Sample - St Peters
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"Pacemaker is our house blend, sweet with lots of body and created to suit milk coffee. Served black it has flavours of dark chocolate, and cherry ripe. Served with milk there are notes of Malteser, cherry, and vanilla." 66%: Colombia - El Meridiano Roast date - 04/07/2022 Process - Washed Flavour notes - Dark chocolate, Cherry, Vanilla
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"Created originally to pair Flour and Stone pastries, Sweet Tooth has a rich body and low acidity. Served black it has flavours of 70% dark chocolate. Served with milk there are notes of dark chocolate, raspberry and cookie." 66%: Colombia - Arsosala Roast date - 04/07/2022 Process - Washed / Natural Flavour notes - Milk chocolate, Raspberry, Cookie dough |
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The northern region of Cajamarca in Peru is known for its production of quality coffee, natural reserves and water sources. In this area, near the town of Jaen, we meet Eleuterio Quispe Perez and his wife Juana Diaz Zamora, at their farm El Palmo. It is named after an old and big palm tree located in the middle of the terrain. Eleuterio has been involved with coffee for 47 years, almost a lifetime, and it all started when his father motivated him to begin his own coffee production. He saw that the profitability of other crops wasn’t as good as coffee and so decided to start producing coffee. Over these years, coffee has been his main economic income and with which he has been able to sustain his family. Also, in his spare time, he does some woodworking. After forty years, Eleuterio decided to switch to specialty looking for quality and better prices. This change has brought improvements in his family’s quality of life and he has been able to pay for the education of his kids, which brings him a lot of joy. As per his current challenges, they are to improve the quality of his coffee and learn more about processing. He wants to improve his wet mill area to achieve better coffee and make some improvements to his house."
Origin - Jaen, Cajamrca, Peru Roast Date - 04/07/2022 Variety - Caturra Process - Washed Altitude - 2750 masl Flavour notes - Blood Plum, White grape, Cacao |
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"Mario Guerrero Troya owns the 10-hectare farm called Finca La Chonta, which is planted with 9000 coffee trees, guava, and plantain. The coffee at Finca La Chonta is picked ripe and depulped/demucilaged the same day before being fermented underwater for 18 hours and then set to dry on raised beds for 12 days."
Origin - Zamora Sur, Ecuador Roast Date - 04/07/2022 Variety - Typica Process - Washed Altitude - 1500 masl Flavour notes - White nectarine, Pear, Cherry blossom |
Recipes
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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
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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
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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 - 1:14.5 (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 - 1-11 (dry coffee : water) |