About the Coffee
Good with milk. Good without. The balance of hazelnut, caramel and cocoa makes for an unbeatable yet reliable espresso staple. Through milk, this coffee becomes smooth toffee and malted milk chocolate with a subtle red-fruit sweetness.
As seasons come and go, coffees inevitably change. The climate, soil, weather and farming practices all have a great impact on flavour. Therefore, each crop is rigorously tested and tasted, and new coffees become part of the blend on an 8-12 monthly cycle. This is so we can offer better and better coffee each year, whilst maintaining reliability and ultimately, great tasting coffee. For Extract Original, we have a blend of three amazing farmers.
READ THE HISTORY BEHIND EXTRACT ORIGINAL ESPRESSO
Meet the Farmers
First up, the Colombian La Marianela, one of our longest partnerships run by father and son team Hernan and Pedro Dorronsoro. This coffee delivers a rounded stone-fruit flavour to the cup. Ripe cherries are handpicked by skilled workers then pulped to remove the skins, washed and dried.
Next, a honey processed lot from the Urrutia estate in the foothills of the Santa Ana Volcano, El Salvador. This coffee is shade-grown and organically fertilised. Ripe cherries are picked and pulped to remove the skins. The cherries are then dried with the flesh of the fruit (mucilage) still intact before being washed and dry milled. This process, known as the honey process, brings a unique sweetness to the final cup.
The final part is from Cauvery Peak, a farm in India which we visited in 2019. This UTZ certified farm is run by Ramraj Ramesh and has been in his family for more than 70 years. Mr Ramesh has invested in infrastructure and environmental care for decades and the farm is treated as a nature reserve.
Meet the Roasters
Extract Original is always roasted on Bertha, a 120kg Probat coffee roaster which we rescued from Bosnia and lovingly rebuilt over a period of 4 years.
When we found Bertha she was a pile of rusting parts on the ground. With no inventory (and significant language barriers!) we decided to take a risk and go for it!
Over the next four years we slowly rebuilt the machine which is now the heartbeat of roastery life today. An afterburner was added to eliminate VOCs from our emissions (that's cleaner air for our community). Parts were replaced and the machine itself now runs 60% more efficiently than when originally built 30 years ago.
