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 - 18/11/2024
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 - 18/11/2024
Process - Washed
Flavour notes - Milk chocolate, Praline, Tasmanian cherries
Â
Single originsÂ
Chiapa de Eloxochitlán - Mexico
"This is a group coffee from Mestizo, Náhuatl & Totonac indigenous families. With the help of our export partner, Terra Coffeas México, and their founder, Frida Mendoza, the group has become quite organised in recent years. Frida has worked closely with the group to better understand and execute fermentations. She has also worked alongside them to construct solar driers which are far from the norm in Mexico but especially in remote indigenous communities. Given the history of drying on petates (woven mats) or on cement patios, this is a marked improvement. Through Frida's commitment to helping them improve their processes and through Osito's commitment to buy coffee in perpetuity, we feel as though this community has a bright future. In fact, it is largely believed that Puebla, in general, will be the next major focus of specialty coffee production in Mexico."
Producer - Mestizo, Náhuatl & Totonac indigenous families
Origin - Chiapa de Eloxochitlán, Sierra Negra, Puebla, Mexico
Roast Date - 18/11/2024
Variety - Typica, Marsellesa & Sarchimor
Process - Washed
Flavour notes -Â Kiwi, Walnut, Buttery
Finca Guacamaya - Guatemala
Nery has lived in Concepción Huista his whole life, and has been involved in coffee production from a very young age. He inherited the land Guacamaya sits on when he was only twenty years old, after being established as a coffee farm by his dad Lauriano Pablo. When he first took over the property, Nery noticed a guacamaya (a type of local macaw bird commonly found in the region) frequented his parcel of land, and decided to name the farm after it. While his dad still helps with the milling and drying of the coffee produced, Nery is in charge of operations. In the years since he has owned Guacamaya, he has been able to expand it to just over four hectares in size, and has acquired a plot at lower elevations where he farms coffee for the commercial market."
Producer - Nery Pablo López
Origin - Guacamaya, Huehuetenango, Concepción Huista, Guatemala
Roast Date - 18/11/2024
Variety - Caturra
Process - Washed
Â
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. |
| Â
Stove top Ratio - 1-11 (dry coffee : water) |
