Ickle - Kingsgrove
“Ickle coffee is run by sisters Rowena and Kate with a focus on roasting exceptionally high quality specialty coffee, and a desire to only roast coffees we would love to drink everyday. All our coffee is sourced from ethical coffee importers who use sustainable practices and give back to the coffee grower’s communities and invest in the quality of their livelihoods as well as the quality of the coffee produced.”
Welcome to Ickle! A small roaster run out of ECRE Co-roasting space. Other roasters we've featured; Artificer & stitch also roast out of here. Ickle has just secured a lease to open its first store some time this year at the end of 2022, be sure to visit them in store if you're in the area! more info on the store here.
 |
 |
 |
 |
|
|
Beat it In addition to the 200 hectares that are owned by Yodesa, there are 400 small coffee producers in the area that deliver and sell their coffee to the washing station. These small holders (called “out growers” in Ethiopia) typically have 1–2 hectares of land that produce coffee. At Mormora they are paid in two stages for their coffee, the first when the coffee is dropped off, and then a second time when the overall quality for a certain lot has been determined, and therefore the selling price." 100%: Yodesa Yachisi, Ethiopia Roast date - 11/04/2023 Process - Natural Flavour notes - Strawberry jam, Yellow plum, Caramel fudge
|
 |
|
Santa Monica, Brazil
"Located in the Alta Mogiana region, this coffee farm is with in three different municipalities: Ibiraci, Cassia and Capetinga. To create this micro-lot, Jean Vilheana left this coffee drying on the patio using the “Volcano” method, covering the cherries with a cloth overnight, for 27 days until the desired moisture levels were reached." 100%: Santa Monica, Brazil Roast date - 11/04/2023 Process - Natural Flavour notes - Peanut butter, Red apple, Honeycomb
|
 |
|
Bombe Faficho, Ethiopia
"This coffee comes from the Bombe Faficho dry mill in the Bensa district of Sidama, is produced by nearby smallholders, and processed by the discerning mill manager Mr. Buriso Ameje. This single varietal has been selected and separated by the JARC for its amazing cup quality, high yields and resistance to coffee rust. Drying time is 10-15 days maintaining a light fruit character in the cup. Ethiopia Heirloom varieties are typically classified into two groups: JARC varieties and regional landraces. JARC varieties are those developed and researched by the Jimma Agricultural Research Centre (for desirable characteristics, such as greater resistance to disease or increased yield). Regional landraces, however, are coffee trees that grow completely in the wild."
Origin - Dambi District, Sidamo, Ethiopia Roast Date - 11/04/2023 Variety - Jarc 74110 Process - Natural Altitude - 1750-2000 masl Flavour notes - Apricot Jam, Cacao nib, Bergamot
|
 |
|
Norbey Quimbayo, Colombia
" Don Norbey is a coffee producer from Acevedo Hula. His family of four own and run the farm La Esmeralda. This farm is located at 1,800 metre above sea level which also produces plantains, lime and mandarin besides coffee. Norway first started as a picker at different farms across Hula and also providing lunch for workers. In 2005 he was given the opportunity to buy a portion of what is now his farm, La Esmeralda. In 2010, Norbey stepped into the world of Specialty Coffee production and started planting exotic varieties such as Geisha, Papayo and Pink Bourbon. Since the change to focus in Specialty he experienced greater premiums for his work and gained international recognition for his coffees. Norbey has seen many changes in the coffee industry over the years. He recalls that 10 years ago, the coffee farmers were not aware of the best times to pick coffee cherries, also the processing techniques were not as sophisticated as they are now." Origin - La Esmeralda, Colombia Roast Date - 11/04/2023 Variety - Acevedo Hula Process - Washed Altitude - 1800 masl Flavour notes - Raspberry, Jaffa, Plum |
Recipes
|
Espresso - 9 bar Brew ratio - 1:2.2 (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 - 1:2.6 (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 - 1:15 (dry coffee : water) Bloom - 30 seconds Brew time - 90 seconds (including bloom) Press consistently over 15-20 seconds. |
|
Stove top Ratio - 1 - 10 (dry coffee : water) |