play-ground - espresso haul

Welcome to Locale Coffee Roasters…so happy you’re here!

We hope you’re enjoying the goodies you’ve received from Play-Ground. You’re in for a real treat with this haul, if we do say so ourselves. This month’s selection features a gorgeous natural from Papua New Guinea, as well as a delicious washed anaerobic from Bolivia which we know you’re gonna love.

Happy caffeinating, folks!

baroida estate.

This natural has a tropical acidity, reminiscent of passionfruit & pomegranate. While the finish is all choc, brown sugar & cherry liqueur.

This is the 3rd year running we’ve sourced coffees from Baroida Estate. Located in the Kainantu District, Eastern Highlands Province, the estate was founded by Ben Colbran in the 60’s when the government encouraged foreign agriculturalists to cultivate land in the highlands. Ben’s knowledge & experience was passed down to his son, Nicol, who runs the estate today.

Meticulous separation for QC helps maintain the high quality of the coffee. After careful sorting, cherry is laid on raised beds to sun-dry.



origin: aiyura, kianantu, eastern highlands
produced by: colbran family – baroida estate
processing method: natural
varietal: arusha, bourbon, mundo novo, typica
elevation: 1700-1850m above sea level
roasted for: espresso



in: 21g  |  out: 45g  |  time: 24-26sec  |  temp: 92°C

el fuerte.

This delicious washed anaerobic features a crisp green apple acidity, with sugarcane sweetness and a lingering vanilla finish.

After their success in growing exceptional coffee at El Fuerte, the Rodríguez family continued investing in the Samaipata region, planting 3 more farms & building a state-of-the-art wet mill to process the coffee.

The cherry is carefully handpicked, collecting only the very ripest. Once depulped, it’s fermented in custom-built stainless steel tanks for 48 hrs. The parchment is washed & machine-dried using a ‘guardiola’. After drying, it’s transported to La Paz & rested before being processed at the family’s mill. It’s machine hulled & sorted, then a team of workers meticulously sort the coffee by hand under both UV & natural light.



origin: samaipata, agua rica, santa cruz
produced by: los rodríguez family – el fuerte
processing method: washed anaerobic
varietal: caturra
elevation: 1540-1650m above sea level
recommended for: espresso



in: 21g  |  out: 45g  |  time: 26-30sec  |  temp: 91-93°C