Broadway Blend

£8.50 

  • Broadway Blend
  • Broadway Blend

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Broadway Blend

Seasonal Espresso

Flavour Profile

Cocoa, Raspberry, Nougat

60%

La Reforma, Guatemala

40%

Kiungu, Kenya

Region

Huehuetenango

Region

Embu

Varietal

Caturra

Varietal

SL28, SL34, Ruiri 11

Altitude

1,600 masl

Altitude

1,650-1,700 masl

Processing

Washed

 Processing

Washed

 

The Story

We felt it was time to freshen up the Seasonal Espresso and we thought of no better way then connecting it to our humble beginning on Broadway Market. High-quality, complimentary, seasonal coffees will always be the ethos, with coffee changing throughout the year following the coffee harvest. Essentially the Broadway Blend is going to be all the good stuff that, we, at Climpson & Sons, love to drink!

Our first edition of the Broadway Blend marks a new era in our espresso offering. We have paired two outstanding coffees to create a complex and balanced blend, equally perfect for our Broadway Market aficionado's and everyday drinkers.

Our emphasis on closer farm and import relationships remains with coffees selected for their unique representations of origin and terroir.  

The Details

Bringing classic Kenyan intensity (heavy caramel, ripe red fruit and raspberry) the Kiungu AA lot was selected on our buying trip in March. Working through close to 100 bowls over a 2-day tasting marathon, the Kiungu was our top pick for an espresso selection with a distinctive body, acidity and intensity.
As a fruit-driven, acidic coffee we knew great things were on the way for black coffee drinkers and so set to find it's perfect match to bring balance and harmony to our Broadway Market milky faithful.

Guatemalan coffees have long been a staple in our seasonal espresso range and working with close friends to select these has always made the process rewarding. La Reforma is the latest addition and brings a cocoa, nougat and caramel base.
Established in 1904 and continued by 4 generations of the Perez family, current family farm leader Leonardo Rene Perez Hidalgo has applied dedication and spirit to improve quality and move away from homogenising his coffee with others at a local mill. Now he maintains traceability by separating various lots by specific altitude and varietal. With a flavour profile characteristic of the remote Huehuetenango region, La Reforma is also forward-thinking, experimenting with new varietals and farming practice in response to the challenges of climate change and leaf rust.

 

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