After celebrating our 10th Anniversary here at Climpson & Sons last year we found ourselves in a place of reflection, appreciating both the distance we've come as a roastery alongside our valued customers and the stance we currently have in the coffee industry. We feel lucky to be able to roast amazing coffee for amazing people, achieving notoriety and recognition through the hard work we have put into our products. These past two years especially, with the introduction of our Loring, increased focus on coffee profiling, brewing, quality and education alongside the re-imaging of our packaging and branding has heightened the quality and focus in our range and ethos, and I believe we are sending out coffee that is the best the company has ever produced.
It is our belief that the journey we've been on has been governed by our driving philosophies here at the roastery. Those of quality, innovation, sustainability, seasonality, traceability and ethical awareness, and it has been our standpoint since the roastery's conception to maintain these attitudes at the heart of our production moving forward.
With that in mind, we feel things can be better! Rather than resting on our laurels in the above we have decided to continue our pursuit of all things delicious, as well as enhance the difference we are making to producers along the way. There will be a few changes happening within the next few months in our blend range and a solidification of our intention within our single origins too.
Here's what we've come up with for the Climpson Estate of 2016
Climpson Estate - Excellence Reiterated
Our intention in changing the Estate components and profile is to increase the quality and versatility of the blend whilst adding depth of flavour to the cup profile, both as an espresso and in milk; we intend to continue our relationship with the Sasaba Washing Station in Ethiopia, as the coffees they produce are consistently of a very high quality, long lasting and ethical, whilst harvesting a new relationship with the San Juan Cooperative in Colombia, a project in which we've witnessed the sustainable practices and community-focus of first hand, producing exceptional coffees whilst supporting a community of farmers in the Riseralda region.
50% Ethiopia, Sidamo Sasaba - This coffee has been a part of our range for over two years at Climpson & Sons; we have invested a huge amount of time and focus researching the quality, consistency and longevity of this coffee over this time to ensure that it was the perfect coffee for us...and it hasn't let us down. We trust the Sasaba Washing Station to continue to produce exceptional Ethiopian coffees year-in year-out and are very happy to continue our working relationship with them. The coffee itself is a fantastic example of good quality washed Ethiopian Heirlooms, it is clean, clear and balanced, lending itself to other components with ease and synergy; the flavour characteristics of this coffee contains deep fruits, white chocolate, lemon, orange rind and caramel, a profile that has stability and poise when paired with the Colombian de San Juan.
50% Colombia, San Juan Co-op - We initially fell in love with this coffee during a blind cupping (a tasting session in which all the coffees are sampled without prior knowledge of their specific origins) and immediately knew this coffee would pair perfectly with the Ethiopian Sasaba; the cup profile was juicy, peppery and milk chocolatey with flavour notes of plum, redcurrant, toffee and lime. The cup quality was constantly high, very uniform and complex. Upon enquiry we started to learn more about the Cooperative that produced the coffee we tasted and over time learnt about the story behind the cup, eventually visiting the cooperative, located in Belen de Umbria, Riseralda, in August last year to experience first hand the agronomical and community practices that the cooperative achieves. We found it amazing that not only the coffee San Juan Coop was producing was excellent, but the social impacts and support the organisation provided to its members was inspiring. Being able to purchase coffee from this Cooperative that we trust and believe in as well as helping a growing community at the same time has been the realisation of a long-term aspiration and we are extremely excited to be showcasing San Juan Cooperative's coffees in this blend.
Our current Climpson Estate (50/50 Brazil Daterra/Ethiopia Sidamo Sasaba) is a standout blend both with or without milk; the substitution of the Daterra for the new Colombian however will add to the espresso profile, creating additional layers of complexity, body and flavour. Both coffees have medium acidity and different chocolate sweetness, generating the balance and sweetness we know our customers expect. The fruitiness of the two coffees however contrast and compliment each other - the Ethiopian has an orange-like acidity, intense floral notes and lemony after flavours; the Colombian is juicier and more rounded, with plummy, raspberry acidity and chocolate-lime aftertaste.
The result, we hope, will be a blend that is more refined, more versatile and, in essence, more delicious! The seasonality of the Colombian harvests (two harvests per year 60%/40%) and the longevity of the Ethiopian coffee will also increase consistency.
Tom Haigh, Head of Green Coffee