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. 

Brazil Rio Brilhante

Farm:

Rio Brilhante

Processing:

Natural

Owner:

Inacio Carlos Urban

Region:

Cerrado

Varietal(s):

Acaia, Catuai

Altitude:

1,050 metres above sea level

Town:

Coromandel

Made up of 55 separate counties, the region of Cerrado Mineirocan be found to the east of Minas Gerais, one of the primary coffee-growing regions of Brazil. Famed for its quality coffee production, the region ranges from 1,000 to 1,250 metres above sea level, providing ideal conditions for coffee production due to the perfect balance of wet and dry seasons. Cerrado alone is estimated to produce as much as 12.5% of Brazil’s total coffee output and has now received origin status, meaning only coffee from Cerrado can be called ‘Cerrado’, similar to Champagne in France. This exceptional quality is noted to result from a combination of climate, soil, terrain and the general know-how of its people, something Inacio is proud to be a part of. Inacio originally named his farm Rio Brilhante, translating in English as ‘bright river’, to honour the clear crystal water that provides life to his farm. The high level of quality found at Rio Brilhante can be attributed to the standard of cultivation. Both the soil and coffee tree leaves are analysed every quarter. Using these results, corrections are made using specific products and fertilisers. Pruning is conducted on average every two years when crops begin to reduce in productivity. Trees are evaluated by a trained professional, with precision cuts made either at the lateral (secondary branches), neckline (upper part of the plant) or reception (total cut of the plant). Cherries are picked and sorted, before being taken to the patios. Here, coffee cherry is spread into thin layers, where it left to dry for around 23 days, or until a moisture of 12% or lower is reached. Rio Brilhante takes part in a number of social projects; their main being ‘Seeds of Change’, a programme focused on helping Rio Brilhante staff to learn skills such as reading, writing and calculating in everyday life. The driving force behind this scheme is that staff are constantly being faced with new challenges, both at work and home, in our modern world. Seeds of Change helps to give staff the tools they need, to be able to thrive under such circumstances. Members of staff who take part receive a professional qualification, to help further their career. Rio Brilhante also offers this project to staff member’s relatives, highlighting the importance of the family as one of their core values. As well as Seeds of Change, other education initiatives such as ‘Escolinha Tia Edna’, a disability school for 85 pupils aged 2-6, and ‘Ponto do Livro’, a project aimed at opening local open-air libraries, are also funded by Rio Brilhante.

Nicaragua Finca Los Angeles

Farm:

Finca Los Angeles

Processing:

Washed

Owner:

Tatiana Agurcia Martínes

Region:

Nueva Segovia

Varietal(s):

Caturra

Altitude:

1,450 metres above sea level

Town:

Los Angeles, San Fernando

In the northern reaches of Nicaragua, you'll find the region of Nueva Segovia, bordering Honduras with high mountains ideal for coffee production. Thanks to the rich soil, farmers are able to grow Caturra, Maracaturra, Bourbon and Parainema. It is here, in the town of Los Angeles, San Fernando, that Finca Los Angeles has been operating under the Martínes family for 50 years. During the harvest, Tatiana Agurcia Martínes's team carefully handpick coffee cherries on the steep slopes and take them back to the farm for processing. They are sorted for quality and submerged in a tank of water to remove the floating cherries. After sorting, the cherries are pulped to remove the external fruit, and fermented in piles for 18 hours. After fermentation, the coffee is delivered to the Cafetos de Segovia mill, located 56 kilometres away, where they will be dispersed on raised beds to dry in the open sun for 12 days. This process includes a mix of sun and shade drying, depending on the moisture content. Once the ideal moisture content is reached, the coffee is bagged and rested in a warehouse before being hulled and exported.

Nicaragua Finca La Verona Marsellesa

Farm:

Finca La Verona

Processing:

Natural

Owner:

Maria Felicitas Mairena

Region:

Matagalpa

Varietal(s):

Marsellesa

Altitude:

1,150 metres above sea level

Town:

Natural Reserve El Arenal, Cordillera Isabelia

Maria Felicitas Mairena and her family have been growing coffee on Finca La Verona since the 1920s, deep within the El Arenal Natural Reserve situated in Matagalpa. The name Verona refers to the farm’s success with exporting coffee throughout the 1950s to the Italian city of Verona, one of the only estates in Nicaragua to do so. Nearly 35% of the farm’s lands are protected as natural forests within the Reserve characterized by foggy mountains and water springs providing water to the local community of Escaleras in North Yasica. The lush forests are also home to a plethora of other fauna including black panthers, jaguars, deer, boars, coatis, guatuzas, and birds such as the three-wattled bellbird and quetzal. As soon as the cherries reach prime ripeness, they are selectively handpicked, sorted and submerged in water to remove any floaters or low-quality cherries. The cherries are then transported to the Sajonia Estate dry mill, where they are dispersed on raised beds to dry in the open sun for 2-3 days, reducing the moisture content. The beds are then moved into saran tunnels, so the coffee can slowly dry in 80% shade for 28–30 days. As soon as the ideal moisture content is reached, the dried cherries are rested in a warehouse before being hulled and prepared for export. Finca La Verona was a semi-finalist in the 2022 Cup of Excellence competition for Nicaragua.
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 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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