Legend - Gosford
Pete (first picture) and I first met in 2019 when he came to work with me briefly at Harvest Specialty Coffee. Back then, Legend was in its infancy. Battling with council approvals, Pete would spend his lunch breaks on the phone to his project manager to keep things moving along.
Pete was looking to take Sydney & Melbourne level specialty coffee north, a sentiment that has been carried throughout the Legend team. Fast forward 3 years and Legend has become the spot on the central coast for specialty coffee.
As with all the roasters we feature, Legend focuses its sourcing on producers & importers that are ecologically & socially sustainable.
Scroll down to learn about this weeks feature coffees.
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Espresso blends
Gossy
"It's straight outta Gosford. Built to be served primarily with milk, Gossy Good Times is just like the streets of its namesake, big, bold and straight up trouble. If you like your coffee a bit darker, with some jammy sweetness, this coffee is for you. Can also be served black if you're looking for a more traditional espresso."
66%: Colombia - Andino
34%: Nicaragua - La Estrella
Roast date - 30/1/2024
Process - Washed
Flavour notes - Milk Chocolate, Hazelnut, Dried fruit
Seasonal
"This is our lighter, more modern blend. It features two rotating high quality AA+ coffees. It's clean, sweet and super smashable. The Seasonal Blend is designed to work with any brew method. Served with milk it's milkshake sweet, and served black it's clean with a bright fruity acidity"
66%: Colombia - El Meridiano AA
34%: Peru - El Guayacan AA
Roast date - 30/1/2024
Process - Washed
Flavour notes - Milk chocolate, Praline, Tasmanian cherries
Single origins
Wilmar Guanizo, Colombia
" What's a field blend you ask? This is our way of supporting a growing farmer, while keeping it honest. Simply put, Wilmar didn't have a big enough harvest to sell both the varietals independent of each other in this run, which means we get to support him by purchasing a coffee that cupped fricken gangbusters! We love the balance of a big pink bourbon and classic Colombian geisha in the cup side by side!
Among the highlands of the municipality of Tarqui, Huila, you find a group of farms owned by ten siblings, the Guarnizo Family. They are owned by nine males and Orfandy, the only female and the heart of the family. Each member of the family has their own farm and their own families. Some of them are neighbors, creating a village of just the family, and some of them lie in more remote areas of the municipality. However, all nine of them have the same objective, to produce some of the best coffee in Tarqui. The Guarnizo Family has always been an example of family work, union, and partnership."
Origin - Finca La Vega, Hulia, Colombia
Roast Date - 30/1/2024
Variety - Pink Bourbon, Giesha
Process - Washed
Altitude - 1750 masl
Flavour notes - White peach, Grape, Pecan
Jose Quintero, Colombia
"José Hernán Quintero has been involved with coffee for as long as he can remember. His parents were coffee producers and having his own land to produce coffee and continue his parent’s legacy had always been a dream. However the reality of the socio-political situation in Colombia put to test this dream. Rioblanco, where José is from, is now infamously known throughout Colombia due it’s violence past, where thousands of people had to abandon their land in search for safety.
Jose Hernán works at Finca la Pradera together with his wife Nubia Marín and their son. Nubia is in charge accounting and keeping a record of traceability for every single lot and their son is in charge of receiving the coffee after picking and carrying out the post-harvest processes. He is in charge of training and giving instructions to the workers and pickers. For Jose Hernán, what makes his farm special is how the family works together as a team."
Origin - Tolima, Colombia
Roast Date - 30/1/2024
Variety - Red bourbon
Process - Honey
Altitude - 1700 masl
Flavour notes - Plum, Honey, Nougat
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) |
