Broadway Blend

£8.00  

more information

We now offer multiple espresso grind options: the domestic grind is slightly coarser, perfect for home espresso machines from Sage or De'Longhi; and the commercial grind is the finer option, more suited towards commercial machines from La Marzocco, Sanremo.

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Broadway Blend

As the weather (and lockdown situation) begins to change again it feels like a fitting moment to update our Broadway Blend to suit the cooler Autumn mornings. This time around we have the return of a full bodied El Salvador to join our mainstay Honduras in building a blend that is as balanced as it is sustainable.

Flavour Profile

Pecan, Cherry, Molasses

30%

San Francisco

El Salvador

70%

COMSA CO-OP
Honduras

Region

Santa Ana

Region

La Paz

Variety

Bourbon & Pacas

Variety

Caturra, Pacas, Ihcafe 90

Altitude

1500 masl

Altitude

1,300 - 1,600 masl

Processing

Washed

Processing

Washed

The Story

Our Broadway Blend emphasises closer farm and import relationships working with many of the same coffees each year, selected for their unique representations of origin and terroir. This is our go-to balanced espresso on Broadway Market and pairs perfectly with milk.


The Details

Finca San Francisco is located on the mountain range of Apaneca Ilamatepec, Santa Ana, and is one of the larger farms managed by JASAL. Now into their 6th generation of coffee history, the JASAL daily operations have always been a family affair and are now overseen by brothers Jose Antonio and Andres Salaverria. All coffee is hand-picked on the awkward slopes and transported to their Las Cruces processing mill each afternoon. Here the coffees are meticulously sorted and each lot is traceable to unique hillsides and sectors of the farm.

 

Heading East to Honduras, we source the other side of this blend from our friends at the COMSA Cooperative. COMSA (Café Orgánico Marcala) is a growing collective of neighbouring farmers set in Marcala, La Paz. Starting in 2001 with 69 local producers they have set out to improve their communities coffee and livelihoods through sustainable organic production. Now they represent over 1,200 members and provide training in organic farm regeneration, water management and wildlife conservation. The improved quality and prices continue to motivate producing families and act as a beacon of inspiration as to the long-term sustainability of organic specialty practices.