Toby's Estate Coffee

Nestled between peaks in the Colombian Andes, the 400 small farmers of the Asorcafe Growers Association grow their coffee on slopes overlooking Colombia’s highest volcano, el Nevado del Huila. When the farmers banded together in 2004, they adopted the name “La Piramide” in honor of the pyramid-shaped mountains that tower over their land. When Toby's Estate, an Australian micro-roaster, arrived on our shores to open a Brooklyn roastery and cafe, La Piramide was an immediate hit. In their hands, it features a rich backdrop of dark wood which showcases a sugary maple candy sweetness, a syrupy body, and an elegant warm plum acidity.

We feature truly small-batch, seasonal coffees. So there might not be any left. But that's a good thing! Only big corporate factories have the same stuff all year round.

There aren’t too many roasters who can boast beginning their coffee careers at age 15. It was at this age that Deaton Pigot first became a barista in Australia. Since then, his coffee expertise has taken him around the world and landed him as the resident roasting virtuoso at Toby’s Estate in Brooklyn. Like Deaton, Toby’s Estate hails originally from Australia, and it has taken Brooklyn by storm since its opening earlier this year. Deaton coaxes flavor with a finesse gained only by a lifetime of practice. When these beans from Paez, Colombia are given Deaton’s special treatment, the result is a bright and vibrant cup with flavors of tart cherry, giving way to a subtle oak finish.

We feature truly small-batch, seasonal coffees. So there might not be any left. But that's a good thing! Only big corporate factories have the same stuff all year round.