Made of Many - Stanmore
Many. That’s what goes into a cup of coffee. Growers, exporters, importers, roasters, baristas, and customers all play a part in bringing you a delicious cup. When Ben started out on his career in coffee, he worked at a few big companies. To him, it felt like everything was done with little intention aligned to any particular value and at many times relationships weren’t prioritised. He witnessed some brands market themselves as sustainable, partnering with small farms but then buying elsewhere the following year for drops in quality. To Ben, it felt unfair and unsustainable to root a coffee roaster in these business transactions. He believed coffee should be far more collaborative and relationship-driven.
"We believe that people are the best versions of themselves when they pursue what they love. Our passion is to engage and captivate through the way we source and roast coffee.
We are dedicated to the craft and are always looking for better ways to display the vivid character within a particular coffee and honour the passionate work that goes into growing it."
So enjoy the amazing coffees we have this week. As you do, think about all the hard work that has gone into them from the farmer, roaster, barista (you ;) ).
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"This is our staple coffee for pairing with milk. It is a coffee that was produced by a lady called Floralba, in the remote region of Gaitania, Colombia. Her main form of income is her coffee and we purchased her whole harvest for Brighter in Stanmore, Sydney. Each year we will work to grow closer and make sure we are adding value in the supply chain. We wanted to partner with her because she and us believe that there is a future in coffee growing. It is a wash processed coffee that is made of the Caturra, Castillo and Colombia varietals. We roast it to be sweet and harmonious with milk."
100%: Colombia, Floralba Apio
Roast date - 05/06/2023
Process - Washed with extended wet fermentation
Flavour notes - Dark cherry, Chocolate, Butterscotch
"This is Common’s staple for pairing with milk. It is a coffee that was produced by a small group of producers in Herrera, a community in Tolima, Colombia. Made of Many and Common have come together to close the gap between coffee growers and drinkers. The producers of this lot are paid approx 20% above the market rate. We wanted to partner with passionate people that focus on quality because we share the belief that there is a future in coffee growing. It is a washed process coffee that is made of the Caturra, Castillo and Colombia varietals. Roasted to be sweet and harmonious with milk."
100%: Colombia, El Meridiano
Roast date - 05/06/2023
Process - Washed
Flavour notes - Red grape, Soft spiced cider
"This really is a clean natural-processed coffee. The acidity profile is still intact, but the processing style has brought forth some big sweetness and turned the herbaceousness of the classic washed-Burundi profile into some perfume-like florals. Rwiri is a washing station that is part of the Yagikawa Cooperative, one of the oldest cooperatives in Burundi. The name, Rwiri, means to “talk about coffee”. This coffee is a Bourbon variety grown at 1800masl. The cherries are laid in thin layers and left to slow-dry on raised African beds. Natural processing of this cleanliness is hard to come by."
Origin - Matongo, Kayanza, Burundi
Roast Date - 05/06/2023
Variety - Bourbon
Process - Natural
Flavour notes - Strawberry, Grape. Soft florals
Origin - Gakenke District, Northern Province, Rwanda
Roast Date - 05/06/2023
Variety - Red Bourbon
Process - Washed
Flavour notes - Pineapple, Chamomile, Black tea
Recipes
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Espresso - 9 bar Brew ratio - 1:2.6 (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 - 1:17 (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 - 10 (dry coffee : water) |
