Roasting for Standart Japan
It was back in 2015 that we first became aware of a new coffee magazine being published out of Bratislava in the Czech Republic.
Unlike many of the publications that came before, Standart Magazine was more than a thinly-veiled conduit for industry advertising, but instead was a celebration of the people, places, and ideas at the heart of the coffee community.
By focusing on great design alongside relevant and engaging journalism, Standart quickly captured the attention and affection of the global coffee community, winning a handful of awards along the way.
Over the years since then, as well as being avid readers of the publication, we’ve written articles and snippets for Standart, even partnering with their team on the design and production of our World AeroPress Championship ‘end of year’ books.
So, when Michal and Toshi approached us to include a sample of our coffee with the May issue of Standart Japan, giving us the opportunity to send a small taster to the magazine’s readership, we jumped at the chance.
The choice of coffee was an easy one. Given the time of year, our Rwandan coffees are tasting wonderfully fresh and vibrant. And of those coffees, it’s Gitesi that holds a unique and special place in our hearts.
In addition to being the longest-running buying relationship we have with a coffee producer, since 2015 we’ve also been running a grassroot charity project with the Gitesi coffee washing station owner, Aime Gahizi. By partnering with other roasters here in Australia under the banner of the Gitesi Project, each year we raise funds that purchase dairy cows and health insurance for vulnerable coffee-farming households in Karongi, Rwanda. To date, we’ve raised over $70,000 and provided direct support to several hundred farmers.
But while the coffee from Gitesi does good, it’s equally important that it tastes good, and we think it clears this threshold with ease. This year’s lot is Red Bourbon selection, grown by around 1,800 smallholder farmers, pulped, fermented, and washed at the Gitesi station under Aime Gahizi’s management.
With both a high physical density and a high sugar content, we’re roasting this coffee with a good amount of early heat, tapering off to bring it in with a relatively low end temperature -- an effort to preserve the lighter highlights, while underpinning them with a good degree of body and sweetness. In the cup, look for dried goji berries and candied orange, gently accented by aromas of vanilla and soft baking spice.
Just like the magazine itself, we’re really pleased to have the opportunity to share what we love about great coffee with an eager and appreciative audience.