Elementary Coffee = Straight forward, uncomplicated yet exceptional coffee.
Allways Coffee Release 005 by Elementary Coffee
Let's talk about this fortnights release from the Allways Coffee - Classic Subscription series. We have 3 coffees exceptional coffees roasted by one of Adelaide's best coffee roasters - Elementary Coffee Roasters.
A little about the roaster: Elementary Coffee have been turning green beans brown in the heart of Adelaide's CBD for a bit over 5 years now. The Owners Brad and Carly have extensive careers in coffee and hospitality. They spent many years living in Melbourne working for greats such as Axil Coffee Roasters, Code Black Coffee and Five Senses. They've since brought those skills home to offer Adelaide their spin on things - "Straight forward, uncomplicated yet exceptional coffee."
This is Elementary Coffee's debut with Allways Coffee and we are excited to bring you the following three coffees.
Young Street, Brazil + Colombia (Blend)
Elementary's flagship blend, always in the main hopper at their CBD store located at 9-17 Young St Adelaide. This blend is roasted for milk coffees but can be enjoyed as a strong, low acidity, black coffee. It's a 50/50 of Brazil and Colombia which was an intentional choice by Brad from Elementary. Both regions have two harvest periods of the year - the only 2 coffee-growing countries in fact! This allows for a consistent flow of stock all year round. Elementary has been working with Élio & Selecia Uliana - the growers of the Brazilian component- for many years now. This is a practice they envision to implement throughout their whole green coffee buying process.
The coffee's in this blend are ethically sourced by: Cofinet and Southland Merchants
Diego Baraona - El Salvador (filter)
Diego Baraona is the son of Gilberto Baraona - a talented coffee El Salvadorian Coffee producer that sadly passed away in 2020. His family have proudly continued the legacy of their family farm - Los Pirineos. This coffee is special for two reasons. The first reason is because of the variety - Pacamara- a hybrid variety that's becoming less attractive to coffee farmers to grow in this current day. This is due to its susceptibility to disease and there are now higher-yielding varieties. Pacamara has a unique flavour profile, often floral, creamy and well balanced. The second reason is the processing method - A Carbonic Maceration, natural. Carbonic Maceration is a method popularised in the wine industry to process grapes. It involves putting the coffee cherries in a sealed environment and enriching it with C02. This type of fermentation creates extra fruity and boozy flavours and when done well can be very clean. This coffee was sourced through Project Origin.
This coffee was ethically sourced by Project Origin
Nansebo - Ethiopia (espresso)
Nansebo, Ethiopia - This coffee was roasted for espresso brewing and favours those who enjoy their coffee black. It would also suit being brewed with an immersion method - French Press (plunger) or Aeropress. A high altitude coffee with the flavour profile to match - delicate, bright and juicy! Coffees from this region are famous for their citrusy, tea-like flavour profiles. This coffee was produced by many farmers who contribute their pickings to a local Co-Op. After delivering their coffee to the Co-Op, the farmers get paid based on the volume and quality of their work. All the coffee is then processed and blended accordingly before being sold to green coffee exporters. This coffee was sourced through Cafe Imports Australia.
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