01 Mar 2021
We have an amazing line up of espresso and filter single origin coffees to try this month. Read more below from our Roaster, Chris, and shop each of the coffees.
Espresso
Costa Rica El CanastoCosta Rica’s micro-region San Francisco de Leon Cortes, has produced more than its share of award winning coffees. And it’s here that Enrique Ardon and Maricruz Jimenez started their small farm and mill, El Canasto. Toby's Estate was El Canasto’s very first buyer, and we’re proud to offer another stunning lot from these young farmers with exciting ideas. El Canasto is a yellow honey processed Caturra. The “yellow” refers to the moderated amount of cherry pulp left on the beans as they dry after harvest ('red' means more pulp; 'white' means less.) This pulp infuses the beans with fruit notes and sweetness, while the moderation ensures the coffee maintains its structure and sparkle. El Canasto is a small masterpiece with flavours of guava, marzipan and clove. Click here to download the recipe cards.
Guatemala Las Penas
Pedro Aguilar Mendez started his coffee plantation at the age of 12, with 7 coffee plants in his parent’s back yard. Today, at 60, Pedro Aguilar has more than 12,000 trees, but he remains as committed to each one as he was to his first 7. Careful harvesting is at the heart of producing great coffee, so every season, Pedro Aguilar trains his pickers to spot the ripest fruit, and gives them a pep talk to motivate them to do so. As a result, his coffee, Las Penas, is clean, rich and sweet with flavours of blood orange, toffee and cherry. Click here to download the recipe cards.
Pedro Aguilar Mendez started his coffee plantation at the age of 12, with 7 coffee plants in his parent’s back yard. Today, at 60, Pedro Aguilar has more than 12,000 trees, but he remains as committed to each one as he was to his first 7. Careful harvesting is at the heart of producing great coffee, so every season, Pedro Aguilar trains his pickers to spot the ripest fruit, and gives them a pep talk to motivate them to do so. As a result, his coffee, Las Penas, is clean, rich and sweet with flavours of blood orange, toffee and cherry. Click here to download the recipe cards.
Colombia El Trebol
Colombia is one of the world’s greatest washed coffee producers. In fact, until recently the Colombian Coffee Board prohibited farmers from selling any other process. And washed processing meshes well with Colombia’s extraordinary high altitude growing areas to produce coffees with soaring, singing, sparkling, amazing, alliterative acidity.El Treb ol ('The Clover') is a washed Castillo from 1950 meters above sea level, grown by Jairo Efrain de Suarez on a small plot inherited from his father, a plot Jairo spent years transforming from a patch of wilderness into a coffee plantation. El Trebol exhibits a rare clarity, balanced sweetness and the aforementioned soaring acidity with flavours of blackcurrant, apricot and toffee apple. Click here to download the recipe cards.
Colombia is one of the world’s greatest washed coffee producers. In fact, until recently the Colombian Coffee Board prohibited farmers from selling any other process. And washed processing meshes well with Colombia’s extraordinary high altitude growing areas to produce coffees with soaring, singing, sparkling, amazing, alliterative acidity.El Treb ol ('The Clover') is a washed Castillo from 1950 meters above sea level, grown by Jairo Efrain de Suarez on a small plot inherited from his father, a plot Jairo spent years transforming from a patch of wilderness into a coffee plantation. El Trebol exhibits a rare clarity, balanced sweetness and the aforementioned soaring acidity with flavours of blackcurrant, apricot and toffee apple. Click here to download the recipe cards.
Filter
Nicaragua Las MinasThe Peralta Family have grown coffee in Neuva Segovia, Nicaragua for generations, and their love for the land and their coffee is intense. Toby’s has partnered with the Peralta's for the past five years and we're always amazed by their innovative, elegant and eminently quaffable coffees, coffees like our Las Minas Washed Catuai. In traditional wet processing, freshly harvested coffee cherries are skinned ('depulped') and then scraped clean of pulp ('demucillaged') before going into a water tank where any remaining pulp is dissolved. For Las Minas, before washing the skinned cherries are allowed to rest for 19 hours encased in pulp. During this time, fermentation begins, deepening the flavours and imparting extra richness. Las Minas is a round, sweet drop with notes of toffee, kiwi and hazelnut, the perfect cup to linger over.
Guatemala T'zun Wit'z
Arabica coffee thrives best at high altitudes in the tropics; at lower altitudes it succumbs to pests and diseases, and the cherries ripen too quickly, producing a soft, flabby cup. But at altitude, frost is always a risk – one night’s heavy frost can kill off a full season’s fruit. T’zun Wit’z, Maria Raimirez’s plantation in Guatemala, means 'birth of the hill' in the indigenous Popti language. And what a hill it is! At the top, 1800 masl, warm winds from the Gulf of Mexico mix with cooler winds from the mountain range behind to create a microclimate that prevents frost and produces happy coffee trees. And happy coffee trees produce lovely coffees like Guatemala T’zun Wit’z, a magical drop with notes of sour cherry, caramel and plum.
Arabica coffee thrives best at high altitudes in the tropics; at lower altitudes it succumbs to pests and diseases, and the cherries ripen too quickly, producing a soft, flabby cup. But at altitude, frost is always a risk – one night’s heavy frost can kill off a full season’s fruit. T’zun Wit’z, Maria Raimirez’s plantation in Guatemala, means 'birth of the hill' in the indigenous Popti language. And what a hill it is! At the top, 1800 masl, warm winds from the Gulf of Mexico mix with cooler winds from the mountain range behind to create a microclimate that prevents frost and produces happy coffee trees. And happy coffee trees produce lovely coffees like Guatemala T’zun Wit’z, a magical drop with notes of sour cherry, caramel and plum.
Kenya Gatumbi PB
Nearly all coffee cherries produce two beans which sit in the centre of the cherry facing each other like two halves of a globe. When a cherry produces one bean only, that bean – an almost perfect sphere – is called a peaberry. Connoisseurs believe that, because this single bean receives all the cherry’s nutrients, it is more intense and sweeter than conventional beans. Our Kenya Gatumbi peaberry certainly bears this theory out, a bright, juicy drop with flavours of orange zest, blackcurrant and honey. Gatumbi Peaberry is a coffee of enormous complexity and depth but also grace and refinement, one that is sure to reward repeat tastings.
Nearly all coffee cherries produce two beans which sit in the centre of the cherry facing each other like two halves of a globe. When a cherry produces one bean only, that bean – an almost perfect sphere – is called a peaberry. Connoisseurs believe that, because this single bean receives all the cherry’s nutrients, it is more intense and sweeter than conventional beans. Our Kenya Gatumbi peaberry certainly bears this theory out, a bright, juicy drop with flavours of orange zest, blackcurrant and honey. Gatumbi Peaberry is a coffee of enormous complexity and depth but also grace and refinement, one that is sure to reward repeat tastings.
Costa Rica El Trapiche
Costa Rica is famous for its high altitude growing regions. El Trapiche ('The Sugar Mill') is located at 1300 meters above sea level – quite low for growing coffee – which is why it was a sugar mill in the first place.How did El Trapiche clear the hurdle of low altitude to produce some of Costa Rica’s finest beans? By implementing advanced processing techniques like carbonic maceration, a technique borrowed from the wine industry. In this process, coffee cherries are fermented in sealed tanks pressurized with CO2, a gas that allows different micro-organisms to thrive. El Trapiche is a sweet, intense Caturra with tropical notes and flavours of Grand Marnier and passionfruit.
Costa Rica is famous for its high altitude growing regions. El Trapiche ('The Sugar Mill') is located at 1300 meters above sea level – quite low for growing coffee – which is why it was a sugar mill in the first place.How did El Trapiche clear the hurdle of low altitude to produce some of Costa Rica’s finest beans? By implementing advanced processing techniques like carbonic maceration, a technique borrowed from the wine industry. In this process, coffee cherries are fermented in sealed tanks pressurized with CO2, a gas that allows different micro-organisms to thrive. El Trapiche is a sweet, intense Caturra with tropical notes and flavours of Grand Marnier and passionfruit.