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Primary - Potts Point - Drop Coffee

Primary - Potts Point

Welcome to Primary! A tiny roaster out of Potts point. As Broadsheet puts it, their coffee shop is more of a show room than a cafe, focusing entirely on coffee with the exception of a few small treats. Dan Kim, with experience roasting at "Brewtown Newton" and "Heritage Coffee Brewers" started Primary as his first solo venture. Primary's minimalist branding highlights their focus on quality roasting and sourcing of their coffee. Enjoy!

 

 

 

Seasonal Espresso

50%: Colombia El Meridiano
50%:
 Mexico Los Milagoras

Roast date - 30/11/2022

Process - Washed

Flavour notes - Milk chocolate, Nougat, Hazelnut

El Meridiano, Colombia

100%: El Meridiano, Colombia

Roast date - 30/11/2022

Process - Washed

Flavour notes 

Shakisso, Ethiopia

"This lot is made up of coffees grown and processed in the ‘kebele’ (town or village) of Anosoro, in the ‘woreda’ (administrative district) of Shakiso, in Ethiopia’s Guji Zone. The coffee was processed at Gemeda Elias Washing Station, which is operated by Tracon Trading. This family-owned exporting company also manage quality control at the washing station, and prepare the resulting parchment for export at an impressive dry mill facility in Addis Ababa. The washing station is owned by Mr. Gemeda Elias, himself a successful CoE-winning coffee grower, who works closely with Tracon to produce both washed and natural coffees.

During harvest, freshly picked coffee cherry is delivered daily by some 850 local coffee growers, before being processed under the watchful eye of washing station manager, Gemeda Abdi. The majority of the families who contributed to this lot farm organically on tiny plots of land, averaging just 2.6 hectares in size. Coffee is their main cash crop and grows alongside food crops of corn, grain and bananas, under the shade of native Birbira, Wanza, and Acacia trees. The average elevation of the farms in this region is very high – around 1,900–2,100m above sea level – and this, combined region’s cool temperatures, is ideal for the slow ripening of coffee cherries, leading to denser beans and a sweeter, more complex cup profile."

 

Origin - Shakkiso, Ethiopia

Roast Date - 30/11/2022

Variety - Landrace

Process - Washed

Altitude - 2000 masl

Flavour notes - Apple, Peach, Black tea

Kabumbu AA, Kenya

"Kabumbu is a small coffee estate in Kirinyaga County, owned and managed by Joseph Mugo Karaba (pictured above). Joseph inherited the shamba (Swahili for ‘farm’) from his father, who first planted coffee in the 1960s. He and his family live on the estate which includes five acres of coffee trees and a small wet mill, where Joseph processes and prepares his coffees.

Kabumbu sits across 1,500-1,750 meters above sea level in the foothills of the extinct volcano, Mt Kenya. The area is defined by its bright red, nutrient-rich, volcanic soil and cool climate, both of which contribute to the outstanding quality of the coffees produced on this farm. Joseph grows SL-28 and SL-34 varieties on his farm, which were planted by his father when the shamba was established. The trees have been continuously regenerated since that time, using a stumping technique where new stalks are allowed to grow from the stump to replace older stalks, which are then cut back when the new stalks reach full maturation. In addition to these varieties, Joseph has chosen to plant a newer hybrid variety, Batian, which has been developed specifically for high yields and disease resistance, coupled with the potential for excellent cup quality."

 

Origin - Kirinyaga, Kenya

Roast Date - 30/11/2022

Variety - SL28, SL34

Process - Washed

Altitude - 1500 - 1750 masl

Flavour notes - Toffee, Green apple, Oolong Tea

 

Recipes

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 - 1:2.7 (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 - 1:13.5 (dry coffee:water)

Bloom - 30 seconds

Flow rate - fast

*Adjust grind size to achieve desired flow rate

Aeropress

Temp - off the boil

Ratio - 1:13.5 (dry coffee : water)

Bloom - 30 seconds

Brew time - 90 seconds (including bloom)

Press consistently over 15-20 seconds.

 

Stove top

Ratio - 1 - 11 (dry coffee : water)

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