• Natural Coffee Beans | No Filter Coffee Beans | Background Coffee
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No Filter

No Filter

BOLD - DARK COCOA - TOFFEE

THE PUNCHY ONE. It's bold and it's beautiful. Dark cocoa, malts and cinder toffee are coming for your taste buds. No messing. A rich and heavy-bodied blend.

  • Dark Roast Coffee
  • 2 Coffee Blend | Kenya Kiambu Estates, El Salvador Las Mercedes
  • Process | Natural & Washed
  • 100% Arabica Coffee
  • Ethically Sourced Coffee Beans
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No Filter | What's the Background?

 

No Filter is made up of Salvador, and Kenyan ethically sourced coffee beans all roasted to bring forward their best flavours.

 

About the coffee's in No Filter:

 

Kenya - Kiambu Estates

 

Producer: Mixed Kiambu region estates

Altitude: 1950 MASL

Process: Natural

Variety: SL28, SL34, Batian, Ruiru 11

 

Speciality natural processing is a rarity in Kenya. Selected cherries are dried in the sun on raised African beds for up to 6 weeks. The cherries are carefully turned to ensure consistent drying process and prevent over-fermentation or mould formation and are covered at night and during rain to protect against moisture damage.

 

Kiambu county is located just outside of Nairobi city. The region has a long history of coffee production and is famous for its large estates, which were originally built by British colonists in the early 20th century. After decolonisation the estates were sold to local Kenyans who have been managing them since. While estates such as this used to produce the majority of Kenyan coffee beans, the increased urban sprawl from Nairobi, as well as the increasing land value in the region has meant that estate coffee production has gradually diminished, while smallholder production elsewhere has increased.

 

El Salvador - Las Mercedes

 

Producer: Jose Fernando Aguilar

Altitude: 1350-1700 MASL

Process: Washed

Variety: Pacamara, Pacas, Marsellesa, Custcatleco, ‘Kenia’ and Bourbon

 

For six generations, the Aguilar family has produced coffee on the shade-rich land on the north-eastern slope of the San Salvador Volcano, with a direct view over the capital city of San Salvador. The estates cover nearly 160 hectares at altitudes ranging from 1,250 to 1,700 meters (4,100 to 5,577 feet), the top of the farm being unusually high for El Salvador and lending to great coffee growing potential. 

Las Mercedes and sister estate Santa Maria are surrounded by 100 hectares of nature reserve designated as a part of the Meso-American Biological Corridor, including a remarkable ‘mini rainforest’ with a noticeable temperature drop as you reach the very highest coffee areas. All ethically sourced coffee beans.

BREW GUIDES.

AEROPRESS

  1. Grind 14g of coffee on a medium-fine grind
  2. Wet the plunger then push the plunger into the end of the brewing chamber
  3. Place filter paper into filter chamber and rinse paper with warm water (carefully)
  4. Place Aeropress on your scale in the inverted position (upside down) and tare scales.
  5. Add ground coffee to your Aeropress.
  6. Using freshly boiled water straight off the boil, start a timer, add 60g of water and give a short stir.
  7. After 30 seconds add another 170g of water, bringing your total water up to 230g
  8. Leave your Aeropress to brew for 3 minutes
  9. At the 3 minute mark carefully attach your filter chamber with filter paper
  10. Hold a mug or vessel on top of your Aeropress and carefully flip over
  11. Gently push down to extract all the coffee from the Aeropress
  12. Remove and enjoy.

CHEMEX

  1. Grind your coffee to a medium-coarse grind
  2. Weigh out your coffee, we always recommend 60g coffee to 1 litre of water.  For example: 400ml brew = 24g coffee
  3. Using fresh water, boil your kettle, fold the filter paper into your Chemex and flush with hot water to pre heat the Chemex and remove any papery taste. Discard the water
  4. Pour the ground coffee into the Chemex paper and gently shake to even out the coffee bed
  5. Start a timer then begin to bloom your coffee by pouring enough water to just cover and wet all the coffee and leave to steep for 30 seconds
  6. At 30 seconds begin to gradually add the rest of the water until all your water is added by 1 minute 30 seconds
  7. Allow the coffee to drain through the filter. If your grind is correct this should take approximately 5 minutes in total
  8. Pour and enjoy

COLD BREW

  • 32.5g coarsely ground coffee
  • Add 500ml of fresh filtered water.
  • Give it a little stir
  • Leave it in the fridge for 8-12 hours.
  • Strain through a fine strainer or filter papers

ESPRESSO

Dose: 18 grams

Brew time: 25-30 sec

Brew weight: 30-36 grams

This should be used a recommended start, taste and adjust to your liking.

FRENCH PRESS

  1. Grind your coffee to a coarse grind
  2. Use a ratio of 60G Coffee to 1Ltr water 
  3. In a 3 cup french press add 21g coffee (approx 3 scoops) 
  4. Add 350ml boiling water 
  5. Leave to brew for 4 minutes 
  6. Use a spoon to gently stir the crust 
  7. Leave the french press to brew and settle for a further 6 minutes. 
  8. Add the plunger and gently press

MOKA POT

  1. Grind your coffee a little coarser than table salt. You will need approx 15-17g of coffee.
  2. Boil your kettle with fresh water.
  3. Add your boiled water to the brewing chamber, just up to the fill line.
  4. Fill the basket with coffee, slightly mounded, and level the surface off with your finger. Brush away loose grounds on the top edge of the filter basket.
  5. Carefully screw the top of the brewer to the bottom not over-tightening it.
  6. Place the Moka pot on your stove over a medium heat ensuring the handle is not in any direct heat.
  7. Keep the lid open and wait for the coffee to extract into the top chamber.
  8. Once the coffee starts to bubble out of the inner spout and no more liquid emerges carefully take the Moka pot off the heat and run the bottom chamber under a cold tap to stop any further extraction.
  9. Pour and enjoy.