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Oh My Goth

 

Oh My Goth, is our first official venture into a darker, more developed roast profile. Why? Well, you spoke, we listened. We’re not normally this submissive, but we do know that these darker roast profiles with more development make for incredible espressos and easier brewing. 

If you enjoy the more traditional richer coffee flavours, we see you.  This roast was developed to highlight toffee sweetness, rich chocolate, and big body, oh hello. Expect low acidity, a lot of sweetness and a smooth buttery mouthfeel. It will work amazingly well in milk-based drinks or as a straight-up big bold espresso.

Accessibility is at the heart of what we do here so it was important for us to offer this darker roast profile.  We want as many people as possible to enjoy crazy-good quality coffee from the incredible female producers that we work with and truth is, most people are accustomed to more traditional coffee flavours in fact 90% of all the coffee drinks consumed in the UK are milk based. A more developed coffee is generally the best option for milk-based drinks as lighter roast flavour profiles tend to get lost or have too much acidity.

So, everyone raise an eyebrow to our new Goth Queen, she got you.

 

OUR CURRENT OMG

ASMUCAFE!

ASMUCAFE stands for Asociación de Mujeres Agropecuarias de Uribe, an organization of women farmers and landowners in El Tambo, a municipality within Cauca., and is now 140 members strong- with an average farm size of ½ a hectare. The women's mission as an association is to improve their families' quality of life through coffee farming and to contribute positively to their community by working together and sharing resources, knowledge, and support. "Our work is determined by our values such as responsibility, honesty, commitment, respect, solidarity, and competitiveness," they say.

The coffee, all of which is of Castillo or Colombia variety, is picked as purple (Castillo) or bright red (Colombia) cherry, and undergoes a somewhat unusual "double" fermentation process, as the women describe it: First, the cherries are left in the loading hoppers for 14 hours, then they are depulped in the afternoons and evening hours and placed into traditional open fermentation tanks for another 10 hours. Then they are washed three to four times before being dried either in parabolic dryers or in the sun for 8–12 days.

Asmucafe applied for and received funding to purchase their own building which they use to hold meetings and trainings. They have built their own lab where members can bring their coffees to learn and improve quality.

Girls Who Grind Coffee had the privilege of visiting Asmucafe in 2019 through a women’s producer trip organised through Cafe Imports, so we are beyond over the (dark-side of the) moon to share it with you!

Producer:  All-female ASMUCAFE
Region:  El Tambo, Cauca
Variety:  Castillo / Colombia
Process:  Washed
Altitude:  1850-1900 MASL
Roast Profile:  Espresso
Tasting Note:  Velvety Chocolate. Toasted Nuts. Deep Caramel.

This roast was developed to highlight toffee sweetness, rich chocolate, and big body. Expect low acidity, a lot of sweetness and a smooth buttery mouthfeel. Will work amazing in milky drinks or as a straight up big bold espresso, using the brew recipe 17g in/36g out in 26-28 seconds

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