Batch Trio Légendes

The coffees in the Légendes collection are only roasted once a week, guaranteeing a very fresh roast at all times. As a result, the time between order and dispatch can be up to 8 working days.

Sourcing note 

Legends - La Palma y El Tucan - Felipe Sardi Sidra Lactic :

This farm is a didactic example of a sustainable specialty coffee farm, entirely oriented towards very high quality production. Established some fifteen years ago on a deforested area, Felipe Sardi has undertaken to regenerate the soil and forest cover. Each plot is planted with a variety of coffee trees and cover trees. Today, the farm is a forest. It houses a bio-factory that produces natural fertilizers not only for itself, but also for partner farms that entrust their coffee cherries to the farm's teams for fermentation and quality control. La Palma y El Tucan is also a restaurant and hotel lodge, set in the midst of this lively, productive landscape.

Legends - La Soledad - Pepe Jijón Sidra Washed :

Perched on the summit of a mountain entirely reforested by the Jijón family, this micro-farm is a delight.

The bamboo house makes us lose our bearings - could we be in Bali? Here, Pepe, Monique and their son Juan oversee all production, with the help of another family living in another house on the property.

Here, there are only two varieties, Sidra and Geisha, ultra-controlled fermentations, and very long drying times, sheltered from the light, which strongly distinguish the profiles of the coffees, all in finesse and length.

Cascara Legends - Finca Deborah - Jamison Savage Geisha Natural :

At 2,000 meters above the volcano Barú, the town of the brown gold miners, this forest farm is one of the most beautiful in this fabulous terroir. 18 hectares are cultivated as Geisha, and ten hectares are under conservation, where wildlife retains its rights.

Leopards, jaguars and panthers testify to the health of the area's living heritage, but terrorize the farm workers who live here...

Here, no pesticides or synthetic fertilizers, but a great deal of care, know-how and passion go into producing one of the world's finest coffees.

Recipes :

Espresso preparation :

20-50 / 25 sec / Comandante 11 clicks / 93°°.

Preparation in filter :

Recommended dripper: Flat bottom (e.g. Loveramics) 12g-200ml / 29 clicks Comandante / water 93° (mineralized at 80/100 ppm) 3 steps (0:00 60g, 0:45 130g, 1:15 200g) Extraction completed at 3:00

Preparation in Ibrik :

10g-80ml water at room temperature (130 ppm mineralized water, Volvic type) Grind as fine as possible on your grinder, using a WDT if possible to break up lumps and create a more homogeneous extraction Medium to low flame, aim for boiling and end extraction at 2min20.

A concentrated ratio and high temperature generate a perfect balance between the sweetness and acidity of a red apple. Notes of clementine give a fresh, elegant finish.