Who are Campbell and Syme Coffee Roasters?
When Campbell and Syme founded their company in October 2012, they possessed limited knowledge about the intricacies of coffee roasting.
However, they were aware that coffee could offer an exceptionally sweet and juicy flavour when its unique characteristics were properly emphasised.
They also believed that a welcoming demeanor could attract customers, inviting them to both enjoy their coffee and feel valued. To them, specialty coffee was not about exclusivity; rather, it served as a platform for shared experiences and meaningful dialogues.
Much has evolved since those initial days.
The company has matured, benefitting from the diverse skills and knowledge contributed by various team members.
Despite this growth, the core values that Campbell and Syme espoused have remained constant.
They continue to source and roast exceptional coffees cultivated by exemplary farmers. They maintain a warm rapport with their customers—many of whom have transitioned into long-term friends—and they remain grateful for the opportunity to engage in work that they passionately love.
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The Origin
The Rabanales coffee from Campbell and Syme Coffee Roasters originates from the Fraijanes area of Guatemala.
Don Gregorio Zamora founded Finca Rabanales - now run by his great great grandchildren, this farm has been in the family for five generations.
Of the five siblings that make up the family, Rafael and Maria Elena manage the farm on a daily basis. Rafael manages the technical field details, whilst Maria Elena supports the cupping operations.
The farm didn’t start out with coffee - it originally farmed livestock. Don Gregorio Zamora planted coffee in 1894. From the beginning, the Ventura’s have been guided by their commitment to producing high quality coffee, something that has been passed on to each generation. The family’s vision is to share their coffee with the world, and gain recognition for their high cup quality.
During the harvest, the coffee is hand picked daily and brought to the wet mill after sorting. There, it rests in the gravity flotation tank until 7 am the next day. Then, the coffee is immediately pulped, and passed through a demucilager to remove the most of the mucilage (which is why it is white honey). The freshly washed coffee parchment then moves to the patio via a channel.
Coffee Farming in Fraijanes. Photo: Coffee Bird
What To Expect
Here’s an idea of what to expect from this white honey processed Guatemalan coffee from Campbell and Syme Coffee Roasters.
Team Batch brew method of choice - Aeropress.
If you loved this coffee and want it to have it in your life again order directly from Campbell & Syme Coffee Roasters now.
FAQs
Where to buy Campbell & Syme Coffee?
You can purchase all of their fantastic single origin, blends and decaf coffee’s from their online store.
Download Our Free Brew Guide PDF
I’m Tom and I have been working in the coffee industry for over 10 years, starting my journey as a barista in Australia, working on coffee farms in South America and roasting coffee in The UK. Today I review and write about speciality coffee. I am the founder of Batch Coffee Club, which showcases the very best coffee from around the world. Read more about Tom Saxon Coffee Expert.