Legend - Gosford
Hey! Welcome to your first Drop. To start you off, we have some delicious coffees from Legend in Gosford.
Pete (first picture) and I first met in 2019 when he came to work with me briefly at Harvest Specialty Coffee. Back then, Legend was in its infancy. Battling with council approvals, Pete would spend his lunch breaks on the phone to his project manager to keep things moving along.
Pete was looking to take Sydney & Melbourne level specialty coffee north, a sentiment that has been carried throughout the Legend team. Fast forward 3 years and Legend has become the spot on the central coast for specialty coffee.
As with all the roasters we feature, Legend focuses its sourcing on producers & importers that are ecologically & socially sustainable.
Scroll down to learn about this week's feature coffees.
Gossy
"It's straight outta Gosford. Built to be served primarily with milk, Gossy Good Times is just like the streets of its namesake, big, bold and straight up trouble. If you like your coffee a bit darker, with some jammy sweetness, this coffee is for you. Can also be served black if you're looking for a more traditional espresso."
66%: Colombia - Andino
34%: Nicaragua - La Estrella
Roast date - 02/06/2025
Process - Washed
Flavour notes - Dried fruit, Hazelnut, Dark chocolate
Tezza Seasonal
"This is our lighter, more modern blend. It features two rotating high quality AA+ coffees. It's clean, sweet and super smashable. The Seasonal Blend is designed to work with any brew method. Served with milk it's milkshake sweet, and served black it's clean with a bright fruity acidity"
66%: Colombia - El Meridiano AA
34%: Ethiopia - Sidamo Gr 1
Roast date - 02/06/2025
Process - Washed
Flavour notes - Cherry, Caramel, Milk choc
Eduar Giraldo, Colombia
“On the coffee-driven municipality of Planadas in the south of Tolima, Eduar Giraldo lives with his wife Diana Lorena, where they own two coffee farms: La Esperanza and Las Delicias. Eduar comes from a long line of coffee farmers, including his parents and grandparents. From a young age, he bought his first plot of land to start his own coffee production. He decided to produce high-quality coffee around 2020 because of the recognition he receives, aiming to stand out from the rest.
For the coffee processing, Eduar begins with careful cherry picking, selecting only the ripe ones, which are then placed on top of a tarp for 24 hours. Afterward, they are floated to remove defective ones and then pulped without water. The beans are then fermented for 55 hours inside closed plastic bins, followed by a single washing. Subsequently, the coffee is taken to covered drying beds where it will rest for 15 days. After this, the coffee is collected and rested for 3 to 4 days inside GrainPro bags. Next, the coffee is placed in a mechanical dryer with a maximum temperature of 35°C to reach its ideal humidity between 10% and 11%. Once ready, the parchment coffee is manually selected and stored in GrainPro bags for 10 days to stabilize before being taken to the purchasing station in Planadas.”
Producer - Eduar Giraldo
Origin - Planadas, Colombia
Altitude - 2003 MASL
Roast Date - 02/06/2025
Variety - Pink Bourbon
Process - Washed (prolonged ferment)
José Guzman, Colombia
"José Martinez has become a farmer like no other. He is passionate, innovative, and always looking for opportunities and advice to become better and to improve his quality. He keeps his trees healthy and very well pruned, he measures his fermentation process to determine the correct endpoint for each fermentation and has achieved the perfect balance of flavours. In 2014, José Martinez had a very small 4x8 drying infrastructure, and with the passing of years, and the extra incomes that he has received, he has been able to enlarge his drying patios and improve the infrastructure. Jose’s life has completely transformed since he started producing specialty coffee. The extra incomes that he receives has changed his mind set and his perspective on coffee. He now takes better care of every single step of the process."
Producer - José Guzman
Origin - Huila, Colombia
Altitude - 1800 MASL
Roast Date - 02/06/2025
Variety - Pink Bourbon
Process - Washed
Flavour Notes - Green apple, Fig, Aniseed
Brew Guidelines
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Espresso - 9 bar Brew ratio - 1:2.4 (dry coffee : espresso liquid) Temp - 94 Deg C Time - 25-30 seconds. *Adjust grind size to achieve the desired time
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Espresso - 6 bar Brew ratio - 1:2.8 (dry coffee : espresso liquid) Temp - 94 Deg C Time - 25-30 seconds. *Adjust grind size to achieve the desired time
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Pourover Temp - off the boil Ratio - 1:15 (dry coffee:water) Bloom - 30 seconds Flow rate - fast *Adjust grind size to achieve desired flow rate |
Aeropress Temp - off the boil Ratio - 1:14.5 (dry coffee : water) Bloom - 30 seconds Brew time - 90 seconds (including bloom) Press consistently over 15-20 seconds. |
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Stove top Ratio - 1-11 (dry coffee : water) |
