Climpson & Sons

Climpson & Sons

Climpson & Sons are pioneers in the evolving speciality coffee scene - the original East London cafe started over 10 years ago when they set up shop in a one-time butchers called Climpson & Sons. They source and roast some of the world’s best coffee and we can’t get enough of the coffees we chose from them this month.

We chose The Estate a single origin espresso - an interesting and complex coffee with notes of creamy milk chocolate and orange perfect for these early autumn days. For the filter we chose a fragrant single-origin from the Uraga region in Ethiopia. Delicious as a V60 drip or as an overnight cold-brew.

“Our approach to sourcing green coffee is equally driven by quality and a commitment to developing sustainable and ethical relationships. We work with trusted partners at origin to ensure producers receive fair prices and seek to develop ongoing relationships in buying from many of the same farms each year.

We evaluate all potential coffees through a blind cupping process and only select those we find truly exciting. Our ever-changing single origin range represents the most unique flavour aspects of each coffee producing region in an effort to highlight the tireless effort involved at farming, processing and export levels. With differing producing nations often picking and exporting at different periods throughout the year we are fortunate to focus on only working with fresh crop coffee.”

Tasting Notes:

The Estate - Espresso
Roasted as a single-origin espresso The Estate is Climpson’s go-to for smooth black coffees and creamy jaffa cake-like flavours in milk and showcases the very best attributes of Ethiopian coffees; bright, balanced and complex.
Flavour Profile: Milk Chocolate, Toffee, Orange
Origin: Ethiopia
Region: Sidamo
Altitude: 1,800 masl
Variety: Mixed Heirloom
Process: Washed

The Story
The Kilenso Mokonisa Cooperative represents more than 2,000 members and exists within the region-wide Oromia Coffee Farmers Cooperative Union. Quality coffee has acted as the stepping stone for wider improvements in the communities income, education and now climate change mitigation and resilience.
With most contributing members producing coffee on 2 hectares or less the scale of the cooperatives output is truly a collaborative effort. Here coffee is grown amongst the sustenance crop Enset with farmers hand-picking before delivering their cherries to the cooperatives washing station. The classic Ethiopian washed process uses clean water to seperate any less ripe coffee and the resulting fermentation translates to a crisp, clean and quintessential Sidamo flavour profile.

Uraga, Ethiopia - Filter
With flavours almost matching the seasonal fruit currently available, this lot from Uraga is a perfect starting point for vibrant filter coffee or a refreshing cold brew
Flavour Profile: Mango - Nectarine - Juniper
Origin: Ethiopia
Region: Guji
Altitude: 1,850 masl
Variety: Heirloom
Process: Washed

The Details
As Ethiopia has started to develop a more traceable exporting process their previously blanket regional labels have become a unique exploration into sub-regions and cleaner, more transparent flavours. In particular, the Guji zone has captivated us with regular purchases from the almost-neighbouring Sasaba, Hambella and Uraga washing stations highlighting how interesting and diverse the area can be.
This particular coffee is the collective work of 300 individual farmers, all located in the Uraga woreda (a sub-region of Southern Ethiopia’s Guji zone). With each growing coffee amongst maize and fruit trees the average farm size is approximately 3 hectares. Creating only a small harvest output their trading power and income is improved by delivering cherries for processing at the local Tabe Burka washing station. Farmers are paid in advance to ensure a more consistent picking schedule with the washing station then taking care of de-pulping, a 24-36 hour washed fermentation and at least 2 weeks of drying.
The owner of the Tabe Burka washing station, Tadesse Edema, is in friendly competition with his 28 brothers all working in coffee - a clear sign that sustainable specialty coffee is a collective effort! With that in mind we recommend brewing and sharing this with the help of your trusted V60 or as an overnight cold-brew.

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