Your passport to the best of Guatemala...

Your passport to the best of Guatemala...

La Esmeralda (filter)
Los San Juanes (espresso)

Located close to the Three Thousand Thieves head office in Kensington is one of Melbourne’s best kept coffee secrets: Rumble roastery. A humble, modern warehouse on an unassuming side street is where the magic happens, thanks to founders Joe Molloy, Matt Hampton and Stan Bicknell. This is the second time we’ve featured Rumble, after being blown away in 2016 by their delicious coffee and passion for their craft.

This time around, Rumble have a one-two punch on offer, with both coffees from one of their favourite origins: Guatemala. The Central American country has been producing coffee since the 1850s, and always ranks among the very best for the amount of high-grade beans it yields. Although production is in decline lately, the quality and reputation of Guatemalan beans still stands strong. Almost 270,000 hectares of land are divided into eight coffee producing regions, feeding 4,000 wet mills and putting 44,000 coffee producers to work!

Our feature filter roast is a real pocket rocket from the world-renowned La Esmeralda estate. With notes of peach, nashi pear and nougat, it’s utterly delicious. One of the most highly praised growers in the world right now, La Esmeralda carefully processes at the wet mill, creating a unique profile for Guatemalan coffees. To get an intense and flavourful quality, cherries are selectively picked when uniformly fully ripe, then processed with great attention to detail: mechanically pulped, dry fermented for 12 hours and washed in the grading channel, followed by La Esmeralda’s drying patio, and raised drying tables for the microlots. With such a prestigious proven track record, we’re sure you’ll love this coffee as much as we do.

For the espresso, we’re showcasing the Los San Juanes. Featuring flavours of oranges, dates and honey, Los San Juanes is a new producer for Rumble that’s already standing out on the cupping table. Located in the county of San Antonio La Paz in the department of El Progreso in Guatemala (part of the mountain range known as Sierra de Las Minas), Los San Juanes goes from 1700 to 1900 metres in altitude. It’s the highest non-volcanic chain of mountains in Guatemala outside of the Huehuetenango Region. A micro climate of humid forest dominated by pine trees gives character to this new profile of coffee that we’ve recently started to discover and love.

If you’re brewing the Los San Juanes on a commercial espresso machine, Joe recommends a 20g dose, 42g yield over 29-31 seconds.

Unlike many other roasters in Melbourne who run a joint cafe / roastery, Rumble have opted to focus solely on roasting. “All we do is source coffee, roast it and get it out to the world. We love cafes but they take loads of time and attention, so we choose to spend that time on the coffee instead,” say Joe.

So although you can’t buy a latte from Stan, Joe and Matt at Rumble, they do offer weekly free cuppings, open to the public. To cup some new coffees from around the world, join the boys on Fridays at 3pm at 8 Thompson Street, Kensington, VIC 3031 (excludes public holidays).

You can also check out their Instagram @rumblecoffee, or their latest recipes and flavour notes at @rumblerecipes

The Los San Juanes flavour profile

The Los San Juanes flavour profile

Little Ripper and Colombian Women by 23 Degrees

Little Ripper and Colombian Women by 23 Degrees

 

Every so often you come across a business and its people so committed to their cause, it makes you want to stand up, move to Colombia, and shout from the coffee growing mountain tops. This is one of those days. 

23 Degrees is the latest specialty coffee roaster to hit the Melbourne coffee scene. Tina Wendel and Anne Cooper are the dynamic duo behind this exciting brand, focusing on bringing women to the forefront of coffee.

A brand focusing on creating a 360 degree showcase for women in coffee at the top of their game, Tina has crafted a team and process that has second-to-none quality and traceability. Her entrepreneurial spirit runs deep into the philosophy of this new concept: “I have always been inspired by the vision and courage of entrepreneurs in Australia. A wise person once told me that the best time to have planted a tree was 20 year ago, and the second-best time is now. Immersing myself in Melbourne’s amazing coffee culture, I just knew it was the right place, venture and time to pluck up the courage and give it a damn good go!” 

From there she recruited award-winning Anne Cooper as a coffee roasting consultant through her company Equilibrium Master Roasters (Anne is a certified Q-Grader and Judge, member of the SCA Roasters Guild Executive Council, Judge for the Cup of Excellence and current Head Judge of the Golden Bean, just to name a few). 23 Degrees coffee is sourced from First Crop green bean importer and founder Celina Lazaru, and the Women Coffee Growers Project in Colombia - an initiative for women who have survived through wars and strife, and now continue to farm coffee. As you can see, 23 Degrees is not something done on a whim: this is a carefully crafted model that focuses on quality and flavour in a special way that empowers women across the chain.

Nothing represents this ethos more than the coffee we have today. For filter, we have a Colombian single from the Women Coffee Growers Project. A stunning vanilla and mandarin flower-bomb that will delight the senses and make you wonder how you ever drank anything else. This coffee is a limited run, chosen especially for 3tt members, and highlighting how 23 Degrees focuses on making specialty coffee accessible at all stages of development. 

For espresso we have the delicious Little Ripper, a smooth creamy cup full of chocolate, strawberries and shortbread, with a pleasant underlying sweetness. This espresso seasonal blend combines two stunning single origins from Brazil and Peru: Fazenda Santa Ines, a previous Cup of Excellence Brazil winner, and a Finca La Naranja of Miraflores in Peru. 

So what's in store for the future? 23 Degrees is soon to launch a new women-coffee-grower line, featuring different female growers from around the world.

We're delighted to see more outstanding coffees from women-run farms entering the speciality coffee arena - so sit back and enjoy this month’s coffees, and join 23 Degrees on their exciting journey ahead.

Follow them on Instagram @23degreescoffeeroasters

 

Experimental and Exceeding Expectations

Experimental and Exceeding Expectations

This month at Three Thousand Thieves we’re focusing on the creativity and ingenuity behind specialty roasting. And who better to feature than Uncle Joe’s Coffee, headed by Mark Leo. Priding himself on trying new and exciting ways to get the best out of the bean, Mark’s experimental approach breaks all the rules in the best possible way (like coffee with an unbelievably long shelf life - that’s right, we cupped an eight month old coffee that tasted incredible. Don’t believe us? Well, keep reading and we think we’ll change your mind).
 
Like most of us, Mark’s love of coffee had very humble beginnings. “For me, my coffee journey began in late 2008, when I walked into a franchise chain coffee store,” says Mark. “Prior to this I had never really been a coffee drinker, only ever going out for coffee once in a blue moon.” What began as a simple curiosity over a gold medal sticker on a coffee bag, soon turned into an all-consuming quest to unlock the mysteries of the bean. Cut to the present day, and Mark is one of the most respected roasters in the industry, having won a host of awards including Overall Winner at both the 2014 and 2015 Australian Compak Golden Bean Competition (the largest coffee roasters competition and conference in the world).
 
Our first feature coffee is a labor of love for the crew at Uncle Joe’s. Teaming up with experimental coffee growers Prakash and Mohan of Riverdale Estate, the Selection 9 showcases the potential that’s coming out of India right now. A stunning espresso option, it’s a genetic blend of Ethiopian Tafarikela and Hybrido-de-Timor; a cross of Ethiopian and Indonesian varietals. Think of it as a single varietal ‘Mocha Java’. On the palette you can expect exquisite notes of lush velvety chocolate, orange, caramel, clove and spices with a medium acidity. If you’re brewing the Selection 9 on a commercial espresso machine, Mark recommends: 21g dose, 94°C water temperature, 45ml yield over 28-33 seconds.
 
For the filter, we’re showcasing Uncle Joe’s signature blend: the Purple Haze. A blend of two natural Ethiopians and a Kenyan varietal, it has a well-balanced, clean, sweet and tropical fruit flavour upfront, which then develops into red grape, apple and blueberry. A real pocket rocket, the Purple Haze has won a host of accolades three years running at the Golden Bean Awards. Mark recommends a 1:15 (coffee:water) ratio, 96°C water temperature and 3-5 minute brew time.
 
Recently making the move from Brisbane to Victoria, Mark’s excited about the opportunities that Melbourne has to offer - and is opening a brand new Uncle Joe’s venue opposite Swinburne University in Hawthorn very, very shortly. Keep an eye on their Instagram for updates: @unclejoescoffee
 
“Melbourne has an amazingly vibrant and diverse coffee scene. The energy within the coffee community is so invigorating and inspiring.” 
 
So what’s in store for Uncle Joe’s in the future? “We love discovering super passionate producers who are just as fanatical as we are. We’re also excited to be bringing a unique brewing / infusion method to the market: the BKON brewer is a reverse atmospheric infusion device.” You can check out the BKON at the new Uncle Joe’s showcase store, opening soon.
 
So come on an experimental journey with us as we try some of the most innovative coffee on the market. After all, when it comes to Uncle Joe’s Coffee, they don’t just meet our great expectations, they exceed them.