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 Clean Cup That Stands Out Early
Guatemala La Colina is produced by Tony Medina and comes from Guatemala at around 1,700 metres above sea level. While many coffees sourced from the country tend to come out of Huehuetenango, this lot sits outside the usual pattern, offering a slightly different expression from Chimaltenango. It’s a washed Caturra, a clean cup with acidity that stands out early and carries well as the coffee ages. When fresh, it shows plenty of complexity alongside bright, juicy citrus notes and a notably heavy mouthfeel. With age, that acidity softens, while flavour clarity and intensity become more pronounced, giving the coffee a longer runway and a shifting profile over time. It’s enjoyable straight out of the gate, but also rewards patience, revealing more as it settles in.
Grab a coffee subscription to ensure you never run out of your favourite Toby’s coffee beans.
Want to know how to make the perfect cup? Click below to follow our recipes.
