Coffee

Argyll's Secret Roast

Argyll's Secret Roast

£10.50

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

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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.
Roaster's Notes Argyll's Secret Roast
This version of Secret Roast has all the sweetness you've come to expect, with a lovely citrus zing 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 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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