Our current subscription coffees...
Explorer - Juan Rodriguez, Guatemala
This washed Guatemalan lot is one of the most balanced, easy-drinking coffees we’ve tried all year. It comes to us through Primavera, an importer founded in Guatemala which works hard to promote sustainability and improve quality at origin. Having sourced through Primavera before, we’re excited to be working with them for the second time and showcasing the interesting coffees that Guatemala has to offer.
Juan Rodriguez takes great care over his farm, Wiwitz, and is involved at every step of his coffee’s journey. Juan and his wife learned how to grow coffee from their parents and oversee all aspects from building their own nursery to the final processing and drying. Their meticulous work has led to a delicious cup that we are excited to share.
"Leading with yellow plum and hazelnut butter then cooling into creamy milk chocolate, this washed Guatemalan is balanced, smooth and endlessly satisfying."
Basecamp - Marco A. Guardabaxo, Brazil
From the São José do Rio Pardo region comes the first coffee we have sourced through Brazil based importer Ocafi. This lot was produced by Marco A.Guardabaxo and Maria Silva, who have owned Fazenda Pinheiro since 2003. Having started with only 9.5 hectares of coffee trees they now support 11 families on the farm who cover 140 hectares of crops.
We selected a natural process Obatá variety from Marco, a rarer cultivar that delivers not only the rich chocolate and nutty notes we expect from Brazil but also a more fruity profile that reminds us of dried figs and raisins, which leads to a more complex and delicious espresso.
"Rich and chocolatey, a classic Brazilian profile. We're tasting hazelnut, milk chocolate wafer and dried figs, with a creamy mouthfeel and smooth texture."
Decaf - La Serranía, Colombia
Back for a fourth time, this regional lot is among our favourite decafs. Naturally sweet and smooth with rich flavours of toasted nuts and dried figs. Sugarcane process decaf is scarce these days - only one Colombian plant, Descaefecol, produces it, and demand is outpacing supply. We'll keep sourcing the best-tasting decaf we can. For now, enjoy this lot whilst it lasts!
"Reminding us of toasted walnuts, dried figs and brown sugar every cup is balanced and sweet with a smooth luxurious finish like bakers chocolate."
Basecamp and Decaf - Brewing Starter Guides
Supreme Coffees - Brewing Starter Guides
Simon Brown & Merlith Cruz, Peru
Of all the coffees we’ve tasted, this one stands out as truly exceptional. It’s a naturally processed Ethiopian heirloom variety that was fermented in a bioreactor tank using mosto as a starter culture.
We're tasting lush blueberry, elegant jasmine and cardamom aromatics. Notes of slivered almond and a generous sweetness result in a luxurious cup.
Top tip: Ludwika, our Head of Coffee, recommends grinding a little finer than you normally would to really bring out the delicate florals in the cup.
Here’s the recipe she recommends for pourover:
Dose: 16g
Grind: medium fine
Water: 96 degrees
60g bloom
At 30s up to 200g
At 1 min up to 260g.
Further Brewing Recipes
Flash Brew - Anibal Garcia, Peru
For the warmer days we've been having, Ross has made a delicious recipe for a flash brew of our new Peru from Anibal Garcia - check out the video on YouTube here:
Ricardo Vargas, Ecuador
It's always nice to be ably to release the fresh harvest from the same producers year-on-year. This is the third year that we're roasting Ricardo Vargas's washed Caturra, whcih consistently stands out when we cup it alongside other Ecuadorian coffees.
We're tasting fresh fruit and floral aromas, opening with blackberry when hot, shifting to tangy nectarine as it cools. Caramelized sweetness rounds out the lively acidity, finishing with crisp green grape and citrus.
Scotty's Kalita Recipe:
15g coffee
40g bloom
At 30s, pour up to 150g.
At 1:15, pour up to 250g.
You can watch a YouTube video where Scotty talks through his recipe here!
Roastery Team
We're a team of three in the roastery: Ludwika is our Head of Coffee, Ross covers operations and roasts, and Michael covers sales and social media.
You can find some more behind the scenes content from the roastery team on Instagram @steampunkroast.