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Clyde Steamer Espresso Blend - 6 months (prepaid)

Clyde Steamer Espresso Blend - 6 months (prepaid)

£48.60

Clyde Steamer Espresso Blend - 6 months (prepaid)

£48.60
Shipping calculated at checkout.
Fruit
Chocolate
Rich

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

Brazil Fazenda Vila Boa

Farm:

Vila Boa

Processing:

Natural

Owner:

Monica Borges de Sousa

Region:

Campos da Vertentes, Sul de Minas

Varietal(s):

Yellow Bourbon

Altitude:

1,150 metres above sea level

Town:

Carmo da Mata

Founded in 1988, after former psychologist, Monica Borges de Sousa inherited 90 hectares of farmland from her father, Fazenda Vila Boa is located in the region known locally as Vertentes, as it forms a border between two important basins in Brazil: the Grande River Basin, which runs to the south, and the São Francisco River Basin, which runs to the northeast. Now certified carbon neutral, Monica continues to push Fazenda Vila Boa forward, revolutionising production techniques for the future of coffee. In order to produce such high quality coffee, Fazenda Vila Boa follows a strict set of standards. The soil and leaves are regularly analysed at the lab for possible deficiencies, with nitrogen, phosphorus, and potassium, carefully applied three times a year in the recommended dosages. The team at Fazenda Vila Boa also make sure to renovate 10% of the estate’s coffee trees each year, helping to keep their crop productive. As well as renovation, Fazenda Vila Boa looks to expand its coffee crop by between 8-10% each year, meaning nearly a fifth of the farm is always under some form of renovation.

El Salvador Finca Carmen

Farm:

Carmen Estate

Processing:

Washed

Owner:

Alfaro family

Region:

Ahuachapán

Varietal(s):

Red Bourbon

Altitude:

1,300m

Town:

Apaneca-Ilamatepec

Coffee from El Salvador is known for its sweetness and balance. We’re talking smooth, easy-drinking washed coffee that sparkles on your tongue. This lot, grown high in  the Apaneca-Ilamatepec mountain range at the El Carmen Estate, is a classic example of this origin. There’s a lovely brightness and a sweetness that tastes almost like shortbread. .  During the 1970s and 80s, when most Central American coffee-growing countries were introducing experimental, high-yielding coffee varieties to increase their output, El Salvador was in the midst of a civil war. Innovation passed El Salvador by during this period, leaving the country with a majority crop of heirloom varieties of Bourbon, which are no longer grown on a large scale elsewhere. Bourbon is recognised for its complexity and sweet cup profile, and this Red Bourbon has all of that in spades.    El Carmen Estate is located at 1,300m above sea level and has been farmed by the Alfaro family for over a century. It’s an extremely well run specialty estate, and is managed with scrupulous attention detail, with great emphasis placed on maintaining the identity of each lot from the moment its coffee cherries are harvested until the point when the green beans are ready for export. During the harvest, the cherries are hand-picked only when perfectly ripe and delivered to the mill located at the farm. The cherries are sorted for quality, then de-pulped to remove the external fruit. The beans are fermented for eight hours to breakdown the remaining mucilage layer, before being dispersed on clay patios to dry in the open sun for up to 17 days.    In El Salvador more than 80% of the country’s coffee is produced under shade, in the coffee forest. Farms such as El Carmen, which operate agroforestry, play a vital role as a sanctuary for hundreds of the migratory and native bird species found in this part of the world.

Brazil Barrinha Natural

Farm:

Barrinha

Processing:

Natural

Owner:

Costa family

Region:

Mogiana

Varietal(s):

Mundo Novo

Altitude:

850-1,100 metres above sea level

Town:

Barrinha

Barrinha Farm has been in the Costa family for three generations. The farm not only produces coffee but also serves as a sanctuary for all the family passions. One of these passions is horses - the farm has a ranch where the family horses live. They also grow, fruits, vegetables, lavender and, more recently, some experimental coffee lots, such as maragogypes. The farm manager, Fabiana, is also a farming enthusiast and grows fruits and veggies which she uses in her cooking recipes. The farm has 30% native vegetation preserved and lots of animals and birds native from the Mata Atlantica can be spotted there. Armando Costa is a big enthusiast and loves talking about the dynamics of the industry and learning about how it works in other countries. Over the past 15 years, he was joined by Bruna, his oldest daughter, who has built her career in specialty coffee internationally and now joins the family business, Bossa Coffee (who we sourced this coffee through) to showcase not only the family's coffees, but also coffees from friends in the region.
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've tweaked our roast profile to make the most of the sweet creaminess of the Brazil Fazenda Vila Boa, to compliment the chocolate and nut of the Brazil Nova Blend. We went lighter with Uganda's Mount Elgon Gibuzale to give juicy fruit notes 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 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.

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