Uniquely Australian
World First Super Food Coffee...
Infused with Native Bush Tukka

Coffee Taste Sensation

Coffee your thing?  Boomerang Chilli Coffee takes drinking coffee to a whole new level of taste unknowns. Made in Australia, by Australians, using the finest Natural Bush Tukka ingredients, nothing can prepare you for the flavours we have created.  

Forget any thought of weird, the flavours are just new and different. Just combining mild spice chilli with coffee, takes coffee to a new level. 

We use a single origin premium Arabica bean from Central America, with a medium roast, why, because it is a fantastic bold & balanced coffee.

Creative Brilliance

Creating exotic combinations in food with different ingredients and flavours, is regarded an art form. Creative wines, teas, cold beverages styles are exploding, so what is new with coffee?  Until now NOTHING!! 

Maybe a new syrup, different milk product, different bean, yeah so what, it is still just coffee!

Boomerang CHILLI Coffee has come in to being, to put a fire (hence the name CHILLI) under boring coffee.  

Simply, these new coffees are beyond creative, they are brilliant!

Exciting New Coffee Flavours

Infusion Flavour Profiles

Strawberry Gum & Mountain Pepperberry

Strawberry Gum (Eucalyptis Olida or Forestberry) is bush tukka gem and has a host of health benefits, which include antioxidant, anti-fungal and antibiotic properties. It has been shown to help balance micro flora of the gut.

Characteristics include, a sweet and slightly acidic like balsamic vinegar taste, with fruity undertones that have shades of cinnamon, strawberry and passionfruit.

Mountain Pepper is a a native species which grows in cool climate forests of southern New South Wales, Victoria and Tasmania. With many health benefits it is high in antioxidants.  Antioxidants have been linked to preventing or delaying cancer, diabetes and Alzheimer’s, autoimmune and cardiovascular diseases.

Mountain Pepper Leaf has a strong earthy, spicy flavour. The pepper berry is known for its ‘hot’ flavour due to the polygodial properties. The initial taste is fruity and floral, followed by a spicy mild pepper flavour.

Magic happens when combined together with coffee, for a taste like no other!

Desert Lime & Chilli

Desert Limes are a similar size of a grape, with an intense citrus flavour. Boasting three times the amount of Vitamin C than oranges, desert lime is also a very rich source of calcium, folate, Vitamin E and lutein. It also has a high potassium to sodium ratio, which may help to reduce blood pressure.

Grown in dry, inland parts of the country, the fruit is ripe when the colour changes from green to yellow, although it can be picked when still green. It flowers mainly in spring and fruits ripen in early summer, when it is harvested by hand.

The trees have adapted to the desert climate, with desert limes flower-to-fruiting time the shortest of any citrus species in the world, taking only 10 to 12 weeks.

Mixed with coffee on its own, it is not a god mix. Yet when you mix with chilli spice at levels you can hardly taste with the lime as an infusion, wow, the flavours mix to create the most splendid tart yet intense coffee ideal to be drunk with food.

Kakadu Plum Infusion Coffee

Also known as the Bush Plum, the Kakadu Plum is a nutrient-rich, antioxidant powerhouse!  Considered a gift of the Dreamtime, the Kakadu Plum is Australia’s star superfood performer.

Boasting the highest Vitamin C levels of ANY fruit in the world, the Kakadu Plum is a tart little berry that is best enjoyed in small portions or as an addition with other foods and beverages.

The Kakadu Plum has been an important source of bush food, antiseptic and a healing remedy for northern Australian Indigenous people for millennia. High in folate, iron and Vitamin E and containing vastly more antioxidants than the blueberry, the magnificent Kakadu Plum has the highest recorded levels of Vitamin C in the world, measuring up to 100 times the Vitamin C content found in an orange.

With exceptional nutritional and antiseptic properties and has been an important food and medicine in Northern Australia for millennia. From March to June, the local people harvest and consume this energizing, thirst-quenching fruit. Throughout the rest of the year, the tree sap is consumed to treat joint inflammation, whilst the bark is applied to the body to treat burns, rashes and infections.

When mixed with coffee, the blend is soft and smooth, simply brilliant.

 

Peppermint Gum & Chilli

With a strong, sweet mint aroma and taste, peppermint gum leaves have been used in Australia for centuries as a flavouring and also for their fragrant smell. The minty fresh leaves are said to improve concentration, enhance liver function, and calm the digestive system. Aboriginal Australians also used the leaves to make a tea to treat fevers.  We now make a coffee infused with the dried leaves.

When we first mixed Peppermint Gum with coffee, the taste was not pleasant.  When you add a touch of chilli, the extraordinary happens and the blend becomes a match made in heaven.  The peppermint is subtle to taste yet provides the most amazing distinctive aroma to this beautiful coffee. 

There is something about this blend that is different, complex and moreish.

Chilli Coffee

When people hear the word Chilli, there may be some apprehension that is will be spicy and hot. This is a misconception, and yes there are reapers and scorpions, but many chillis are mild and packed with the most amazing flavours, from citrus to barbeque.

When meticulously blended with coffee, a whole new taste sensation occurs. When you eat chilli, it triggers the release of multiple “Feel Good” hormones, that is why people say… “Drinking Chilli Coffee just makes me feel good”.

Our Boomerang Chilli Coffee is very mild and adds a little tickle and tingle to the palate.

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