The Coffee Shot is a quirky little barista driven 3 wheeled Piaggio ‘Ape’ pronounced ‘apeh’ the word for Bee in Italian. We have named ours #ninocappuccino. It is a compact operation and is completely independent, requiring no external power or waste facilities. All our waste is composted with the exception of plastic milk containers, these are recycled. We use 100% compostable cups, lids and disposables from Vegware. Making our operation one that truly regards ethical practices are just as important as great tasting coffee and ensuring our footprint, like our ‘Ape’, is a small one.
Daterra was the first Rainforest Alliance certified coffee farm in Brazil. Situated in the Cerrado region in the State of Minas Gerais and also in the Morgana region of Sao Paulo. The High altitude and defined rainy season in these areas create the perfect growing conditions for sustainable arabica farming.
All our coffee drinks start with a double shot (unless of course you prefer your coffee on the lighter side) ensuring you experience a real coffee journey.
We believe great tasting coffee doesn’t have to impact negatively on the environment or on those who produce it. Daterra Estate was awarded the accolade, The Most Sustainable Farm in Brazil 2015. Added to this we use only Vegware 100% compostable cups and lids along with Fairtrade sugar and all our coffee grinds are composted too.
ROASTING THE BEANS
With an intense focus on sourcing unique and exciting coffees Climpsons & Sons are inspired to take equal care in their approach to roasting. All of their coffee is roasted on an environmentally friendly Loring SmartRoast S35 where the objective is to evenly develop each coffee’s inherent sweetness, highlighting clarity and balance. With the latest in roasting technology and rigorous quality control process they are able to articulate and pursue their desired flavour profile with accuracy and consistency ensuring great tasting coffee, always.
SOURCING OF BEANS
Climpson & Sons approach to sourcing green coffee is equally driven by quality and a commitment to developing sustainable and ethical relationships. They 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.
They evaluate all potential coffees through a blind cupping process and only select those they find truly exciting. Their 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 they are fortunate to focus on only working with fresh crop coffee.
As a roastery, cupping is one of the most important steps on the path to crafting a great cup of coffee. When they are looking to buy coffee they roast small samples from different farms and cup them blind, evaluating each as per the SCAA guidelines and assessing where they might fit into their range. As they develop each individual roast profile, they continue to cup samples from every roast to help them check consistency and quality, ensuring they’re always getting the best from every coffee they’re working with.
An invaluable tool, cupping is also a continuous learning process. The more you cup the more you begin to understand your palate, discerning different flavour notes and exploring further.