Coffee

Clyde Steamer Espresso Blend

£10.50

Clyde Steamer Espresso Blend

£10.50

Shipping calculated at checkout.

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.

Product variants:

Clyde Steamer Espresso Blend

Clyde Steamer Espresso Blend - 6 months (prepaid)

Clyde Steamer Espresso Blend - 12 months (prepaid)

Size

250g

1kg

Product variants

Select grind: (Need help? View Grind guide)

Whole bean
Ground

cafetiere
filter
stove top
espresso

Quantity

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 Guadalupe Zaju

Processing:

Washed

Owner:

Teddy Esteve & Family

Region:

Chiapas

Varietal(s):

Marsellesa, Hybrids, Starmaya

Altitude:

900 to 1,400 metres above sea level

Town:

Toquian Grande & Pavencul, Soconusco Region

Beautiful Finca Guadalupe Zaju occupies 310 hectares right on Chiapas, Mexico’s famed ‘Ruta de Cafe’, the ‘Route of Coffee’ which rides along the Guatemalan border, north from the border town of Tapachula through Mexico’s famed Soconusco region. The route flows past some of Mexico’s most famous farms. A neighbour of these farms, Guadalupe Zaju is well on its way to helping carry on the region’s reputation as a location for high quality coffee. When Guadalupe Zaju’s current owner, Eduardo Esteve, purchased the farm in 2004, it was a true act of faith and commitment to making the formerly great farm into a bastion of quality again, after the coffee crisis sent the farm into decline. The coffee at Guadalupe Zaju is 100% shade grown, and the farm is Rainforest Alliance, UTZ and Cafe Practices certified. It is selectively hand harvested and pulped using a Penagos 7500 ecopulper, which separates ripe and underripe/underweight cherries again, along with removing any debris remaining with the cherries. The coffee then goes through a demucilaginator, removing the sticky mucilage attached to the bean. After pulping, coffee is sorted by density and delivered to separate piles to ferment. The region experiences insufficient sun to dry the entirety of the farm’s production on patios, so all of the export quality coffee is dried using the farm’s 10 guardiolas, or mechanical steel drums. Temperatures of these wood fired driers are carefully monitored, and coffee is dried at a slow and constant temperature of 40 degrees until they reach between 11-12% humidity. All coffees contributing to this lot are Marsellesa or Hybrid varietals. Marsellesa is a variety obtained from the hybridization of Sarchimor and Caturra. It is sought after for its superior cup quality and its resistance to leaf rust. Mundo Maya (H16 / EC16) is an F1 hybrid from a cross between T5296, a rust-resistant descendant of the Timor Hybrid, and a wild Ethiopian accession “ET01". The variety is high yielding when planted in healthy soil, with very good quality at elevations above 1,300 metres above sea level. Evaluna (H18 / EC18) is an F1 hybrid from a cross between rust-resistant Naryelis (a Catimor-type variety) and an Ethiopian landrace accession “ET06“. It is a very high yielding variety at high altitudes. Both Hybrids were developed and distributed by CIRAD & ECOM in the mid-2000s and compose a significant portion of Guadalupe Zaju’s plantations, as they are rust resistant while also displaying exceptional cup profiles.

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. We're headed back to Brazil's Rio Brilhante for chocolatey, nutty notes that give your espresso its depth of flavour. Nicaragua Finca Los Angeles lends a little sweetness, whilst the naturally processed Nicaragua Finca La Verona adds just a touch of fruitiness and acidity, to cut through the milk and give your brew a bit of zing.

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 Mexico

The Mexican revolution saw profound change in how coffee was grown, shifting from large estates back to indigenous smallholdings.

Following a decline of quality in the '80s, Mexico is back, throwing itself into Fair Trade and Organic certifications, with Bourbon, Typica, Caturra and Maragogype varieties harvested, mainly for the US market, between November and March.