Our coffee grid is designed to help you quickly find the perfect coffee for your taste
and brew method.
At Toby's, we've developed a tasting tool called "THE GRID". This measures the intensity
of the four key attributes found in espresso: acidity, flavour, finish, and mouthfeel.
Each coffee and blend is assigned an intensity level for each attribute and it must hit
this level before it can be released for sale. Our confidence in this program comes from
having a fixed recipe for each coffee, allowing us to understand and taste any changes
in environment, roast, or coffee quality.
Pa-O coffee comes from the misty mountains of Southern Shan State, where Behind the Leaf works alongside Pa-O farming communities to build a more sustainable future for coffee. The project began after founder Melanie Edwards discovered that farmers were cutting down coffee trees because prices were too low. Today, Behind the Leaf buys ripe, hand-picked cherries from smallholder families, paying more for quality and processing the coffee locally.
In the cup, expect red fruit and brown spice, with layers of sweet spice and chocolate held together by a solid structure. The acidity is surprisingly pronounced for a natural Myanmar coffee, giving it a character of its own without making it too intense to enjoy. It’s a lovely mix of complexity and approachability, with the sweetness and spice working together rather than competing for attention.
