Campbell and Syme Coffee Roasters

Campbell & Syme was founded in 2012 by Joe Syme who fell in love with the coffee culture when visiting Portland, Oregon.

About Campbell and Syme Coffee Roasters

Immersed in the city’s vibrant coffee scene, particularly captivated by Stumptown Coffee Roasters with their outlets all over the city, Joe returned home with a newfound passion. He started roasting his own coffee and selling it at farmer’s markets. Soon after he opened C&S flagship café in East Finchley and eventually bought a 6kg blue Giesen that was installed inside.

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Coffee Origin

The Roger Chilcon coffee from Campbell and Syme Coffee Roasters originates from the San Jose de Lourdes area of Peru.

Roger Chilcon Flores is the owner of 3 hectares of coffee in the El Diamante village of San Jose de Lourdes district.Roger grows both yellow and red caturra alongside other varieties, and all of the land is above 1900 masl. Some of Roger’s family also grow coffee in the area and the family manage the farms together. Whilst each family member owns their own land, Roger manages the picking, processing and drying of the coffee.

Cherries are picked as ripe as possible before being pre-fermented overnight in bags. These macerated cherries are then de-pulped and fermented for 24 to 36 hours depending on the weather conditions. This extended fermentation and cherry maceration gives the cup a pronounced fruited note which complements the pronounced citric acidity that comes from the high altitude. Roger then dries all his coffee inside a ventilated greenhouse on a plastic lined, wooden patio. Once the coffee is below 11% moisture content Roger then brings the coffee down to Jaén where he delivers it to the Falcon Coffees Peru warehouse.