Climpson & Sons

Climpson & Sons

67 Broadway Market
London, E8 4PH

020 72547199

We're a small company of coffee enthusiasts, roasting five espresso blends and a range of single origins for our busy Broadway Market café and Saturday market stall, as well as for... (more)

Products

The Fields coffee blend (250g)

£7.50 each
From Climpson & Sons

£7.50

Recommended by Climpson & Sons!

The Fields is adventurous. It is an explosion of ideas expressive of a journey, showcasing our provenance and that of the coffee. We want to tell a story with the Fields blend, which will change as
new and exciting coffees are discovered. 
 
TASTING NOTE
 
As an espresso it has all the clarity of a single origin, tasting very clean with a body like raspberry sherbet, Liquorice Allsorts and a blackcurrant juicebox. With milk, it is a subtle berry fruit ice cream. 
 
THE FIELDS V1: BLOOMIN' GOOD TIME
 
  • NARINO, COLOMBIA 
 
Caturra, colombia, Castillo—1700-2500 masl—Fully washed and sun dried
 
  • MONTE CRISTO, SANTANA ESTATE, BRAZIL
 
Catuai, Mundo Novo,  Acaia,  Bourbon—1100 masl—Pulped Natural
 
  • KIAWAMURURU, KENYA
 
sl28 & sl34—1600-1800 masl—Fully washed and sun dried

The_fields_final_caffeine

Recommended by Climpson & Sons!

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As an espresso it has all the clarity of a single origin, tasting very clean with a body like raspberry sherbet, Liquorice Allsorts and a blackcurrant juicebox. With milk, it is a subtle berry fruit ice cream. 

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Single origin coffee: Rwanda Buf (250g)

£6.50 each
From Climpson & Sons

£6.50

Recommended by Climpson & Sons!

Coffee: Buf Nyarusiza 100% Red Bourbon
 
Farm: Buf Café’s Nyarusiza washing station and surrounding smallholder farmers
 
Varietal: 100% Red Bourbon
 
Processing: Fully washed and sun-dried on African raised beds
 
Owner: Epiphanie Mukashyaka
 
Altitude: 1750 metres above sea level
 
City: Between Butare and Cyangugu
 
Region: Nyamagabe district, Southern Province
 
Country: Rwanda
 
This 100% red bourbon coffee was processed at Buf Café’s Nyarusiza washing station, at 1,750 metres above sea level in the south of Rwanda.
 
In Rwanda it is the washing stations that the name of the coffee is associated with. Buf Cafe coffee station, was founded in 2003 by Epiphanie Mukashyak, an inspiring business woman. Epiphanie was widowed during the 1994 genocide – which claimed over 800,000 lives in 3 months – but chose not to leave the family coffee farm. Instead she set about rebuilding the business and acquired a loan from the Rwandan Development Bank with the assistance of the USAID-financed PEARL project she established the Remera and Nyarusiza coffee stations. This transformational programme’s aim is to shift the mindset of coffee farmers from quantity to creating quality coffees – and therefore opening up Rwanda to the far higher earning specialty coffee market.
 
Buf has strong links with the community that supplies it, employing 116 people during harvest alongside 10 permanent positions. Any surplus profits from the season will go back to the cooperatives and managers that work alongside them. The smallholders are generally subsistence farmers, with 300 coffee trees each on average and other crops such as maize. Most of the income from their coffee goes back to re-investing in their livelihoods, such as a cow for milk or taking children to school.

Katherine_rwanda_may_2011buf_nyarusiza

Recommended by Climpson & Sons!

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Super sweet stewed rhubarb, lime acidity and a balanced crème brulee finish. 

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Single origin coffee: Doyo, Ethiopia (250g)

£6.50 each
From Climpson & Sons

£6.50

Recommended by Climpson & Sons!

FARM - Doyo Cooperative – approximately 430 small holder farmers
 
ALTITUDE – 1800-2100masl
 
LOCATION – Mana District, Jimma Zone of the- Oromia Region - Western Ethiopia
 
PREPARATION - Washed and sun-dried
 
VARIETY - Various heirloom coffees
 
OWNERS - 430 smallholder farmers
 
CERTIFICATION – TechnoServe project though no certification at present
 
HARVEST – November to February
 
Traditionally, coffees from Western Ethiopia were considered to be of a lower grade due to a lack of technical infrastructure in place which would result in a cleaner and more complex cup profile. Most of the coffee produced here was naturally processed as a result of poor access to washing stations in the area.
However in 2008, TechnoServe (a non-profit organisation whose mission is to empower people in the developing world to build businesses that break the cycle of poverty) started to work in Oromia in an attempt to add value to the product farmers had to sell. Washing stations have been financed throughout the region and cooperative managers have been trained in production methods (e.g. meticulous sorting, well-managed drying etc) to focus on increasing the quality of the coffee produced there. The results have been unprecedented and the region is now producing coffees that can rival some of the best washed coffees from Sidamo and Harrar with incredible clarity and floral traits.
 
The Doyo cooperative is part of the Oromia Coffee Farmers Cooperative Union (OCFCU) which brings together nearly 200 groups from the region, accounting for 65 per cent of the country’s total coffee growing area. The OCFCU is a small-holder cooperative union that represents close to a quarter of a million farmers. It was established in 1999 to allow the direct export of coffee produced by farmers who had organised themselves into cooperatives.
 
The Doyo Cooperative and washing station can be found near the city of Jimma and has nearly 430 active members and over a thousand semi-regular participants. Coffee is farmed here on areas that are usually smaller than half a hectare alongside other crops such as maize, teff and bananas. The abundance of heirloom varietals and altitudes over 2000 metres above sea level combine to develop deeply complex flavours in the cup, but these are not the only factors that contribute towards the production of this outstanding coffee. The washing station installed at the cooperative was a pioneering station in the area and allows the carefully handpicked coffee to be wet milled on site. Once the cherries have been delivered to the wet mill, they are pulped within 4-8 hours to remove the fruit and 80-90% of the sticky mucilage from the bean. The beans are then left to soak in water overnight before being washed again and spread onto shade covered drying tables. In order to minimalise the risk of pollution in surrounding areas, the Doyo Cooperative has implemented the use of the natural ‘vetiver grass’ in sediment pools to remove any impurities from water used to process the coffee. The wet parchment coffee is then sorted by washing station staff, who will remove any beans that appear to have defects such as being under-ripe or insect-damaged. The parchment coffee is then transported to the final drying tables, where it is left for a period of 7-14 days dependent on weather conditions and is frequently turned over to ensure even drying.
 
Tasting notes: Immediate buttery mouth feel with apricot sweetness and delightful floral finish.
 

Recommended by Climpson & Sons!

Immediate buttery mouth feel with apricot sweetness and delightful floral finish.

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Winter seasonal espresso (250g)

£7.00 each
From Climpson & Sons

£7.00

Recommended by Climpson & Sons!

The winter seasonal espresso brings together three components to produce a rich, sweet espresso. This blend is medium bodied with a sweet citrus acidity and floral high notes. 
 
Components
 
50%  El Salvador, La Divina Providencia
 
30% Rwanda Gisuma
 
20% Brazil Daterra
 
 
El Salvador, La Divina Providencia - Washed - Red, Orange and Kenya   Bourbon - 1580-1730masl
 
Rwanda Gisuma - Washed - Red Bourbon - 1705 - 1850 masl
 
Brazil Daterra - Pulp Natural - Mundo Novo 100% - 1200 - 1600 masl
 
 
 

Recommended by Climpson & Sons!

The winter seasonal espresso brings together three components to produce a rich, sweet espresso. This blend is medium bodied with a sweet citrus acidity and floral high notes. 

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Climpson estate coffee (250g)

£6.50 each
From Climpson & Sons

£6.50

Our tastiest espresso blend yet from 2012-2013-2014 crop arabicas. Sweet, complex and full-bodied, this blend is built to be enjoyed as a straight espresso and as a base for milky coffees. Ethically sourced, sustainably produced, and socially responsible. Guilt-free pleasure!

Every year we re-visit our espresso blend offerings and go through a full developmental process based on re-tasting. After a thorough re-tasting we have decided to change the recipe – a conclusion based on a thorough R&D process on the new coffee crop profiles. This year we increased the Sidamo component and take out the Kenyan. 

Components of Climpson Estate 2014:

  • 60% Sidamo BNT Co-operative 2012-13 crop
  • 40% Brazil Daterra Climpson's Blend 2013-14 crop

 The Ethiopian Sidamo has increased, at which percentage the roasted orange character is highlighted. We slightly lowered the Brazil component to 40%, to allow the acidity of the Sidamo to come forward. 

Please specify your preferred coffee grind in the order notes section after adding to your basket: whole bean, espresso, filter, stovetop, cafetiere. If you don't specify a particular grind Climpson's will use an 'omnigrind', which is suitable for use in most brewing methods.

Sweet, complex and full-bodied, this blend is built to be enjoyed as a straight espresso and as a base for milky coffees.

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Espresso coffee sampler pack (5 x 250g)

£27.00 each
From Climpson & Sons

£27.00

A great option for coffee drinkers who like a bit of variety - or for those who just cannot quite decide on their favourite. You will experience a wide spectrum of flavours, from the well rounded The Baron, our seasonal espresso (winter), Climpsons Estate, The Fields and Guatemala Finca San Patricio El Limon.

For £26 you get five 250g packs of beans (or grinds). 

Please specify your preferred coffee grind in the order notes after adding to your basket: whole bean, espresso, filter, stovetop, cafetiere. If you don't specify a particular grind Climpson's will use an 'omnigrind', which is suitable for use in most brewing methods.

A great option for coffee drinkers who like a bit of variety - or for those who just cannot quite decide on their favourite. More details…
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Single origin coffee sampler pack (5 x 250g)

£28.00 each
From Climpson & Sons

£28.00

The perfect choice for people who like a bit of variety or who cannot quite decide on their favourite. You will receive 250g of our five recommended filter roasts.
 
Our current coffees in the pack: Rwanda Buf, Ethiopia Doyo, Nicaragua Finca El Limon, Guatemala Finca San Patricio El Limon, Kenya Kiawamaruru
 
For £28 you get five 250g packs of beans (or grinds).
 
Please specify your preferred coffee grind in the order notes section after adding to your basket: whole bean, espresso, filter, stovetop, cafetiere. If you don't specify a particular grind Climpson's will use an 'omnigrind', which is suitable for use in most brewing methods.

The perfect selection of filter roasts for coffee lovers!

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Swiss water decaf coffee (250g)

£6.50 each
From Climpson & Sons

£6.50

We have designed this coffee primarily for espresso, but it works just as well in all other brew methods. As an espresso you will get a dark chocolate and complex spicy fruit, such as plum and raisin and burnt sugar. The acidity is light and the body creamy and buttery, with a unique savoury aftertaste showing hints of thyme.

In a cafetiere the character changes vastly, with chocolate, macadamia nuts, raisins, butter and plum. The body is moderate and smooth with light acidity and spicy and sweet aftertaste.

Please specify your preferred coffee grind in the order notes after adding to your basket: whole bean, espresso, filter, stovetop, cafetiere. If you don't specify a particular grind Climpson's will use an 'omnigrind', which is suitable for use in most brewing methods.

Store your coffee at room temperature, out of sunlight and in an airtight container. For best results, use within a month of roast date.

Packed with flavour but not caffeine! Designed primarily for espresso, it works just as well in all other brew methods. Strong, sweet and smooth.

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The Baron coffee (250g)

£6.00 each
From Climpson & Sons

£6.00

A balanced blend, roasted to the sweet spot for espresso. The emphasis is on sweetness, with a full-bodied mouthfeel and a lightly floral finish. This coffee extracts a lovely crema, inviting straight espresso lovers and milk-based drink fans alike.

The blend is based on the Peru/Brasil combination, which act together as a smooth, sweet base. The Central American and African coffees in the blend contribute layers of fruit acidity and winey-earthy notes.

Current coffees in The Baron:

44% Peru Chanchamayo Co-op. Sweet, smooth, slightly floral, delicate acidity.

40% Brasil Daterra Estate. Sweet, smooth, low acid.

8% El Salvador Diamante SHG. Very sweet, orange note.

8% Malawi Viphya District Geisha. Milk-chocolate sweet, linear acidity.

Please specify your preferred coffee grind in the order notes after adding to your basket: whole bean, espresso, filter, stovetop, cafetiere. If you don't specify a particular grind Climpson's will use an 'omnigrind', which is suitable for use in most brewing methods.

Store your coffee at room temperature, out of sunlight and in an airtight container. For best results, use within a month of roast date.

The blend for use in high-volume milk-based coffees, or for that Southern Italian straight espresso shot. Strong, sweet and chocolatey.

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