Sharing coffee knowledge, stories and opinion
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Brazil Travel Report 2018 - Part One - Daterra/The Baron
Coffees from Brazil make up a huge part of the Climpson & Sons menu and, in terms of sourcing, this is easily our largest origin of focus. The... -
World Brewers Cup — the Blog
Welcome back guys! Have you recovered yet? Matt: Only just, silly season is upon us and we’re straight back into full on work. It’s nice to get a ... -
Road to the Brewer's Cup - Lisa-Laura Verhoest
Our very own Lisa-Laura won the UK Brewer's Championship this year and here she writes about her experience and talks about preparing for the Worl... -
Our New Office and Training Academy
Over the road from Climpson’s Arch on Helmsley Place, owner Ian Burgess has been hard at work over the last few months shaping our new space into ... -
The Showstopper: Las Margaritas, Colombia
It feels like only yesterday we visited the beautiful farms of Granja La Esperanza in the Valle de Cauca in Colombia. This year's Showstopper from... -
A Beginners Guide to Tasting Coffee
Would you be able to describe the best coffee you’ve ever had? Maybe it’s because coffee has been around for centuries, it’s easy to overlook the ... -
Memoirs of a Geisha: the Brewers Cup story
Our very own Stacey Barber competed in the UK Brewers Cup competition in May. She made it to the final 6! She puts her experience on paper with st... -
Our Origin Trip to Daterra Estate: Part 2
Brazil is the biggest producer of coffee in the world. It's too expensive to produce coffee there in the same way it is picked and processed in Et... -
Focus on Coffee in Brazil: Our Origin Trip to Daterra Estate
Late last November the Climpson’s got to play tour guide to three of our lovely customers for a quick and action-packed trip to Minas Gerais via S... -
Origin Trip to Brazil: Bruno de Sousa, Academia do Cafe
The Climpson & Friends Brazil Trip of 2016 took a twist after Daterra Estate hosted us, when Bruno de Sousa turned up to drive us further into ... -
The Tales of Espresso - it’s Best to Rest
Here are the top tips for making the best espresso -- rule number one: rest your coffee! Use it 7-21 days after it’s been roasted for maximum YUM. -
The Best Way To Make Cold Brew Coffee
If you’ve ever had cold brew then you know without a doubt that a glass of the stuff on a summer’s morning makes you feel ALIVE. Cold brew season i...