RISE advent calendar day 8 - Climpson & Sons

Today's coffee, Day 8 of Advent, is a chocolate orange coffee roasted by Climpson & Sons coffee roasters. 

The Roaster: 

Climpsons & Sons are pioneers in the evolving London specialty coffee scene who pride themselves on their "boundless exploration into the possibilities of flavour". Alongside a focus on flavour, they are proud to share the stories of the producers they work with, and work hard to foster ongoing business relationships with their producers to ensure they can develop sustainable business plans. We absolutely loved the cupping event we ran with Climpsons in October; the team are a friendly and passionate bunch of coffee experts and we'd strongly encourage a visit to one of their cafes or roastery.

Coffee Name:

Mirado Washing Station 

Origin:

Ethiopia

Altitude:

1800 Masl

Varieties:

Mixed

Process:

Washed

Tasting notes: 

Milk Chocolate, Toffee, Orange

Roast Level: 

Medium

Roaster's note:

As a Climpsons signature coffee we are highlighting the classic Ethiopian attributes of bright citrus and creamy milk chocolate. This coffee is from the Mirado Washing Station, owned and managed by the inspirational Dukamo family business, Daye Bensa. Asefa Dukamo started his first washing station in 1996 kickstarting a business that has since grown across Ethiopia with 20 washing stations, 5 processing mills and a network of thousands of smallholder farmers contributing their coffee. As a vertically integrated operation the Daye Bensa team are providing hands-on training to all coffee growers they work with and are able to precisely manage their processing and quality at hugely impressive scale. Their Mirado station is located in Southern Ethiopia’s infamous Sidamo region and serves more than a thousand local coffee growers. With most contributing members producing coffee on 2 hectares or less, the scale of their 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 washing station for sorting and processing. The classic Ethiopian washed process uses clean water to separate any less ripe coffee and the resulting fermentation translates to a crisp, clean and quintessential Sidamo flavour profile. Quality coffee has acted as the stepping stone for wider improvements in the community with Daye Bensa connecting remote regions with infrastructure, education and improved incomes. Their recent placings in Cup of Excellence competitions is testament to this with Asefa’s eldest son Kenean now leading their coffee operations. Having spent an afternoon with them earlier this year it is clear that their love for coffee and their community is an infectious export. 

Brewing Tips:

Joel Darville, Cafe Manager at Climpson & Sons Cafe says: A V60 recipe I would use 20G coffee, 300ml water Grind size 10 on EK or coarse setting Pour 50ml every 30 seconds until 300ml is poured No agitation, just pour fast!

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