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.

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Region: Veracruz, Mexico & Santos, Brazil

Altitude: 1200-1400 masl

Process: Washed

Taste notes: Cocoa Nib, Caramel, Vanilla

Perfect for: Cafetiere & Espresso

Additional information

Weight 240 g

Moka Pot, Pour Over, Bean, Aeropress, Espresso, Filter, French Press/Cafetière


240g pouch, 500g pouch, 1kg pouch, 2kg pouch


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