Those who are familiar with Climpson & Sons probably already know that a lot of what we do goes beyond our London Fields Roastery and our flagship cafe on Broadway Market. Aside from our wholesale operation, we also take part in a wide variety of events like the Coffee Masters and Brewer's Cup Competitions at this year's London Coffee Festival, Coffee In Good Spirits at Generation Coffee, the Roasting Competition at the Glasgow Coffee Festival, Cup North in Manchester and England Aeropress Championships. A good deal of time these past few years has also been spent looking at the way we source and roast our coffee, working towards building sustainable relationships with partners along the whole line of production, as well as further developing existing relationships with customers, new and old, foreign and domestic.
With all of that said, in 2016 we want to try and offer those we work with and those we hope to work with even greater insight into what we do and the choices we make along the way to bring you Climpson & Sons coffee. In that spirit, we're launching a new blog and e-news bulletin that will showcase what we do in a bit more detail, and highlight the various players who help make it happen. We also want to address the changing face of the industry, which includes everything from coffee pricing and the specifics of extraction, to cafe culture and gentrification.
As part of this we are also launching our new website which we hope will allow a greater level of access to customers and those interested in what we do. In the spirit of this new beginning, we thought we would share a special recipe concocted by Manuel, one of our production team and a recent competitor in the Coffee Masters at London Coffee Festival this past April. This is his signature drink, the Espresso Solera Sour, which he made using the Rwanda Maraba Sovu. One of several Rwandan coffees we sourced for 2016, this particular bean won a Cup of Excellence award for the Maraba region at last year's prestigious COE Awards, where an international panel of experienced jurors judge coffees from a given country to determine who is really at the top of their game. It ensures a level of transparency in the industry and helps make sure that farmers are receiving a fair price for high quality coffee.
In the next few weeks we're going to bring you news of what some of our production team have been up to over the last few months as we head into summer, and what we have coming up in the cafe and from the Roastery in the second half of the year. In the meantime, we hope you enjoy Manuel's recipe below and look forward to bringing you more updates soon.
The Espresso Solera Sour
A luscious espresso with notes of rhubarb, citrus and muscovado. Delicate sugar cane sweetness and herbal spicy notes on the rum. Complex finish with a hint of thyme and cardamon of Manuel's Cascara bitters.
- 15g of Rwanda Maraba Sovu COE espresso from Climpson & Sons
- 25g of Atlantico rum
- a juice of half Seville orange
- 3gr of vanilla syrup
-1 egg white
-6 ice cubes
Put all the ingredients into a Boston glass and shake firmly. Pour and strain in a martini glass and top everything with 5 drops of candied cascara.