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Next drop goes out on the 12th of December!

Ickle - Kingsgrove

Ickle - Kingsgrove

“Ickle coffee is run by sisters

Rowena and Kate with a focus on roasting exceptionally high quality specialty coffee, and a desire to only roast coffees we would love to drink everyday. All our coffee is sourced from ethical coffee importers who use sustainable practices and give back to the coffee grower’s communities and invest in the quality of their livelihoods as well as the quality of the coffee produced.”

Welcome to Ickle! A small roaster run out of ECRE Co-roasting space. Other roasters we've featured; Artificer & stitch also roast out of here. Ickle has just secured a lease to open its first store some time this year! With there great coffee and fun branding there's no doubt they'll do well. Enjoy your coffees!

 

 

Beat it
"Mormora is a large farm, comprising of 200 hectares, most of which is semi-forest coffee, meaning the forest is managed to allow coffee to grow throughout it. The trees benefit from a mixture of natural shade plants, which—as well as protection from the sun—provide a rich source of leaves and debris which decompose on the forest floor.

In addition to the 200 hectares that are owned by Yodesa, there are 400 small coffee producers in the area that deliver and sell their coffee to the washing station. These small holders (called “out growers” in Ethiopia) typically have 1–2 hectares of land that produce coffee. At Mormora they are paid in two stages for their coffee, the first when the coffee is dropped off, and then a second time when the overall quality for a certain lot has been determined, and therefore the selling price.

This coffee is designed to give you high level of sweetness and richness in both black and milk based coffee."

100%: Yodesa Yachisi, Ethiopia

Roast date - 19/10/2022

Process - Natural

Flavour notes - Strawberry jam, Yellow plum, Caramel fudge

 

Brazil Danilo Vital
"Belonging to South of Minas Gerais, Mantiqueira de Minas is a small hilly area, encrusted in the state’s highest part. This coffee region is largely represented by smallholder producers. Coffees from this region present outstanding citrus, floral and fruity notes, creamy and dense body, intense citric acidity, evident sweetness, and prolonged finish. This particular micro lot coffee was produce by Danilo Vital whose family owns this farm called Sitio Vital. Danilo learnt about coffee from a young age, it was his grandmother, Nita, who initially taught him. Nita showed Danilo how to grow the plants and the importance of fertilizer and all the way through to post-harvest preparation of coffee. Danilo now works with his parents on a small farm and they are all focused on producing quality coffee."

100%: Danilo Vital, Brazil

Roast date - 19/10/2022

Process - Natural

Flavour notes - Sultana, Dried apricot, Peanut butter

 

Tadesse Edema, Ethiopia
" Oromia native Tadesse Edema is a pioneer coffee producer in Uraga. He was among the first who built a coffee station in the region. His Uraga Tome washing station was built in 2008 and has been gaining a fast great reputation for some of the most distinct coffees of Ethiopia. The Tome washing station was set up on the other side of the ridge, across the river that separates Hambela from Uraga. Born and raised in Guji, Tadesse Edema is no stranger to the specialty coffee industry, he is a community leader and has built schools and roads in the region as well. In addition to the Uraga Tome washing station, Tadesse owns two farms - one in Shakisso and another in Anasora. During the ten years when the Ethiopia Coffee Exchange (ECX) restricted direct exports, Tadesse delivered his lots to the regional warehouse where traceability was obscure."
 

Origin Jimma Zone, Oromia, Ethiopia

Roast Date - 19/10/2022

Variety - Heirloom

Process - Washed

Altitude - 1850-2200 masl

Flavour notes - Black current, Jasmine, Mixed berries

 

Johan Vergara, Colombia
"This amazing lot comes from the renowned producer, Johan Vergara of Colombia. His 180 acre farm, Finca Las Flores, is located in the small village of San Isidor, which he runs with the help of his family. San Isidor’s microclimate (1800 MASL) has a high range of temperatures - cold at night and hot in the daytime. This stresses the plants which makes them stronger over time and creates increased mucilage which in turn leads to more glucose in the fruit. This is a major catalyst for the success of Johans extended and experimental fermentation’s of recent years. San Isidor is in the Hulia region of West Colombia, in the middle of the volcanic ash soil area - which is believed to be one of the most fertile regions in all of South America. Johans family started farming coffee in 1990, initially planting 18,000 trees - this has now grown to over 90,000. Since being featured in the 2006 Cup Of Excellence, Johan has transformed the quality of coffee from the Finca Las Flores farm by planting exotic varietals including Pink Bourbon, Tabi, Sidra and Wush-Wush. These varietals are very difficult to produce consistently, as each require different conditions and care to flourish, are generally are more susceptible to disease and produce much lower yields than average. This development, compounded with investments in processing and exploration of controlled fermentations, have really made this lot particularly special"
 

Origin Pitalito, Huila, Colombia

Roast Date - 19/10/2022

Variety - Tabi

Process - Washed Anaerobic

Altitude - 1800 masl

Flavour notes - Raspberry, Blood orange, Jasmine 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 - 1:16.5 (dry coffee:water)

Bloom - 30 seconds

Flow rate - fast

*Adjust grind size to achieve desired flow rate

Aeropress

Temp - off the boil

Ratio - 1:16.5 (dry coffee : water)

Bloom - 30 seconds

Brew time - 90 seconds (including bloom)

Press consistently over 15-20 seconds.

 

Stove top

Ratio - 1 - 15 (dry coffee : water)

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