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Fieldwork - Abbotsford - Drop Coffee

Fieldwork - North Fitzroy

Welcome to Fieldwork! One of my personal favourite roasters. The team really goes above and beyond in their ethical & sustainable practises. Fieldwork publishes regular transparency reports so we can know exactly where and how they sourced their coffee. You might notice in some of the paragraphs about the coffees featured, they source from both Caravela & Cafe Imports - our two special features! Fieldwork will also be opening a coffee shop in North Fitzroy soon. Stay tuned!

Read the transparency report here.

"From our roastery in Abbotsford (moving to North Fitzroy), we source coffee from just five coffee-producing countries. We're always working to establish long term relationships with the growers we buy from, and endeavouring to pay equitable, sustainable prices for the coffee they produce.

From growers, to exporters, to importers and beyond, the coffee we roast is the result of many people's contributions. We're striving to better understand this complex supply chain, and the payment transparency targets we've set ourselves are a crucial early step. Our commitment to quality means our coffee range is both focused and seasonal; a select and evolving range of the cleanest, sweetest, and most expressive coffees we can secure.

We aim to roast our coffee in a way that makes it sweet, balanced, and easy to brew, while imparting as little roast flavour as we can manage. While we use high quality roasting tools, and a suite of software systems to manage them, the most important part of our roasting process comes in the tasting. Through care, attention to detail, and a rigorous quality-control process, we aim to deliver on coffee that's of exceptional quality and consistency, week after week." 

"House Espresso is the ever-faithful mainstay of our range; a cornerstone coffee that's roasted for consistent and approachable brewing on both home and professional espresso machines. While the specific lots that make up House Espresso change throughout the year, our target remains the same — a sweet, balanced, and always satisfying espresso. Whether enjoyed black or with milk, House Espresso is a modern classic espresso, tasting of sweet chocolate and rich dried fruits.

To build House Espresso, we work closely with our import partners, Caravela, and the Estrella del Ostro group of farmers, to forward-contract a selection of lots across the year. The coffee itself is grown by 80 to 100 smallholder farmers in the La Plata region of Huila, Colombia, and is comprised of a field blend of varieties including caturra, Colombia, and castillo.

In the cup, we find House Espresso offers the upfront sweetness and concentration of medjool dates, with a rich and satisfying chocolate flavour underneath. The espresso finishes with the subtle-yet-defining brightness of dried cherry."
 

Producer - Estrella del Ostro group

Origin - La Estrella del Ostro, Huilia, Colombia

Roast date - 20/10/2023

Variety - Field blend

Process - Washed

Flavour notes - Chocolate, Medjool date, Dried cherry

"This coffee comes to us from the Kainamui washing station in Kirinyaga, Kenya. Around 1,800 smallholder farmers – members of the New Ngariama Farmers Co-operative Society – grow this coffee on the slopes of Mt. Kenya. While the washing station is at 1,400 metres elevation, the farms are located between 1,500 to 1,900 metres in altitude, meaning slower ripening and denser, more complex coffee.

Once the coffee is dried and ready for export, the coffee is ‘dry milled’ where the papery layer protecting the coffee bean is removed. The beans are then graded by size, with AA being the largest, followed by AB and then PB — the peaberry. This year, we’ve chosen to buy all three screen sizes from Kainamui. We’re finding the espresso roast of Kainamui to be concentrated and syrupy, tasting of blackberry jam and roasted plum, with a rich muscovado sugar sweetness. This is the fifth consecutive year we’ve purchased from Kainamui, having done so through our import partner, Cafe Imports."

Producer - Kainamui washing station

Origin - Kirinyaga, Kenya

Roast date - 20/10/2023

Variety - SL28 & SL34

Process - Washed

Flavour notes - Blackberry jam, Roasted plum, Muscovado sugar

"This coffee comes to us from Santa Monica — one of Jairo Arcila’s six farms located in Quindio, Colombia.Not only is he a 3rd-generation coffee producer, but in the lead up to owning his six farms, Jairo Arcila had a long and successful career managing one of the area's largest coffee dry mills. He also happens to be father to Carlos and Felipe Arcila — the brothers who own and run one of our import partners, Cofinet.

Day to day, Santa Monica is run by manager Din Wilder who’s been employed at the farm for four years where he lives on site with his family. This selection from Santa Monica is caturra variety — a naturally-occuring mutation of bourbon that was discovered in Brazil in the early 1900’s. Around 70% of the farm is planted out with caturra, but in recent years (at his children’s insistence) a range of new varieties have also been cultivated. This is our second time purchasing from Jairo Arcila’s Santa Monica, and have done so through import partner, Cofinet."

Producer - Jairo Arcila

Origin - Hulia, Colombia

Roast date - 20/10/2023

Variety - Caturra

Process - Washed

Flavour notes - Dried apple, Violet blossom, Milk chocolate

Elia Angel Morales Filter

"This coffee comes to us from Elia Angel Morales in Chiapas, Mexico — and is the first Mexican coffee we’ve ever purchased. Elia Angel Morales has been growing coffee for over 20 years, and tends to production alongside her husband, Genaro Roblero, and their children. Their small, four-hectare farm — known as Finca Buena Vista — is located in the Chiapas region of Mexico, in the community of Angel Albino Corzo.

Around 60% of the farm is planted out with typica trees; an older variety that’s been replaced in much of Latin America due to its susceptibility to leaf rust and other diseases. The cup quality, however, is excellent, as is the variety’s ability to thrive in high altitudes and cooler climates. At Buena Vista, these ripe typica cherries are harvested, de-pulped and fermented without water for 24 hours. The parchment coffee is then washed and dried on concrete patios for around four days.
 
Not only is this the first time we’ve bought a coffee from Mexico, this is Elia’s first year producing specialty-grade coffee. For the last 20 years, Elia’s coffee has been produced without a focus on quality, and sold into the conventional market at a low price. Since 2022, with the help of Caravela’s PECA program, Elia and her family have been able to shift towards quality coffee production, generating higher revenues and profits from their small farm.
 
For us, this coffee is exceptionally sweet, balanced, and well structured. From the foundations of hazelnut praline and brown sugar, through to the gentle defining aromatics and acidity of candied orange, the cup profile is wonderfully accessible and satisfying. This is our first time buying from Elia Angel Morales, and have done so through import partners, Caravela."

Producer - Elia Angel Morales

Origin - Chiapas, Mexico

Roast date - 20/10/2023

Variety - Typica

Process - Washed

Flavour notes - Hazelnut praline, Brown sugar, Candied orange

 

Recipes

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Espresso - 9 bar

Brew ratio - 1:2.3 (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 - 1:17 (dry coffee:water)

Bloom - 30 seconds

Flow rate - fast

*Adjust grind size to achieve desired flow rate

Aeropress

Temp - off the boil

Ratio - 1:17 (dry coffee : water)

Bloom - 30 seconds

Brew time - 90 seconds (including bloom)

Press consistently over 15-20 seconds.
 

Stove top

Ratio - 1 - 12 (dry coffee : water)

Jacob Burn

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