A Curated Coffee Collection by Chef's Table
November Features
This Months Discovery subscription is a special collaboration with Chef's Table. As long time fans of their award winning Netflix series we were excited by the opportunity to work together to celebrate Season 7, premiering November 27.
Chef's Table selected these beans because they tell a story. Grown in high-altitude soil, expertly handpicked, thoughtfully roasted, and specially packed for you. We hope that each cup transports you for a moment, while your story intertwines with the farmer's.
For this box we roasted a subscriber exclusive from Project Hachi, a personal project of Diego Bermudez and Allan Hartmann. This part of the project comes from Diego's experimental farm located in the municipality of Tambo, Cauca and is focused on 100% biodynamic agriculture. Diego has always wanted to make a biodynamic coffee, which has its own soul and personality, using the region's plant diversity as fungicide and with as little intervention as possible throughout the entire growing/harvesting process. Ours is a naturally processed castillo that's decadent with jammy sweetness and floral aromatics of eucalyptus.
When we cupped with the team at Chef's Table one common trend of their favorites became evident: Colombian coffee is as expressive as ever. Each one of their picks was unique and full of dynamic flavor experience. This was surprisingly our first time putting together a box of exclusively coffee from Colombia. Each coffee is unique in its own way, utilizing various processing methods and roasted in different parts of the world.
It was of little surprise that our dear friends from Dak (Amsterdam), Kawa (Paris) and Leaves (Tokyo) were the featured selections for the discovery subscription. For Rareglow a wonderful oxidized sydra by Pepe Jijon roasted by another Tokyo legend, Apollon's Gold. They each in their own way embody the craft of roasting coffee with the highest precision. In addition to their picks, Chef's Table has curated several other highlights, which you can find in our marketplace.
Join their community at www.chefstable.com to see the other stories they share.
- Weigh out 16 g of coffee and grind on a medium setting
- Place the filter paper into the filter cap, screw on the chamber and rinse with hot water.
- Put coffee in the AeroPress chamber and let it rest on top of a cup or server. Place on a set of scales and tare.
- Pour in 230 g water making sure the coffee and water are mixed well.
- Insert the plunger, pull it up slightly to create a small vacuum so coffee doesn't drip through.
- At 60 seconds, remove the plunger and stir 3 times with a spoon from front to back.
- Re-insert plunger at 1:10, remove the scale and press down slowly finishing around 1:30
- Let the coffee cool for a few minutes, swirl and enjoy!
- Featured Roasters
- Prolog, Denmark
- Coffee Collective, Denmark
- Mame, Switzerland
- Nomad, Denmark
- Manhattan, Netherlands
- Drop, Sweden
- Lilo, Japan
- Tim Wendelboe, Norway
- La Cabra, United States
- Sweven, United Kingdom
- Rose, Switzerland
- September, Canada
- Uncommon, Netherlands
MORE STORIES
Unique coffees, from unique roasters, for unique experiences.
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