Q&A with Daterra Estate: The Reforestation Project
We’re bringing you news from our friends at Daterra in Brazil. This eco-focussed estate is the source of our customer favourite coffee The Baron. They hold some of the best sustainability credentials in the industry, becoming the first coffee farm in the world to receive Level A Certification from the Rainforest Alliance.
Q&A with Indochina Coffee: Ethical Sourcing in Speciality Coffee
Shirani Gunawardena and Christian Steenberg began Indochina Coffee in 2015 when living in Bangkok, redrawing the speciality coffee map to showcase South East Asian coffees in the UK and Europe. Building relationships with coffee producers through Myanmar, China and the Phillipines, we’ve worked with these two over the last few years to bring the best of the region's speciality coffee to Climpsons, including our most recent edition of The Fields - Ywangan from Myanmar. After working in equality, human rights and social justice, Indochina strive to ensure fairness and transparency across the supply chain, staying true to the Climpsons ethos of developing long-term, sustainable relationships with farmers and producers.
We’ve had the chance to pick Christian and Shirani’s brain on what it means to be an ethical coffee business in 2020 and what to expect from the region in the coming years.
Origin Trip to Brazil: Part 2
Brazil is the biggest producer of coffee in the world.
It's too expensive to produce coffee ther...
Fresh crop African coffees are here.
As things ramp up here at Climpson and Sons and the new year begins to hit its stride, we're happy to announce the new coffees that will be appearing on shelves and in the webshop over the next couple of weeks. The start of the year is always an exciting time in the world of specialty coffee, as we start to receive shipments from many of our favourite coffee growing regions in Africa. As these begin to arrive in February and March, we will be introducing three incredible new coffees into our singles range.
New Trends & Rising Quality in Guatemala
Central America is a beautiful place blessed with a diverse array of coffee growing conditions. Luckily, as far as coffee buying goes, the region is also one of the most accessible allowing for relatively easy travel between farms, regions and countries.
After a week spent in El Salvador a bus ride north to Guatemala bought with it an entirely different range of coffees. Where our El Salvador selections highlighted heavier cup profiles and different processing methods, our Guatemalan showcase is made up of only washed coffees.
After a week spent in El Salvador a bus ride north to Guatemala bought with it an entirely different range of coffees. Where our El Salvador selections highlighted heavier cup profiles and different processing methods, our Guatemalan showcase is made up of only washed coffees.
Trip to Origin: El Salvador Part II ('Processing')
Like many of the finer things in life, it is not just quality farming that contributes to an exceptional end product. Equal care and expertise must also be taken at each step along the process to ensure the quality and longevity of speciality coffee. Having only read and tasted the difference between processing methods before, my journey through El Salvador was a perfect opportunity to observe these different approaches first hand. This also influenced our buying decisions, choosing to represent nearly every processing method in the range we then selected from JASAL.
Aquiares- Costa Rica
As we launch the new Fields, it also gives us the perfect opportunity to talk a little bit about how we source our beans, and the steps we go through to bring you some the finest and most delicious flavours you'll find anywhere.
Trip to Origin: El Salvador
In February this year I embarked on a two week journey through Central America to source coffees for the year ahead. My first week was spent in El Salvador with visits to the producing regions of Apaneca-Ilamatepec and Usulután to cup through this years harvest and gain insight into the work of producers and our import partners.
Climpson's on tour: Oromia Union, Ethiopia (pt1)
Climpson's on tour: Tom visits Ethiopia
Following our incredibly educational sourcing trip to ...
Climpson Estate - excellence reiterated
After celebrating our 10th Anniversary here at Climpson & Sons last year we found ourselves i...
Cauca Best Cup Competition
Nicole and Tom travelled to Colombia last year, for the first official Climpson’s origin trip. ...
UK Roasting Champs
UK Roasting Champs
Glasgow Coffee Festival
17 October 2015
This year was the first ever UK Roaste...
Focus on Origin: Bogota Coffee Scene
Bogota’s Coffee Scene
Nicole spent a few days in Bogota on her way to the Cauca Region and found ...
Focus on origin: Costa Rica
Coffee production in Costa Rica is a great example of a countries reaction to evolving global spe...
Focus on origin: Mexico
Mexico
There are many challenges facing Mexico’s Specialty coffee production, which is unfortunat...
Focus on origin: Ethiopia
Focus on Origin: Ethiopia
Ethiopia, the birthplace of coffee, produces some of the most excep...
Focus on origin: El Salvador
Skilled and passionate farming techniques, transparent traceability, rich volcanic soil, hig...
The low down on cupping
What is cupping?
If you aren’t familiar with the term then firstly, get your mind out of the gutt...
A trip to Doi Chaang Coffee Farm
MD of Climpson & Sons, Danny Davies, journeyed to Chiang Rai in the far north of Thailand whe...
Focus on origin: Colombia
This month we focus on one of the biggest coffee producing countries in the world.
Current Climp...
What's in the hopper: Huila, Colombia
Region: Huila
Farm: Multiple farmers contributing 1 to 15 bags
Variety: Caturra and Colombia
...
A little word on our roasting process
All of the coffee we serve and supply is roasted with meticulous attention to detail on our Lorin...
What's in the hopper? El Amate, Guatemala
This coffee has been lovingly sourced from Marta of Coffee Bird, a 6thgeneration Guatemalan coffe...
What's in the hopper? Rocko Mountain, Ethiopia
We are excited at the arrival of our latest Ethiopian coffee.
This funky natural is fresh off ...
Same same, but different : Washed vs Natural processed coffees from Finca La Argentina in Nicaragua
WASHED VS NATURAL PROCESSED COFFEES
The Fields V2: Come Again Another Day has two coffees from ...
What's the deal with: sourcing
Danny Davies, MD at Climpson & Sons sources our coffee. Here is what he has to say about the ...
What's the deal with: Direct Trade?
Danny Davies, MD at Climpson & Sons sources coffee for Climpson & Sons. Here is what he h...
Introducing our new coffee roaster: the Loring SmartRoaster
A change is a-coming! Our new coffee roaster has arrived.
In case you haven’t already heard Climp...
Single origin vs blends
At Climpson & Sons we develop and roast our own espresso blends as well as single origin coff...
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