Broadway Blend

£9.00  

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.

For our Spring Broadway Blend we have two returning favourites that highlight the best attributes of Ethiopian and Burmese coffees. This combination makes for a sticky sweet espresso that is a perfect match for the brighter mornings.

#DrinkLikeALocal


Flavour Profile

Honey, Apricot, Caramel


Sasaba, Ethiopia (50%)


Region

Guji


Variety

Heirloom


Altitude

1,400 - 1,700 masl


Processing

Washed

Ywangan, Myanmar (50%)


Region

Southern Shan


Variety

Red Catuai


Altitude

1,250 masl


Processing

Washed


The Details

As an all-time favourite for so many staff and customers, we seek out this same coffee from the Sasaba Washing Station each year. Located deep in the Guji Zone of Ethiopia’s Oromia Region, the Sasaba Washing Station produces coffees that have come to represent our ongoing quest for quality, consistency and balance. Overseen by owner Tsegaye Hagos Tesfaye, Sasaba buys cherries from local Guji smallholders and processes both washed and natural lots. Their rigid standards of pre-sorting, lot separation and a 48-72 hour washed fermentation results in a coffee that is remarkably consistent and crisp. With most local farmers tending to fewer than 20 coffee trees, the scale of Sasaba’s output is a truly collaborative effort.

The other side of this blend comes from our friends at Indochina Coffee, close partners we have worked with to help promote emerging origins such as Myanmar.
This coffee, from the area of Ywangan within the Southern Shan State of Myanmar, has been a go-to espresso option for us for a number of years. Numerous smallholders contribute their daily picking of coffee cherries which is then transported to Mandalay for sorting and processing. As a washed processed lot the cherries are first floated (to separate under and over ripes) before being pulped, washed again in clean water and dried on concrete patios. The remaining pulped coffee fruit and wastewater is recycled for use back on the community's farms.
Most Ywangan producers have relatively small farms of less than 3 acres so, in working together, the neighbouring farms contribute to a larger collective output. The predominant variety produced here is Red Catuai with smaller amounts Caturra, Typica and Catimor hybrids also replacing the fields of poppies that once supplied an opium trade. In return, coffee has begun to provide these farmers with a more consistent and legitimate source of income, offering hope for a country that is still navigating its way out of decades of oppression and unrest.