Our coffee grid is designed to help you quickly find the perfect coffee for your taste
and brew method.
At Toby's, we've developed a tasting tool called "THE GRID". This measures the intensity
of the four key attributes found in espresso: acidity, flavour, finish, and mouthfeel.
Each coffee and blend is assigned an intensity level for each attribute and it must hit
this level before it can be released for sale. Our confidence in this program comes from
having a fixed recipe for each coffee, allowing us to understand and taste any changes
in environment, roast, or coffee quality.
Grown on the slopes of Mount Kerinci in Sumatra, this coffee comes from a cooperative of 320 members farming in rich volcanic soil. Led by Triyono, the group manages its own processing and roasting, supported by a fully equipped mill and cupping lab. Despite only being founded in 2017, the cooperative has a fully outfitted roasting facility, including a cupping lab, next to the dry mill. For this anaerobic natural lot, cherries are carefully sorted by density before drying on raised beds, with further hand-sorting to remove underripe and damaged fruit.
This filter is a bit more open-ended — how it shows up depends on how you brew it. There’s plenty of fruit complexity in there, with layers that come together into a full, rounded mouthfeel – it’s one for the adventurous drinkers. One to experiment with and see where it takes you.
