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

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 (but never boring!) house coffee, our flagship.

Often, the coffees selected for a blend represent the largest volume lots in terms of a farmer’s production, and the largest purchases in terms of a roastery’s coffee position. What we select for our blend components is perhaps one of the most meaningful choices a roastery can make, though it’s not often given as much fanfare as perhaps the latest and greatest microlot or experimental process release.

Version 14:

A continuation of Osito's first regional blend from the Cerrado Minero region. Real classic Brazil blender vibes - milk chocolate base with heaps of mixed nuts, very sweet low acid.
Joining the fray - honestly, Chacra is spoiling us all silly on this lot - an anoxic washed Caturra, fresh crop, outrageously good, from a 2420 MASL farm (!!) we had the volume to commit to take the lot in one which made it affordable for Facility. One of the very first Peruvian coffees we bought (at Scenery) was a regional blender built by Simon, and while this is heaps better it's nice to bring our sourcing relationship full circle.

Maintaining its spot in the blend - but swapping to the FW version, with a more developed, larger batch profile than the house filter iteration - fresh crop Gito from Raw Material/Muraho trading company. This project takes the output from all the Muraho stations during the milling process, taking small-screen size beans and separating them out into a regional lot. These beans previously would have not been sorted to an export grade level and sold internally - despite being just as good as the larger screen size lots! They are mostly peaberries and when export sorted (density/colour) incredibly good quality.

We're returning to a run of Burundi and Rwanda again for the winter to spring season. There is no two ways about it - by engaging with meaningful purchase volumes from these countries, you will hit the odd potato. Running a higher ratio of Brazil will reduce it, and all the partners we purchase from have excellent sorting that reduce the incidence further (the only time a potato-defect is visible is during the very first stages of drying, especially the wet parchment stage). We recommend discarding any you find and giving your grinder a little extra purge - they should be very infrequent.

We think most roasters either shy away from using these countries for blenders, and/or from talking about potato defect at all. Coffees from Rwanda, Burundi, and indeed all countries that border Lake Kivu can find it. The cause is not completely nailed down but the leading theory is it's spread via Antestia insect damage to immature cherries ripening on the trees. Proper agronomic techniques to manage Antestia as well as incredibly thorough hand sorting at the washing stations prior to milling have significantly reduced the incidence of this. It's a single bean that - only when ground - can smell a bit like fresh cut potatoes. We think coffees from Rwanda and Burundi are beautiful, delicious and expressive and crucially - it's an origin where the income from export grade speciality coffee is incredibly meaningful to the rural communities. Using these origins as blend components mean we can commit to purchasing large quantities of coffee, year on year, knowing that the return of value is significant.

Each lot is roasted separately with a unique profile to combine in the blend as a delicious, balanced & functional espresso, the house espresso we always wanted.

Brew Guide:

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The Story:

Version 14:

facility-blend

Facility Blend