Coffea Arabica belongs to the family Rubiaceae and includes plants such as the Turkey red and sweet woodruff. The coffee plant is native to the African tropics.

At Skybury Plantation, we grow Bourbon and Katuai varieties of Arabica Coffee. We have traditionally produced most of the Australian crop and are still one of the largest producers.

Skybury is a pioneer coffee plantation. We transitioned from experimental to commercial, tackling the difficult issues of synchronised flowering, harvesting, plant rejuvenation and nutrition for the Australian conditions.

We’ve created a unique coffee wet processing which highlights the great taste of Skybury Coffee. Having one of the world's most sophisticated processing facilities, we can 'shape' the flavour of our coffee and achieve taste profile elements found in other processing styles, or create our own uniquely Australian style.

Our system combines speed and control to create the perfect cup and we are able to process coffees from field to dry and stabilised in 1 hour (against a world norm of 3 days.) We do however extend by choice, certain aspects of our process to highlight different tastes.

We leave a small amount of the mucilage on the beans by interrupting the fermentation process. Fermentation is followed by a high speed wash which locks in flavour and allows the bean to absorb the remaining mucilage.

When our coffee is roasted, the mucilage 'caramilises' and releases a sweet, chocolately flavour.

Our coffee is enjoyed all around the world, from the street cafes of Paris, Berlin, London, Tokyo and Madrid, to the cutting edge coffee shops of Melbourne and Sydney.

Our favorite drink is a short pour espresso with hot full cream milk in a half cup.