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.

This variant is currently sold out.

This product will likely be back in stock very soon.

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.

Both of these Broadway Blend components highlight the best attributes of this year's Central American harvest. This combination of two washed coffees makes for a sticky sweet espresso that is as balanced as it is sustainable.

#DrinkLikeALocal


Flavour Profile

Golden syrup, Fig, Nougat


El Molinito, El Salvador (50%)


Region

Chimaltenango


Variety

Bourbon & Pacas


Altitude

1,350 - 1,650 masl


Processing

Washed

La Colina, Guatemala (50%)


Region

Chimaltenango


Variety

Caturra


Altitude

1,700 masl


Processing

Washed


The Story

When sourcing from El Salvador the Salaverria family have been our go-to producers for the past seven years. Set on the mountain range of Apaneca Ilamatepec, the family oversee 3 farms with all harvested cherries then delivered into their central processing mill, Las Cruces. Here the coffees are meticulously sorted and each lot is traceable to the unique hillsides and sectors of the farm. In this case, El Molinito is a specific selection of Bourbon and Pacas from within the larger farm El Molino.


The Details

Heading North and into Guatemala, we have selected the other half of this blend from Finca La Colina. Set in Chimaltenango, just North of Antigua, this farm is set at 1,700 masl and belongs to Tony Medina. Having inherited the land from his father, Tony first planted coffee in 1991 amongst the existing corn and bean crops. Over the ensuing 30 years, the scale of his annual coffee production has grown to a modest 4000kg of Caturra. Inspired by the growth of his farm, Señor Medina is now determined to plant a wider range of varieties and add new processing methods as a means to diversify and improve his output.