Reuben Hills - Surry Hills
"Reuben Hills is a boutique micro roastery based in Surry Hills which has been in operation since January 2012. We roast coffee which is showcased in the café downstairs, as well as in other cafes around Australia through our wholesale channel.
We travel around the world to producing countries (origin), meeting the farmers, cupping their coffees and selecting beans, so we can provide our customers with coffee that was sourced directly from farmers, celebrating their work and introducing their coffees to the western world.
On a day to day basis, we are a café which focuses on unique, delicious food and exceptional customer service. Our food is best described as inspired by our coffee origin trips, with a real emphasis on the quality of the coffee and paying tribute to all the hard work it takes to get the coffee in the cup. We strive for this quality to filter down through all aspects of the business."
"The idea behind the O.G Blend is to give you a coffee that is soluble. A lower acidity and bolder cup. Ethiopia Refissa offers a fruity top note whilst our new favourites Brazil Fazenda Furnas and Brazil Beneficio Pedra Branca gives creamy chocolate mouthfeel that runs the line from start to finish. Enjoyed with milk or black.
We always aim to support our producers long term. With the goal to increase the quality of production through farmer training, improved agricultural practices and providing the latest information on sustainable farming. We do this by paying our producers some of the highest returns for their coffee as directly as possible. We strongly believe in establishing a transparent, trust-based relationship with smallholder farmers. Helping to support sustained industry growth as best as we can."
Origins - Ethiopia - Refissa, Brazil - Fazenda Furnas, Brazil - Beneficio Pedra Branca
Roast date - 15/1/2024
Variety - Wolisho, Kurume, Red Bourbon
Process - Washed and Natural
Flavour notes - Fudge brownie, Strawberry, Cream
"The idea behind our House Blend is to showcase the best of our seasonal coffees. We have bright, elegant Ethiopia and Colombia bringing stone fruit and apricots to the cup. Paired with Brazil Fazenda Furnas Natural adding viscosity and a caramel sweetness. A well balanced espresso enjoyed with milk or black.
We always aim to support our producers long term. With the goal to increase the quality of production through farmer training, improved agricultural practices and providing the latest information on sustainable farming. We do this by paying our producers some of the highest returns for their coffee as directly as possible. We strongly believe in establishing a transparent, trust-based relationship with smallholder farmers. Helping to support sustained industry growth as best as we can."
Origin - Ethiopia - Bedessa, Brazil - Fazenda Furnas, Colombia -Andino
Roast date - 15/1/2024
Variety - Wolisho, Kurume, Yellow Bourbon
Process - Natural and Washed
Flavour notes - Dulce de leche, Apricot, Milk chocolate
"The Raro Boda Washing Station is owned and operated by Negusse Debela from Snap Coffee. The high consistent elevations of Uraga mean an almost unparalleled potential for quality in the country. At this altitude above the coffee farms there is a consistently cool temperature which allows the Washed lots to dry from 10 up to 14 days, giving it a clean, clear and stable cup quality. Coffee fermentation here takes 72 hours."
Producer - Negusse Debela
Origin - Oromia, Guji, Ethiopia
Roast date - 15/1/2024
Variety - Wolisho and Dega
Process - Washed
Flavour notes - Peach, Toffee, Honeydew
" Virgilio Martínez owns and operates his farm in San Pedro Necta, where he grows Bourbon, Caturra, and Catuai. Virgilio is interested in investing more into the technical side of his farm, learning to improve technique and his approach to an increase in quality and production. Coffees on Los Chorros are picked ripe and depulped the same day, then fermented dry for 24–38 hours. The beans are washed multiple times until they are free of mucilage, then dried on concrete patios for 3.5–6 days."
Producer - Virgilio Martínez
Origin - Huehuetenango, Guatemala
Roast date - 15/1/2024
Variety - Bourbon, Catimor, Caturra, Maragogype, Pache
Process - Washed
Flavour notes - Honey dew, Milk chocolate, Raisin
Recipes
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Espresso - 9 bar Brew ratio - 1:2 (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 - 1:14 (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 (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 - 12 (dry coffee : water) |