Mahalia Coffee — Life’s Less Ordinary
It started with a café, a small coastal town, and a woman who didn’t even drink coffee.
In 1996, Paul and I opened the Wild Mulberry in Robe, South Australia. I was in the kitchen, cooking but somewhere between the morning rushes and watching customers wrap their hands around a warm cup, I fell in love with coffee. Not just the drink, but the craft behind it.
By 2003, that love had become Mahalia Coffee. We sold the café, started a family, and built a small roastery in Robe that quickly grew beyond anything we’d imagined. In 2006, Jamie Anderson joined us, bringing expertise in technology and marketing that helped us grow without losing what made us — us.
What’s never changed is how we roast. We use profile roasting a precise, considered technique that lets us draw out the best of every bean. We source from the finest farms globally, prioritising Rainforest Alliance, organic and shade-grown practices, because great coffee should be good for the people and places that grow it too.
Twenty years on, we’re still roasting in Robe. Still obsessing over flavour. Still shipping fresh coffee to Australians who believe their daily cup is worth caring about.