website Skip to content

Next drop goes out on the 22nd of August!

Legend - Gosford

Legend - Gosford

Hey! Welcome to you first Drop. To start you off, we have some delicious coffees from Legend in 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.  

 

 

Gossy - Blend

"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%: Guatemala - Los Ancestros

Roast date - 01/08/2022

Process - Washed

Flavour notes - Milk Chocolate, Hazelnut, Dried fruit

 

Seasonal - Blend

"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%: Nicaragua - Los Granadillos AA

Roast date - 01/08/2022

Process - Washed

Flavour notes - Milk chocolate, Praline, Tasmanian cherries

 
Kabumbu AB - Kenya

"Kabumbu is a small coffee estate in Kirinyaga County, owned and managed by Joseph Mugo Karaba (pictured above). Joseph inherited the shamba (Swahili for ‘farm’) from his father, who first planted coffee in the 1960s. He and his family live on the estate which includes two hectares of coffee trees and a small wet mill, where Joseph processes and prepares his coffees.

Kabumbu sits across 1,500-1,750 meters above sea level in the foothills of the extinct volcano, Mt Kenya. The area is defined by its bright red, nutrient-rich, volcanic soil and cool climate, both of which contribute to the outstanding quality of the coffees produced on this farm. Joseph grows SL-28 and SL-34 varieties on his farm, which were planted by his father when the shamba was established. The trees have been continuously regenerated since that time, using a stumping technique where new stalks are allowed to grow from the stump to replace older stalks, which are then cut back when the new stalks reach full maturation. In addition to these varieties, Joseph has chosen to plant a newer hybrid variety, Batian, which has been developed specifically for high yields and disease resistance, coupled with the potential for excellent cup quality."

Origin - Kabumbu, Kenya

Roast Date - 01/08/2022

Variety - SL28, SL34, Batian

Process - Washed

Altitude - 1750 masl

Flavour notes - Toffee, Green apple, Pineapple, Oolong tea

Petit AB - Kenya

"Petit is a small coffee estate located in Kiambu County, in Kenya’s central highlands. The estate is owned by Peter Kugi Ndugo, who established it in 2010. Peter grew up in the area and is the son of a coffee farmer. After leaving his family’s shamba (‘farm’ in Swahili) to pursue a successful career in finance, Peter decided to return to his village when he retired. He inherited uncultivated land from his family (his elder siblings inherited his father’s coffee shambas) and decided to plant coffee and bananas and to keep dairy cows. Peter has since acquired more land and now has three coffee shambas totalling 10 acres, which make up the Petit estate.

Petit sits in the foothills of the extinct volcano, Mt Kenya, in an area defined by its bright red, nutrient-rich, volcanic soil and cool climate. These geographical conditions are ideal for exceptional coffee production and contribute to the outstanding quality of this lot. At the time of planting, Peter chose the SL-28 and SL-34 varieties that are most commonly found in central Kenya, specifically because they produce a high-quality flavour profile. He has also planted a small amount of Batian, a newer, hardier, hybrid that has been bred for high yields and disease resistance, coupled with a high potential for excellent cup quality. The varieties are harvested and processed together, as separation is very challenging to achieve during the busy harvest period."

Origin - Finca la pradera, rioblanco, tolima

Roast Date - 01/08/2022

Variety - SL28, SL34, Batian

Process - Washed

Altitude - 1750 masl

Flavour notes - Pineapple, Cherry, Kiwi, Black tea

 

Recipes

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

 

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

 

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.

 

Stove top

Ratio - 1-11 (dry coffee : water)

Close (esc)

Popup

Use this popup to embed a mailing list sign up form. Alternatively use it as a simple call to action with a link to a product or a page.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.

Shopping Cart

Your cart is currently empty.
Shop now