Sharing coffee knowledge, stories and opinion

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...

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 ...

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...

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 ...

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...

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 ...

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...

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...

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...

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 ...

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.

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...