Broadway Blend

£8.50 

  • Broadway Blend
  • Broadway Blend

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Broadway Blend

Our latest Broadway Blend contains two great coffees from South America. One from Villa Clabelina and the other is pulped natural Brazilian coffee from Fazenda Santissimo. Sticky and sweet, this coffee is perfect with our without milk, as espresso or a pour-over. #drinklikealocal

Flavour Profile

Pecan, Fig, Maple Syrup

50%

El Carrizal,
Guatemala

50%

Esperança,
Brazil

Region

Fraijanes

Region

Cerrado Mineiro

Variety

Pavas, Caturra, Bourbon, Pache

Variety

Rubi

Altitude

1,600 - 1,700 masl

Altitude

1,170 masl

Processing

Washed

Processing

Natural

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

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.

For this edition of the Broadway Blend we have turned to two of our most reliably balanced coffees in Fazenda Esperança and Finca El Carrizal. Each year both coffees offer a dependable base of body, sweetness and intensity - a natural match to see us through the unseasonably damp start to the UK summer.

Fazenda Esperança is run by the infamous and inimitable Bruno Souza, a true pioneer of Brazilian speciality coffee and one of our transparent partners in coffee sourcing. Bruno is a fourth generation coffee producer and follows in his father's footsteps in championing the potential of high-quality Brazilian coffees. Having founded a green coffee import business in the US he then returned to Brazil to share his knowledge with local producers. Situated near Campos Altos in the Cerrado Mineiro region, Fazenda Esperança is seen as an industry innovator in pushing forward separation of specific varieties and improving processing standards. Natural process lots are constantly monitored and dried on patios over 18 days. To ensure even and stable moisture content these coffees are moved up to 10 times a day and then heaped overnight to regulate consistency. Even the varietals of coffee grown here are unique to Brazil with Topazio and Rubi developed by the Agronomic Institute of Campinas (IAC).

Further north in Fraijanes, Guatemala, Carlos Durán Matias oversees the daily management of Finca El Carrisal, a farm inherited with his brothers and sisters. It is one of the oldest farms in this area and, having started out with around 20 manzanas (approx. 14 hectares), has now grown to 31 hectares. Focusing on quality and economic sustainability they grow a wide range of coffee varieties to mitigate their exposure to leaf rust. Señor Matias is keen to emphasise the families independence in processing their own coffee with a small wet mill on-site. Their self-sufficiency also extends to growing fruit and timber with a more diverse use of land keeping both the soil and workers healthy.