Gertrude Championship Hat
Gertrude Championship Hat
Championship gear for the rookie year. We’re new at this part, the brand, the cap, the whole bit, but we’ve been pros in the industry for a long time, just never had a hat to show for it. Structured shape that holds its own, clean front panel, snap close in back so it actually fits. Three-headed lady embroidered up front, watching all directions at once, because someone has to. Gertrude Coffee embroidered on the back, so everyone knows which team you’re reppin’.
Just a good hat for people who know what’s good. Welcome to the roster.
.: Material: 65% Polyester / 35% Cotton
.: Structured, 5-panel, mid profile cap
.: Seamless front panel
.: Premium durable plastic snap closure
.: Matching fabric undervisor and sweatband
.: 6 sewn eyelets
Where the coffee comes from
70% Colombia, Namuna Helvetia, Antioquia
- Varietals: Caturra, Castillo, Colombia, Bourbon, Gesha, Tabi
- Process: Washed
- MASL: 1700-2100
- Notes: Dense mouthfeel with juicy plum and nectarine, green apple, caramel.
- Exporter: Siruma; Imported by Falcon Coffees
- Falcon’s Score: 84.5 - Our Score: 83.75
30% Ethiopia, Habtamu Fekadu Aga, Limu
- Varietals: Landrace, Heirloom
- Process: Washed
- MASL: 1900-2100
- Notes: Honeysuckle, peach tea
- Importer: Falcon Coffees
- Falcon’s Score: 86.5 - Our Score: 86.75
[Learn more about Siruma Coffee and Falcon Coffees here.]
Roaster's Notes
Designing a blend is the hardest part of being a coffee roaster. It’s the point of contact for just about everyone who tries out your product for the first time and becomes what you are synonymous with as a brand and as a roaster. It has to be a crowd-pleaser, but it has to be differentiated. It has to be able to meet the expectations of people brewing on a simple brewer or french press at home, but also the demands of professional baristas serving hundreds of customers a day. It has to retain the characteristics that the producers so painstakingly imparted into the green coffee, while also being a developed enough profile to balance through a cappuccino or latte.
While we love working with rare and exotic coffees, direct trade, experimental processing… Though, there’s something wonderful about the challenge of finding great coffees that you can put on the list for a decent price, while ensuring fair prices to producers, strong environmental performance, high cup quality, and good availability. It’s a really tough balance, and we’re thankful to the folks at Siruma and Falcon for helping us navigate it. Trusted producers/cooperative partners, exporters, and importers are invaluable. It takes many, many hands, and we’re the last cog in a long machine.
This is all just a long way of saying: It’s high stakes, and takes careful planning and a thoughtful approach.
That’s what we’re going for with Bone Heavy. Pairing a beautiful classic Colombian to bring you that syrupy mouthfeel, tons of sugary stone fruit, and rich, robust chocolate and caramel, and pair it with a sweet, fruity, and floral washed Ethiopian to add some sparkle to the density. The roast profile is designed to be rich and balanced while retaining the fruit characteristics. In geek terms, we’re looking at around 12:20 total roast time with around 21% post-crack development for the Colombian, and slightly less (and shorter) for the Ethiopian, with weight loss of 13.2-13.5%. This allows us to match solubility for both coffees and pair their best attributes for a fairly harmonious extraction and flavor profile.
We’re open and transparent about the coffees that go into this; it will change with seasonality and availability, but the theme will always stay the same. A big, rich, sweet and approachable coffee with real traceability and strong relationships along the supply chain.
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