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Argyll's Secret Roast - 6 months (Prepaid)

Argyll's Secret Roast - 6 months (Prepaid)

£48.60

Argyll's Secret Roast - 6 months (Prepaid)

£48.60
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Zesty
Fruity
Bright

 

Buy a 6-month subscription up front and save 10% plus free delivery! This makes a perfect gift. 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 cafetiere 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)
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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 Isaiso AA

Farm:

Up to 421 smallholdings, averaging 1-2 hectares

Processing:

Washed

Owner:

Isaiso Agricultural Marketing Cooperative Society

Region:

Songwe

Varietal(s):

Kent, Bourbon, Compact

Altitude:

1,350 to 1,490 metres above sea level

Town:

Mbozi District

Rich in agricultural production, the Songwe region, bordering Zambia and Malawi in southern Tanzania, is home to the 175 villages and 515,000 people of the Mbozi District. Here, the Isaiso Agricultural Marketing Cooperative Society (AMCOS) was created in 2008, growing to 421 members today. Harvest begins with producers selectively handpicking their cherries at peak ripeness. Members will process their cherries at home. Hand pulpers are utilized to peel away the external fruit immediately after harvest. The beans are then fermented in tanks of water for a maximum of 72 hours to breakdown the remaining mucilage. The clean beans are then sun dried on raised beds for 9-10 days. Once dried, the beans are delivered to the Isaiso mill to be hulled, graded and rested prior to export. In 2023, coffee from this AMCOS placed first in the Tanzania Fine Coffees Competition.

Peru El Cedro

Farm:

El Cedro

Processing:

Fully washed & dried on raised beds

Owner:

Tomas Bueno Medina

Region:

La Coipa, San Ignacio, Cajamarca

Varietal(s):

Red Caturra, Typica, & Bourbon

Altitude:

1,850 meters above sea level

Town:

La Naranjas,

Tomas started small, with just a hectare of land, high in Peru’s Cajamarca, and he took his time to hone his craft. Over ten years, his lot has grown to three hectares, on which he meticulously tends to his local varieties of Typica, Red Caturra and Bourbon, which grow in the shade of giant cedar trees, planted by his grandparents. Tomas selectively hand picks his coffee cherries before pulping them and fermenting them for up to 40 hours. Then they’re triple washed and the beans are air dried for up to a month, depending on rainfall. We’re really excited to bring you Tomas’s coffee for the fourth year running. We're getting a beautiful bright acidity, in the cup, with notes of orange and lemon, as well as a raisin-like sweetness and a rounded body.
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 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.

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