Coffee

Clyde Steamer Espresso Blend

Clyde Steamer Espresso Blend

£9.00

Clyde Steamer Espresso Blend

£9.00
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

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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. 

Mexico Finca Guadalupe Zaju

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.

Tanzania Tarime

Farm:

Muriba Coffee Processing Unit

Processing:

Natural

Owner:

750 smallholder farmers

Region:

Mara

Varietal(s):

Kent and N39

Altitude:

1,600 to 1,800m

Town:

Tarime

In the northern reaches of Tanzania, near the border of Kenya, is the Tarime District in the Mara region. With cool air coming from Lake Victoria, high altitudes and rich soils, this area is ideal for coffee production. However, from 2017 – 2019, due to a change in government regulations, coffee became difficult to sell in Tarime, so many producers shifted to other crops to generate income. In 2020, coffee buying operations resumed back to normal, yet it was difficult for farmers to revery back to coffee since they began growing other crops. The Mercanta exporting partner in Tanzania, Dormans, worked with farmers to assist with the replanting and processing of coffee. For this specific lot, Dormans work with the Muriba Coffee Processing Unit who process and bag coffee from various groups in Tarime. Once the cherries are collected and transported to the Coffee Processing Unit, they are carefully sorted to remove any low-quality cherries. Next, the cherries are fermented in tanks of water for 12 hours to develop the sugars in the skin of the fruit. After fermentation, the cherries are dispersed on raised beds to dry in the open sun for 4 – 5 weeks. Once the ideal moisture content is reached, the coffee is bagged and sent to the dry mill in Moshi to be hulled and prepared for export. Water used during processing is safely transferred to soaking pits to purify naturally back into the soil without polluting local water sources.

Brazil Fazenda Santa Cruz

Farm:

Santa Cruz

Processing:

Pulped Natural


Owner:

Guilherme and Karyna Rabelo


Region:

South of Minas

Varietal(s):

Catuaí

Altitude:

980 meters above sea level


Town:

Varginha


In the town of Varginha in the South of Minas region, Guilherme and Karyna Rabelo are growing really great speciality coffee. The flat terrain, rich soils, and delicate temperatures provide ideal conditions. In addition the owners have initiated excellent practices, including nutrient management techniques, efficient irrigation systems and structured pruning schedule. 20% of the farm is dedicated to preserved native forest. During the harvest, once the cherries reach peak ripeness, they are handpicked and delivered to the mill via trucks onsite. They are then sorted to remove any cherries that may not be the ideal ripeness. Within 12 – 24 hours of harvest, the cherries are usually de-pulped with a machine to remove the external fruit skin. Roughly 5 – 10% of the sticky mucilage is left on the bean. The coffee is then spread in even layers on patios to dry in the open sun for 7 – 14 days, depending on the weather. Once the moisture content reaches 10 – 12%, the beans are gathered to be bagged and rested prior to being hulled and prepared to export.
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.
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.

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