The Stockist Page is Back

As you have no doubt noticed we have been slowly updating our website over the past 6 months. In this process we have had to take our stockist page down to update the locations.

We are happy to announce that the stockist page is up and running so you can find your closest First Press Cold Drip coffee  source in the click (maybe two) of a button.

If you want to find your closest stockist head over to this page and replenish your fridge now!

Thank you for your patience through this process and stay tuned for more updates and many more stockists over the coming months.

The team who roasts our coffee, Rumble

The team who roasts our coffee, Rumble.

There are many hands and minds that contribute to the coffee in your bottle of First Press. This post is a shout out to one of those very important contributors to the process: our roaster.

 

Rumble coffee roasters began roasting in 2014 and are the creation of Matt, Joe & Stan. They started the business because they could see an opportunity to help cafes succeed in selling more great quality coffee. Their sourcing focuses on taste and seasonality. Knowing that each crop is produced once a year in each country, they work tirelessly on finding great coffee from all regions of the coffee growing world. At the moment they have some delicious Kenyan and Ethiopian coffees (our new product will feature one of these delicious Ethiopains).

These guys focus on service and this has been clear to us in the time we have worked with them. They are honest and will let us know if a coffee that we are sourcing is up (or not up) to the First Press standard. Sometimes, the tasting room doesn’t always equate to what the coffee will taste through Sputnik (the name of our machine).  They go through much effort to find the right bean for your enjoyment.

If you also like brewing yourself, get onto their website for a subscription or you can pop into their Kensington fit out and buy some onsite. Thanks lads!

First Press Coffee, cold brew fancied.

The origins of our coffee

One thing that we learned very early in the journey of First Press was how the quality of the bean impacts many aspects of the coffee experience. Firstly, you simply cannot get away with using a low quality coffee when serving a cold brew coffee. The taste comes through clearly and the tasting notes are accentuated when you decrease the acidity of the cold brew. Secondly, we learned very quickly that different grades of coffee impact your body significantly. A high grade coffee extracted under the right conditions can leave you feeling clear, focused and strong. In comparison, a low grade coffee can leave you feeling anxious, on edge and quite uncomfortable.
We think the quality of the bean is inextricably linked to how the farmer treats the land, their staff and the community around them, and this transfers to the drop in your bottle of First Press. The gift of coffee allows us to appreciate the love and dedication that has gone into the harvesting of the coffee plant in different climates and regions of the world.
The current specialty grade coffee beans we are using for our Naked and Black Cacao range hails from Fazenda Santo Antonio in the Sul de Minas region of Brazil. Joao Newton, the owner, is the third generation of coffee growers in the region and owns Santo Antonio. It is not uncommon for many of the smaller farms in Brazil to be owned and managed by the farmer. This is a Rainforest Alliance certified coffee and the farm contributes significantly to the reforestation of the area. Rainforest Alliance is a not for profit organisation that works in 78 countries to conserve forests, support sustainable living and restore balance on the planet. This includes efforts to bring back many of the native plants and trees that the biodiversity of the region. The San Antonio farms focus on the use of advanced technology while also preserving the environment, and has been influential in the development and training of the local inhabitants in this area.
The bean itself is pulped natural and is grown at an elevation of 1140m. It is a variety of Arabica called Red Mundo Novo. The sweetness is high and we have chosen this bean because of the strong presence of dark chocolate in both taste and aroma. Enjoy the drop, much love has gone into the process 🙂