Our current subscription coffees...
Explorer - Anibal Garcia, Peru
This January we tasted more than 40 lots from Peru, and this lot was one of just two we chose. The Marshell variety’s juicy red berry flavours, complimented by a touch of booziness from the careful processing, really stood out to us. The complex natural processing demands more labour, technical skill and dedicated infrastructure, but when executed well it delivers remarkable results: vibrant fruit character and a candy-like sweetness.
The processing and export partner, JJ Marck, specialises exclusively in natural coffees. They purchase whole cherries from smallholders such as Anibal Garcia and handle processing at their own facilities. Fermentation occurs at higher, cooler altitudes, while drying takes place two hours away in lower, hotter, drier conditions, enabling careful control to create distinctive, small lots.
"Bold and juicy, opening with dark red cherry and ripe strawberry. Cooling into syrupy berry compote with mild booziness, lingering dark chocolate and dried cranberry to finish"
Flash Brew - Anibal Garcia
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:
Basecamp - Amanda Galheri, Brazil
Amanda Galheri’s delicious coffee is back for a second year. We returned to it for its high quality, reliable flavour profile. This coffee is the perfect single-origin espresso and will especially shine in milky drinks.
"A solidly sweet, balanced Brazilian cup profile with notes of roasted hazelnut and buttery caramel complented by a full, creamy mouthfeel."
Decaf - La Serranía, Decaf
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.
Jose Herman Salazar - Colombia
This unique coffee is one of a host of newly “discovered” Ethiopian landrace varieties being grown in Colombia. Several years ago Salazar noticed the cherries from some plants had a distinctive chili pepper aroma. The samples cupped exceptionally well so he propagated them and named the variety Ají, which means pepper in Spanish.
We're tasting bright citrus zest and granny smith apple. Layers of blackcurrant and caramel emerge as it cools, finishing with sweet, lingering spiced biscuit.
Pourover recipe:
Dose: 17g
Grind: 20
Water: 96
40g bloom
At 45s up to 160g
At 1.30 up to 230g
At 2 min up to 290g.
Further Brewing Recipes
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!
Carlos Alberto Portillo - Honduras
This washed process Parainema variety coffee was grown by Carlos Alberto Portillo on his family farm, Finca Don Pancho. Langdon has been buying Carlos’s coffee since he started producing microlots four years ago. This coffee stands out for its sweetness and complexity, with well balanced acidity.
We're tasting top notes of jasmine florals, bright green and red apple acidity, maple syrup sweetness and hazelnut in the finish.
Ross's Hario Switch recipe:
16g dose Medium-coarse grind
240g water 90°C
Hario Switch, Hario 02 paper
Start open switch
40g bloom
at 30s 60g pour then close switch
at 1m open switch, 50g pour
at 1m 25s 50g pour
at 1m 45s 40g pour (total 240g)
Drain by 2m35s
You can watch a YouTube video where Ross 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.