Argyll's Secret Roast

£10.50

Shipping calculated at checkout.

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

250g bag

250g tin

1kg bag

Product variants

Select grind: (Need help? View Grind guide)

Whole bean
Ground

cafetiere
filter
stove top
espresso

Quantity

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.

Roaster's Notes Argyll's Secret Roast

This version of Secret Roast has all zing you've come to expect, with a lovely jammy sweetness to lift your morning cup.

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.

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.