Campbell and Syme Reviews
London
4.83(3)
All Reviews(3)
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Q Reviews66 roasts rated, avg score of 4.45
5.00 - Average
A Colombian Natural from Luis Anibal Calderon, of Finca Villa Betulia in Acevedo, Huila. On the roast we have Campbell and Syme for a second time and a quick sniff suggests theyve nailed this.
Im excited to try this coffee.
Going back a decade Colombian Specialty coffee was basically washed Caturra. High standards of processing and regional microclimates meant there were differences in terrior? and different cup profiles but it was all washed. There was next to no natural or experimental processing. Then the El Nino phenomenon of 2015 led to challenging conditions, changes in regulations and new methods of processing.
Fast forward 7 years and some of the most amazing, delicious and distinctive coffee produced using experimental fermentation and various natural processes is coming out of Colombia.
Then add in that this varietal Ombligon is a rarified one too.. originally from Ethiopia. Small pockets of it have been kept going and cultivated over the decades, the cherries are distinctively long with a sort of belly button shape at the base and the quality of cups they produce is consistently very high.
Big intro and Im not disappointed
The dry aroma is outstanding, it leaps at you with rich milk chocolate and macerated fruits, theres a miso thing going on too. The wet aroma isnt quite so big but its still rich with chocolate and sweet fruit. The flavour is outstanding too, candied Kiwi, Cucumber and Watermelon, Plum and Cherry Sweetness and bags of deep rich chocolate. The body is creamy and weighty and the aftertaste is long.
There is just the tiniest, slightest nip of bitterness at the very end, it could be more layered and elegant and it could be a bit cleaner with a touch more balance so it doesnt quite make the 90s but this is a belter of a coffee - it's super tasty and Im not sharing it.Cupping Method:Follow @the_qreview on Instagram for photos and the full post.
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Q Reviews
66 roasts rated, avg score of 4.45
5.00 - Average
5.00 - Aroma
5.00 - Flavor
The result is sensational dry aroma of, yes, lychee but also poised jammy red and yellow fruits. Big wine gum vibe too, really strong aroma. The wet aroma had much more clarity of lychee and florals; rose, jasmine white tea, oriental peach. Scented vibes. Does put me in mind of a well maintained nightclub bathroom a bit.
But seriously, top drawer aromatics.
The flavour is outstanding too, white peach, watermelon, strawberry, mandarin orange citrus notes, tropical sweetness, very soft integrated malic and citric acidity, lingering and pleasing on the aftertaste. The body is light and it might be too perfumed for some, but to me it is a joy.
The processing is a massive factor here and there are questions about terroir, authenticity of origin and whether this is just making a coffee taste like Lychee, almost like adding flavouring but I know where I stand on this and for me its a 90+ coffee.
Super clean and elegant, delicate but also satisfying.Cupping Method:Follow @the_qreview on Instagram for photos and the full post.
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Q Reviews
66 roasts rated, avg score of 4.45
4.50 - Average
4.50 - Aroma
4.50 - Flavor
This is a naturally processed coffee and its been beautifully roasted by Campbell and Syme. Definitely on the lightside? but with a lovely gradient to the beans. I appreciate their ethos too: that Speciality (coffee) shouldn't be exclusive (and that) it's about sharing experience (and) exchange of conversations. Their branding and packaging is also very satisfyingly understated and classy - in my opinion.
So the dry aroma is excellent with lots of dairy milk chocolate, theres biscuit and maybe a bit of a wine gum thing too. The flavour is really excellent, very distinct milk chocolate layered on top of juicy pineapple, its harmoniously balanced with very enjoyable malic and citric acidity. On cooling the flavours continued to compliment and improve. The body is soft and creamy and all this is delivered by a super clean cup. I couldve finished each bowl were it not for the risk of a mouth full of grinds.
Its not massively complex so the score has a ceiling but this is a really excellent and very enjoyable Brazilian natural. Im sure itll make a great espresso too and with Summer nearly upon us Pineapple and Milk chocolate in the cup brings a big smile to my face. Great job all round. I might buy another bag of this actually, if theres any left. You should too.Cupping Method:Follow @the_qreview on Instagram for photos and the full post.
Canberra
Bangkok
Edmonton
Ho Chi Minh City
Doha-
The result is sensational dry aroma of, yes, lychee but also poised jammy red and yellow fruits. Big wine gum vibe too, really strong aroma. The wet aroma had much more clarity of lychee and florals; rose, jasmine white tea, oriental peach. Scented vibes. Does put me in mind of a well maintained nightclub bathroom a bit. But seriously, top drawer aromatics. The flavour is outstanding too, white peach, watermelon, strawberry, mandarin orange citrus notes, tropical sweetness, very soft integrated malic and citric acidity, lingering and pleasing on the aftertaste. The body is light and it might be too perfumed for some, but to me it is a joy. The processing is a massive factor here and there are questions about terroir, authenticity of origin and whether this is just making a coffee taste like Lychee, almost like adding flavouring but I know where I stand on this and for me its a 90+ coffee. Super clean and elegant, delicate but also satisfying.
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A Colombian Natural from Luis Anibal Calderon, of Finca Villa Betulia in Acevedo, Huila. On the roast we have Campbell and Syme for a second time and a quick sniff suggests theyve nailed this. Im excited to try this coffee. Going back a decade Colombian Specialty coffee was basically washed Caturra. High standards of processing and regional microclimates meant there were differences in terrior? and different cup profiles but it was all washed. There was next to no natural or experimental processing. Then the El Nino phenomenon of 2015 led to challenging conditions, changes in regulations and new methods of processing. Fast forward 7 years and some of the most amazing, delicious and distinctive coffee produced using experimental fermentation and various natural processes is coming out of Colombia. Then add in that this varietal Ombligon is a rarified one too.. originally from Ethiopia. Small pockets of it have been kept going and cultivated over the decades, the cherries are distinctively long with a sort of belly button shape at the base and the quality of cups they produce is consistently very high. Big intro and Im not disappointed The dry aroma is outstanding, it leaps at you with rich milk chocolate and macerated fruits, theres a miso thing going on too. The wet aroma isnt quite so big but its still rich with chocolate and sweet fruit. The flavour is outstanding too, candied Kiwi, Cucumber and Watermelon, Plum and Cherry Sweetness and bags of deep rich chocolate. The body is creamy and weighty and the aftertaste is long. There is just the tiniest, slightest nip of bitterness at the very end, it could be more layered and elegant and it could be a bit cleaner with a touch more balance so it doesnt quite make the 90s but this is a belter of a coffee - it's super tasty and Im not sharing it.
-
This is a naturally processed coffee and its been beautifully roasted by Campbell and Syme. Definitely on the lightside? but with a lovely gradient to the beans. I appreciate their ethos too: that Speciality (coffee) shouldn't be exclusive (and that) it's about sharing experience (and) exchange of conversations. Their branding and packaging is also very satisfyingly understated and classy - in my opinion. So the dry aroma is excellent with lots of dairy milk chocolate, theres biscuit and maybe a bit of a wine gum thing too. The flavour is really excellent, very distinct milk chocolate layered on top of juicy pineapple, its harmoniously balanced with very enjoyable malic and citric acidity. On cooling the flavours continued to compliment and improve. The body is soft and creamy and all this is delivered by a super clean cup. I couldve finished each bowl were it not for the risk of a mouth full of grinds. Its not massively complex so the score has a ceiling but this is a really excellent and very enjoyable Brazilian natural. Im sure itll make a great espresso too and with Summer nearly upon us Pineapple and Milk chocolate in the cup brings a big smile to my face. Great job all round. I might buy another bag of this actually, if theres any left. You should too.
