Calderwood House Espresso Blend - 100% Arabica - Single Origin

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Calderwood House Espresso Blend has been especially and uniquely created by Rinaldo's Speciality Coffee. Each bag you buy helps someone come in from the cold.

It comprises 2 single origin Brazil and El Salvador coffees and is a variation on the components used in their Great Taste Award Winning Casa Espresso Blend. We think it's even better and something West Cumbria can shout about!

We've worked hard to perfect the special blend of single origin coffees, which are roasted in the Lakes and sent all over the UK. Given that speciality coffee is all about seasonal harvests, we can confidently reproduce our taste profile with Brazilian and Central American Arabica beans.

We use for the base the incredible Mundo Nuovo Arabica coffee varietal from the Cerrado region. This Brazilian bean has an amazing honey sweetness with milk chocolate and hazelnut notes, yet the punch needed to cut through milky espresso-machine based drinks. So, it's the ideal base for our Espresso blend. It's also ideal as a stand alone single origin, for those of you who like extra body in the cup.

As its bezzy mate, we've chosen the typical chocolatey flavours of an El Salvador Arabica. It's a Red Bourbon varietal, a favourite of ours and a delight to roast. 

SCA Score - Brazil 86+ / EL +Salvador 92+ (incredible!)

So what's our objective? We want...

- A coffee that's got the boldness through an espresso machine as an unadulturated espresso, yet has the body and punch to compliment all milky drinks
- A blend of 100% single-origin Arabica beans that tastes amazing, without any hint of the astringency you'll find with Robusta coffee
- To remain committed to using farms whose produce is fully traceable. With this provenance, we can rely on an excellent crop from each harvest. And in this way, we can reproduce a consistent roast profile and keep you smiling
- A taste profile that has good balance, a full-mouthfeel, with nutty and dark chocolate notes and a refreshing berry finish

Brew Method: Made to measure for an espresso machine. If you have a home espresso machine, then our "blue label" is an essential companion. It's also absolutely cracking to use with a stove top - see our range of Bialetti - a great way to start the morning that keeps to a tight budget. And because we roast fresh at least once a week, you'll get the very best our of this amazing 100% Arabica blend. As we say in Cumbria: “Champion”.

For more information about the beans, click on the "Nerd Zone" tab about ... you geeks, you!

Component 1 - BRAZIL: Cemorrado

Origin: Brazil
Region: Cerrado
Altitude: 1259masl
Varietal: Mundo Nouvo
Process: Natural Fermentation
Notes: Milk chocolate, hazelnut, honey sweetness.


SCA score – 88

Acidity – 8.25
Mild acidity, pleasant

Sweetness – 10
Excellent sweetness with more sugars being absorbed from the pulp

Uniformity - 10

Clean cup - 10

Sweetness - 10

Body – 8 - 8.5
Medium to full body

Balance – 8
Good balance

Defects - 0

Character – Caramel sweet, chocolate, nutty with a slight citrus note

For those of you that really like some punch to your coffee and are familiar with our Brazilian offerings, should have go on this knockout single origin. We've sourced a new Brazilian bean - it's a bold roast and has the typical traits of Braziian coffee, yet contains lovely notes of milk chocolate, hazelnut and honey sweetness.

The Cemorrado boasts three distinctive qualities, each highlighting a different and seductive profile. Versatile and solid, the trio of these flavours now provides the perfect core to our Casa Espresso blend - which works so well to cut through milky espresso-based drinks.

The Cerrado region is recognised for its production of fine Brazilian cups. Each of the qualities comes from carefully selected shippers guaranteeing consistent quality and longterm availability. We understand that roasters need a reliable source of well-defined, clean and consistent Brazils for quality blends and single origins.

A smooth-bodied cup with lingering sweetness and honey notes.
With its sweetness and maple undertones, the Sweet edition of our Cemorrado range is perfectly suited to blends intended for milk creations such as a flat white or cappuccino.

Hazelnut notes which are soft-bodied. Either as single origin or as a base for a distinguished, rich blend. Fine hazelnut notes form a harmonious match for a classic espresso blend.

The ultimate versatile Brazil, with intense chocolate and nougat flavours, good body and a toffee finish. Perfect as your blend anchor or as a bulk-brew filter coffee.

Component 2 - EL SALVADOR - El Borbollon

Farm: Santa Maria
Varietal: 100% Red Bourbon
Processing: Fully washed and sundried on clay patios
Altitude: 1,400 to 1,500 metres above sea level
Owner: The Alvarez Family
Town: Santa Ana
Region: Santa Ana Volcano (Apaneca-Ilamatepec)
Country: El Salvador
Total size of farm: 55 hectares total
Area under coffee: 51 hectares total
Prizes: Reforma: 3rd – El Salvador COE, 2011(Score 91.72)

Cup Profile: Dark chocolate, demerara sugar, raisin.

The Region

Apaneca Llamatepequec is a mountain range in western El Salvador near the border of Guatemala. While montainous, altitude rarely exceeds 1400 meters, but nevertheless, the region exhibits a number of attributes that lead to high quality coffee production. Notable landmarks include the beautiful town of Concepción de Ataco and ‘El Imposible’ national park. El Salvador is an origin that has a natural tendency to produce sweet, versatile and sought after coffees from small, and generally progressive producers and was an early darling of the current specialty coffee movement. However, in 2013 the county was perhaps one of the hardest hit in Central America by the roya (leaf rust) outbreak and many farms produced negligible to nil coffee volume. However, diligent and progressive producers have generally rebounded well and are coming back with improved volume and quality.

The Honey Process

A means of coffee bean processing which may some confusion amongst roasters and consumers due to the many different forms that it can take dependent on the country of origin, it is therefore a sort of ‘hybrid’ process that is very much open to interpretation depending on the aim of the farmer.

In Brazil for example, research was carried out to try and find a processing method that would use less water than the washed process, but that would be less susceptible to defects than the natural process. The ‘Pulped Natural’ process therefore came about whereby cherries are depulped to remove the skin and much of the mucilage from the cherry, but rather than being washed to totally rid the bean of any mucilage, they are immediately dried on patios. This results in a coffee that has much of the sweetness and body expected from a natural processed bean, but there is also a rounded acidity in there too which contributes towards better clarity in the cup.

Central American countries such as El Salvador and Costa Rica have more of a focus on experimentation and therefore revert to the true ‘Honey’ process whereby ripe cherries are depulped in a controlled manner to determine exactly how much mucilage is left on the bean. It is in this way that different flavour profiles can be created due to the varying influence of fermentation. In this instance, the drying process is extremely important as there is more of a risk of mould growth and defects so it is essential that the sticky beans are turned regularly and are protected from insect damage. You may come across terms such as ‘yellow honey process’ or ‘perla negra’ which refers to either the amount of time the bean spent in the cherry before it was depulped, or to the amount of mucilage that was left on the bean before it was dried.

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