A specialty coffee roastery and coffee bar based in Lindfield, West Sussex. Instagram @lindfieldcoffeeworks
Lindfield, England
Joined August 2016
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This is the only process that is not done at farm level by our farmers - it’s currently milled in Medellin...
Dried coffee ready to be taken to be milled! Coffee that is dried naturally is dried by the sun 🌞 for around 15-21 days. It forms a parchment layer (a bit like a blanket) that needs to be milled before being packed in 70kg bags.
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Dried coffee ready to be taken to be milled! Coffee that is dried naturally is dried by the sun 🌞 for around 15-21 days. It forms a parchment layer (a bit like a blanket) that needs to be milled before being packed in 70kg bags.
Hand picking coffee cherries from the tree is so important to ensure that only the perfectly ripe ones are selected for processing! This way we can guarantee high quality coffee throughout the harvest ☕️
We still have 10-12 spaces available for our pop up restaurant on the 16th of March. Get in touch for booking info 🙂
This is the warehouse where our farmers deliver their coffee to, still in the parchment. From here, it gets sent to Medellin to be milled and bagged into 70kg sacks ready for transporting to UK.
Loads of exciting content from our trip to Colombia will be coming over the next few weeks, get ready!
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For all the cycling enthusiasts out there: we’ve teamed up with @nPlus1_ and sponsored their team! Good luck to the riders this weekend in the time trials and racing road at Hillingdon!
Introducing our wonderful direct trade partners! We are so excited to announce some really exciting opportunities that could be available to our customers so keep your eyes and ears peeled.
A massive thanks to our head barista Sunni, who held a deeply informative espresso masterclass for our staff tonight. It’s so vital for us to make sure that our espresso tastes consistently good as it is the heart of what we do!
There are many differences between coffees that depend on which variety of Arabica they happen to be. Different varieties have different flavour characteristics and may also have different mouthfeels. It’s important to be able to distinguish the differences when tasting coffee!
One of our favourite coffees to roast here at LCW is this washed Nicaraguan blend of Caturra and Catuai. Such a complex coffee with clean acidity and pleasing, fruity flavours.
Did you know - when brewing your coffee you should make sure that the water you use is between 90°C and 94°C. Hotter water allows a more effective flavour extraction!
Being able to trade directly with coffee growers and producers in Colombia is something that we are extremely enthusiastic about.
How do you brew? Here’s a selection of really easy to follow brew guides - to help you achieve the perfect extraction. lindfieldcoffeeworks.co.uk/b…
Our guest coffee this month is from the farm Estrella Naranjo in Costa Rica. It’s a lovely blend of washed Caturra and Catuai, with notes of raspberry, lime and hazelnut!
Thanks so much to everyone who visited us this week and gave such lovely feedback ! Open again on Monday at 830 am
