HAY Blend

The Hay is an espresso blend that we originally developed to serve at our regular market stall in Hay-on-Wye; it was soon being sipped at pop-ups, food festivals and events all over the UK.

Each of the blend ingredients are roasted separately and then blended. It’s a fairly traditional blend style based around a great coffee from Brazil and then augmented by other coffees designed to bring sweetness and fruit to the espresso.

Sitio Da Torre, Mantiqueira, Brazil. This pulped natural processed coffee brings notes of chocolate, caramel and hazelnut with great body and balance and an orangey sweetness.

La Sierra, Colombia. Molasses, caramel and sweet mandarin combine in this medium bodied coffee that complements the Brazil perfectly. The coffee is sourced from a group of growers farming in the region of Cundinamarca, central Colombia.

Koke, Ethiopia – This is a sweet and balanced coffee from Kochere in Sidamo; Koke adds fruit notes for sweetness, complexity and balance.

All of our blends bring together some of our favourite coffees from producers we have had long-standing trading relationships with.

Our blends are generally roasted a little bit slower than our single-origin coffees, this helps reduce some acidity and make these coffees more suitable for use with milk. The slower roast also means our blends are more suited to espresso brewing - especially for anyone new to brewing espresso.

That said, we don't roast specifically for filter or espresso: we’re always looking to showcase flavour - our blends work really well across all brew methods.