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.Â
As with all the roasters we feature, Legend focuses its sourcing on producers & importers that are ecologically & socially sustainable.Â
Scroll down to learn about this weeks feature coffees. Â
 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 -Â Andino
34%: Nicaragua - La Estrella
Roast date - 27/8/2024
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 -Â El Meridiano AA
34%: Peru - El Guayacan AA
Roast date - 27/8/2024
Process - Washed
Flavour notes - Milk chocolate, Praline, Tasmanian cherries
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Single originsÂ
Laurence Mukakabera
Producer - Laurence Mukakabera
Origin - Ruli, Gakenke District, Rwanda
Roast Date - 27/8/2024
Variety - Red Bourbon
Process - Washed
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Marie Bedabasingwa
"Marie has worked in coffee for nearly five decades, establishing her farm with her husband in 1976. In 1994 she was widowed during the horrific Rwandan genocide and was faced with the responsibility of caring for her five surviving children and grandchild. Armed with courage and determination, Marie returned to her farm and decided to make a living out of farming.
Before the establishment of cooperatives and centralised washing stations, coffee production was extremely arduous for Rwandan coffee farmers. Processing was labour-intensive and lengthy, with very little equipment, training or resources available to rural farming communities. Typically, coffee cherries were depulped by hand using stones and parchment was dried at farm level, before being sold to a middleman or ‘broker’ who would then on sell the coffee to traders or exporters based in Kigali. Not only did this result in a long and challenging harvest season for individual farmers, it also denied them any leverage for negotiating prices to achieve a fair and reliable income."
Producer - Marie Bedabasingwa
Origin - Ruli, Gakenke District, Rwanda
Roast Date - 27/8/2024
Variety - Red Bourbon
Process - Washed
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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  |
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) |
