Sustainable Profile is an exploration of the coffee supply and value chain. An exercise in producing excellent quality products by respecting the supply chain in its entirety. It has been a long held philosophy of ours that it is important to grow together with our partners, in this case the strength of our relationship is based on a foundation of honesty, transparency and respect.
The header of this project references our farmers, one roaster, and one coffee. The farmers are Alejo Castro of F.C.J Volcan Azul in Costa Rica, Bruno Souza of Fazenda Esperança in Brazil, featured alongside two wonderful East African Co-op societies. They are a crucial elements within the Sustainable Profile Project, and it is through our relationship with them that we define the key focus points of this project.
We currently offer 4 different choices within the Sustainable Profile range, you can view the coffee information below:
Origin: Costa Rica
Farm: Volcan Azul
Farmer: Alejo Castro
Harvest: January - February 2020
Website: http://www.volcanazul.com/en
Roast Style: Medium
Flavour Notes: Brown Sugar, Cocoa & Red Cherry
Origin: Brazil
Farm: Esperança
Farmer: Bruno Souza
Harvest: June - July 2020
Roast Style: Medium
Flavour Notes: Macadamia, Blackberry & Nougat
Origin: Ethiopia
Co-op: Nansebo
Washing Station: Testi West Arsi
Harvest: December 2020 - January 2021
Roast Style: Medium
Flavour Notes: Jasmine, Milk Chocolate & Citrus
Origin: Kenya
Co-op: New Ngariama
Washing Station: Kainamui
Harvest: November - December 2020
Roast Style: Medium
Flavour Notes: Berries, Plum & Dark Chocolate
Espresso Brewing Advice & Recipe:
All of our espresso recipes are designed using a Modbar AV, the model of espresso machine that we use in our Showroom.
We recommend a dose of 19g of coffee, a final yield of 45g (1:2.4) in a time of 25-30s. We recommend a grind setting of 4,2.
Dose and distribute carefully using a scale capable of reading to an accuracy of 0.1g. You must first identify the size of your filter basket - preferably of the brand and variety 'VST 'Ridgeless'. We recommend using a dosage within +/-1g of the size of the basket.
Please note that all grind settings reference a Ditting Sweet Lab 804. Please adjust your grind settings as necessary and use the recommended brew time as a reference.
Filter Brewing Advice & Recipe:
All filter recipes are based on our own April Brewer, a flat-based brewer using our own April paper filters. These recipes reflect the approach to filter coffee served in our Showroom.
When brewing this coffee, we recommend a dose of 13g of coffee, a volume of 200g of brewing water and a total brew time of 2:30-3:30. We recommend a grind size of 8,5.
Begin your brew with an initial 50g pour, using the temperature of brew water specified in your recipe. Use your first 50g pour to saturate the coffee bed evenly whilst implementing a circular pouring technique. Replicate this pouring format once again, commencing your second pour at 30 seconds. Finish the brew with a final 100g pour at 1:00. You can see below an example of the pouring structure:
- 50g Circle Pour - (0:00)
- 50g Circle Pour - (0:30)
-100g Center Pour (1:00)
Please note that all grind settings reference a Ditting Sweet Lab 804. Please adjust your grind settings as necessary and use the recommended brew time as a reference.
Batch Brew Filter Brewing Advice & Recipe:
When brewing this coffee, we recommend a dose of 62,5g of coffee, a volume of 1000g of brewing water and a total brew time of 4:00-4:30. We recommend a grind size of 9,8.
Please note that all grind settings reference a Ditting Sweet Lab 804. Please adjust your grind settings as necessary and use the recommended brew time as a reference.