Sample - St Peters
"Pacemaker is our house blend, sweet with lots of body and originally designed to suit milk coffees (but also delicious when had without). Served with milk, we find notes of Malteser, cherry and vanilla. Served black, there are hints of dark chocolate, and cherry ripe."
66%: Colombia - Los Rosales
34%: Ethiopia - Gigesa
Roast date - 29/01/2024
Process - Washed
Varieties - Caturra, Heirloom
Flavour notes - Dark chocolate, Cherry ripe
"Created originally to pair Flour and Stone pastries, Sweet Tooth has a rich body and low acidity. Served black, it has hints of 70% dark chocolate. Served with milk, we find flavours of dark chocolate, raspberry and cookie."
66%: Colombia - El Meridiano
34%: Ethiopia - Abu Nura
Roast date - 29/01/2024
Process - Washed / Natural
Flavour notes - Dark chocolate, Cookie dough
"Arsosala is a washing station founded in 2015 that currently serves about 1,200 smallholder producers in the Urga woreda (district) of Guji, a beautifully forested area in southern Ethiopia. Before the early 2000s, this region was considered part of Sidama but has since become its own ‘independent’ one.
Growers here tend small coffee gardens at very high altitudes in the rich red soil of the highlands; they often grow other crops as well. As commonly happens in the rest of the country, smallholders deliver their coffee in cherry to the closest washing station—in this case, Arsosala—where their coffee will be sorted, weighed, paid for or given a receipt, and later processed in bulk.
Blending all these cherries (typically separated or tagged per day lots) makes it virtually impossible under normal circumstances to know the producers participating in each bag; that’s why the coffees are sold under and referred to the name of the washing station."
Producer - 1200 Smallholders
Origin - Guji, Ethiopia
Roast date - 29/1/2024
Variety - Heirloom
Process - Washed
Flavour notes - White peach, Jasmine, Bergamot
" Established in 1997, Kiri spans 5 acres of land, serving Gitumbi, Kirunyuini, Kerere, and Kaboia Villages. Currently affiliated with Ngiriambu Farmers Co-operative Society Ltd, it houses the society’s head office.
Kiri Coffee Factory is situated in Central Province, Kirinyaga County, in Njukiini location of Gichugu Division near Kianyaga town. Its membership stands at 1400, with 1200 active farmers and 200 inactive farmers.
The factory lies at an altitude of about 1,450m above sea level in a region with red soil. The area experiences moderate bimodal rainfall of about 1200mm per annum, with temperatures ranging between 13-25 degrees Celsius. The long rains fall between March-May, while the short rains come between October and December.
The area follows a biennial production cycle, with the early harvest from April-June and the late second season from October-December. The main coffee varieties grown are SL28, 34, and Ruiru 11, with SL28 and 34 accounting for 99% of all coffee produced, while Ruiru 11 accounts for 1% of total production."
Producer - ~1200 Growers
Origin - Kirinyaga, Kenya
Roast date - 29/1/2024
Variety - Batian, SL28, SL34, Ruiru 11
Process - Washed
Flavour notes - Raspberry, Red currant, Brown sugar
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) |
