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 - 24/2/2025
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 - 24/2/2025
Process - Washed
Flavour notes - Milk chocolate, Praline, Tasmanian cherries
Single origins
Kaganza Village, Rwanda
"The Washed process in Rwanda includes a unique soaking step, not unlike that often found in Kenya. The cherries are delivered to central processing units the day they are harvested, where they will be depulped and fermented in open-air tanks made of concrete or cement for 12–18 hours. After fermentation, the coffees are soaked in water for 24 hours, after which their mucilage will be removed and spread on raised beds to dry.
Bordering Lake Kivu and the Nyugwe Forest, the Western Province of Rwanda is a very abundant and tropical area. The soil is a mixture of sandy and black humus at extreme elevations have allowed for small producers and washing stations to turn out specialty coffee at volumes that Rwanda has never seen before."
Producer - COOPAC Cooperative
Origin - Western Province, Rwanda
Altitude - 1500-2000 MASL
Roast Date - 24/2/2025
Variety - Bourbon
Process - Washed
Remera Village, Rwanda
"Naturals in Rwanda are picked as ripe cherries, float sorted to remove debris and under/over-ripes, then dried on raised beds. Coffee is turned regularly on the raised beds to ensure even drying, resulting a uniform and clean natural cup profile.
Like most African coffee-producing countries (with the exception of Ethiopia), Rwanda was planted in coffee by colonial interests from Europe in order to supply the booming market back on their home continent. Today, this tiny country (roughly the size of Maryland) contributes less than 0.2 percent of the global coffee supply, but its reputation for special quality and unique characteristics have earned Rwanda a significant place at the table among African origins."
Producer - COOPAC Cooperative
Origin - Western Province, Rwanda
Altitude - 1500-2000 MASL
Roast Date - 24/2/2025
Variety - Bourbon
Process - Natural
Flavour Notes - Burnt sugar, Jammy blueberries
Recipes
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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) |
