Clyde Steamer Espresso Blend

Clyde Steamer Espresso Blend

£9.00

No reviews yet

Clyde Steamer Espresso Blend

£9.00
Shipping calculated at checkout.
Fruit
Chocolate
Rich

Our award-winning house espresso blend delivers a full-bodied coffee with bags of character. This blend is seasonally changing, but always delivers rich chocolate and nutty flavours.

Product variants:

Clyde Steamer Espresso Blend
Clyde Steamer Espresso Blend - 6 months (prepaid)
Clyde Steamer Espresso Blend - 12 months (prepaid)
Size

Select grind: (Need help? View Grind guide)

Description

Clyde Steamer is a full bodied blend for espresso and is perfect paired with steamed milk. Its name is a nod to the paddle steamers that used to bring holidaymakers ‘doon the watter’ to Argyll.


Please note that images are representative of packaging, and may not represent the current blend of Clyde Steamer, which changes seasonally, whilst maintaining the flavour profile you love. The current composition of this blend is provided in the information below. 

Brazil Fazenda Douradinha Arara

Farm:

Fazenda Douradinha

Processing:

Natural

Owner:

Adenísio and Sirlei de Araújo

Region:

Sul de Minas

Varietal(s):

Arara

Altitude:

1,100 metres above sea level

Town:

Juruaia - Mata do Sino

The rolling hills of Sul de Minas provide the perfect climate and landscape for growing coffee. It is here where the municipality of Juruaia is situated and is the home of Fazenda Douradinha. The farm’s owner, Adenísio de Araújo, spent his youth in Goiás, before moving to Sul de Minas with his family. It was here that he fell in love with coffee, working on excellent farms with his brother, for nearly 35 years. After many years of hard work and dedication, he decided to purchase his own coffee farm to apply what he learned during his time in the fields. Thus, Fazenda Douradinha was born. He began to slowly buy up land to expand his farm, in the rich area of Mata do Sino. His wife, Sirlei, is also seasoned in the coffee industry, growing up on coffee farms owned by her family. She controls the post-processing facilities and finances for Fazenda Douradinha. Their son, Vitor Hugo, even took a step further and studied agronomy at university to understand coffee production more deeply. He is currently actively involved in the family’s farm and maintains the health of expansive stretches of coffee trees. Fazenda Douradinha grows an array of varietals including Arara, Rubi, Red and Yellow Catuaí. This specific lot is Arara, a resilient and high - yielding varietal, with excellent quality. During the harvest, the trees are harvested and carefully organized by varietal and plot. For this lot, the coffee is processed utilising the natural method. First, the cherries are delivered to the farm’s mill where they are sorted by density. The sorted cherries are then dispersed on concrete patios to dry in the open sun and finished in mechanical dryers to reach the ideal moisture content. The family is truly dedicated to quality, and their hard work and diligence is evident when tasting this excellent coffee.

Nicaragua Finca San Antonio

Farm:

Finca San Antonio

Processing:

Anaerobic Natural

Owner:

Maria Felícitas Mairena de Günkel

Region:

Matagalpa

Varietal(s):

Parainema

Altitude:

1,100 metres above sea level

Town:

El Arenal Nature Reserve, Isabelia Mountain Range

High in the Matagalpa region amidst the misty Isabelia mountain range sits Finca San Antonio. The Günkel Mairena family has been growing coffee for 46 years on Finca San Antonio with Maria Felícitas Mairena de Günkel currently running and managing the 79 hectares of coffee-producing land today. The farm executes excellent environmental standards, with most of the coffee being grown under shade within agroforestry systems. 45% of the farm is protected as El Arenal Nature Reserve, housing one of the few intact portions of the cloud forest in Nicaragua. In 2001, the farm was even declared a private wildlife Reserver

Guatemala El Retiro Qisaya

Farm:

Finca El Retiro del Quisaya

Processing:

Fully washed

Owner:

Arabigos del Sur, S.A.

Region:

Chimaltenango

Varietal(s):

Bourbon, Pache

Altitude:

1,800 metres above sea level

Town:

San Martin Jilotepeque

Finca El Retiro del Quisaya was established 100 years ago by the Ortega family and was recently sold to the Arabigos del Sur organization. The name of the farm comes from a river that runs within the land. This fantastic coffee brings notes of milk chocolate and citrus to Clyde Steamer.
Roaster's Notes Clyde Steamer
We love the challenge of continually tweaking and elevating our house espresso blend and, right now, it’s up there with our best. Brazil Douradinha is our go-to for chocolatey, nutty notes that give your espresso its depth of flavour, Guatemala Retiro del Quisaya lends a milk chocolate sweetness with hints of lemon, whilst the naturally processed Nigaragua Finca San Antonio adds just a touch of fruitiness and acidity, to cut through the milk and give your brew a bit of zing.
About Brazil
Smuggled into Brazil in 1727 by a Portuguese soldier, after seducing a Governor's wife in French Guiana, around 40% of all coffee in the world is produced in Brazil - around 3.7 million metric tons annually - making it the powerhouse of world coffee production.

Typically, Brazil naturally processes its coffee, but has recently started to experiment with washed and pulped lots.

Brazilian coffees are usually associated with sweet caramel and chocolate notes, big bodies, and a relatively low acidity.
About Nicaragua
After a century of boom, Nicaragua's coffee industry was hit by setback after setback as political upheaval, a US-backed rebellion, hurricanes, drought, and a devastating financial crash all took their toll.

The last couple of decades have been kinder to Nicaragua though, with a growing focus on quality and traceability resulting in some excellent coffees.

Caturra and Bourbon varieties, harvested from December to March, are generally recognised for their complex, fruit flavours, and bright acidity.
About Guatemala
Coffee took off in Guatemala in the 1850s, in the rush to find a new crop to replace the collapsing indigo trade. By 1880, it represented 90% of Guatemala’s exports, but wild growth resulted in the displacement of indigenous peoples, tipping the country into a civil war over issues related to land distribution, poverty, hunger and racism, which rumble on even now.

Today, the country ranks in the top 15 coffee producers, with Bourbon, Typical, Caturra and Catuai beans harvested between December and April.

Discover the best way to enjoy

your coffee

We think you’ll like these