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From Farm to Cup: Why Local Sourcing Matters to Us

At Cuppo Caffe, “locally sourced” isn’t a marketing phrase we use to sound good — it’s a genuine commitment that shapes every purchasing decision we make, from the coffee in your cup to the eggs on your plate.

Our coffee beans come from Southside Roasters, a small-batch specialty roastery based in Fremantle. We’ve worked with them since the day we opened, and we choose them not just because their coffee is exceptional, but because we know exactly where their beans come from, how the farmers are paid, and how each roast profile is developed. Transparency matters to us, and it matters to them.

Our produce is sourced weekly from local suppliers in the Swan Valley and Perth Hills regions. Our eggs come from a free-range farm in Mundaring. Our dairy is supplied by a family-run operation in the South West. Our sourdough is baked fresh each morning by a local artisan bakery less than two kilometres away.

Why does this matter? Because fresher ingredients taste better. Because supporting local businesses strengthens our community. And because the fewer kilometres your food travels to reach your plate, the better it is for the environment.

We’re not perfect — there are items on our menu we simply can’t source locally — but we’re always looking for ways to do better. If you’re a local producer interested in working with us, we’d genuinely love to hear from you.

Spring Has Arrived — And So Has Our New Seasonal Menu

There’s something about the change of season that makes us want to shake things up in the kitchen — and this spring, we’ve gone all out.

We’re thrilled to introduce a handful of new additions to both our drinks and food menus, available from this week for a limited time only. Leading the charge on the coffee side is our Honey Lavender Latte — a delicate blend of single-origin espresso, steamed oat milk, house-made lavender syrup, and a drizzle of local wildflower honey. It’s floral, smooth, and completely unlike anything else we’ve served before.

On the food front, we’re welcoming a Zucchini & Haloumi Fritter Stack topped with poached eggs, herb crème fraîche, and chilli oil — perfect for a leisurely weekend brunch. We’ve also added a Lemon and Ricotta Tart to our dessert range, baked fresh each morning and finished with a dusting of icing sugar and candied lemon zest.

These specials will only be around while the season lasts, so don’t wait too long. Come in, grab a corner seat, and treat yourself — you’ve earned it.

Behind the Bar: Meet Marco, Our Head Barista

If you’re a regular at Cuppo Caffe, there’s a good chance Marco already knows your order. He’ll have spotted you walking up the street, started pulling your shot, and have your cup ready on the counter by the time you reach the register. That’s not a party trick — that’s eight years of dedication, instinct, and genuine love for the craft.

Marco Viteri joined our team three years ago after honing his skills at specialty cafés in Melbourne and Sydney. He brought with him a deep knowledge of espresso extraction, milk texturing, and — perhaps most importantly — how to make every customer feel genuinely welcome from the moment they walk through the door.

“Coffee is about more than the drink,” Marco says. “It’s about the two minutes someone gets to pause their morning. I take that seriously.”

When he’s not behind the bar, Marco runs our monthly in-house brewing workshops, where customers can learn everything from grind settings and tamping technique to pour-over and cold brew methods. Spots fill up fast — check our social media for the next available date.

Next time you’re in, say hello. He’ll probably already be making your coffee.