The Salfordian Blend

Meet our newest blend, The Salfordian, version II. Full bodied & sweet, but with a vanilla and cocoa finish.

With the Chanchamayo (Peru) beans taking a seasonal break in Autumn/Winter 2020, we have been busy playing about with new roast profiles for The Salfordian Blend. The new Mexican La Laja coffee (RFA certification) has gone down a treat, eliciting particularly juicy notes on filter. Using this coffee, and going slightly darker (195/6 finishing temp for those coffee nerds!) has given it a fuller body and brought to the fore those caramel notes – even cocoa nib and vanilla undertones. Here, we have found a nice balance with this (75%) and the Brazilian Santos (25%) which is used in crowd favourite The Rialto, giving you a medium-dark roast to die for.