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.
We missed out last year, but not again this year!
High on the slopes of Costa Rica’s Poás Volcano sits Las Lajas, a micromill run by third-generation producers Oscar Chacón and Francisca Cubillo. What started as their family’s farm in the late ’80s has evolved into one of the country’s most forward-thinking operations - built on sustainable practices, community, and a knack for experimentation.
Their “Double Diamond” process took four years to master. Cherries ferment anaerobically in sealed stainless-steel tanks for around 72 hours before drying slowly on raised beds for up to 20 days. What you get is a coffee that’s layered and expressive - winey and floral, with hints of chocolate, a gentle acidity, and a round, full mouthfeel.
Our Green Bean Buyer, Josh, first tasted this coffee at the farm last year, but it sold out before he could get his hands on any. When Josh returned this year, the Las Lajas team made sure to have a batch waiting - a small nod to good timing and great relationships.
Want to know how to make the perfect cup? Click below to follow our recipes.
