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Legend - Gosford - Drop Coffee

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 weeks feature coffees.  

 Espresso blends

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 - 7/5/2024

Process - Washed

Flavour notes - Milk Chocolate, Hazelnut, Dried fruit

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%: Peru - El Guayacan AA

Roast date - 7/5/2024

Process - Washed

Flavour notes - Milk chocolate, Praline, Tasmanian cherries

 

Single origins

"La Toboba Farm is an 8-hectare property that was passed down from Senel’s grandmother. The farm is named after the Toboba, a harmless snake species that appears in large numbers during harvest season and is relocated to the nearby forest. The family started growing coffee in 1968 and it proved to be a profitable source of income. Today, Senel and his son Allan, own and manage Finca La Toboba. They grow more than a dozen varieties of coffee.

In 2016, La Toboba established its own micro-mill, which allows for the immediate processing of freshly picked coffee cherries. This gives increased control over their processing methods and ensures traceability for the growing market segment. The cherries are carefully cleaned and separated using a floater separation tank. The coffee parchment is then dried for 3 to 5 days on raised beds, with the drying time adjusted according to the intensity of the sun. The parchment is regularly raked and churned to ensure even drying of the parchment. The coffee is then moved to a greenhouse, where it is piled up and carefully dried for up to 35 days until it reaches a moisture level of 9-11%. After drying, the coffee is left to rest for 2-3 months before undergoing dry-milling and sorting."

Producer - Senel and Alan Campos

Origin - Chirripo-Bruna, San Jeronimo, Costa Rica

Roasted by - Legend Coffee Roasters

Roast Date - 09/05/2024

Variety - Catuai, Caturra

Process - Natural

 

" The Thiririka Farmer's Cooperative Society has three different factories located in Kiganjo, Githembe and Ndundu, all of which are in the Kiambu County. The Coop is committed to community development, and has engaged agronomists to assist their farmers to increase productivity and quality.

At 1,600masl, the cherries are hand-picked, pulped and fermented overnight. This particular lot is washed and dried for between 15 to 21 days on raised sun beds, resulting in notes of Blackberry, Black Tea and the sweetness of Brown Sugar."


Producer - The Thiririka Farmer's Cooperative Society

Origin - Kiambu County, Kenya

Roasted by - Legend Coffee Roasters

Roast Date - 09/05/2024

Variety - SL28, SL34, Batian

Process - Washed

Recipes

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

 

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

 

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.

 

Stove top

Ratio - 1-11 (dry coffee : water)

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