Twin Peaks Coffee Roasters. in Perth, Western Australia | Cafe

Twin Peaks Coffee Roasters.

Locality: Perth, Western Australia

Address: U11/28 Rudloc Rd Morley 6062 Perth, WA, Australia

Website: http://www.twinpeaks.net.au

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25.01.2022 M A N O S J U N T A S glazed cherries - vanilla - chocolate We’ve an absolute fruit bomb on espresso for you this week courtesy of a new project developed by @banexport & @cafeimports ... Mill: Manos Juntas Micromill Region: Sotara, Cauca Varietals: Castillo, Colombia F6 Process: Natural 120hr Anaerobic Fermentation Altitude: 19502100 masl Manos Juntas is a micromill in the Sotara area of Colombia's Cauca region, operated and managed by Banexport. The mill purchase cherries from producers and manages the processing, drying, and storage themselves. This model allows producers to focus and invest on the healthy production of specialty coffee, while the meticulous work of sorting, processing & drying is managed by Banexport's team. Producers are paid upfront upon delivering their cherries rather than waiting 35-45 days till their coffee is processed. Upon arrival, the Brix and pH were recorded, and the cherries are placed in large hermetic tanks for a five-day-long anaerobic fermentation. After this, the cherries are taken to raised beds under a parabolic dryer to begin their 30-day process of slowly drying. The keys for Banexport (Manos Juntas' Owner & Operator) for this mill program are: Producers deliver and sell coffee in cherry form to Banexport, by total weight. The riper the cherry, the heavier it is. This encourages better harvest practice that directly correlates to higher quality. Producers get paid upfront for their coffee, typically producers have to wait 35 to 40 days for coffee to dry before selling it. Banexport guarantees to pay producers a fixed price well above the market value for these cherries. Producers involved are from surrounding farms. This means they need only to travel a short distance to deliver coffee, as opposed to driving many kilometers into town. Coffee infrastructure, like drying beds, fermentation tanks, and depulpers, can be very expensive to purchase and maintain. With this model, farmers can forgo all of this hassle and focus on maintaining healthy trees. Available online, through partner cafes & at the roastery tomorrow morning. Everyday Happy Brewing

25.01.2022 Weve a wonderful sweet treat for you this week, a jammy sweet and tropical Tabi lot by producer Nicolas Ocampo. Available through partner cafes and online. Producer: Nicolas Ocampo Maya Farm: Finca Julia... Region: Trujillo, Valle Del Cauca Process: Natural Varietal: Tabi Altitude: 1500 - 1700 mas Finca La Julia hides within the mountains of the western range in the Colombian Andes and is currently managed by the second generation of the Ocampo Family. We were lucky enough to make a chance visit to Nicolas farm Finca Julia in July last year and his entire approach to the management of the farm is impressive. Nicolas grows all his coffee under Rainforest Alliance conditions and is constantly experimenting with new exciting varietals such as this Tabi lot and investing in infrastructure for better processing such as raised beds. This lot is a real juicy cup of coffee with strawberry jam, vanilla and big tropical notes. The siblings father started this farm decades ago, he used to grow and manage the land when Nicolas and Carolina were still children. Nicols Ocampo remembers while he was still studying in high school, he and his friends would often travel to the farm over weekends to relax and escape the busy city of Cali. When Nicolas and Carlolinas father sadly passed away, in the year 2000, the siblings Nicolas and Carolina are both committed to producing specialty but not only this, they want their work on the farm to contribute towards better rural development in Colombia. In 2006, Finca La Julia received its Rainforest Certification for being a business that demonstrates responsibility and commitment towards the surrounding environment of the farm. They have also implemented reforestation projects and have taken measures to protect all water sources on the farm. A lot of people like to visit Finca la Julia, not just for its amazing but for the relaxing environment that can be found there. Today, the farm has a hotel where people can stay. @ Twin Peaks Coffee Roasters.

24.01.2022 Weve been loving this bright and juicy sweet Masrshu produced by the Konga Cooperative, Yirgacheffe Available both online and through partner cafes this week. Mill: Masrshu Mill Region: Konga, Yirgacheffe Ethiopia ... Process: Washed Varietal: Heirloom Altitude: 1850 - 2100 masl The Konga Cooperative, considered to be one of the more successful cooperatives in the area, has a very well organized washing station located at 1850masl, in the heart of Yirgacheffe. The cooperative is made up of over 1500 small farmers. The average size of each farm is 1.25 acres on which coffee and various foods for the local market are grown in volcanic soils. Everyday Happy Brewing! @ Twin Peaks Coffee Roasters.

23.01.2022 Seasons Best in our cups this morning The blend that moves with the seasons yet always aims to be juicy sweet & balanced has been delighting us of late. This current iteration sees these three coffees that really sing together. 60% Colombia, Tolima - Hanadas Washed: sourced and exported by @equationcoffee who also own and operate one of our favourite farm and milling operations in Colombia @lapalmayeltucan... 20% Peru, Cusco - Calca Organic Washed: We committed to this regional lot along with two stunning microlots in Calca this year from @redfoxcoffeemerchants who run an amazing exporting operation in Peru. 20% Brazil, Carmo de Minas - Fazenda Sertao Natural Yellow Bourbon: A farm we have committed to on a annual basis through @carmocoffees and @cafeimportsaustralia and a coffee that features all year round in our Profiler & Deli blends. Head on over to our web store for more info and to grab a bag! Everyday Happy Brewing! #everydayhappybrewing #specialitycoffee #perthcoffee @ Twin Peaks Coffee Roasters.

22.01.2022 K A F K A O P E N for coffee + disco + bagels all week

22.01.2022 PROFILER the milk master, a blend designed to deliver a super rich & creamy profile in milk whilst providing a fudgy, rich & sweet espresso when had black. These two Bourbons from @cuatromcafes @carmocoffees (Fazenda Santa Ines & Sertao) respectively provide not only year round consistency for us and you but by us continuing using these awesome coffees harvest to harvest ensure good partnerships are made and strengthened from you at cafe or home all the way back to farm le...vel. El Salvador Finca Ayutepeque Washed, Red Bourbon Brazil Fazenda Sertao Natural, Yellow Bourbon Happy brewing everyone!

22.01.2022 We are officially OPEN at our new shop @howardsgroovecoffee a partnership between us & @smoothoperatorcoffee Gorgeous Profiler for all milk based Colombian Los Monjes on espresso Emilio Lopez Pacamara Natural & Kenya Kamwangi on filter & retail... Huge shoutout to our friends, family wholesale partners and green partners. See you soon @ Howards Groove Coffee

21.01.2022 P R O F I L E R the milk master, a blend designed to deliver a super rich & creamy profile in milk whilst providing a fudgy, rich & sweet espresso when had black. These two Bourbons from @cuatromcafes @carmocoffees @sertaocoffees provide not only year round consistency for us and you but by us continuing using these awesome coffees harvest to harvest ensure good partnerships are made and strengthened from you at cafe or home all the way back to far...m level. El Salvador Finca Ayutepeque Washed, Red Bourbon Brazil Fazenda Sertao Natural, Yellow Bourbon Pictured, a worker picking the ripest of cherries on the hills over looking @cuatromcafes in Santa Ana El Salvador Happy brewing everyone!

21.01.2022 We have been loving this vibrant, juicy coffee from Oscar & Francisca Chacons farm Finca Sabanilla which is part of their operation @laslajascr. This Natural processed lot has been delighting us with notes of plums, soaked cherries, green apple and a floral aroma. Roasted for filter - grab a bag from our web store or from select wholesale partners. Everyday Happy Brewing! Producers: Oscar and Francisca Chacon... Mill: Las Lajas Micro-mill @laslajascr Process: Natural - Perla Negra Varietal: Caturra, Catuai Region: Sabanilla de Alajuela, Central Valley Altitude: 1450 masl This lot has been processed as a Perla Negra Natural which the Chacons have developed. Cherries are dried directly in the sun for 10 days, rotated constantly, then transferred to bags and left for 23 days before being finished on the raised beds. Oscar and Francisca Chacon of Las Lajas Micromill are third-generation coffee producers who are committed to quality and innovation and are probably best known for being among the first to produce Honey and Natural coffees in Costa Rica in the 2000s. @cafeimportsaustralia

20.01.2022 These beautiful seeds here from the ASPROTIMANA Co-operative in Timana, Huila currently make up 60% of our Seasons Best Blend. It provides a juicy sweet and rich base of fruit and caramel notes which pair beautifully with the Fazenda Sertao from Carmo de Minas, Brazil from @carmocoffees and the Calca from Cusco, Peru from @redfoxcoffeemerchants We have been fortunate enough to to be connected to this co-op through expert green partners @equationcoffee in Colombia and our ...importing partner @ftacoffee in Australia. @equationcoffee is the exporting arm of a business that started with pioneering farming projects @lapalmayeltucan & @delagua_coffee in Colombia and @creativacoffeedistrict in Panama and this incredible knowledge of all things growing, farming, cultivating, picking, processing, fermenting, drying, sorting and milling makes them perfect for organizing great lots from small producers who otherwise wouldnt have access to the knowledge, resources and market access. Everyday Happy Brewing! @ Twin Peaks Coffee Roasters.

20.01.2022 Were welcoming back this beautiful peaberry lot from Muranga, Kenya this week. This coffee is super juicy with cherry cola, blackcurrant, raspberry and vanilla notes. A classic Kenyan coffee that we just couldnt resist roasting more of. Grab a bag on our website or from selected wholesale partners. Everyday Happy Brewing!... Mill: New Kiriti Farmers Cooperative Society Region: Mathioya, Muranga Process: Washed Varietal: SL-28, SL-34, Ruiru 11, Batian Altitude: 1900 masl The Gondo factory is operated by the New Kiriti Farmers Cooperative Society (F.C.S.), which has 560 members. Coffee is picked and brought to the factory that same day for selection and separation, as hand sorting happens before depulping begins. The ripe cherry is processed using fresh water from the local Kananahu stream, and the coffee is dried under full sun. The New Kiriti F.C.S. has an executive committee of seven elected members and three supervisory-committee members who oversee the management committee and reports to the farmers in an annual meeting. The society has a workforce of 19 permanent staff and about 25 seasonal workers.

20.01.2022 If work has you hunkered down at home and you cant make it in to one of our local stockists then we got your back for all home brewing needs. FREE SHIPPING Perth metro wide @ Twin Peaks Coffee Roasters.

19.01.2022 Super excited to share with you another nano experimental lot from @riverdaleestate__yercaud_india A Papaya fermented SL9 varietal lot processed as a natural & roasted for filter tasting of tropical punch and clean boozy like prunes & chocolate This was just one of several fruit fermented coffees that @riverdaleestate__yercaud_india experimented with this past harvest alongside other lots such as & which we also were able to feature. This particular nano-lot total...ed just 180kg exported this past harvest. After being hand picked & sorted the cherries are then floated for defects three times before the coffee cherries are then fermented in sealed bags with locally picked papaya chunks for 72 hours. After this the cherries are sun dried as naturals on raised beds. Region: Shevaroys Hills, Yercaud, Southern India Process: Natural Experimental Papaya Process Varietal: SL9 Altitude: 1450 - 1700 masl Riverdale Estate is a pioneering producer of speciality coffee in India - a farm where quality is priorotised at every level and in doing so helping to change the perception of how coffee from India is rerceived which is generally one of being inferior to coffees from East Africa & Latin America. Were pretty stoked to have secured such a unique, small and experimental lot and to embrace not only what Riverdale are doing but the potential of specialty Indian coffee as a whole. Find this fine and unique lot online & through partner cafes this week. Everyday happy brewing! @ Shevaroy Hills

19.01.2022 B E S T W I S H E S @bestwishescoffee cups & retail a plenty this week of new arrivals from @riverdaleestate__yercaud_india & process naturals alongside the juicy sweet Kenyan from Kabunyeria. H A P P Y B R E W I N G

17.01.2022 Flowering Catuai Trees La Pira de Dota Santa Maria de Dota, Tarrazu, Costa Rica Happy Monday Folks!... Weve got a few exciting releases to liven up your week. Being roasted for filter this week we have a standout lot from Santa Barbara, Honduras courtesy of producer Otoniel Sagastume from his farm Finca Los Robles. This coffee is juicy sweet with an explosion of blackberry, red grape, white sugar and lime notes. Alongside Otoniels coffee were featuring an epic Washed Catuai from Carlos Pira in Tarrazu Costa Rica. Carlos approaches his washed coffee very uniquely - After harvesting the coffee, he puts the cherry in a tank with water, and leaves it overnight: The water is constantly cooled and circulated in order to maintain the cherry at a lower temperature. Don Carlos believes that the cold allows the fruit to maintain structure and lock in the sugar, and he wants to capture that to retain the sweetness in the beans. Were also seeing out the last of Grace Morales second ever harvest from her farm Finca Cruz Loma in Ecuador so last chance to try this unique coffee and help support speciality coffee in Ecuador. On espresso this week we have a new regional Colombian lot from Oporapa in Huila from the coffee growing community Los Monjes. Los Monjes is a community of around 100 coffee growing families based in the municipality of Oporapa. Coffee here is grown on steep hills, in rich volcanic soil. Alongside it on epsresso this week is the La Leona from San Marcos, Guatemala which is hitting sweet, vibrant notes such as cola, green apple and milk chocolate. Everyday Happy Brewing!

15.01.2022 I R M A S P E R E I R A Brazil peach white grape sugarcane buttery mouthfeel Farm: Irmas Pereira... Region: Carmo de Minas, Minas Gerais Varietal: Yellow Bourbon Process: Natural Ferment Altitude: 1129 masl Delicious tasting Irmas this morning in our city store @howardsgroove Irmas Pereira, a farm we were lucky enough to walk miles on back in 2018 discovering some of the rare varietals grown such as SL28, Geisha & a wild Ethiopian forest growing heirloom varieties. Irmas Pereira is an experimental farm in Carmo de Minas that we had the privledge of visiting in 2018. New varietals & processing methods are constantly experimented with here to unlock exciting and varied flavor profiles. Antonio Andrade Pereira Filho and Maria da Conceicao Costa Pereira decided to invest on coffee growing in Carmo de Minas in early 70’s. They bought 90 acres of land and started to plant the first seedlings. While those trees grew, the two daughters of the couple were born: Maria Valeria and Maria Rogeria. The sisters started helping the father to run the farm at very early age. When they got married, their husbands came to join forces on their wives common mission. When the father died, the sisters decided not to split, but to make their union even stronger. Therefore, they changed the name of the farm from Serrado to Irmas Pereira (Pereira Sisters, in English) to seal the spirit of sisterhood Maria Rogeria summarises her plans for the future as: Our greatest pride is our union as sisters and our main challenge is to keep our pioneering spirit up to date. This is what makes our coffee stand out in the market. This is what makes the difference. If we stay on the edge of innovations we’ll always be a step ahead and and in a strong position. Available at our city store @howardsgroove through partner cafes & online. Happy brewing!

13.01.2022 City folks be spoilt for choice this week with this special pairing @smoothoperatorcoffee of Antonio Villelas Aenorobic natural on filter roasted by @offshootcoffee and his espresso roasted by us. @carmocoffees 2019 Carmo Best Cup comp #8 We featured Antonios Carmo Best Cup 2018 lot last year and were super thrilled he placed even higher this past year. Producer: Antnio Jos Junqueira Villela Farm: So Benedito... Region: Dom Vioso, Mantiqueira de Minas Varietal: Red Bourbon Process: Anaerobic Natural Altitude: 9501420 masl This lot separation from Fazenda So Benedito was part of the Carmo Best Cup competition 2019 and placed 8th in the top 30 out of nearly 700 entrants. Were super happy to have split this lot with local friends Offshoot Coffee. This Red Bourbon lot displays rich fudgey notes and a vibrant tropical sweetness. This lot was processed as a natural anaerobic fermentation. Our partners at CarmoCoffees have been instrumental in experiementing with this method and have developed their own end to end system. In the natural anaerobic process, the cherry is kept whole until it is optimally dried. First cherries are picked ripe only with the help of whats called a brix meter - this little device measures the sugar content on the cherry and is a reliable quantiative way to confirm ripeness level. Then the cherries are cleaned with water but left fully intact - This is to ensure no foreign matter like dust or unwanted lifeforms hitched a ride. Then cherries are piled into a large stainless steel vat tank which is airtight sealed not allowing any oxygen to remain. The anaerobic fermentation then begins in this environment. The pH level is constantly measured and when it hits a certain level the cherries are then removed where they are transfered to covered raised beds to dry where they are turned over daily to aid even drying and prevent defects such as mold. Moisture meters are used to confirm the optimal moisutre level of around 10.5%. The dried cherries are then sent to the dry mill where the skins & then underlying parchment layers are removed through finely calibrated machinery. Everyday Happy Brewing! @ Smooth Operator Coffee See more

13.01.2022 This week were showcasing a wonderful Honduran Pacas lot roasted for filter by producer Otoniel Sagastume. vibrant blackberry - red grape - white sugar & lime Producer: Otoniel Sagastume... Farm: Finca Los Robles Region: Santa Barbara Process: Washed Varietal: Pacas Altitude: 1500 masl Coffee has been a key part of Otoniels life for as far back as he can remember. His father used to be a coffee producer and as Otoniel grew older, he taught him all about coffee production. He used to help his father with his daily tasks on the farm and always enjoyed helping him to de-pulp and wash the coffee. When Otoniel was 15 years old, he started his own small coffee farm, a piece of his fathers farm that he gave him to experiment on. Over the years, Otoniel slowly became more independent, putting into practice everything that his father taught him, and he soon took over everything. Today, he is very proud of Finca Los Robles because it is the result of his efforts, hard work, and dedication over many years. A large portion of the work on the farm is carried out by Otoniel and he is watching his story repeating, seeing his son help him on the farm, to hopefully see him become a coffee grower on his own. For this reason, when his son is on holiday, he helps his father out on the farm. In the year 2015, in the search for better prices and higher incomes, Otoniel decided to try and sell his coffee on the specialty coffee market. He always dreamed of seeing his children study, to offer them a good education and to improve the quality of his familys life, so he decided the better option would be to go the extra mile to produce amazing high-quality coffees. In the short term, he also wants to grow Avocado to diversify his incomes. Everyday Happy Brewing @ Twin Peaks Coffee Roasters.

12.01.2022 Tuesday morning weigh out for our Profiler & Seasons Best Blend courtesy of our year round producing partners @carmocoffees @sertaocoffees @cafeimportsaustralia

12.01.2022 M A P U T O E C U A D O R new release roasted for filter this week with notes of sweet raisins, orange, treacle with nice creamy mouthfeel. Farm: Finca Maputo Region: La Perla, Nanegal, Pichincha Varietals: Typica... Process: Washed Altitude: 1350 masl Finca Maputo is a farm and mill owned and operated by Henry Gaibor and his wife, Verena, who also oversee the daily operations of Rancho Tio Emilio, as well as Finca Hakuna Matata. The couple has a very interesting, somewhat dramatic backstory: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passioncoffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure. The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a very specific microclimate: Even though it's relatively low altitude for Ecuador around 1350 meters, humidity is high and a visitor often sees mist covering the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality. Everyday happy brewing!

11.01.2022 Were absolutely loving the complexity of this juicy sweet coffee from San Marcos, Guatemala for espresso. Were getting a deep cola sweetness with vibrant green apple and orange like acids and balanced by a lingering milk chocolate sweetness. Available on the webstore and at select wholesale partners!... Everyday Happy Brewing! Co-op: Producers of San Marcos Department Municpalities: San Pedro Sacatepequez El Quetzal San Cristobal Chucho Tajumulco San Miguel Ixtahuacan Region: San Marcos Process: Washed Varietal: Bourbon, Caturra Altitude: 1200 - 1800 masl The area is surrounded by two of the highest peaks in Guatemala, the Tajumulco and Tamaca volcanoes. Tajumulco and Tamaca are very characteristic of the region, they stand out creating a beautiful sight and result in coffee farms having ideal volcanic fertile soil. The producers that put together La Leona coffee are committed to quality. They have worked hard on their infrastructure over the years to improve the quality of what they do. Today, they are proud of the coffee that they produce and are excited for what they future holds. Everyday Happy Brewing @ Smooth Operator Coffee

11.01.2022 We are currently showcasing this juicy sweet coffee from San Marcos, Guatemala for espresso. Were getting a deep cola sweetness with vibrant green apple and orange like acids and balanced by a lingering milk chocolate sweetness. Available on the webstore and at select wholesale partners!... Everyday Happy Brewing! Co-op: Producers of San Marcos Department Municpalities: San Pedro Sacatepequez El Quetzal San Cristobal Chucho Tajumulco San Miguel Ixtahuacan Region: San Marcos Process: Washed Varietal: Bourbon, Caturra Altitude: 1200 - 1800 masl The area is surrounded by two of the highest peaks in Guatemala, the Tajumulco and Tamaca volcanoes. Tajumulco and Tamaca are very characteristic of the region, they stand out creating a beautiful sight and result in coffee farms having ideal volcanic fertile soil. The producers that put together La Leona coffee are committed to quality. They have worked hard on their infrastructure over the years to improve the quality of what they do. Today, they are proud of the coffee that they produce and are excited for what they future holds.

11.01.2022 New arrivals from El Salvador in the roastery this week from @elopezdiaz @cuatromcafes This week sees his Washed Geisha, SL28 Natural, Orange Bourbon Natural & his Pacamara Natural being roasted for filter & his Finca Ayutepeque roasted for espresso Emilio Lopez Diaz is a truly special coffee producer from a family that has grown coffee for six generations in the rich volcanic soil of Santa Ana. Today, Emilio overseas a vertically integrated operation with multiple farms an...d export operations in El Salvador & Brazil as well as roasting and cafe operations in the United States. In 2018, Emilio won 1st & 2nd place in the Cup Of Excellence El Salvador in his first ever entry! Weve been buying from a relatively newer farm project of Emilios - Finca Ayutepeque for the past 3 years, a coffee that shines in our Profiler Blend and this year we commited to a wide variety of micro-lots from him and truly reap the rewards in the cup of his meticulous approach. Nitrogen Flushed Bagging - Fresher Coffee for Longer! For the past few months weve introduced a new way of packing our coffee. Weve invested in a Nitrogen Flushing Bag Sealer that first vacuums the air out of the bag then flushes it with Inert Nitrogen gas and seals the bag. The result is that the coffee inside is not sharing the bag with oxygen and this shelf stable environment is keeping our coffee super fresh so far up to 6 weeks (and maybe longer). Everyday Happy Brewing! @ Twin Peaks Coffee Roasters.

10.01.2022 Andys soaking up the Kamwangi sun this morning. Roasted for filter this bright, rich and complex Kenyan which is bursting of blackcurrant, redskin like raspberry notes & floral honeys from the KAMWANGI located in the region of Kirinyaga. Mill: Kamwangi Factory Region: Gichugu Division, Kirinyaga County... Co-op: New Ggariama F.C.S. Varietal: SL28, SL34, Ruiru 11, Batian Process: Washed The Kamwangi Coffee Factory, located in the north east corner of Kirinyaga County, is one of three Factories managed by the New Ngariama FCS. This was the second factory established by the Co-op, Kainamui being the original. With increasing volume pressure on both Kamwangi & Kainamui the Co-op established and began processing at their third Factory, Kiamugumo, this year. With an average of 250 coffee trees per member, a total of 986 active members contribute cherry to Kamwangi. Once cherries are harvested they are delivered to the factory where, as standard in Kenya they are hand sorted before being weighed and loaded for pulping. The coffee is then held in fermentation tanks for 24 to 48 hours, then washed in grading channels. P1 (top grade) at this Factory receives an additional soak of 12-24 hours, depending on availability of drying beds. All coffee goes to skin drying beds to drop the moisture from approx. 54% down to 44% before it is spread on drying beds for 9-13 days. Once moisture reaches 11-13% the parchment coffee is moved to conditioning bins where it is rotated every 2 days to help homogenize moisture content and stability. The facility maintains one pre-grader/ multi-channel pulper and uses a total of eight waste water soak pits. This factory is Rain Forest Alliance certified. Available through partner cafes this week, online. @ Twin Peaks Coffee Roasters.

10.01.2022 M A R C O N A V A R R O x D E L A G U A glazed cherries prunes watermelon lime... Absolute stunner of a natural Castillo lot on filter this week courtesy of Colombian producer Marco Navarro and processed by our green partners @equationcoffee through their sister company @delagua_coffee Producer: Marco Antonio Navarro Guerrero Region: Cerro Azul Paramo, La Sierra Nevada de Santa Marta Varietal: Castillo Process: Natural Altitude: 1690 masl Don Marco and his wife Rosa Estella started working with coffee 30 years ago. Don Marco saved for years before he was able to buy his 3-hectare farm, El Diviso. This farm, located in the town of Paramo Cerro Azul at 1,690 m.a.s.l, has 15,000 coffee trees. Working closely with @delagua_coffee who produces coffees through a communitybased model using the minimum amount of water in their processing, who encourage their team and the traditional coffee growers inhabiting the region to become the guardians of biodiversity. Delagua's Natural Process begins with a pre-fermentation stage of 24 hours at the receiving station. From here, the cherries will be moved to the drying stage; coffee will be placed in African-style raised beds for over 25 days and will be racked and rotated every 4 hours. Due to the levels of sugar and moisture, the first days will be crucial to avoid microbial activity prolongation. Finally, parchment coffee will pass through the dry milling and hand sorting stage. Available online and through partner cafes this week.

09.01.2022 On espresso this week were delving into the sweetness and complexity that is Peru A single farm lot by producer Augusto Calle displaying super sweet apricot & chewy caramel notes followed by some real nice florals. Heading out to partner cafes & online this week. Producer: Augusto Calle Farm: Finca El Higueron Region: Huabal, Cajamarca... Process: Washed Varietal: Caturra, Yellow Caturra Altitude: 1930 masl Augusto Calle is a producer member of the cooperative Lima Coffees, and he owns and operates the 3-hectare farm El Higueron. There are 2 hectares of coffee planted on the land, about 7,600 trees of Caturra and Yellow Caturra grown under shade. The coffee is picked ripe and depulped the following day, then fermented dry for 25 hours before being washed three times with pure water to remove the fruit mucilage. The coffee is then spread in parabolic driers or on a wooden roof and is dried for 1520 days, depending on the climate and temperature. Everyday Happy Brewing! @ Twin Peaks Coffee Roasters.

09.01.2022 Super excited to share with you another two nano experimental lot’s from @riverdaleestate__yercaud_india A Pineapple & Watermelon fermented SL9 varietal lots processed as a natural & roasted for filter tasting of tropical punch, clean boozy like fruits, strawberries, pawpaw & chocolate These two were part of a greater fruit series that saw other additional fruits like papaya used in post harvest fermentation that @riverdaleestate__yercaud_india experimented with this mo...st recent harvest, with these two particular 'nano-lots' totalling just 180kg. After being hand picked & sorted the cherries are then floated for defects three times before the coffee cherries are then fermented in sealed bags with locally picked pineapple / watermelon chunks for 72 hours. After this the cherries are sun dried as naturals on raised beds. Region: Shevaroys Hills, Yercaud, Southern India Process: Natural Experimental Pineapple / Watermelon Process Varietal: SL9 Altitude: 1450 - 1700 masl Riverdale Estate is a pioneering producer of speciality coffee in India - a farm where quality is priorotised at every level and in doing so helping to change the perception of how coffee from India is rerceived which is generally one of being inferior to coffees from East Africa & Latin America. We're pretty stoked to have secured such a unique, small and experimental lot and to embrace not only what Riverdale are doing but the potential of specialty Indian coffee as a whole. Find these two very wild & fruit forward coffees online & through partner cafes this week. Everyday happy brewing!

08.01.2022 Lots of progress today on stage 2 of 3 remote setup for our new Kestral @loringroasters via Perth- Adelaide - Santa Rosa California - Melbourne The Kestrel has been sitting pretty for far too many months now due to border closures but one more step closer and we should be fully up and roasting on her next week. For the meantime however, we continue our love affair with this super fine Joper who has just been an absolute stalwart for us over the years. ... This week we had an epic new & unique release on espresso of the Ethiopian varietal Karume grown by Yirgacheffe producer Gutu Birre and processed as a natural. This afternoon weve roasted his coffee for filter and will hopefully release early next week. This coffee is seriously deep & complex - sweet tropical notes of pineapple and mango combine with syrupy blueberry & honeycomb notes. Everyday Happy Brewing!

06.01.2022 On filter we are being delighted with a super juicy & clean coffee from Lucas Melo in Consaca, Nario. Lucas Melo is not an average Colombian coffee grower. He was called crazy because he decided to plant coffee at 2,300m! When Lucas was 53 years old, he achieved the second place in the Cup of Excellence which is an astounding achievement given the amount of top producers in one of coffees finest origins. His coffee is giving us super juicy notes like raspberry jam, apricot..., vanilla, pear & lemonade! We had some super strong interest in Riverdale Estates Experimental Papaya Process lot last week and have sold out! Would love to hear your feedback on these sorts of experiments and how you found the coffee. We will have some exciting new experimental lots from Riverdale arriving at the roastery later. Being reissued on filter for this week are two epic East African lots - The Masrshu from Konga, Yirgacheffe and the Kamwangi from Kirinyaga in Kenya. Its great to have these two fan-favourites back on the schedule. On espresso we are continuing to roast the La Piramide from Inz, Colombia. La Piramide is a co-operative group of farmers located in Inza, Cauca who work directly with our green partner Caravela Coffee. This direct relationship facilitates a strong focus on quality, transparency & traceability and thus farmers sell their coffee for much higher prices than the commodity market. This AAA Graded lot contains only harvests from the farmers Caturra & Typica trees and bursts with red grape, blackberry and apple. Everyday Happy Brewing! @ Twin Peaks Coffee Roasters.

04.01.2022 El Paraiso J O S E I G N A C I O G O M E Z Super stoked for José placing 7th in the @cupofexcellence last week for his washed Caturra lot. A testament to what producer, varietal, terroir + time can achieve amongst such such stiff competition within Colombia.... Last few bags of his Geisha filling our cups & cafe partner hoppers this week. Producer: Jose Ignacio Gomez Farm: Finca El Paraiso Region: Buesaco, Narino Process: Washed Varietal: Geisha Altitude: 1900 masl The year Jose started producing specialty coffee, he noticed that he and many producers in the region were producing some excellent coffees and wanted to receive fair and proper recognition for their hard work. So, in June 2012, Jose Ignacio, together with other 24 coffee growers in Buesaco, founded the Cooperativa de Cafes Especiales de Narino with the objective of finding real value for their coffees. For Jose Ignacio, Finca El Paraiso and the coffee produced there is special because of the farm landscapes and biodiversity, but more than that, it’s the processes and care taken every step of the way. Jose Ignacio is always experimenting with new ideas and practices, always looking to achieve the cleanest coffee that he can while at the same time taking care of the environment. In the short term, he plans to continue experimenting with his fermentation techniques to achieve better quality coffees, with more interesting profiles. Everyday Happy Brewing

04.01.2022 Weve a wonderful natural Geisha treat for you this week from young producer Jos Ignacio Gmez. Bursting of rhubarb and wine jube like notes round out this delicate & complex lot. Available online and through select partner cafes this week. Big thanks to green partner @caravelacoffee making this possible for us. Producer: Jos Ignacio Gmez ... Farm: Finca El Paraso Region: Buesaco, Nario Process: Natural Varietal: Geisha Altitude: 1750 masl Coffee has played an important role in the life of Jos Ignacio Gmez. His father was a lifelong farmer dedicated to the production of coffee. At a young age, Jos remembers helping his father on the farm and it was there that he learned a lot of what he knows about coffee production. In 2002, looking to challenger himself, Jos Ignacio decided to purchase a farm and started producing coffee on his own. He started off producing conventional coffees but 9 years after beginning his venture he was forced to look for alternatives that would offer him and his family better prices, as conventional coffees were no longer economically viable to produce. Jos started to produce specialty coffee, but he didnt want to do it half-heartedly. Not only did he begin learning about the production side of things, but he also learned how to cup and analyze his own coffee, trying to understand how changes on the farm would affect his coffee profile. The year Jos started producing specialty coffee, he noticed that he and many producers in the region were producing some excellent coffees and wanted to receive fair and proper recognition for their hard work. For Jos Ignacio, Finca El Paraso and the coffee produced there is special because of the farm landscapes and biodiversity, but more than that, its the processes and care taken every step of the way. Jos Ignacio is always experimenting with new ideas and practices, always looking to achieve the cleanest coffee that he can while at the same time taking care of the environment. In the short term, he plans to continue experimenting with his fermentation techniques to achieve better quality coffees, with more interesting profiles. @ Twin Peaks Coffee Roasters.

04.01.2022 W E A R E B A C K So good to be back today within the roastery walls after a few weeks break. Our web store is now opened back up and we’re getting stuck right in to our wholesale fulfillment’s for the coming week ahead. We’ve got some exciting new African arrivals from Rwanda, Burundi & Ethiopia being released over the next month. We’ve also a gorgeous Bourbon lot from Irmas Pereira , Brazil- a beautiful innovative farm we visited back in 2018 with @carmocoffees w...e will be releasing this coffee for both espresso & filter in the coming weeks. Super pumped for 2021! So many good coffees to taste, so much to learn and many many good times with y’all ahead. Everyday Happy Brewing

04.01.2022 SATURDAYS ARE BACK at the roastery with pals back @dankpizzaparty Its been a wild 6 month hiatus and were super stoked for breakfast good catch ups with friends & fam. Well be showcasing some single Ethiopian producers on both batch and espresso alongside our Profiler for all milkies ... See you from 7-midday

03.01.2022 Were enjoying late afternoon espressos courtesy of the Masrshu Mill, Yirgacheffe Ethiopia which is bursting of vibrant apricot, orange & lemonade. Weve roasted this washed processed heirloom lot for both filter and espresso this week and is available online and through partner cafes.

03.01.2022 The sun is always shining at our pals @bestwishescoffee Treat yourself with this stunning lineup Lucas Melo Finca El Cairo - Consaco, Narino 2300 masl Washed Caturra... Grace Morales @fincacruzloma - Pichincha, Ecuador - Semi Washed Caturra Everyday Happy Brewing!

02.01.2022 Yep, weve got KAMWANGI back in and have Redskins on the bag! Absolutely loving this bright, rich and complex Kenyan which is bursting of blackcurrant, redskin like raspberry notes & floral honeys from the KAMWANGI located in the region of Kirinyaga. Mill: Kamwangi Factory Region: Gichugu Division, Kirinyaga County... Co-op: New Ggariama F.C.S. Varietal: SL28, SL34, Ruiru 11, Batian Process: Washed The Kamwangi Coffee Factory, located in the north east corner of Kirinyaga County, is one of three Factories managed by the New Ngariama FCS. This was the second factory established by the Co-op, Kainamui being the original. With increasing volume pressure on both Kamwangi & Kainamui the Co-op established and began processing at their third Factory, Kiamugumo, this year. With an average of 250 coffee trees per member, a total of 986 active members contribute cherry to Kamwangi. Once cherries are harvested they are delivered to the factory where, as standard in Kenya they are hand sorted before being weighed and loaded for pulping. The coffee is then held in fermentation tanks for 24 to 48 hours, then washed in grading channels. P1 (top grade) at this Factory receives an additional soak of 12-24 hours, depending on availability of drying beds. All coffee goes to skin drying beds to drop the moisture from approx. 54% down to 44% before it is spread on drying beds for 9-13 days. Once moisture reaches 11-13% the parchment coffee is moved to conditioning bins where it is rotated every 2 days to help homogenize moisture content and stability. The facility maintains one pre-grader/ multi-channel pulper and uses a total of eight waste water soak pits. This factory is Rain Forest Alliance certified. Available through partner cafes this week, online. @ Twin Peaks Coffee Roasters.

02.01.2022 La Cumbre SL28 Producer: Emilio Lopez Diaz Farm: La Cumbre... Mill: El Manzano Region: Santa Ana, Apaneca-Illamatepec El Salvador Process: Natural Varietal: SL-28 Altitude: 1500 - 1550 masl Originally developed in Kenya in the 1930s by Scott Laboratories (SL) the SL28 along with SL28 & SL34 were heralded for their resistance to drought and high cup quality. Today we see many SL varieties grown across Kenya, some neighboring African countrys and in recent years weve seen them spring up in Latin and Southern America. This particular SL28 lot grown at @cupofexcellence winning farm La Cumbre is the second harvest grown and produced as a natural by @elopezdiaz @cuatromcafes and bursts of jammy sweet notes of plums, lychee & raw sugar Were super stoked to be able to share Emilios exotic microlots alongside our third harvest from his Finca Ayutepeque as part of a producer series we currently have on offer. Available in our city store @howardsgroovecoffee online and through partner cafes. Everyday Happy brewing!

02.01.2022 One of our favourite parts of Mondays roasting schedule is roasting the super fine washed red bourbons of Finca Ayutepeque @cuatromcafes which is one half of our PROFILER Blend shared with @sertaocoffees Fazenda Sertao. Well be welcoming in our third harvest of washed bourbons from this amazing producer to pair up with our epic Brazil natural Sertao from @carmocoffees Microlots are also on the water from @cuatromcafes innovative producer/ owner @elopezdiaz of washed & natural Geshas, natural SL28, natural orange bourbon, washed & natural Pacamaras. Big thanks to our green partners @ftacoffee @cafeimportsaustralia for being amazing transparent conduits of the supply chain. Everyday Happy Brewing! @ Twin Peaks Coffee Roasters.

01.01.2022 One of our favourite parts of the roasting schedule is roasting the super fine washed red bourbons of Finca Ayutepeque @cuatromcafes which is one half of our PROFILER Blend shared with @sertaocoffees Fazenda Sertao. Well be welcoming in our third harvest of washed bourbons from this amazing producer to pair up with our epic Brazil natural Sertao from @carmocoffees Microlots are also on the water from @cuatromcafes innovative producer/ owner @elopezdiaz of washed & natural... Geshas, natural SL28, natural orange bourbon, washed & natural Pacamaras. Big thanks to our green partners @ftacoffee @cafeimportsaustralia for being amazing transparent conduits of the supply chain. Everyday Happy Brewing! @ Twin Peaks Coffee Roasters.

01.01.2022 Weve landed some absolutely stunning arrivals this week courtesy of El Salvador partner @cuatromcafes . We see our flagship Profiler being propped up for its third harvest of Finca Ayutepque along with smaller lots that well be releasing over the next few months. First up is a super sweet & clean Natural Process Pacamara lot exploding with cherry, vanilla and chocolate notes. Producer: Emilio Lopez Diaz... Farm: El Manzano Region: Santa Ana, Apaneca-Illamatepec Process: Natural Varietal: Pacamara Altitude: 1500 - 1550 masl Emilio Lopez Diaz is a truly special coffee producer from a family that has grown coffee for six generations in the rich volcanic soil of Santa Ana. Today, Emilio overseas a vertically integrated operation with multiple farms and export operations in El Salvador & Brazil as well as roasting and cafe operations in the United States. In 2018, Emilio won 1st & 2nd place in the Cup Of Excellence El Salvador in his first ever entry! Weve been buying from a relatively newer farm project of Emilios - Finca Ayutepeque for the past 3 years, a coffee that shines in our Profiler Blend and this year we commited to a wide variety of micro-lots from El Manzano and truly reap the rewards in the cup of his meticulous approach. Available online now and through partner cafes next week. Everyday happy brewing!