The Baron Blend Coffee

(earns 40 Taste Points)
Chocolates And Sugars Flavours / Notes
Chocolate & SugarsChoc & Sugars
Fruity Flavours / Notes
Fruits
Natural Flavours / Notes
Natural
Nuts And Spice Flavours / Notes
Nuts & Spice
Plants And Vegetables Flavours / Notes
Plants & Vegetables
Avocado Black Pepper Brazil Nut & Hazelnut Cherry Coffee Flavours Dark Chocolate Date & Fig Hazelnut Marzipan & Nougat Milk Chocolate Mixed Fruits Mixed Nuts Mixed Spices Pomegranate Raisin Sugars Tea Flavours Truffles
Flavours & Notes
Quick Details
Origin(s): Brazil
Smooth
Brightness of Flavours
Crisp
Balanced & Pleasing
Thin
Mouthfeel
Full Bodied
Delicate & Thin
Full Bodied & Rich
Medium Balanced
Balance of Flavours
Well Balanced
Coffee Specification
Roast Profile: Roasted for Espresso Roasted for Filter Omniroasted for both filter and espresso
Processing Method: Natural Pulped Natural
Cupping Score: You can score this one...
More Information
Does this include caffeine? Yes, this product contains caffeine
Is this coffee available as pre-ground? Yes, pre-ground options available
Are there any specific product benefits? 100% Recyclable or Compostable Cup of Excellence Organic Certified Rainforest Alliance Certified
The Baron Blend Coffee

The Baron is Climpson's modern take on the classic espresso profile and sourced solely through our partnership with Brazil’s Daterra Estate. Balance is the focus with rich tasting notes of dark chocolate, marzipan and dried fruit sitting exceptionally well in all espresso and milk beverages.

- Coffee story

From humble Broadway Market beginnings, The Baron has now gained legendary status as a crowd pleasing espresso served in countless cafes, restaurants and living rooms the world over. Working with Daterra for the past 7 years we have collectively shifted the expectation of how Brazilian coffees can be sourced, roasted and served.

Climpson's have seen first hand the production of speciality coffee is grounded on environmental preservation and social development. Daterra means “from the earth” and was conceived in the 80s after previously starting as a cattle and avocado venture. Repairing the ecosystem and land was a priority and the dedication to the environment is a constant theme. Daterra is Rainforest Alliance and UTZ certified and in addition, only sell to sustainably certified importers.

Daterra translates as “from the earth”, an association the entire team seeks to uphold with sustainability and environmental care at the core of their operation. With the specialty coffee industry often looking to adopt new sustainable initiatives, Daterra have consistently pushed these ideas further with a unique ability to invest in their own bespoke solutions. Partnering with leading universities, Daterra is on a mission to naturally re-purpose all water used in production whilst discarded coffee fruit becomes the basis of their organic compost. Of their 6,500 ha, more than 3,000 ha is now considered conservation land to protect the native trees, animals and delicate ecological balance that makes coffee possible.

Daterra’s belief that a sustainable supply chain will reflect in quality coffee has now proven true for decades and is considered a model of excellence. This has led to widespread recognition with the notable achievement as the first farm in the world to receive Level A certification from the Rainforest Alliance.

The area of Daterra harvested for The Baron is now affectionately dubbed ‘Climpson’s Plot’ and comprised of Catuai and IAC125 varieties from the Boa Vista side of the farm. Even at 1,150 masl the landscape here is generally flat allowing for the mechanical harvesting of cherries. Whilst this speeds up the picking process it does mean there are varying degrees of ripeness from each plot when delivered to the wet mill for processing. Here Daterra have innovated their own Smart Wet Mill with all incoming cherries sorted into 7 degrees of ripeness which will determine their processing method. With a full-bodied espresso in mind Climpson's gravitate to the natural process implemented on the left hand side of the wet mill with the almost dried raisin stages of ripeness. Allowing some natural drying on the tree is a technique unique to the Cerrado region and its consistently hot and dry microclimate.

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