Langdon Coffee Merchants: Special Feature
The team behind Langdon Coffee Merchants brings decades of combined experience in the coffee industry. With backgrounds in coffee trading, specialty roasting, Q-grading, café management and competitive brewing, our passionate teams in Melbourne, Brisbane, London and Auckland take their coffee seriously, very seriously!
At LCM, we believe that great quality coffee is just the start of our purpose. Whilst we search far and wide from farms big and small, we believe that coffee is about more than just what we supply. We source traceable green coffee from likeminded producers and farmers across the bean belt, for passionate Roaster Communities that understand the real value.
We understand everyone has their own preferences and tastes, and each coffee has its own distinctive characteristics and story to tell. We are passionate about telling that story, while bridging the gap between source and sip, so that more people can enjoy the specialty coffee that the world has to offer.
With our online store servicing small roasters needing a bag at a time, all the way to customers ordering container lots directly with our Sales and Customer Service Teams, we provide a tailored service to everyone, big or small, that is based on honesty and transparency.
Costa Rica Coffee Cherries
" The Community Project was initiated during the 2014-2015 harvest season, and is dedicated to its ongoing development to fortify connections between dedicated, high-quality producers and discerning buyers. The primary aim is to preserve the renowned characteristics of excellent fully washed Costa Rican Coffee, all while ensuring complete traceability to the participating farming families. A group of twenty small-scale producers have meticulously been chosen for the project, who maintain pristine coffee farms in the picturesque Los Santos Region. These selected producers are entrusted with fully representing the unique micro-region of Tarrazu.
To guarantee the selection of only the ripest coffee cherries, harvest days are scheduled for each farm and offer premium compensation for superior cherries. This approach enhances the complexity of the coffee's flavour profile, while rewarding those farmers committed to producing and picking the highest quality beans. Once harvested, the cherries are transported to Palmichal Mill, where they undergo meticulous processing.
This lot is hand-picked, floater separated, pulped, washed mechanically, Centriflux (removes surface water), and then dried at drum dryers that don’t exceed 37.5°C. Once dried to 11%, it rests for two months before being dehulled and goes through weight, screen, density, and colour sorting."
Producer - 20 Smallholder Producers
Origin - Los Santos, Tarrazu, Costa Rica
Roasted by - Legend Coffee Roasters
Roast Date - 09/05/2024
Variety - Catuai, Cattura
Process - Washed
In 2006, Renato took part in the Cup of Excellence competition in Honduras, securing the 7th spot in the Western region. This achievement facilitated the sale of his coffee to a Japanese company. That inaugural exposure to specialty coffees marked a turning point for Renato.
The cherries are de-pulped one day after picking, after which the parchment is put into fermentation tanks where it is dry fermented for 12 to 18 hours. After the parchment is rinsed into the tank, it’s put out to dry for around 12 days on a concrete patio, where the coffee is raked every 30 minutes to obtain uniformity."
Producer - Jose Renato Sanchez Hernandez
Origin - San Andres, Honduras
Roasted by - Legend Coffee Roasters
Roast Date - 09/05/2024
Variety - Catuai
Process - Washed
"La Toboba Farm is an 8-hectare property that was passed down from Senel’s grandmother. The farm is named after the Toboba, a harmless snake species that appears in large numbers during harvest season and is relocated to the nearby forest. The family started growing coffee in 1968 and it proved to be a profitable source of income. Today, Senel and his son Allan, own and manage Finca La Toboba. They grow more than a dozen varieties of coffee.
In 2016, La Toboba established its own micro-mill, which allows for the immediate processing of freshly picked coffee cherries. This gives increased control over their processing methods and ensures traceability for the growing market segment. The cherries are carefully cleaned and separated using a floater separation tank. The coffee parchment is then dried for 3 to 5 days on raised beds, with the drying time adjusted according to the intensity of the sun. The parchment is regularly raked and churned to ensure even drying of the parchment. The coffee is then moved to a greenhouse, where it is piled up and carefully dried for up to 35 days until it reaches a moisture level of 9-11%. After drying, the coffee is left to rest for 2-3 months before undergoing dry-milling and sorting."
Producer - Senel and Alan Campos
Origin - Chirripo-Bruna, San Jeronimo, Costa Rica
Roasted by - Legend Coffee Roasters
Roast Date - 09/05/2024
Variety - Catuai, Caturra
Process - Natural
Producer - The Thiririka Farmer's Cooperative Society
Origin - Kiambu County, Kenya
Roasted by - Legend Coffee Roasters
Roast Date - 09/05/2024
Variety - SL28, SL34, Batian
Process - Washed
Thiririka Coffee Farm
Recipes
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Espresso - 9 bar Brew ratio - 1:2.3 (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 - 1:2.7 (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 - 1:16 (dry coffee:water) Bloom - 30 seconds Flow rate - fast *Adjust grind size to achieve desired flow rate |
Aeropress Temp - off the boil Ratio - 1:16 (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 - 8.5 (dry coffee : water) |
