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Argyll's Secret Roast - 12 months (Prepaid)

Argyll's Secret Roast - 12 months (Prepaid)

£91.80

Argyll's Secret Roast - 12 months (Prepaid)

£91.80
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Zesty
Fruity
Bright

Buy a 12-month subscription up front and save 15% 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 designed 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 Maneno

Farm:

Maneno Farm

Processing:

Fully washed and sun dried on raised beds

Owner:

Maneno Namayala

Region:

Songwe

Varietal(s):

Compact, N39

Altitude:

1,562 metres above sea level

Town:

Mbozi

In the southern reaches of Tanzania, hugging the borders of Zambia and Malawi, is the region of Songwe, a rich coffee producing area of the country. It is here, in Songwe’s Mbozi District, where we find a huge array of coffee producers, including Maneno Namayala. Maneno took over ownership of the farm back in 2004, when his father gave him the land. He has now expanded the farm to encompass the 12.5 hectares, growing Kent and Compact varietals, intercropped with banana, maize, and beans. Maneno recently received 500 compact seedlings from the government, and he has already begun to plant more and expand his farm. Maneno has his own processing facilities, where he brings his cherries after the harvest to be sorted. He then pulps his coffee utilising a hand machine to remove the cherry flesh. The coffee beans are then left to ferment in a cement tank to initiate the breakdown of the remaining mucilage, before being dried in the open sun, on raised beds, until the ideal moisture content is reached.

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.
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 pour over, 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.

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