Slide Coffee - Sunshine Coast
" In 2017, We (Aaron & Rahel Bradley) founded Slide Coffee Roasters from their garage and a rented roastery space, with some previous experience and a lot of passion to build a business that is driven by some strong values, we were able to grow our wholesale customer base and open our own roastery space in Coolum Beach, QLD in 2020. We started Slide Coffee with a deep conviction and desire to understand more about the supply chain and how we can ensure coffee is sourced respectfully, so all players involved are winning. We aim to build a business that we can be proud of and know that we are bringing goodness to every touch point of our business; supply chain, team & customers. This mission statement sums up our intention for our business: "To provide our community with tasty ethically sourced coffee. Always served with love + excellence, in a way that will positively impact the people + our environment." Today Slide Coffee owns three cafes showcasing a wide range of coffees, is proudly partnered with more than 12 specialty coffee venues around south east QLD, and beans are shipped to homes all around Australia."
"This is a blend of three delicious coffees, each one brings something important to the blend. The Indonesian has low acidity, with a heavy chocolate and malty vibe, which brings the body and sweetness to the blend. The other half is both Colombian and Nicaraguan, which are full of flavour and sweetness. Balancing with the heavy body perfectly. All of the coffees are carefully sourced to ensure producers are paid fairly, creating a sustainable future for the coffee industry. This one is a crowd pleaser and has even scored itself a Bronze Medal at the Golden Bean Awards."
50%: Indonesia
25%: Colombia
25%: Nicaragua
Roast date - 18/11/2024
Varieties - Multiple
Process - Washed
Flavour notes - Chocolate, Butterscotch, Marmalade
" Divino Niño del Horizonte is a coffee farming collective from Suaza in the south-western department of Huila. Over the past 3 years, the group has grown from 25 producers to over 50 and through our sourcing partners, we are able to provide these farmers with a flat rate price for their beans which sits above the fluctuating market value to ensure a sustainable relationship. Huila is the largest coffee producing region in Colombia, designating around 155,000 hectares of the mountainous area to growing coffee trees. These predominantly washed coffees often provide a bright acidity, medium body and a fruity, caramel aroma."
Origin - Hulia, Colombia
Roast date - 18/11/2024
Variety - Mixed
Process - Washed
Flavour notes - Chocolate, Orange, Date
"West Valley is a prolific coffee growing region and is known for producing a large percentage of ‘Cup of Excellence’ winning coffees. Host to diverse microclimates, the mountainous region provides farms at high elevation with cooler weather than the rest of the country, resulting in high sugar production within the cherries. Cerro San Luis is a family run micromill in Grecia, West Valley and produces a number of coffee varietals including Red & Orange Bourbon and SL-28. The micromill, located at the family home only a few miles from the farm, utilises a variety of different processes from washed and honeys to naturals."
Origin - West Valley, Costa Rica
Roast date - 18/11/2024
Variety - SL-28
Process - White Honey
Flavour notes - Berry Compote, Marmalade
" This complex coffee comes from La Palma, Chalatenango and is produced independently by Vicente Diaz, who has been proudly trading specialty coffee for over 8 years. His farm is named ‘El Derrumbo’ after a massive landslide event, which occurred many years ago making the area well known to locals. Vicente grows several varieties of coffee, which are harvested upon optimal ripeness but are not ‘floated’ (typical of the washed process), rather they are picked and pulped on the same day using very little water. Following this, the cherries undergo a short 12 - 15 hour dry-fermentation before being placed on raised beds to dry for a further 20 - 25 days."
Origin - Chalatenango, El Salvador
Roast date - 18/11/2024
Variety - Pacamara
Process - Washed
Flavour notes - Lemon butter, Toffee, Green apple
Recipes
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Espresso - 9 bar Brew ratio - 1:2.5 (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 - 1:13 (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 (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 - 9 (dry coffee : water) |
