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Monday 8:30am - 5pm Tuesday 8:30am - 5pm Wednesday 8:30am - 5pm Thursday 8:30am - 5pm Friday 8:30am - 5pm

GIGANTE COFFEE

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Australia
Dingley, VIC
GIGANTE COFFEE

With significant Melbourne coffee heritage, the Gigante team is passionately devoted to craft of sourcing, roasting and brewing coffee

Welcome to Gigante Coffee! We are part of a complex coffee industry, where many processes are at play. Ultimately, the only important factor is the quality in the cup. Elements such as farming, processing, shipping, roasting, storage and brewing are important but ultimately it comes down to what's in the cup. At Gigante Coffee, we strive to simplify this complex process for the consumer by deliver

ing quality coffee... consistently. Our other primary passion is sustainability. We are a founding member of the FairTrade Association of Australia and New Zealand and played an instrumental role in introducing Fairtrade coffee into the Australian market. At the same time, we are proud to have won the Gold Medal in the 2008 Golden Bean Roasting Competition for our Fairtrade Blend.

15/03/2026

Have a great start to the week.
We are loving this dreamy combination of Gigante Coffee, Dubai Chewy and Pistachio crunch by 💥

09/02/2026

El Boqueron is amazing cup try yours today.

21/01/2026

What is carbonic maceration and how does it affect my coffee?

Carbonic maceration is a fermentation method inspired by winemaking. Whole coffee cherries are sealed in a tank, oxygen is removed and carbon dioxide is introduced to create an anaerobic environment.

Without oxygen, fermentation happens inside the cherry itself. This slower, controlled process transforms sugars and acids, often producing coffees with brighter acidity, deeper sweetness, and complex, wine-like fruit notes.

Fermentation is integral to shaping flavour, guiding how sugars, acids, and aromas develop throughout processing.

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16/01/2026

🇪🇹 Ethiopia · Oromia Guji Region — Wine / Anaerobic Process 🍷☕️

Produced on a 200-hectare farm in the Oromia Guji region at 2,000–2,100 MASL, this Ethiopian coffee delivers a unique, fruit-driven cup.

Using anaerobic (oxygen-free) fermentation — introduced to Guji in 2020 — only perfectly ripe cherries are meticulously hand-sorted before being sealed into stainless-steel tanks. CO₂ is allowed to escape while oxygen is kept out, with temperatures held below 25°C to preserve clarity and sweetness. Fermentation runs for 4–5 days, pushing juicy mucilage flavours deep into the bean before a slow 15–18 day dry on raised beds under full sun.

The result is a vibrant, elegant cup with lifted sweetness and a silky finish.

Tasting notes:
Florals • Mango • Plum • Purple grape • Blackberry

Produced with the support of Tracon, whose farmer-focused initiatives include education programs creating long-term opportunities for families across the Guji community.

try yours today!

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14/01/2026

Yirgacheffe Worka Chelchele — Anaerobic Natural (Grade 1)

One of Ethiopia’s most celebrated origins.
High-altitude. Heirloom varietals. Carefully fermented.

Sourced from over 500 smallholder farmers in the Gedeb District and processed at the Chelchele Station, this lot undergoes a natural anaerobic fermentation to amplify sweetness, depth and complexity, before a slow dry on raised beds.

Expect a cup that’s bold, juicy and expressive, with serious clarity across filter and espresso.

Tasting notes:
Blackberry jam • Passionfruit • Mango • Red wine • Cacao

Try yours today!

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13/01/2026

WORKA SAKARO GR1
Yirgacheffe · Gedeb · Ethiopia

High-altitude coffee grown at 2050–2100m, processed using carbonic maceration for a full 10 days.

Extended anaerobic fermentation delivers intense fruit, bold flavour and layered complexity, followed by slow sun-drying on raised beds.

Innovative processing, meticulous farming, and deep respect for community. This is Ethiopian coffee at its most distinctive.

Try yours today!

09/01/2026

OUR LATEST ETHIOPIAN RELEASES 🇪🇹

Ethiopia is widely regarded as the birthplace of coffee and one of the most diverse coffee-producing countries in the world.
From region to region, differences in altitude, climate, culture and processing create vastly different cups.

That diversity is what makes Ethiopian coffee so compelling.

Our latest releases explore three microlots from two of Ethiopia’s most celebrated neighbouring origins,Yirgacheffe (Gedeb) and Guji (Oromia).
Though geographically close, each expresses a distinct identity in the cup.

✨Worka Sakaro GR1 (Yirgacheffe – Gedeb)
High-altitude, forested terrain
Carbonic Maceration
Juicy, vibrant, high clarity

✨Worka Chelchele GR1 (Yirgacheffe – Gedeb)
Cool, elevated growing conditions
Natural Anaerobic
Floral depth, layered sweetness

✨Guji Hambela GR1 (Guji – Oromia)
Rolling highland landscapes
Wine Process
Rich fruit, structure, long finish

Three microlots carefully roasted on our vintage Probat to express the character of place in every cup. These are limited roasts, order yours through our website today.

14/12/2025

The perfect gift to share with fellow coffee lovers.

The Gigante XMAS Blend is our limited edition, specialty batch crafted from three microlots sourced from Peru, Honduras and Colombia, chosen for balance, sweetness and seasonal depth.

Roasted as a single, integrated blend to develop harmony in the cup, this coffee delivers a cohesive profile anchored by dark chocolate, with layered notes of spiced plum, fig and cherry finishing with a soft vanilla touch.

Versatile across espresso and filter, it offers a smooth mouthfeel, balanced acidity and a long, gently sweet finish, a seasonal release not to be missed.

Roasted fresh in Melbourne by our head of coffee Rob, its richness and depth in flavour will bring joy to the table this festive season.

03/11/2025

El Salvador Carlos Lemus – Pacamara I Chalatenango

This exceptional Pacamara from producer Carlos Lemus at Finca Peña Redonda in the highlands of Chalatenango is a true showcase of El Salvador’s specialty coffee. Grown at 1,500m and carefully handpicked at peak ripeness, this lot is crafted with precision and passion.

Flavour notes: Cooked red grape, rich chocolate, cola, and stewed berries. Smooth and layered, with a creamy body and lingering finish.

-Washed process
-Sun-dried on raised beds to 12% moisture

Its bold sweetness and fruit-forward depth are a pure expression of Chalatenango’s terroir.

It shines as a filter coffee, try our filter roast today and taste an unforgettable Pacamara.

Address

4 Plane Tree Avenue
Dingley, VIC
3172

Opening Hours

Monday	8:30am - 5pm
Tuesday	8:30am - 5pm
Wednesday	8:30am - 5pm
Thursday	8:30am - 5pm
Friday	8:30am - 5pm

Telephone

+61395582007

Website

http://gigante-coffee.myshopify.com/

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