To celebrate the launch of our online vouchers we are giving away $350 worth of vouchers to the most popular ‘Botero at Home’ photo.

All you have to do is take a photo of your Botero or Jilly’s Tea set up, it could include

• how you brew at home
• a reusable botero cup
• one of our coffee or tea bags

Your location isn’t limited to inside or home however it must feature a Botero or Jilly’s Tea branded product that you have bought online or at one of our cafe partners.

All you have to do is take a photo and send it to marketing@botero.com.au by Tuesday 21st September.

Every entry will receive a free Botero market bag with their next online order. 

You can also upload your photo to social media using the hashtag #boteroathome and don’t forget to tag us so we can share it.

• your entry must be a photo
• winner will be chosen via peer voting online
• entrants will be sent a link to the voting on Thursday 23 September.
• voting will be open for 7 days.
• once you have emailed your photo to marketing@botero.com.au we will send information on how to claim your free Botero market bag.


Hario Cold Brew Pot 1L – Black

An elegant and effective way to produce quality cold brewed coffee at home. What's great about cold brew?  It's rich, smooth and mellow, it contains less than half the acidity of traditional hot brew methods.  The Hario Mizudashi Cold Brew Coffee Pot is also simple to use.

Hario V60 Dripper 02 – Plastic

The Hario V60 can be used by everyone from coffee enthusiasts and baristas alike, this straight forward process produces a lovely sediment free coffee. Serves 1-4 Cups *you will need V60 Hario Filters and your choice of filter ground coffee


AeroPress uses total immersion, micro filtration and gentle air pressure to create a rich, smooth coffee.

Avanti Sorrento Coffee Plunger 4 cup / 600ml

The Avanti Sorrento Coffee Plunger is an attractive and functional vessel for filtering your favourite coffee blend.

Avanti Art Deco Stove Top 200ml / 4 Cup

The Avanti Art Deco Espresso Maker with its refined classic shape and its high quality construction is both stylish and functional. Finely crafted from high grade 18/8 stainless steel material utilising state of the art seamless manufacturing technology. 200ml / 4 Cup

Avanti Ceylon Teapot 750ml

Enjoy a relaxing tea in this elegant 4 cup teapot by Avanti, made with heat resistant Borosilicate Glass allowing for brewing up to 160°C.

Jilly’s Tea Strainer

This lovely embossed Jilly’s stainless steel tea strainer is suitable for direct use in cups and mugs, enabling you to brew the perfect cup of tea, without any loose leaves in the liquid.

Jilly’s Tea Flask

Thermal Double Wall Glass Infuser with Bamboo lid. Capacity 450ml


Roast           Medium / All Brewing Methods
Region         Nzoia
Varietal       SL 28, SL 34, Batian, Ruiru 11
Altitude       1600 – 1800
Process        Natural
Cup Score   85.5

Tasting Notes
Dark inky cup with sticky plum notes, purple berry fruits and lemon carry through to a long toffee finish.

The history of the farm dates back to the 1940’s when the family of Mr EW D’Ollier owned the farm. The D’Olliers used to process and mill their coffee as well as for the neighbouring small scale farmers. In 1976, they sold the farm to Gatatha Farmers Co Ltd who ran the farm until September 2011 when they sold it to the current owners of the farm.

The coffee is produced from handpicked cherries, harvested at their peak ripeness between October and December. The cherries are dried on raised African beds. The slow meticulous drying of the cherries can take up to seven weeks.

The management and current owners take a deep interest in the welfare of their employees. The farm has sponsored two high school students from poorer backgrounds to gain their school qualifications. It is hoped this programme will be expanded in the future.


Roast           Light / Filter Brewing
Region         Gedeo Zone
Varietal       Bourbon
Altitude       1800 – 1900
Farm Size    5 hectares

Process        Natural
Cup Score    83.25

Tasting Notes
Sweet raisin and grape juice up front, with berry and apple acidity that lingers in a malt, chocolate and hazelnut finish.

Niguse is a second generation farmer whose farm is located in Halo Bariti rural village. The area is relatively new with less than 40 years of coffee cultivation.

The coffee cherries are sundried on raised beds. It usually takes between 17-21 days to dry to an acceptable moisture level of around 11% in volume depending on weather conditions during the period. In November however, it takes longer due to the increase in wet weather and overall moisture present during the rainy season.

As this is a single producer lot, it isn’t really feasible to engage in community development of significant scale. However, Niguse Jilo’s improvement on his farm practices, such as yield improvement and quality improvement, have set an example for other farmers in the area.


Roast           Medium / All brewing methods
Region         Multiple Regions
Varietal       SL28 & SL34
Altitude      1500 – 2100
Process       Fully Washed
Cup Score   82

Tasting Notes
Bright apricot and lemon acidity up front, with smooth chocolate and almond notes that linger in the finish.

Approximately 15 farmers across a mix of coops throughout the central Kenyan regions of Embu, Kisii, Kirinyaga, Machakios, Nakuru and Nyeri are responsible for the production of this Peaberry graded coffee. Grown in a picturesque location surrounded by mountains and national parks, the high altitude at which it is grown makes this bean particularly dense and concentrating the inherent bright acidity and fruity notes.

The Peaberry bean itself is somewhat of an anomaly, as it forms as a single seed or bean inside the cherry rather than the normal cherry which contains two seeds, with flattened sides facing together. Due to its rare occurrence, only about 5% of beans harvested are of the Peaberry variety. These are separated from the rest of harvest during processing, resulting in a refined and much sought-after flavour profile.


Our roastery is located in the heart of the village of Maclean in Northern NSW overlooking the majestic Clarence River.

We’re housed in a beautiful historic building that began life as Sheehan’s mechanical workshop in the 1940s, and has evolved through the years as businesses came and went.

The building was in danger of being condemned before we acquired it in 2010. After extensive repairs and renovations we have ensured this building honours its past and will remain in our local community for many more years.

As part of our relocation to this building is has been fitted out with many state of the art initiatives to reduce our consumption of non-renewable energy sources e.g. Solar power, LED lighting, smart electrical system and centralised refrigeration systems.

Our roasting equipment is industry leading and is custom made for us by Brambati italy. Our roaster utilises an afterburner – this is optional equipment but we insist upon using an afterburner to ensure we drastically reduce any volatile aroma, vaporized oil, organic dust, ash and gases such as CO, NOx, SOx and others being released into the atomosphere.

On the roof of our roastery building we have had installed one of the largest solar farms in our region. During the day it powers our whole campus and returns energy to the grid when we are not consuming

We are in the process of having an electric vehicle charge station installed at our roastery so that travellers are able to stop here to charge their vehicle from our solar farm.


We feel privileged to witness daily the transformation of a green bean that has come from the hands of a farmer to the aromatic roasted brown bean that we all love so much.

Part of our Ethos is not sourcing the cheapest coffee, but buying quality beans at sustainable prices.

With that in mind, we have recently been able to secure whole crops from farms in Honduras as part of the Bennetts Coffee 121 program.

This program enables Bennetts to connect us with Honduran farmers and we pay above market price for their whole crop of green bean.

By doing this we help provide security for the farmers to know that they have an assured income for their upcoming coffee season and allows us to stand behind the consistency and quality of our coffee.

Meanwhile our green bean suppliers are able to concentrate on growing the best product possible without the added stress of whether or not they will sell their whole crop.


We understand that at times you have to grab a coffee on the go and we also know the impact takeaway cups have on the environment.

That is why we are happy to announce our new range of compostable singe use cups are coming soon. These cups are brought to you from our friends at Detpak. They are an Australian owned industry leader in packaging and we are proud to partner with them to bring you a fully compostable single use coffee cup.

The “I Am Eco” range of cups from Detpak are made from Polylactic Acid (PLA) which is a thermoplastic made from renewable resources including corn starch and sugar cane, unlike other industrial materials that are made primarily from petroleum. PLA is exciting to us as it breaks downs naturally when it is exposed to the environment and doesn’t leave any toxic residues. Opposed to petroleum based products that can still be recycled but need to go through a recycling process separate to other recyclables.

We expect to roll out our new compostable cups in November (depending upon international shipping)


There is new compostable bag on the block and it has our name on it.

We have been able to develop a 1kg Coffee bag that meets the EN13432 standard of commercially compostable plastics and packaging. EN13432 requires the compostable plastics to disintegrate after 12 weeks and completely biodegradable after six months. That means that 90 percent of the plastic material will have been converted into water and biomass or other valuable compost.

Even the valve on our new compostable 1kg coffee bags will be compostable.

This exciting new sustainable coffee bag will appear in your café towards the end of 2021.


At Botero we try to reduced waste where we can and we are always looking at new ways to do this.

We currently are running a trial with select cafes to test the use of 5kg reusable coffee tins instead of single us coffee bags.

So far the beautiful coffee remains the best quality and our test cafes love it but we continue to test and experiment with different freight services.

Once we conquer the logistical challenges around this we plan to roll it out to more wholesale partners as 2021 progresses.


We feel it's important to give back to the earth so no organic material goes to waste at our Roastery.

When the green coffee is dried at its origin the beans shed their husks. When heat is applied to the beans during the roasting process more husks are released from the bean. All of the husks that are released during our roasting process we capture.

The husks are great for gardens, so at the end of each roast day we place our coffee husks in a designated area at our roastery for members of our community to come and collect free of charge.

The final stage of the humble coffee bean is not forgotten.

The Botero Roastery café generates a lot of coffee grinds that we also leave for also local gardeners and farmers to collect free of charge. It is so popular in fact that the bags of husks and grinds rarely last the day before someone collects them and takes them home to their gardens.