A coffee collaboration with Fusion Extreme
A massive shout out to riders: Scott Hamblin – BMX, Matty Turner – Trials, Matti Hemmings – Flatland, to Barry Wilkinson for video and Jim Cossey for photos.
What do you get when you cross a group of stunt riders with a coffee roastery?
This year, a friend of Extract’s, Matti Hemmings, came to us with an idea for a co-lab with his stunt company, Fusion Extreme.
Extract and Fusion share a passion for bikes, boards and coffee.
But the thing which really struck a chord with us is Fusion Extreme’s ethos:
‘No limits to inspire and motivate’
In addition to a love of bikes and coffee, we have a shared passion for community. For being brave and pushing the limits of what other people tell us is possible.
So together we launched a limited edition coffee co-lab with Fusion Extreme!
The coffee we chose is from a farm we’ve worked with for nearly 10 years, Finca Veracruz, part of the Santa Barbara Estate.
Just like Fusion Extreme, this is a farm pushing the limits of what’s been done before in terms of experimental coffee processing and produces some of the finest Colombian coffee we’ve ever tasted. Specific lots of coffee are dedicated set aside purely for the purpose of experimentation. Veracruz tests different drying beds, processing techniques and fermentation times to see the impact that this has on the quality of the final cup.
This particular coffee underwent a mixed, 3-day fermentation giving it a beautiful crisp acidity and a delicious sweetness.
In addition to pushing the limits of coffee processing, Veracruz is a leader in social responsibility. Farmworkers earn an average of 30% higher than the minimum wage and get free housing on the farm for themselves and their families. The Santa Barbara Estate runs scholarship and financial aid programmes for workers’ children and even helps long-standing employees buy land upon retirement.
Roasted for filter and best enjoyed black, we like it best brewed using a pour over method like V60 or Chemex, using 65g of coffee per litre of water. A lighter brew method like this helps those delicate floral honey notes and crisp red-apple acidity really shine.
A massive thanks to Matti Hemmings, Scott Hamblin and Matty Turner from Fusion Extreme for giving up a Saturday to hang out with us in the roastery. Seeing you guys do what you do is incredible.
Big up to Jim Cossey @jim_cossey and Barry Wilkinson @bwfilm_ for photographs and videos which have literally blown our minds
Check them out on the 'gram @fusion_extreme
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