Climpson and Sons 'The Fields' Coffee 250g z0

£10.00

Tax includedShipping calculated at checkout

SKU: MMC98

Sold Out

Shopify
Secure

Considerately
Sourced

Trust
Icon

This is a world class, super-tasty coffee. The tasting notes of Pear Muscavado and Coconut come through beautifully. Tasty as an espresso, cafetière or filter, with or without milk. The Fields is known as the adventurous coffee in the Climpson and Sons range and is a key part of their forward-thinking desire for quality and innovation. Here’s Climpson and Sons to tell you (much ) more about the process behind this amazing brew!

From the roastery, Climpson and Sons 

The Adventurous One

This coffee represents our standing as one of the pioneers in the London coffee scene with its title a nod to our London Fields neighbourhood. The adventurous badge offers us the chance to explore new approaches to processing, sustainability and experiment with some of our favourite producers and exporting partners.

Flavour Profile

Pear, Muscovado, Coconut

Mbata, Uganda


Origin

Uganda


Region

Rwenzori


Variety

SL14 & SL28


Altitude

1,700 - 2,000 masl


Processing

Natural

The Story

This edition of The Fields marks our first coffee from Uganda and gives an insight into an origin that is rapidly improving its specialty coffee production. Where most coffee was previously lower grade commercial volume, new initiatives are promoting training in harvesting, processing and sustainability to produce higher quality coffee and improve livelihoods. This coffee is a prime example, with the Mbata community producing this alongside the social enterprise Agri Evolve.

The Details

Mbata is a village in the Rwenzori mountains sitting at 1700 metres above sea level. With most farmers generally working only 1 to 2 acres of land this is a combined community effort with cherries all delivered to a local buying point established by Agri Evolve. Here their fruit is weighed and sorted with farmers paid upfront. From there the cherries are transported to their washing station where they are floated, to separate any differences in ripeness and density, and then dried in protective poly-tunnels. This ensures a steady drying process and develops into a coffee rich in brown sugar and tropical sweetness.