Membership is open to anyone involved in, or who has an interest in promoting the Australian Subtropical Coffee Industry.
Download a Membership Application form if you wish to become a member and have a say in this vibrant, active association that has become the peak industry body for those involved in the Australian Subtropical Coffee Industry.
Australian Subtropical Coffee is grown between Noosa and Coffs Harbour. There are approximately 35 growers on 300 ha with potential production of 600 tonnes of dry green bean per annum from 850,000 trees.
The map below is interactive. To enlarge the map click on the blue link below it. Use the on screen controls to move around the map. Zoom in on a place marker to see the plantation or locality of one of our members and their contact details.
View ASTCA Coffee Plantations in a larger map
Ashtons Australian Coffee see website
Bangalow Coffee see website
Bush Block Organics
ByronAromas Coffee see website
Byron Blue Coffee see facebook
Carool Mountain Coffee see website
Coffee Australia see website
Coffs Coast Coffee see website
Coorabell Coffee see website
Eureka Coffee see website
High Trees Coffee Estate see website
Kahawa Estate see website
Kasaroma Coffee see website
Mackellar Range Australian Coffee see website
Mountain Top Coffee see website
Mount Mee Coffee see website
Peasley Horticultural Services
Pioneer Coffee see website
Jim & Twiggy Punch
Offgrid Coffee Roasters see website
Omaroo Coffee see website
Three Valleys Coffee see website
Wombah Coffee see website
Zentveld’s Australian Coffee see website
Zeta’s Coffee see website
Worldwide, coffee is grown and produced in many and varied ways. A brief overview of the life cycle of coffee production in the Australian subtropics, from seed to cup, follows.
The aim as far as possible is to follow environmentally sustainable farming practices on our deep, fertile red volcanic soils.
After flowering the fruit (called ‘cherry’) remains pinhead in size for 4-8 weeks.
The lack of coffee pests and diseases in our subtropical region means we do not use pesticides or fungicides and our coffee is free of contaminating chemicals and fumigants.
The mild temperatures at low altitude and the tempering effect of our proximity to the coast provide an extended ripening period for the coffee cherries.
On some plantations, cherries are hand-picked. This is a meticulous process that ensures that only cherries at peak maturity are harvested.
These beans are called parchment. The sticky mucilage covering the beans is removed either mechanically in the pulping machine or the beans are fermented for 24 hours and then washed.
The parchment beans are then dried to 12% moisture either in the sun or mechanically. Dry parchment coffee can be stored for years under suitable environmental conditions with minimal loss of quality.
Coffee is traded internationally as green bean.
Roasters typically operate at temperatures between 200 –250°C (400–480 F), and the beans are roasted for a period of time ranging from less than 10 minutes to up to 30 minutes. At the end of the roasting cycle, the roasted beans are dumped from the roasting chamber and cooled with forced air.