🚨MERCH DROP
Inspired by isometric exploded diagrams of machinery, I wanted to design a tee that pays homage to my original handbuilt coffee roaster.
Features a front, pocket-position screen-printed Spaceboy Logo, and full-size rear print.
Printed on 100% organic cotton, high quality Stanley/Stella t-shirts.
I chose these t-shirt blanks with longevity in mind. They have a superior look and feel, with a vintage boxy fit, thick collar, and off-white shade.
Available now on the website!
This was pretty surreal
@uniqlo came over to Spaceboy HQ a few months ago to take pics, I knew it’d be in the magazine, didn’t realise it was actually going to be in store fronts n shit, so you can probably imagine my surprise when when I walked past this in Seattle the other day heheh
Nestor and his brother Adrian took over their family farm, El Diviso, five years ago. Focusing on micro-lots and improving post-harvest processes, they are part of a youth movement in coffee-producing countries that emphasises quality and environmental sustainability. The Lassos have innovated constantly, and today their coffee is recognised worldwide and often used in competitions.
Caturra cherries underwent a 20-hour anaerobic fermentation, followed by another 16-hour fermentation in smaller batches. After de-pulping and washing, the coffee is submerged in water and leachate from previous harvests for 18 hours before being mechanically dried.
Anaerobic processing is usually associated with big boozy fruit flavours, but this is not that at all. The cup is super clean, complex and refreshing like peach iced-tea.
The dominant flavour note is of fresh passionfruit, which will have your dumb mates thinking it’s a co-ferment. On the finish there’s even a nosey note of rose/turkish delight, what a coffee!
Here’s a seriously elegant cup fresh from the Ahuachapán mountains in West El Salvador
Finca Noruega is headed by retired Professor of Agronomy Sigfredo Corado, and home to his Technical Coffee Field School. Classes are held at the farm twice a month, teaching farm practices that are restorative for land and soil, as well as beneficial for coffee quality.
This lot is made up of meticulously selected Pacamara cherries, which have been naturally processed on raised beds. The resulting cup is long, sweet, elegant and complex, I’m tasting layers of star fruit, pear, wild strawberries, and an earl grey finish oh boy.
Available now on the web store
Last year in a survey RE co-fermented coffees you lot voted overwhelmingly for ‘GIVE US THE JUICE’…well here it is 🧃
I’ve been resistant to co-ferms up to this point, but when I tasted this one I kept thinking about it for DAYS and just had to get it, holy shit.
Produced by El Vergel Estate in Tolima using a 2-stage fermentation process:
1. 24-hour anaerobic fermentation in sealed bags
2. 5-day anaerobic co-fermentation with grapes and yeast 🍇
This is the coffee to turn your non-coffee-drinking pals into believers
Available on the web store now
It’s becoming something of a Spaceboy tradition to kick off the new year with a juicy Kenyan, and I’m not sure there’s anything better suited to gently hold your hand through the short, cold days of January.
This coffee was grown by smallholders who are all members of the Mutheka Farmers Cooperative Society (FCS), picked fresh and delivered the very same day to the Kiandu Coffee Factory for careful processing.
I’m a big fan of AB-grade Kenyan coffees. Being denser than AA, they can handle a fairly intense, short roast, which helps bring vibrant fruit flavours to the forefront.
This coffee is jammy and syrupy in texture, with tropical-leaning notes of tinned mandarin, fizzy Orangina, a medium-intensity, gooseberry-esque acidity, and a sticky date finish. hell yaw.
Thanks for all your orders over the hols, currently embarking on a roasting marathon to get these in the post by 5
Psst just snuck a couple fresh drops onto the site, more on these later in the week
Greyhound Coffee is a lovely little speciality spot in the centre of Poulton-le-Fylde. It’s relaxed, modern, and run by people who really care about their coffee.
Ethiopia Guji from Spaceboy based in Edinburgh. Natural process, really sweet and juicy, with distinct notes of nectarine and blueberry up front, with a bit of a floral finish.
📍 Poulton-le-Fylde, UK.
☕️ Pourover
🫘 Spaceboy Coffee
💳 £5.50
‼️New coffee: Costa Rica - Higueronal
When you see ‘anaerobic natural process’ you may assume a coffee is going be a funk bomb, but DO NOT BE SO HASTY
From producer Oscar Antonio Ureña at Finca Higuronal. Oscar and his family handle to cultivation and harvesting themselves, before delivering their cherries to a micro-mill for 96 hour anaerobic processing.
This lot is an F1 — not a varietal as such, rather a first-generation cross bred for cup quality and resilience, meaning you’re tasting something truly one-of-a-kind.
This coffee is tasting crisp and cleeaan like white guava and cranberry tea, with a pleasant cacao body. Not what you expected at all huh?
🚨 Odyssey v3 has landed
Peru has long been my favourite origin for espresso, so I always knew I wanted to create a version of Odyssey with Peruvian coffee at its core.
Odyssey v3 is actually a blend of 4 coffees, with the Peru component being a blend in itself, consisting of 50% Chirinos and 50% San José de Lourdes (two neighbouring districts in the San Ignacio province).
In the cup, Chirinos brings depth and a punchy body, while San José de Lourdes layers in sweet fruitiness and a silky texture.
To complete the picture, I added 30% Brazil Santa Cruz to round out the body and give the espresso enough presence to shine through milk.
Finally, 10% naturally processed Ethiopian Guji Megadu lifts the sweetness and transforms the stone fruit character into pure, juicy nectarine. 🍑
Safe to say, this is the best Odyssey yet
Available now on the web store
