Skip to content
 |
 |
 |
 |
|
|
"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 - Los Rosales Roast date - 13/02/2023 Process - Washed Flavour notes - Malteser Cherry, Vanilla
|
 |
|
"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 milk chocolate & cookie dough." 66%: Colombia - Los Rosales Roast date - 13/02/2023 Process - Washed / Natural Flavour notes - Milk chocolate, Cookie dough |
|
|
"Elias Quilcue Apio is a coffee producer with a proud indigenous heritage: the Paez people. His grandparents, who lived in the land he cultivates today, helped treat people in the community with natural remedies. They call this place El Diviso, nestled high in the southern mountains of Tolima, Colombia.
Elias got involved in coffee production in 2002. In 2019, motivated by a local association and after attending some workshops, he introduced numerous changes to the production process: harvest, infrastructure, handling… This immediately pushed up the quality of the coffee, which started selling in the specialty markets and brought a better income into the household."
Origin - Tomila, Colombia Roast Date - 13/02/2023 Variety - Caturra Process - Washed Altitude - 1750 masl Flavour notes - Poached pear, Pineapple, Plum |
 |
|
"Girma, a current member of Jabanto farmers group, started producing coffee in 1991 after spending several years trading other commodities between the Dilla and Biloya towns. Since then, he has become highly knowledgeable in harvest and processing techniques, constantly staying up to date with the latest trends and technology thanks to his close collaboration with the bureau of agriculture and research centre. This extensive experience has naturally led him to become a leader and organiser for the community of coffee growers around the region.
Today, Girma grows coffee on his own 7-hectare farm in the village of Biloya, and sometimes contracts it from other producers near the Sashamene village where he can source different varietals." Roast Date - 13/02/2023 Variety - Kurume Process - Washed Altitude - 1900 masl Flavour notes - Apricot, Lemon Myrtle, Honeydew Melon |
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 - 1:2.8 (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 - 1:14.5 (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) |