March coffee line up

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We have an amazing line up of espresso and filter single origin coffees as part of our rotation for you to try this month! Read more about the coffees below from our Roasters, Chris & Lachie, and shop each of the coffees.


Nicaragua Peralta Estate Lot 1

Although the bag has Nicaragua written on it, if you’ve got somewhat of a sweet tooth then I’m confident you’ll actually find this coffee has your name written all over it. With notes of vanilla paired with praline – do you really need to know more? The phenomenal duo of sweet and sour speak volumes in this coffee with big citrus notes throughout the cup. A creamy mouthfeel coupled with these flavours will have you reminiscing of ice cream. With a lingering finish you won’t want to eat or drink anything for the rest of the day.

Myanmar Myaing

The village that this coffee comes from was named Myaing (meaning delicious) by one of the historical kings or Burma. With side by side notes of cherry and caramel both fighting for centre stage, I’m almost certain the King must have tasted the coffee before naming the village. With hints of spice sprinkled throughout this really is a home run of a coffee. The smooth body of this coffee is unrivaled and with the lingering finish, you’ll agree that this coffee truly is Myaing!

Mexico Inovacafe

When we think of coffee farms, most of us imagine the sprawling plantations of Brazil, with thousands of hectares planted and tended to by one producer. However, there are about as many growing arrangements as there are regions, and coffee is often grown by small hold farmers with just a few trees. The average tree produces about one kilo of beans, and a full bag of green is 60kg, so it’s difficult for these backyard farmers to produce enough coffee to be worthwhile. And because the quantities are so small, negotiating a fair price is next to impossible. At harvest, predatory buyers travel from farm to farm offering bare minimum prices. The alternative? Don’t sell your coffee and don’t have cash for necessities.

In Oaxaca, Mexico, innovative producer Enrique Lopez decided to do something about the situation, establishing Inovacafe to buy from smallholders. He agreed to pay three remarkable women, Olga, Rosalinda and Catalina, fair prices for their coffee, and offered his agricultural expertise to improve their harvests. A reliable and fair income allows these farmers to make long-term plans, and work toward further improving quality. Toby’s Estate is proud to support the Inovacafe project and we are excited to offer the combined lots of Olga, Rosalinda and Catalina as a very limited release espresso.

Immediate up front notes of lime, hand in hand with grape, are paired greatly with flavours of malt to be found in the back end. A soft body and sparkling finish make for much sought after diversity in the espresso lineup.



Costa Rica Los Cipreses

This coffee has something for everyone, with notes of lemon lingering around, acidity addicts will be all over it. Not to be overshadowed, the flavours of stone fruit and plum are making a name for themselves as well so fruity fans will want to be drinking this. With an underlying tone of almonds, you wont be disappointed. Accompanied with a juicy body and brisk finish, you’ll have a hard time saying no to this one.

Myanmar Sin Net Chaung

With the guidance of the Coffee Quality Institute and help from USAid, Manmar has transformed from low quality commercial coffee producer to specialty powerhouse in just a few years. Toby’s was an early advocate of Myanmar specialty coffee, and this season is the third we have bought from the country, and the second of working directly with the growers. Myanmar’s international coffee support is winding down, so direct relationships are crucial to the continued success of the industry.

This harvest our buyers visited all the villages we’d bought from in the past. All our Myanmar growers are de facto organic (though not organic certified). Manure is used as fertilizer, and no chemicals are ever used. Trees are healthy and yields are high. Most of the coffee is Catuai, a Brazilian hybrid, with a bit of SL34 from Kenya, and some of the hardier, disease-resistant varieties like S795. During the harvest, the ripest cherries are hand picked and sent directly to the African beds for drying, producing the stunning, fruity natural coffees we’ve come to expect from this origin.

After the first sip of this coffee you’ll find yourself tasting brandy and cherry with slight underlying citrus notes of orange zest that really top off this cocktail of flavour. The coffees features a silky mouthfeel and a delicate soft finish, which will leave you thirsty for more.

Mexico Finca Chelin ‘Hydro Natural’ Natural

Move over cream, strawberries got a new best friend. Finding notes of strawberry and cola, you won’t ever be craving strawberries and cream again. This coffee is begging to be drunk on a perfectly lazy afternoon, boasting flavour hints of negroni which pairs incredibly well with a side order of relaxation. The creamy body and winey finish are a perfect way to leave you satisfied and content once the cup is dry.

Kenya Kiangoi

Kenya has been growing coffee for 126 years, and I’m pretty sure they’ve perfected it now. Before you drink this coffee make sure you’ve taken your socks off, otherwise this is going to blow them off. Upfront flavours of red currant and plum really set the scene for this coffee. A perfectly integrated acidity tied in with notes of lime pulp make for a fantastic well rounded beverage. A big juicy body only further accentuates the fruity flavours. The vibrant finish is the best way possible to end this coffee.