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 - 16/12/2024
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 - 16/12/2024
Process - Washed
Flavour notes - Milk chocolate, Praline, Tasmanian cherries
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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 - 16/12/2024
Variety - Typica, Marsellesa & Sarchimor
Process - Washed
Flavour notes -Â Kiwi, Walnut, Buttery
Remera Twitezimbere, Rwanda
"This microlot was produced by around 32 small holder producers who farm coffee in the high hills surrounding Remera washing station, located in the Gaseke Sector of Nyamagabe District, in Rwanda’s Southern Province. The farmers are members of the Twitezimbere Farmers’ Group, a small association of producers who deliver coffee to Buf Coffee company, who own and manage Remera along with three other washing stations.
Most washing stations in Rwanda receive cherry from hundreds (and sometimes thousands) of farmers who own very small plots of land. Separation of such tiny lots is expensive and impractical, so the large majority of coffees are processed as a mixed lot from multiple producers. Typically, lots are separated as day lots (ie. cherries that were all picked on the same day) rather than by a single farm or producer group.
The farmers who make up the Twitezimbere group come from the nearby village of Nyabubare. Recently, they formed an association to process and market their coffees separately as a smaller, more selected lot. The group also provide each other with invaluable support, by sharing resources and labour during the busy harvest period. They named their association Twitezimbere, which roughly translates to ‘we work together for development’ in the local Kinyarwanda language."
Producer - Remera Washing Station
Origin - Nyamagabe District, Rwanda
Roast Date - 16/12/2024
Variety - Red Bourbon
Process - Washed
Altitude - 1750-2100 masl
Flavour notes - Redcurrant, Tropical Fruits, Passionfruit, Honey
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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) |
