Beanhunter Coffee Club – Constance Coffee

Written by Jamie|10, November, 2021

What makes you unique?
We run a tight ship – limited wholesale supply and a webshop as our primary business has meant we don’t have to compromise on our values or the quality of our coffee. We buy fairly traded coffee and roast it to make it easy to share; hand-stamped bags may look straightforward, but they’re biodegradable, in a compostable mailer, and posting with Australia Post, which is carbon neutral, we try to limit our effects downstream.

Who is the head roaster?
Ciaran Ardren

Any others on your team we need to credit?
Ashley Wray, the real MVP of packing, especially for this Beanhunter order

What is your roastery’s story/ where did it all begin?
Ciaran began roasting as a hobby in 2007 and started working in coffee full time in 2012. After years of working as a Roaster, Manager and Trainer in Di Bella, and then afterwards, being a part owner in Vertue, he ventured out on his own.

Dimtu region (Dikitu) red cherry

When did you start/date founded?
We started roasting as Constance in February 2021

How many stores/roasting locations in Australia?
We currently roast in our friends Inglewood’s facility and are serving coffee at Penny in Docklands.

 What is your roastery’s ethos?
We try to deliver consistency across a range of experiences and make it fair along the way.

Where is your roastery heading/ plans for the future?
We are currently working to set up a communal space with Ben from Tin Man & Queensberry Pour House, more details to come!

Why are you passionate about the coffee industry?
It attracts all sorts of people, and forms many kinds of businesses, but at the bottom, it’s all about improving someone’s day – a simple ritual that provides a little bit of hospitality and engagement for everyone.

Any coffee competition wins?
A significant number of bronze medals at Golden Bean; 6 or so Silvers and one Gold (between 2016-19 while at Vertue).

Carlos in the nursery at San Rafael

Any special roasting technology you are using?
We roast using Roastmax machines and using Artisan, not much more to say, the results speak for themselves.

This week on the Beanhunter Coffee Club you will be drinking…


Our Strider blend is made up of basically our favourite coffees – the washed Colombia San Rafael is from Popayan, and imported by our friends at First Crop; it provides a structured jamminess, together with a little lift and funk from two exceptional naturals: Dikitu, a Guji coffee sourced by our friend Ephrem at Utopia has been singing this year, and the Terruno Nayarita from San Cristobal Coffees provides coating melted chocolate. Altogether, it’s a very sweet & complex drink, both in milk or as an espresso.

Terruno Nayarita Coffee drying on patios


For our filter drinkers, we have an amazing coffee from Tanzania, grown on the Kilimanjaro Plantation in Moshi district. This heirloom Bourbon really shines as a black coffee – black & blueberries, then maple syrup open to a refreshing crisp lemonade finish.

Kilimanjaro from KPL estate

Any famous last words?
If it tastes good, drink it. Hit us up online to check out the rest of our range at, and use code BEANHUNTER for 10% off and free Express Post on anything that catches your eye.



We hope you enjoy this week’s cup. The Beanhunter Coffee Club is the best way to discover amazing coffee – join today!