The Baltzersen’s Blend was created in 2014 in conjunction with North Star Coffee Roasters to be the coffee that is served in all espresso drinks at Baltzersen’s. The blend has an intense and full bodied Sumatra base, with Brazil to smooth out any rough edges and Rwanda to introduce a little acidity and berry sweetness.

We get asked for access to our blend very often and finally it is now available for you to take home or for us to send through the post.

40% Sumatra Jagong

Sumatra is possibly one of the most challenging origins to work with when looking for quality, it’s unique processing method and infrastructure can result in coffees that display a real woody, earthy character. Jagong is a washing station in Aceh (North Sumatra) that belongs to a cooperative called Gayo Megah Berseri and we have worked with these smallholders for nearly four years now thanks to the clean coffee they produce – intense and full bodied this coffee has deep notes of chocolate and liquorice.

30% Brazil Fazenda Pantano

Fazenda Pântano is located in the Cerrado close to the city of Patos de Minas at an altitude of 1,150 meters and covers a total area of 550 hectares. More than 300 hectares of the land are allocated for permanent natural forest reserves, which is six times more than the legal requirement under Brazilian law. The farm has over 200 varietals, most of which are in experimental production, and is working closely with the Brazilian Coffee Research Institute to experiment with processing and flavour.

The ripe cherries are picked before being immediately dried on African style raised beds for air drying. All processing takes place on the farm and the coffee is only hulled at the point of export and packed into grain pro sacks in order to preserve flavour and freshness. The farm supports a local school and also funds various training schemes and courses for its staff. It is certified by the Rainforest Alliance.

30% Rwanda Gashonga

Rwanda is blessed with ideal coffee growing conditions that include high altitude, regular rainfall, volcanic soils with good organic structure and an abundance of Bourbon. The vast majority of Rwandan coffee is produced by smallholders of which there are thought to be around half a million with parcels of land often not much larger than just one hectare per family. Coffee is grown in most parts of the country, with particularly large concentrations along Lake Kivu and in the southern province.

This fantastic Rwandan coffee is plummy in character with notes of cherry, sweet damson and blackcurrant. It has exceptional sweetness and hints of cocoa on a medium roast which add real depth of body