After getting a taste for UE Coffee Roasters in the Dog and Hat box (read here) and reading up on one of their exclusive upcoming roasts, of course I had to get my hands on some.
If you’re new to UE Coffee Roasters
UE Coffee are an independently owned and family run business, who are forever curious and ready to transform the way coffee is served.
Established in 2009 by Dominic and Daniella Boyett, the mission was to offer great coffee whilst making it accessible to everyone. They have dedicated the last decade and more to learning, working hard and building more than just another coffee brand. They have learned that it takes a team with passion and determination in the pursuit of excellence to make a company great.
Experience is something they cherish and harness to be the best they can be, whether it is from the experience from their customers, in their own retail stores or through their wholesale partners. It takes time and considerable training to learn how to get the best from coffee, to understand the roasting process, the science and to be able to offer first-rate support to their customers.
A great deal of work is involved in sourcing speciality grade and experimental micro-lot coffees ensuring that they buy both ethically and sustainable from growers with direct longstanding trading relationships
“It is our responsibility to honour the hard work already invested in the coffee by roasting it to showcase its distinctive qualities. Roasting is one of the most delicate and critical parts of the process that leads to a great cup of coffee. We want to ensure that we focus on showcasing what makes a particular variety, origin or farm so thrilling”
Roaster used by EU Coffee: Giesen
“Every once in a while, a coffee comes along that is so unique and full of character that it reminds us of our first discovery of speciality coffee. The moment that you question if it really is coffee; how can it have this much sweetness, depth and flavour? This is that coffee”
Grown in the famous Huila department of Colombia by a pioneering producer named Luis Anibal, this microlot is his next in a series of exploratory and high-end coffees productions. It is also our next in the experimental microlot range whereby we source extraordinary coffees with distinct characteristics as a special treat for our valued followers.
By carefully maintaining the harvested coffee at specific temperatures and in the absence of oxygen, Luis created an environment for fermentation to develop a higher concentration of lactic acid in the coffee. The chosen variety, Pink Bourbon, is naturally sweet and complex so when exposed to this style of processing the resulting coffee is remarkably creamy with great depth of body and guaranteed to pull you back for another cup.
Farm – Finca Villa Betulia
Grower – Luis Anibal
Location – Huila, Acevedo, Colombia
Process – Honey Lactic Acid Fermentation
Altitude – 1500-1600MASL
Variety – Pink Bourbon
Taste – Marshmallow, Toffee, Vanilla Ice-Cream
Recipe – 15g of Coffee
250g of Water
30 Second Bloom, with agitation
Total Brew Time of 2 Minute 30
Brewer: Espresso Machine
Recipe – 17g of Coffee / 35ml Out
As a V60, this brew came out super bright. It came through really sweet, which almost dissolved in your mouth (much like marshmallows!)
As it cooled, it became super smooth and creamy, with all the sweetness tasting like fudgy toffee (yum!)
I ended up making this into a flat white, and boy am I glad I did.
The espresso itself came through super sweet and punchy, and with added milk, it became a deliciously smooth flat white, with next to no acidity.
Find UE Coffee Roasters
Website – here
Instagram – here
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