What's in the hopper: Huila, Colombia

Region: Huila Farm: Multiple farmers contributing 1 to 15 bags Variety: Caturra and Colombia ...

What's in the hopper: Seasonal Blend, Winter espresso

The winter instalment of our seasonal espresso combines coffees of the season into a winter warmu...

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...

Origin close up: Guatemala

     Guatemala is a vastly diverse and rich landscape of volcanic slopes and tropical rainforests...

What's in the hopper? El Amate, Guatemala

This coffee has been lovingly sourced from Marta of Coffee Bird, a 6thgeneration Guatemalan coffe...

UK Latte Art Championships

This weekend saw the long-anticipated La Marzocco Out of the Box Festival at BL-NK's urban space ...

From Coffee waste to Green Energy

Fact: Over 200,000 tonnes of coffee waste is produced by London’s booming coffee industry.  Climp...

What's in the hopper: Seasonal Blend, Christmas Edition

  It’s beginning to look a lot like Christmas… We wanted to celebrate a little differently this ...

Tom's Book Report

As the days become increasingly shorter and the urge to head for the increasingly earlier after-w...

som saa winter residency at Climpson's Arch

som saa residency at Climpson’s Arch som saa have taken over at Climpson’s Arch! The brains behi...

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 ...

What's in the hopper? Kiunyu, Kenya

FACTORY – Kiunyu COOPERATIVE – Karithathi FCS ALTITUDE – 1644 masl LOCATION – Ngariama, Gichugu D...

Brew it yourself: Geisha La Esperanza as a V60

Climpson’s Head Barista Nicky sheds some light on brewing the ultimate v60 with the Geisha.  Put...

What's in the hopper? Geisha La Esperanza, Colombia

Origin: Colombia Name of the growers: Granja La Esperanza Farm: Herrera’s Family Farm Altitude: 1...

Head Chef of Climpson's Arch Tomos Parry, wins Young British Foodie chef of the Year

Announced at the Tate Britain on the 3 September. The YBF awards were open to both amateurs and p...

The Great London Coffee Roastery Football League

  The Climpson's well and truly got on the band-wagon of the World Cup and decided to organise ou...

We were a butchers, we now have bakers (just no candlestick makers... )

Yes that's right, we are now making and creating delicious baked goods from scratch for Climpson’...

What's in the hopper? Doi Chaang Decaf

Whats in the hopper? Doi-Caff – Doi Chaang Decaf, Swiss Water Process We love Doi Chaang coffees...

The derelict coffee plantations of Cuba

MD Danny Davies visited Cuba this year and was a little surprised at what he found. In April this...

Climpson's on Tour: World of Coffee in Rimini, Italy

  The specialty coffee world gathered at Rimini Expo Centre from 10-12 June 2014. Tom, Henrik and...

New season Sidamo Sasaba to go into the Climpson Estate

Exciting times! The Sidamo from Sasaba washing station in Oromia State (Ethiopia) has landed. Fro...

Brew Guide: V60 + El Martillo, El Salvador = Heaven

Our Head Barista Nicky talks through her recipe to success with the  gorgeous combo of v60 and th...

What's in the hopper? El Martillo, El Salvador

FARM: El Martillo WET MILL: Las Cruces PRODUCER: Jose Antonio Salaverria ALTITUDE: 1650 masl REGI...

Climpson's Academy has a new La Marzocco Linea PB

LA MARZOCCO LINEA PB It was time for an upgrade! The Climpson’s Training Academy is the lucky...

Coffee Review.com Reviewed some UK coffees - including ours!

Reviews of Coffees from the United Kingdom by Ron Walters, www.coffeereview.com  (taken from http...

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 in the hopper? Narino, Colombia.

Varietal: Caturra, Colombia and Castillo Altitude: 1700 – 2500 masl Processing Method: Fully wash...

A View to a Grill

Climpson’s Arch wouldn’t be the same without our Head Chef, Tomos Parry. The roastery is filled w...

What's in the hopper? Colombia Narino

Varietal: Caturra, Colombia and Castillo Altitude: 1700 – 2500 masl Processing Method: Fully wash...

Workshop in Berkhamsted at Here Cafe

Tom Haigh, Head Trainer and all round nice guy conducted a workshop at Here Cafe in Berkhamsted o...

The London Coffee Festival (3-6 April 2014)

Climpson & Sons got all up in the face of the London Coffee Festival last weekend. Bigger and...

UK Coffee Week raising funds for Project Waterfall (7-13 April 2014)

UK COFFEE WEEK brings the UK’s coffee lovers together to raise funds for Project Waterfall and im...

Have you tried our new blend The Fields?

Our new blend THE FIELDS celebrates our history, roots in London Fields/Broadway Market and our i...

The Climpson's Lifestyle

We are a passionate bunch here at Climpsons. We stem from all walks of life but what we do have i...

What's in the hopper: Doyo Co-op, Ethiopia

Farm - Doyo Cooperative – approximately 430 small holder farmers Altitude– 1800-2100masl Location...

What's the deal with: sourcing

Danny Davies, MD at Climpson & Sons sources our coffee. Here is what he has to say about the ...