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.
A rare opportunity to try Honey processed coffee from Colombia!
Colombia Honey Mountain Espresso comes from deep in the Buesaco highlands, where the road turns to dirt long before you reach the farms - about three hours from the nearest pavement. Up there, Forest Coffee has built a project with over 40 producers who’ve spent their lives growing coffee and have quietly mastered the honey process. You don’t often see honey-processed coffees coming out of Colombia, and it’s even rarer to find a whole community doing it at this level.
The process includes a 48-hour fermentation in mucilage (kept short since the cool altitude slows things down), about 18 days of slow drying on patios and raised beds, and 30 days of rest before milling. You can expect a tasting experience that is creamy and sweet with a juicy mouthfeel, layered with notes of blood orange, fresh cherry, and butterscotch.
Want to know how to make the perfect cup? Click below to follow our recipes.
