TODAY'S ROAST:
PERLA NEGRA

[FILTER ROAST ONLY]

Who doesn't love an advent calendar? We definitely do, buuuuttt we are a bit lazy and thought for our first attempt 25 coffees was a lot. So we settled on 12 days of Christmas! Each day a new coffee right up until Christmas morning. In your pack you will get 12 tubes, each with 5 vacuum sealed doses of filter roasted coffee. Each dose is 16g (enough for a little grinder purge), so you can make any combination of V60 or Aeropress brews, or combine them for a Moccamaster or french press. The best part is these vacuum sealed doses are ready to throw straight in the freezer, this will pause their aging and mean fresh coffee whenever you want. Each coffee will be revealed in a mail out each day with accompanying information about the coffee, a recommendation on how to brew it and maybe some other random musings from the roasting team. This product page will also be updated with the coffee and brewing information. Coffee will be roasted and dispatched on Wednesday the 8th, this will give time for the coffee to ship and arrive in time for the first brew on Tuesday the 14th. This pack will be available for shipping and pick up, we are unable to guarantee delivery in time as couriers are so busy, please factor this in if you live outside metro areas or interstate.

GIKIRIMA PB

On the slopes of Mount Kenya the Kibugu Co-op produces two crops each year. The incredible microclimate replicates 2 rainy seasons each year, tricking the coffee into producing cherry each cycle. The main harvest is from October to December and roughly 80% of the total volume is collected, 20% is picked again in the fly crop around April. Smallholder farmers pick ripe cherries and deliver them to Gikirima for processing. The standard pulping and fermentation in tanks overnight occurs, the coffee then dries on raised beds for 7-15 days, frequently turned until it hits the required moisture percentage. The Gikirima team are working on upskilling and educating farmers, providing agronomists and increasing production. This lot of Gikirima is a peaberry. Peaberry is a natural mutation in coffee where instead of a cherry producing two seeds (beans), it produces only one. The single seed produced is really round and quite small in comparison and it usually is around 5% of the total volume harvested. A combination of density sorting tables that shake the coffee into groups and moving the coffee through different sized tables with gradually decreasing holes creating screen sizes, isolates the peaberry from the other lots. This lot is super sweet like most peaberry coffees, with a crisp raspberry acidity and lemonade sweetness. Cafe Imports imported this coffee and we pre-contracted this ages ago and can't wait to share it with you.

V60 Recipe

DOSE : 15g

YIELD : 280ml

TIME : 3:15 - 3:30 minutes

NOTES : Add 45g of water and bloom for 45 seconds. Then slowly add the remaining water steadily over the next 45 seconds.

LOS HERMANAS

Bit of some honey for your hump day! A fresh arrival from Costa Rica and we are excited to release it to you before it goes live on the website for everyone else. This honey processed coffee comes from the NACE Micromill where brother Eduardo and Juan have been producing excellent coffee since 2016.

V60 Recipe

DOSE : 15g

YIELD : 270ml

TIME : 2:45 - 3:00 minutes

NOTES : Add 45g of water and bloom for 45 seconds. Then slowly add the remaining water steadily over the next 45 seconds.

KANDY KRUSH

This is special Finca Tamana coffee kandy. It’s the ultimate power-up kind that fulfils all of your Kandy Kingdom dreams. But it doesn’t come easily! It’s quite tricky to dry coffee cherries naturally in the high elevations of Huila, predominantly due to the regular rainfall and need for extended periods of sunshine. It’s challenging to control the fermentation, combined with the non-traditional flavour profiles and higher costs of production. Unless you have a committed buyer it’s just too risky to produce. When Diego snuck a cheeky trial sample of this coffee our way we had no option but to make a commitment to buying as much as they could produce. It blew our minds. With Commonfolk’s commitment, Diego confidently fermented whole Pink Bourbon (varietal) coffee cherries in an anaerobic environment for 100 hours, before drying them for 17 days. You can expect blackberry and cherry cola kandy flavours, with intense luxardo sweetness. We’ve committed to purchase more from the next harvest. We’re proud to be working directly with the Roa Campos family, importing ourselves with special thanks to Osito for their quality export services.

V60 Recipe

DOSE : 15g

YIELD : 270ml

TIME : 2:45 - 3:00 minutes

NOTES : Add 45g of water and bloom for 45 seconds. Then slowly add the remaining water steadily over the next 45 seconds.

MONEY TREES (CLEAN)

Ethiopia is the birthplace of arabica coffee and has a longstanding tradition of coffee production. Growing, processing and drinking coffee is part of everyday life for Ethiopian society, but coffee is also the most important cash crop for the country accounting for 60% of total foreign exports. A significant amount of Ethiopian coffee originates in small ‘garden farms’ and it is not uncommon for families to have a few ‘money trees’ growing in their backyard. The coffee they produce can be enjoyed by family and friends, or sold on to co-ops or mills to bring in valuable income. We’ve named this Tega & Tula Estate lot, Money Trees, in honour of coffee’s value to the Ethiopian people. The clean version of Money Trees is a fully washed micro lot from a special block on the estate. In the cup the clean Money Trees begins with an intoxicating aroma of orange blossom before leading into complex notes of fresh mango , grape zappo and a sparkling acidity, before a clean and lingering cola finish. This coffee was ethically sourced by our mates at Cafe Imports.

V60 Recipe

DOSE : 15g

YIELD : 250ml

TIME : 3:45 - 4:00 minutes

NOTES : Add 100g of water and bloom for 45 seconds. Then slowly add the remaining water steadily over the next 45 seconds. The fat bloom lets some coffee extract quickly, and some slower leading to nice complexity in the cup.

KONGA

Hailing from the birthplace of coffee, Konga is about 4 km’s south of the town of Yirgacheffe. Konga is a located 1780-1870 masl in the highlands of Ethiopia, where it is estimated more than ten thousand varietals exist. For this naturally processed coffee from the Sede Washing station, cherries are spread out in a thin layer on raised beds and rotated regularly until dried. The natural process can be tricky as you want to avoid fermentation and sourness occurring. However, the payoff of this is a typically sweet, fruity, big bodied coffee that is highly regarded and sought after. Affectionately known as “Yirgy”, we’ve always had a soft spot for coffee's from this region. And this harvest of Konga has us super excited all over again. Just in time for those summer vibes expect flavours of rockmelon, with tropical fruit punch goodness up front, and a sweet almost fairy floss finish to tingle those tastebuds. Thanks to our good mates at Café Imports for importing this coffee. Drink up before we do 😆😉

V60 Recipe

DOSE : 15g

YIELD : 275ml

TIME : 3:00 - 3:15 minutes

NOTES : Add 45g of water and bloom for 30 seconds. Then slowly add the remaining water steadily over the next 30 seconds.

COFFEE BIRD

A regional lot coffee from our new friends Coffee Bird in Guatemala, a rich family history as the the first family to farm coffee in the Antigua region six generations ago. This is truely the OG of Guatemalan coffee and we are excited to show you 2 more micro lots from these incredible producers.

V60 Recipe

DOSE : 15g

YIELD : 260ml

TIME : 2:30 - 2:45 minutes

NOTES : Add 45g of water and bloom for 45 seconds. Then slowly add the remaining water steadily over the next 30 seconds.

BULAAGO WASHED PB

One of our favourite washed Ugandan coffees ever was the Bulaago washed, we managed to isolate a bag of Peaberry and now we can enjoy this super sweet version. P

V60 Recipe

DOSE : 15g

YIELD : 260ml

TIME : 2:30 - 2:45 minutes

NOTES : Add 45g of water and bloom for 45 seconds. Then slowly add the remaining water steadily over the next 30 seconds.

MONEY TREES (EXPLICIT)

V60 Recipe

DOSE : 15g

YIELD : 250ml

TIME : 3:15 - 3:30 minutes

NOTES : Add 45g of water and bloom for 45 seconds. Then slowly add the remaining water steadily over the next 45 seconds.

LOS AGUACAONES

A micro lot coffee from our new friends Coffee Bird in Guatemala, a rich family history as the the first family to farm coffee in the Antigua region six generations ago. This is a washed coffee we fell in love with it's body and complexity. A great representation of clean, delicious Guatemalan coffee.

V60 Recipe

DOSE : 15g

YIELD : 280ml

TIME : 2:30 - 2:45 minutes

NOTES : Add 45g of water and bloom for 45 seconds. Then slowly add the remaining water steadily over the next 30 seconds.

DON RAFAEL

Another Costa Rican coffee from the brothers Eduardo and Juan. This time a natural processed Caturra. Tasting like Chardonnay, plum and cola, this is a banger.

V60 Recipe

DOSE : 15g

YIELD : 280ml

TIME : 2:45 - 3:00 minutes

NOTES : Add 45g of water and bloom for 45 seconds. Then slowly add the remaining water steadily over the next 45 seconds.

SAN JERONIMO

A honey processed micro lot from our Guatemalan mates Coffee Bird. Tasting notes of homemade lemonade, brown sugar and red currants. This is a super sweet tasty coffee for that Christmas Eve brew.

V60 Recipe

DOSE : 15g

YIELD : 250ml

TIME : 3:00 - 3:15 minutes

NOTES : Add 45g of water and bloom for 45 seconds. Then slowly add the remaining water steadily over the next 45 seconds.

PERLA NEGRA

Merry Christmas Y'all. What a cracking coffee to enjoy with opening presents and getting some energy before a long day of eating and then probably a nap. Perla Negra is a naturally processed coffee from Costa Rica. Meticulously processed by Oscar and Francisca the third generation farmers. This coffee is sun dried and turned regularly for 10 days before being transferred to bags and sealed for 2-3 days before returning to dry on beds. Tastes like Stawberry, Kiwi and dried Mango. Merry Christmas Folkers

V60 Recipe

DOSE : 15g

YIELD : 280ml

TIME : 3:00 - 3:15 minutes

NOTES : Add 45g of water and bloom for 45 seconds. Then slowly add the remaining water steadily over the next 45 seconds.

TODAY'S ROAST:PERLA NEGRA

TODAY'S ROAST:
PERLA NEGRA