Festive Owl - Dales Bits
Dales Bits made a coffee with us, or we made a coffee with bits of Dale? Dales Bits x Chipp Coffee Co coffee. Nice Nice Nice, Nice thrice!
We worked closely with Dale to produce a special limited collaboration release, allowing him to take free reign on the design in his usual style and we couldn't be happier with the result!
About the producer
Established in 2001, as an initiative of a group of 61 coffee producers (12 females and 49 males) with the support of the Fundación para el Desarrollo Empresarial Rural (FUNDER) and a starting capital of close to $365. Now integrated by over 1200 farmers, COMSA has grown into a business role model, thanks to the dynamic, responsible, and innovative work ethics and vision of its members and workforce.
From its foundation, the 61 members of COMSA decided that besides achieving high-quality coffee, their company was going to produce organic coffee and they were going to promote organic agriculture as one of the core principles pillars of their organization. At the time of their establishment, conventional agriculture which uses chemicals was the most common practice in the region.
Finca Grevillea was established in 2008 by Melvin Mauricio Cálix, a second-generation coffee grower. Melvin named the farm “Grevillea” due to the abundance of grevillea plants on the property — a name he has always liked. Throughout the year, the farm requires many activities such as clearing competing vegetation, pruning trees, applying organic compost and liquid nutrition to the coffee plants, and managing pests and diseases using organic practices. The coffee is manually picked by neighbours and family members, and it is mostly sun-dried and processed as natural coffee.
At 33 years old, Melvin has chosen to continue in coffee production because he genuinely enjoys having a farm where he can spend time surrounded by nature. Approximately 10% of his family’s annual income comes from the coffee produced at Finca Grevillea, making it an important complementary source of household support.
In addition to managing his own coffee farm, Melvin is part of COMSA’s staff and also maintains a small fruit farm producing oranges and tangerines, though the farm also contains a wide variety of fruit trees, including lemon, sapote, mamón, jocote, and Japanese plum.
Region - La Paz, Marcala
Producer - Melvin Calix
Altitude - 1248 MASL
Varietal - Icatu, Lempira, Catuai
Process - Natural
Tasting Notes - Good times with the lads (Maple Syrup, Dried Fruits & Good times with the lads)
*Our coffee is freshly roasted each Monday and Thursday. Orders are dispatched on Wednesday and Friday with Royal Mail Tracked 48. Please allow 2-3 business days for your order to arrive.
*Our coffee is freshly roasted each Monday & Thursday and orders are dispatched on Wednesday and Friday with Royal Mail Tracked 48. Please allow 2-3 business days for your order to arrive.
About Dales Bits
Dale Crosby-Close is an illustrator + animator raised in Harrogate, North Yorkshire currently based out of his studio in Peninstone, South Yorkshire. His illustration work has seen commissions for the likes of NY Times, Washington Post, LA Times, Gameone Korea, Soho House, Giffgaff & Politico.
In more recent years, Dale has shifted to posting more unserious, joyful and hilarious illustrations and animations, influenced by early noughties flash animations like Salad Fingers and Burnt Face Man to name a few.
We worked closely with Dale to produce a special limited collaboration release, allowing him to take free reign on the design in his usual style and we couldn't be happier with the result!
Roast Profile
Light
Notes Of
Producer / Region
Melvin Calix
Variety
Icatu, Lempira, Catuai
Process
Natural
Altitude
1248 MASL
OUR GUARANTEE
We pride ourselves on our exceptional customer service and with that our coffee quality also.
So we guarantee that if you really dont love the coffee you purchase from us, we'll help make it right!
BREW GUIDES ☕️
- Grind 14g of coffee on a medium-fine grind
- Wet the plunger then push the plunger into the end of the brewing chamber
- Place filter paper into filter chamber and rinse paper with warm water (carefully)
- Place Aeropress on your scale in the inverted position (upside down) and tare scales.
- Add ground coffee to your Aeropress.
- Using freshly boiled water straight off the boil, start a timer, add 60g of water and give a short stir.
- After 30 seconds add another 170g of water, bringing your total water up to 230g
- Leave your Aeropress to brew for 3 minutes
- At the 3 minute mark carefully attach your filter chamber with filter paper
- Hold a mug or vessel on top of your Aeropress and carefully flip over
- Gently push down to extract all the coffee from the Aeropress
- Remove and enjoy.
Chipp Tip
If you don't have scales a typical coffee scoop will give you roughly 15-17g of ground coffee.
View the full guide here.
- Grind your coffee to a medium-coarse grind
- Weigh out your coffee, we always recommend 60g coffee to 1 litre of water. For example: 400ml brew = 24g coffee
- Using fresh water, boil your kettle, fold the filter paper into your Chemex and flush with hot water to pre heat the Chemex and remove any papery taste. Discard the water
- Pour the ground coffee into the Chemex paper and gently shake to even out the coffee bed
- Start a timer then begin to bloom your coffee by pouring enough water to just cover and wet all the coffee and leave to steep for 30 seconds
- At 30 seconds begin to gradually add the rest of the water until all your water is added by 1 minute 30 seconds
- Allow the coffee to drain through the filter. If your grind is correct this should take approximately 5 minutes in total
- Pour and enjoy
Chipp Tip
If you don't have scales a typical coffee scoop will give you roughly 15-17g of ground coffee.
View the full guide here.
What you’ll need:
- Fresh coffee
- A jug / french press / or best a Cold Brew Coffee Maker
- A fine strainer or filter papers
Here’s founder Zach's personal recipe:
- 32.5g coarsely ground coffee
- Add 500ml of fresh filtered water.
- Give it a little stir
- Leave it in the fridge for 8-12 hours.
- Strain through a V60 02 or the Hario Cold Brew Coffee Maker
Dose: 18 grams
Brew time: 25-30 sec
Brew weight: 30-36 grams
This should be used a recommended start, not an absolute.
See how you get on and change your recipe to what suits you best and let us know what you find!
- Grind your coffee to a coarse grind
- Use a ratio of 60G Coffee to 1Ltr water
- In a 3 cup french press add 21g coffee (approx 3 scoops)
- Add 350ml boiling water
- Leave to brew for 4 minutes
- Use a spoon to gently stir the crust
- Leave the french press to brew and settle for a further 6 minutes.
- Add the plunger and gently press
Chipp Tip
Being patient with your French Press will make sure you have an even better coffee experience and making sure to use scales and freshly ground coffee will help elevate that cup of morning java even further!
View the full guide here.
- Grind your coffee a little coarser than table salt. You will need approx 15-17g of coffee.
- Boil your kettle with fresh water.
- Add your boiled water to the brewing chamber, just up to the fill line.
- Fill the basket with coffee, slightly mounded, and level the surface off with your finger. Brush away loose grounds on the top edge of the filter basket.
- Carefully screw the top of the brewer to the bottom not over-tightening it.
- Place the Moka pot on your stove over a medium heat ensuring the handle is not in any direct heat.
- Keep the lid open and wait for the coffee to extract into the top chamber.
- Once the coffee starts to bubble out of the inner spout and no more liquid emerges carefully take the Moka pot off the heat and run the bottom chamber under a cold tap to stop any further extraction.
- Pour and enjoy.
Chipp Tip
If you don't have scales a typical coffee scoop will give you roughly 15-17g of ground coffee.
