Seasonal Espresso - Say When...

£8.50 

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Seasonal Espresso ongoing Subscription

In our ongoing subscriptions, you will receive a regular delivery of the Seasonal Espresso straight to your door.  With our recurring payment system choose how often suits you and leave the rest up to us.  

As this coffee changes with the seasons you may receive a different coffee throughout the course of your ongoing subscription.

Our current Seasonal Espresso: Spring Edition is from El Progresso, Brazil

You can change or end your subscription at any time by emailing admin@climpsonandsons.com or calling 02072547199 Mon-Fri 9am.

Flavour Profile

Brown Sugar, Almond, Toffee

Origin

Brazil

Region

Chapada Diamantina, Bahia

Varietal

Catuai, Catucai & Yellow Topazio

Altitude

1,150-1,200 masl

Processing

Pulped Natural

Farm

Fazenda Progresso

The Story

Our goal with the seasonal espresso is to develop fantastic and innovative single origin roasts that work well with shorter milk drinks, but are talking points as espresso. 

We've been witness to some truly extraordinary coffees in the seasonal espresso; our continued emphasis on farm-to-roaster relationships ensures we see the best quality, seasonal coffees coming from the same farms every year.

For the second year running we are excited to return to coffee from the delicious El Progresso from Brazil.

Farm Story

Farm Story Fazenda Progresso lies in Northern Brazil. The name means “progress” in English, which correlates with the Borré family’s concept and philosophy of business. The name is a clear insight into the family’s commitment to movement, innovation and improvement in every working day. Their focus is on combatting climate change with new techniques and technologies, and sustainable irrigation for the entire farm.

Welfare for their workers is also extremely important to the family, with over 200 permanent workers employed. All employers are supplied with clothing, sunscreen and safety equipment. They have also built and foster a school for children in a village next to the farm, further contributing to the wider community.

The family have invested heavily in developing Progresso’s coffee infrastructure, recently extending production to 1,000 hectares at the end of 2012 and building their own processing facilities. 

The Details

Harvest runs from June until September with this lot from Progresso being a pulped natural processed coffee. The ripe cherries are pulped and then dried in the sun on concrete patios for 24 hours with the sticky mucilage still attached. The process is finished off in dryers until they reach the optimum humidity level. Approximately 70% of all production is destined for international speciality markets.

Brewing

This coffee is best brewed to highlight it's inherent body and sweetness. For espresso, we recommend brewing at a ratio of 1:2, to bring the middle notes of toffee and brown sugar to the fore. Expect this to be a favourite for your flat white drinkers.

 

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