Campbell & Syme

Campbell & Syme

One of our baristas also works at Campbell & Syme and introduced us to their coffee which we have been looking forward to including in our monthly box. If you fancy a real treat check out their limited edition 100g tin of Geisha beans - an explosion of passionfruit & that's just the smell as you open the tin!! They have a cafe in East Finchley and a roastery just outside the M25 in Kings Langley.

 For this months box we chose Fortis Green Espresso and Barra Estates Filter.

Tasting Notes:

Fortis Green - Espresso 

Flavour profile: Terry's chocolate orange & praline


  • Natural process
  • Catuai & Mundo Novo


  • Washed process
  • Typica, Caturra & Catimor

Fortis Green Espresso was created to satisfy those who are looking for a balanced, sweet & rather traditional cup of coffee. Fortis Green seasonally changes with current crop and highlights each coffee’s best qualities. All components are selected to complement each other for the right balance of sweetness, body, acidity & smoothness.


Barra Estate - Single-origin Filter

Flavour profile: Dried strawberries & praline

Producer: José Edivaldo Gonçalves
Location: Poços de Caldas
Altitude: 950 -1,300 masl
Cultivar: Catuai & Mundo Novo
Process: Natural

Located in the in the unique volcanic terroir of Poços de Caldas, Barra Estate is perfectly situated in this mountainous region, with altitudes ranging from 950 – 1300 masl. The farm sits on the periphery of the volcanic caldera (old crater) which has a diameter of 31km and has soils and climate suited for producing specialty coffee with distinct profiles.

The Barra Estate farm has been in the family since 1966 when José Edivaldo Gonçalves' father decided to start growing coffee. Now the farm is run by José and his three sons - Tiago, Felipe and André. The farm land spans 190 hectares, of which 120 are used to grow coffee. Each harvest the farm produces around 800 bags of specialty coffee, and employs 250 seasonal workers to hand pick coffee, as the steep terrain of the farm and is not accessible by machines.

During harvest season the coffee is manually collected when the cherry reaches maturation. Once picked, the coffee is then pulped to remove the mucilage covering the bean, before being laid out on patios and turned regularly until the coffee is dried down to 11% moisture. The process lasts usually between 10 – 14 days. Once dried, it is then stored in wooden hoppers for 20 days to rest and equalise before being hulled and bagged ready for shipment.

They say:

"Outstanding coffee does not just appear. The incredible journey of the bean all the way to your cup is guided by hundreds of hardworking human beings. Let’s talk about all the smallholder farmers, pickers, agricultural workers, producers, co-operatives, exporters; then there are traders and importers, people involved in logistic and administration, quality controllers, roasters and baristas and then there is you, at the end of its journey.
Even though we think the coffee’s journey is rather breath-taking, there is no magic behind it.

We believe that behind everything we do, there’s collective effort. Sharing and learning together became one of our greatest values and it extends to our everyday life. The great privilege of enjoying all the extraordinary coffees out there shouldn’t be exclusive therefore we want to make this special coffee experience accessible to everyone. There is no greater joy really!"

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