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.

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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 El Duranzo coffee from Campbell and Syme Coffee Roasters originates from the Nuevo Oriente area of Guatemala.

The Ventura family have been growing coffee for over five generations. The coffee farming tradition began when their grandfather started growing coffee in 1894, at a farm called Finca Rabanales.

Over a hundred years later, the family purchased Finca El Durazno in 2012.

Rafael & Maria Elena (featured on the picture) are two of the five proprietors of the farm, and are active in its management. In 2012, Finca El Durazno did not have a single coffee plant - in fact the land was mainly used for forestry.

Although the Ventura family have been coffee farming for over 120 years, the farm is very young as coffee was planted during the 2013-2014 harvest.

2018 is the farm’s first normal production harvest. The changing climate proved challenging, with the stress of the plants resulting in a lower yield.

It rained a lot, which also led to more fungus and leaf rust. The main challenge for the season was to pick coffee at it’s optimal Brix level.

When Rafael was asked what differences he noticed at Finca El Durazno compared to the other family farms, he replied that he had to forget everything he knew about coffee and start fresh. What he loves about coffee is that there is always something to learn.

WHITE HONEY PROCESS AT THE FARM

During the harvest, after coffee picking is finished (around 4 pm), the freshly picked and sorted coffee is loaded into a truck. The truck travels to Finca Rabanales for processing. The truck arrives around 1-2 am, and the cherries rest over night. At 7 am, the coffee is immediately pulped, and passes through a demucilager to remove the excess mucilage. The freshly washed coffee parchment then moves to the patio via a channel.

Then the coffee is dried in the sun for an average of 8 to 13 days. The coffee is checked using a moisture reader. Once it reaches its ideal moisture level, it is packed and stored in their warehouse. When the weather is drizzly, there is a guardiola or dryer on site. If the dryer is utilised, the coffee is dried at 24-35 degrees Celsius. The process is a mix of using the dryers, and resting for a few hours, and then heating up again.

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.

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.