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.
Description
El Rincon undergoes 160 hours of anaerobic fermentation in bags, followed by 24 hours of controlled mechanical drying and a further eight days resting in a drying shed. Produced by Diego Horta, whose approach to coffee was shaped by generations of family knowledge, the coffee carries plenty of depth and structure without losing clarity. In the cup, tropical fruit sits alongside rich sugar-browning notes, creating a profile that's both vibrant and grounded. As it cools, the fruit becomes more pronounced, revealing a tropical character that's not something you see often from Colombia.
How to read our coffee grid
