5/5 André E. 2 years ago on Google
Today,
we
went
to
visit
a
true
specialty
coffee
institution
in
Melbourne
–
Patricia
Coffee.
The
menu
was
simple,
yet
exquisite:
an
espresso
blend
made
from
two
origins
–
San
Vincente
from
Huila,
Colombia
🇨🇴
and
Nensebo
from
Sidamo,
Ethiopia
🇪🇹.
The
filter
coffee
was
a
single
origin
–
Kenya
🇰🇪
Gondo
from
Murang’a
county.
During
my
first
weeks
in
Melbourne,
I
have
already
enjoyed
many
outstanding
coffees.
Most
of
them
were
cultivated
and
processed
by
well-known
producers.
Today,
I
would
enjoy
three
outstanding
coffees,
each
produced
by
several
hundred
smallholders.
While
Brett
went
for
the
Kenyan
filter
coffee
on
ice,
I
have
chosen
a
magic
with
the
espresso
blend
from
Colombia
and
Ethiopia,
followed
by
the
Kenyan
filter
coffee.
The
ice
coffee
came
in
a
stylish
metal
hip
flask.
The
fully
transparent
ice
cube
🧊
had
smoothened
edges
and
its
big
size
perfectly
cooled
down
the
coffee
without
diluting
it.
The
magic
came
with
a
beautiful
visual
contrast
between
the
coffee
and
the
milk.
Taste
wise,
the
espresso
cut
nicely
through
the
milk,
which
gave
a
beautiful
smooth
texture
and
a
high
sweetness.
The
filter
coffee
was
clean
and
sweet.
The
560
smallholders
from
the
Kiriti
Farmers'
Cooperative
Society
(F.C.S.)
have
done
a
terrific
job.
It
is
said,
they
pick
the
cherries
and
bring
them
to
the
factory
that
same
day
for
selection
and
separation,
as
hand
sorting
happens
before
depulping
begins.
The
ripe
cherries
are
processed
using
fresh
water
from
the
local
Kananahu
stream,
and
the
coffee
is
then
dried
under
the
Kenyan
sun
on
East
African
drying
beds.
It
is
beautiful
to
see,
that
unknown
smallholders
can
produce
equally
tasty
coffee
as
well-known
rock-star
producers.
A
big
thank
you
also
to
the
friendly
barista
team
from
Patricia
Coffee:
they
have
been
very
welcoming,
and
we
had
a
great
chat
about
the
workflow
in
a
busy
café.
That
was
very
insightful.
See
you
soon.
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