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The Seasonal Espresso
Our Broadway Blend emphasises closer farm and import relationships with many of the same coffees selected each year for their unique representations of origin and terroir. The focus is on high quality, sustainable and complimentary coffees with the blend evolving with fresh harvest arrivals. This is our go-to espresso on Broadway Market and pairs perfectly with milk.
For our Summer Broadway Blend we have two returning favourites that highlight the best attributes of Central and South American coffees. This combination makes for a sticky sweet espresso that is a perfect match for the long summer mornings.
Caramel, Vanilla, Apple
Las Ranas, El Salvador (50%)
Bourbon & Pacas
Barro Negro, Peru (50%)
Caturra, Typica, & Bourbon
The return of Las Ranas is an annual highlight and marks the arrival of this years Central American harvest. Set into the mountain range of Apaneca-Ilamatepec, Las Ranas is a small section of the sprawling Finca San Francisco complex. With their forest reserve and lagoon providing a home for thousands of frogs (Ranas in Spanish), the Las Ranas farm house is surrounded by immaculately maintained Bourbon and Pacas trees. Working alongside this delicate eco-system is a key to their overall quality and during the harvest coffee is all hand-picked by day before being delivered to the Las Cruces mill for processing each evening.
Moving further South and situated at high altitude in the Peruvian region of Cajamarca is the town of Barro Negro. Here three neighbouring farmers have combined their harvest capacity to showcase a unique micro-region that is committed to sustainable and organic coffee production. Producers Maria Nieves Tantalean, Evaristo Neira & Wilmer Neira each preside over about 1 hectare of land with sustenance fruit trees interspersed with their Caturra, Typica and Bourbon coffee trees. All three are members of the Alpes Andinos Association, a collective of coffee growers promoting higher quality, sustainable productivity and community empowerment. Only organic fertilizer is used and comes from coastal Peru where large sea bird populations excrete a rich combination of nutrients that works perfectly for coffee growth. During harvest cherries are floated, sorted and washed using crisp water from the nearby El Mirador Mountain.