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 - 19/05/2025
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 - 19/05/2025
Process - Washed
Flavour notes - Cherry, Caramel, Milk choc
Kaganza 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.
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 - 19/05/2025
Variety - Bourbon
Process - Natural
Laurenano Chavarro, Colombia
"Laureano Chavarro has been working in the coffee for over 50 years. He remembers helping his father with various tasks on the farm from a young age, gradually learning about the intricacies of working with coffee. After moving away from his parents' farm, he purchased his own plot of land to start his own coffee production. After some time, Laureano decided to venture into producing specialty coffee. His motivation stemmed from the desire to produce higher- quality coffee, command better prices, and gain recognition as one of the top producers in the area. Through producing high-quality coffee, the overall well-being of his family and their economicsituation improved significantly.
In terms of the coffee processing, Laureano begins with selective manual picking of the ripe cherries, which are then transported to the wet mill on the farm. Typically, the cherries are pulped on the same day, but occasionally he allows them to undergo an in-cherry fermentation for approximately 12 hours before pulping them the following morning. The coffee is then fermented with a small amount of water forca period ranging between 30 to 50 hours. Next, the coffee is washed and transferred to covered drying patios, where it will take approximately 15 to 30 days to dry and be ready for further processing, depending on the climate."
Producer - Laureano Chavarro
Origin - Huila, Colombia
Altitude - 1787 MASL
Roast Date - 19/05/2025
Variety - Caturra
Process - Washed
Flavour Notes - Pink lady apple, Nougat, Honey malt
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) |
