Drinking North London: The Perfect Coffee with Vagabond and La Lomita

Written by: Sophie Taylor and Vagabonds

Vagabond Coffee Roasters is proud to present its first direct trade relationship with expert coffee bean producers, La Lomita.

La Lomita is a family run business in Farallones, Valle del Cauca region of Columbia, with over 35 years of experience growing some of Colombia’s best coffee. The farm employs three permanent workers who receive free housing and health care of themselves and their families, covering more than six hectares with another four dedicated to forest reserve.

During both annual harvests, La Lomita’s coffee pickers are rewarded for quality over quantity and receive above the market price for their work.

The team at La Lomita take their environmental responsibility seriously and use no chemicals, fungicides or herbicides in their agricultural practices on the farm. Vagabond are rather excited about this collaboration with the bean specialists and their very special direct trade coffee.

‘This silky smooth direct trade coffee has a complex acidity with lively notes of citrus fruit, green apple and sweet almond in the finish.’

Check out Vagabond Coffee’s directions for the perfect cup of Joe complete with bloom time, spinning and slurry.

Finca La Lomita for V60 (pour over coffee dripper)

You will need:

15g of Ground Coffee.

250g of Water.

A Timer.

Some Scales.

North Four, North London magazine, Vagabonds Coffee, recipe, La Lomita

To Prepare:

Rinse the filter paper with water to get rid of any paper taste in your brew. Add the ground coffee to the V60, making sure you are starting with a level bed of coffee. Boil the water, you want to use water just off the boil for your brew.

The Pour:

Start the timer.

Bloom: The first 30s of the brew is the bloom time, the coffee will de-gas during this time so you should see it bubble or rise.

Add approximatley 30 – 40g of water (a little over double the amount of coffee), stir the coffee in an north/south east/west motion making sure all the coffee is wet.

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At 30s begin your pour:

In one continuous pour, add the rest of the 250g of water, drawing a large circles around the V60, quite close to the edge but without touching the filter paper.

When you reach 250g of water, stir the slurry without agitating the bed of coffee to create a spinning motion.

Your brew should be finished by 3 minutes, pour & enjoy!

Thank you La Lomita and Vagabond N7. Time to get warm and caffeinated.

Vagabond N7, 105 Holloway Rd, London N7 8LT Open: Mon – Fri 7:30am – 5pm, Sat – Sun 9am – 6pm

Photos by Mike Barry.

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