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. 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 10: Bit delayed on updating the website - we're continuing a delightful blender from the esteemed Fazenda Recreio; peak hazelnut butter, dried fruits & chocolate milk, classic Brazil profile. Recently discovered the Dias Family does 100% hand picking - when you combine with the higher altitude than your typical Brazilian farm, it's the perfect setup for quality. Continuing its run in the blend and going to 50% alongside the Recreio, we've got a washed Coffee from the Izuba washing station in Burundi. Our second time purchasing blender coffees from Izuba, we've also got a single hill separation that'll start off as a house filter. We love the sticky sweet profile from Izuba - you can roast it to pull out more acids or you can push roasted stone fruit, brown sugar and baking spice alongside a dense body by pushing it harder in the roaster. We're especially profiling this lot to tamp down acidity as it would be quite easy to make the blend too bright with the high African ratio. 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.