Argyll's Secret Roast

Argyll's Secret Roast

£9.00

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Argyll's Secret Roast

£9.00
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Zesty
Fruity
Bright

Our award-winning seasonal roast from the west coast, inspired by our location on Argyll’s Secret Coast. This blend is intended for filter or cafetière and is roasted for sweetness and acidity.

Product variants:

Argyll's Secret Roast
Argyll's Secret Roast - 6 months (Prepaid)
Argyll's Secret Roast - 12 months (Prepaid)
Size

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Description

This seasonal roast follows the coffee calendar from northern to southern hemisphere, delivering a carefully crafted blend of single origin beans. This blend is designed for filter or cafetiere treatment and is roasted for sweetness and acidity. If you’re looking for beans for an espresso machine or stove top, try our Clyde Steamer espresso blend which is full bodied and teams perfectly with textured milk.

Please note that images are representative of packaging, and may not represent the current blend of Argyll’s Secret Roast, which changes seasonally. The current composition of this blend is provided in the information below.

Tanzania Iyenga AA/AB

Farm:

Iyenga Agricultural Marketing Cooperative Society

Processing:

Fully washed

Owner:

Smallholder farmers

Region:

Songwe

Varietal(s):

Kent, Bourbon, N39

Altitude:

1,600 to 1,671 metres above sea level

Town:

Mbozi District

Located in the Mbozi district, in the southern Songwe region of biodiverse, agriculturally rich Tanzania, the members of the Iyenga Agricultural Marketing Cooperative Society have been hard at work. Averaging one or two hectares of farm each, the 292 registered members of the cooperative hand pick their cherries at peak ripeness. The cherries are then either taken to the local wet mill for assessment and processing, or are meticulously processed at the farmers' homes, where hand pulpers are used to peel away the external fruit, before the beans are soaked for 3 days to remove the sticky mucilage. The AA and AB in the name of this coffee refers to the size of the bean, with this particular batch using the largest beans of the crop. The result is a tropical ray of sunshine. Don't be fooled by the light body and subtle flavours, as this coffee has a lot going on. We're picking up notes of zingy raspberry leaf, sweet, sharp baked pineapple and orange zest, with a lightly creamy mouthfeel and a lingering, fruity finish.

Peru Las Fresas

Farm:

Las Fresas

Processing:

Fully washed

Owner:

Esperanza Coronado Delgado

Region:

Cajamarca

Varietal(s):

Caturra, Typica

Altitude:

1,850 metres above sea level

Town:

La Palma, La Coipa

At Las Fresas, harvest begins with the cherries being selectively handpicked, before being floated in cool clean water to remove any low-density cherries. Esperanza then ferments the cherries, first for 48 hours in bags, after which the coffee is pulped to remove the exterior fruit. Water from a local spring is utilized for this process. Once clean, the coffee is fermented a second time for 72 hours to breakdown the sticky mucilage remaining. The coffee is then dried until the ideal moisture content is reached. Esperanza then delivers the coffee to Jaen, the headquarters for Alpes Andinos, to be hulled and prepared for export.

Colombia Finca La Camelia

Farm:

Finca La Camelia

Processing:

Extended fermentation

Owner:

Echavarria Family

Region:

Antioquia

Varietal(s):

Colombia

Altitude:

1,800 metres above sea level

Town:

El Vergel

This is a Colombia variety cherry, grown by the Echavarria family, and processed using extended fermentation to enhance the fruity character of the cup, without risking too much acidity in the final flavour. Enjoy notes of stoned fruits and strawberries, with hints of warming chocolate and a fantastic, creamy mouthfeel.
Roaster's Notes Argyll's Secret Roast
This version of Secret Roast has all the sweetness you've come to expect, but with a lovely creaminess to balance it out. It's best as a pourer, so pop it in your V60 and see what you think.
About Tanzania
Bounced back from catastrophic coffee wilt disease in the 1990s, Tanzania now produces up to 40,000 metric tonnes of coffee each year, of which about 95% is grown by smallholder farmers. Whilst 30% of this crop is still made up of Robusta, about 70% of Tanzania’s output is now Arabica, with most crops being Kent, Bourbon, and Typical varieties.

The main regions for Arabica farming are Kilimanjaro, Arusha, Ruvuma, Mbeya and Kigoma, and are known for producing coffee with bright acidity and fruity juiciness.
About Peru

Peru is currently the world’s largest exporter of organic coffee, with some 90,000 hectares certified organic. This has primarily been due to smaller producers lacking resources for investment in chemical inputs.

Key coffee producing regions are Cajamarca, Junín, Cusco and San Martin. Typical harvest times are March to September and the most popular varietals are Typica, Bourbon, Caturra, Paché & Catimor.

Peruvian coffees are usually associated with big-bodied sweetness and relatively low acidity.
About Colombia
Colombia is the third largest coffee-producing country in the world. Mountainous and fertile, it has multiple tropical microclimates which result in incredibly diverse, quality coffee harvested from October to February, with a second, fly crop several months later, varying by region and microclimate.

There is a huge variety of coffee produced in Colombia, but the country’s coffee is generally associated with tasting notes of chocolate, nut and a moderate, citrusy acidity.

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