BREAKFAST BLEND - GARDEN STREET

Tasting Notes: Bold Chocolate | Toffee | Sweet Caramel Acidity
Process: Washed & Pulped Natural
Region: Brazil & Colombia
Altitude: 900 - 2,000 m
Varietal: Bourbon, SL28 & SL34
Traceability: Multiple
Harvest Period: June - December
Roast Profile: Medium for all brewing methods

THE PRODUCERS

Named for our current roastery on Garden Street in Wakefield, Garden Street brings together two carefully selected 100% Arabica coffees from Brazil and Colombia, chosen for the way they complement one another in the cup. The Brazilian component, produced by Andrea Ribeiro in the Cerrado Mineiro region, provides sweetness, body and balance, while the Colombian coffee from the Huila and Tolima regions contributes bright acidity, caramel sweetness and a clean, vibrant finish. Together they create a smooth, well-balanced coffee that is equally suited to espresso, milk-based drinks and filter brewing.

Andrea Ribeiro is part of Café Delas, a sourcing initiative that promotes greater equality of opportunity for women coffee producers within the specialty coffee industry. Created in response to the barriers women have historically faced in accessing the same commercial opportunities, technical support and market visibility as their male counterparts, Café Delas works to help ensure women-led farms are recognised and rewarded on the quality of their coffee.

Every coffee we source is selected on quality first. By building long-term relationships with exceptional producers and sourcing through programmes such as Café Delas, we're able to roast coffees that deliver outstanding quality while supporting a more equitable and transparent specialty coffee industry.

THE COFFEE

A smooth, approachable coffee with a bold chocolate body, sweet caramel acidity, and a hint of toffee to finish. The combination of washed and pulped natural coffees creates clarity, sweetness, and structure, resulting in a versatile cup for all brewing methods.

THE REGION 

This blend combines coffees sourced from Brazil and Colombia, selected for complementary flavours and balanced profiles. Focus is on consistency and versatility rather than origin specificity, ensuring a reliable cup even when substitutions are made with similar coffees.

THE PROCESS

After harvest, the coffees are washed or pulped natural processed to enhance sweetness, body, and clarity. Medium roasting develops the chocolate depth, caramel notes, and silky mouthfeel while preserving the balance and structure of the blend.

IN THE CUP

A daily-drink coffee with a bold chocolate body, sweet caramel acidity, and a smooth toffee finish. Silky and well-rounded, it works beautifully across all brewing methods, from filter to espresso, making it a perfect morning coffee.