Clyde Steamer Espresso Blend

Regular price Sale price $12.00

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Clyde Steamer Espresso Blend

Regular price Sale price $12.00
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Fruit
Chocolate
Rich

Our award-winning house espresso blend delivers a full-bodied coffee with bags of character. This blend is seasonally changing, but always delivers rich chocolate and nutty flavours.

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Description

Clyde Steamer is a full bodied blend for espresso and is perfect paired with steamed milk. Its name is a nod to the paddle steamers that used to bring holidaymakers ‘doon the watter’ to Argyll.

Please note that images are representative of packaging, and may not represent the current blend of Clyde Steamer, which changes seasonally, whilst maintaining the flavour profile you love. The current composition of this blend is provided in the information below. 

Farm:

Finca Palin

Processing:

Fully washed & dried on patios

Owner:

Carolina Padilla

Region:

Apaneca-Ilamatepec

Varietal(s):

Bourbon, Icatu, Marsellesa

Altitude:

950 to 1,100 meters above sea level

Town:

Tacuba

The Apaneca-Ilamatepec region is a beautiful expanse of volcanoes, swathes of forests, protected wilderness, and coffee farms. The soils are rich with volcanic material and the numerous ecosystems house a diverse array of flora and fauna – a truly ideal place to grow coffee. This pristine region is home to Finca Palin, the third-generation coffee farm owned and managed by Carolina Padilla, outside of the town of Tacuba. The coffee trees are surrounded by citrus trees such as limes and oranges, and teak trees for wood, helping promote higher quality coffee production whilst also diversifying income. Half of the farm is a tropical dry forest, housing biodiverse ecosystems. The farm is working on more sustainable agricultural methods such as cultivating red worms to create humic acid, contributing to the production of a more natural fertilizer for the coffee. During the harvest, the cherries are carefully hand-picked and delivered to the mill, 30km away, where they are pulped to remove the exterior fruit and fermented for 10-12 hours. The coffee is then washed in canals of water to remove any remaining mucilage and foreign material. The freshly cleaned beans are then evenly dispersed on clay patios to dry until the ideal moisture content is reached. Once complete, the coffee is moved to the dry mill to be hulled and prepared for export.

Farm:

Fazenda Douradinha

Processing:

Natural

Owner:

Adenísio and Sirlei de Araújo

Region:

Sul de Minas

Varietal(s):

Arara

Altitude:

1,100 metres above sea level

Town:

Juruaia - Mata do Sino

The rolling hills of Sul de Minas provide the perfect climate and landscape for growing coffee. It is here where the municipality of Juruaia is situated and is the home of Fazenda Douradinha. The farm’s owner, Adenísio de Araújo, spent his youth in Goiás, before moving to Sul de Minas with his family. It was here that he fell in love with coffee, working on excellent farms with his brother, for nearly 35 years. After many years of hard work and dedication, he decided to purchase his own coffee farm to apply what he learned during his time in the fields. Thus, Fazenda Douradinha was born. He began to slowly buy up land to expand his farm, in the rich area of Mata do Sino. His wife, Sirlei, is also seasoned in the coffee industry, growing up on coffee farms owned by her family. She controls the post-processing facilities and finances for Fazenda Douradinha. Their son, Vitor Hugo, even took a step further and studied agronomy at university to understand coffee production more deeply. He is currently actively involved in the family’s farm and maintains the health of expansive stretches of coffee trees. Fazenda Douradinha grows an array of varietals including Arara, Rubi, Red and Yellow Catuaí. This specific lot is Arara, a resilient and high - yielding varietal, with excellent quality. During the harvest, the trees are harvested and carefully organized by varietal and plot. For this lot, the coffee is processed utilising the natural method. First, the cherries are delivered to the farm’s mill where they are sorted by density. The sorted cherries are then dispersed on concrete patios to dry in the open sun and finished in mechanical dryers to reach the ideal moisture content. The family is truly dedicated to quality, and their hard work and diligence is evident when tasting this excellent coffee.

Farm:

Finca San Antonio

Processing:

Anaerobic Natural

Owner:

Maria Felícitas Mairena de Günkel

Region:

Matagalpa

Varietal(s):

Parainema

Altitude:

1,100 metres above sea level

Town:

El Arenal Nature Reserve, Isabelia Mountain Range

High in the Matagalpa region amidst the misty Isabelia mountain range sits Finca San Antonio. The Günkel Mairena family has been growing coffee for 46 years on Finca San Antonio with Maria Felícitas Mairena de Günkel currently running and managing the 79 hectares of coffee-producing land today. The farm executes excellent environmental standards, with most of the coffee being grown under shade within agroforestry systems. 45% of the farm is protected as El Arenal Nature Reserve, housing one of the few intact portions of the cloud forest in Nicaragua. In 2001, the farm was even declared a private wildlife Reserver
Roaster's Notes Clyde Steamer
We love the challenge of continually tweaking and elevating our house espresso blend and, right now, it’s up there with our best. Brazil Douradinha is our go-to for chocolatey, nutty notes that give your espresso its depth of flavour, El Salvador Finca El Palin lends a dried fruit sweetness, whilst the naturally processed Nigaragua Finca San Antonio adds just a touch of fruitiness and acidity, to cut through the milk and give your brew a bit of zing.
About El Salvador
During the 70s and 80s, most Central American coffee growing countries were introducing experimental, high yielding coffee varieties to increase their output, but owing to civil war, this innovation passed El Salvador by, leaving the country with a majority crop of heirloom varieties of Bourbon, which are no longer grown on a large scale elsewhere. These coffees, harvested from October to March, are noted for their amazing sweetness and balance, and are becoming highly sought after once more.
About Brazil
Smuggled into Brazil in 1727 by a Portuguese soldier, after seducing a Governor's wife in French Guiana, around 40% of all coffee in the world is produced in Brazil - around 3.7 million metric tons annually - making it the powerhouse of world coffee production.

Typically, Brazil naturally processes its coffee, but has recently started to experiment with washed and pulped lots.

Brazilian coffees are usually associated with sweet caramel and chocolate notes, big bodies, and a relatively low acidity.
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.

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