Facility Blend

Tasting notes

In the roaster’s words

Roasted to produce a solid “house espresso”, with distinct chocolate and darker fruit notes, an all-rounder suitable for milk, alt-milk and black coffees. Coffees seasonally sourced to ensure consistent core flavours year-round. Brew Guide: Best Brewed with: Espresso, Moka Pot, French Press Best rested: Ideally at least 1-2 weeks before brewing as espresso We profile and quality control this blend to produce a solid shot around 18g of coffee in for 38 - 40 g coffee out, in 30 seconds - easy peasy. Works great in a french press or Moka Pot too! We’re tasting: Super sweet - we're getting milk chocolate, stewed apples and plums, with a syrupy body with a long toffee & baking spice finish In milk: Apple pie & golden syrup Due to easter bank holiday disrupting warehouse logistics, roasts from W.C 06.04.26 include a temporary version 14.1 - where we've had to substitute the Peru component for an upcoming component from Colombia, the Caimo collective Traceability (Blend Version: 14) Country of Origin: Brazil Rwanda Peru Blend Percentage: 50% 25% 25% Region: Cerrado Mineiro, Minas Gerais Nyamasheke & Nyabihu Buenos Aires, Sallique, Cajamarca Producer Group/Washing Station: Café Santo Aleixo 6000 smallholders selling cherry to 8 Muraho Trading Company CWS Elider Cruz, Finca El Chamanal Varieties: Catuaí Red Bourbon Caturra Elevation: 900 - 950 MASL 1550 - 2400 MASL 2350 - 2420 MASL Process: Natural Trad Washed - SC 13/14 Anoxic Washed Import Partner: Osito Raw Material Chacra Harvest: Crop 25/26 - New Purchasing Relationship Crop 25/26 - Third Harvest Purchasing Gito Crop 25/26 - New Purchasing Relationship The Story: Facility Blend was born out of our intention to create the espresso blend that we always wanted. A daily driver, consistently good, easy to use, suitable as much for a busy espresso-bar as it is for the humble french press at home. As much as we drive the concept of functionality and reliability through the Facility Blend, it also weaves in our key principle of facilitating connections. Coffee can play such a wonderful structural and connective part of our lives - the pick me up in the morning, the back-drop to a meeting or catch-up with friends, the interaction with your favourite barista (or the barista with their favourite regular). And for us, it allows us to connect with the farmers, exporters and importers who make it all possible. Through the Facility Blend we hope to weave all these concepts together into a delicious, easy drinking, dependable

Notes

Blend Version 14 is listed as 50% Brazil, 25% Rwanda, 25% Peru; a temporary Version 14.1 substitutes the Peru component with Colombia Caimo collective due to logistics disruption.