grind
Fine
- 1.Dose 18g into a 58mm basket.
- 2.Distribute, tamp level at 15kg.
- 3.Pull for 36g yield in 25–28 seconds.
- 4.Adjust grind finer if too fast; coarser if too slow.
Our roaster
Loring S15
Falcon
Falcon
Since 2019
The Roastery
Seven years
on Lygon Street.
MARROW was started by Clare Voss and James Park in 2019, in a converted brick warehouse two doors down from the trams. The Loring arrived on a wet Tuesday and hasn't stopped since.
We roast in small batches — never more than 15kg at a time — because we want every bag to taste like the lot it came from, not the calendar week we cleared the hopper.
Our ethics statement
"Direct trade isn't a marketing word for us. We've sat on the drying patios. We've paid above Fair Trade for every kilo since we started. We'd rather buy less, and pay more."
Traceable
Every bean to a farm, co-op, or producer.
Direct trade
Paid 30–60% above C-market in 2025.
Carbon-neutral
Loring uses 80% less gas than drum standard.
The Café
A small bar
two doors down from the Loring.
The bar · 6:30am, Tuesday
Hours
- Monday – Friday7:00 – 16:00
- Saturday8:00 – 16:00
- Sunday8:00 – 15:00
- Public holidaysClosed
Eight stools at the bar, two benches outside, and a slot in the door for grain delivery on Wednesdays.