Phew - Beecroft
"Phew started in September 2020 as an extension of our coffee shop: Harvest specialty coffee. It was a way for us to explore moving up the supply chain while trying to create a really great product.
As a cafe, there are generally a lot of restrictions that come with using a particular brand of coffee. Having our own brand of coffee allows us a lot of freedom on what we can do and who we can collaborate with. This is important to us as it allows us to collaborate with a lot of the great roasters you’ve experienced on drop & sell them alongside Phew.
We would love you feedback on these coffees as we’re always looking to improve."
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60%: Colombia - Herrera Tolima 40%: Nicaragua - El Grandillo Roast date - 8/11/2022 Process - Washed Flavour notes - Peach cobbler, Toffee, Milk chocolate |
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100%: Andino, Colombia Roast date - 8/11/2022 Process - Washed Flavour notes - Hazelnuts, Cocoa, Christmas cake |
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"Huila is the largest specialty coffee producing region in Colombia. However it is not only known for the quantity it produces, but also for the amazing quality of the coffees. Huila is a mountainous department that lies in the southwest of the country between the Eastern and Central mountain ranges, in the Colombian Massif, where these meet. Huila is important for many reason. Firstly, the Magdalena River, Colombia’s largest river, is born there. Secondly, the Nevado del Huila, Colombia’s third highest peak is located in the region and its snow capped tops can be seen from miles away. But most importantly for us, Huila was the birthplace of specialty coffee in Colombia." Origin - Huila, Colombia Roast Date - 8/11/2022 Variety - Caturra, Castillo Process - Washed Altitude - 1900 masl Flavour notes - Orange, Pear, Nectar
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"Mynor Edelmiro has been working in coffee farming for sixteen years. Only two years ago he began selling part of his crop as specialty coffee. He inherited the farm when his father emigrated to the United States for financial reasons. At a young age, he dropped out of school and faced a major challenge in taking over the farm to preserve the family legacy. At the time, there were only cattle and horse paddocks, but he decided to use the land to grow coffee, grains and lemons. To this day, he works with cattle in the off-season months because it gives him a second source of income."
Origin - Huehuetenango, Guatemala Roast Date - 8/11/2022 Variety - Caturra, Bourbon Process - Washed Altitude - 1480 masl Flavour notes - Honeydew, Buttery, Black tea |
Recipes
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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
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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
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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 - 1:15 (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 - 10 (dry coffee : water) |