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Scenery Coffee

Facility Blend

Facility Blend

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.

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Brew Guide:

Best Brewed with: Espresso, Moka Pot, French Press

Best rested: Ideally, atleast 1-2 weeks before brewing as espresso

We profile and quality control this blend to produce a solid shot around 18g of coffee in for 38g coffee out, in 30 seconds - easy peasy. Works great in a french press or Moka Pot too!

We’re tasting chocolate orange, praline and plum in the blend as espresso; fudge, cocoa and fig rolls when combined with milk.

Traceability (Blend Version: 4)

Country of Origin:
Brazil Rwanda Peru
Blend percentage:
50% 25% 25%
Espirito Santo


Producer Group/Washing station:

Nater Co-op

(4 smallholder producers contributed to this lot)

Field Blend of screen sized lots sorted from Muraho Trading Company stations - Kilimbi, Rugali, & Gisheke CWS 

Communidad Huabal

(28 smallholder farmers contributed to this lot)

Red and Yellow Catuaí

Red Bourbon, Screen Size 13/14

Caturra, Bourbon, Catimor
700-1000 MASL

2000-2150 MASL

1700-2000 MASL
Pulped Natural


Import Partner:

Raw Material

Crop 23/24

Crop 23/24

Crop 23/24 


The Story:

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 4:

In a further update to the Facility Blend, we’ve combined 3 excellent coffees to nail the profile we are looking for in a house espresso. Each lot selected could have stood as an affordable single origin release in their own right, a key part of our selection process.

The first component is from the region of Espírito Santo in Brazil. This region, close to the south east coast, has a fairly unique combination for Brazilian coffee: namely hilly, steep terrain, a cool and humid climate from the nearby Atlantic coast, and smallholder farmers (typically less than 20 HA farms) hand picking coffees. This produces a distinctive cup profile, from exceptionally clean & complex microlots to the sweet, clean regional blend from Nater Co-op (née COOPEAVI - they have rebranded) we’ve chosen as a continued base note for Facility V4 with a second drop of 23/24 harvest coffee. This fresh crop lot is a blend personally constructed by Osito legend Stuart Ritson, and we find sweet demerara and walnut aromatics as well sweet praline, grape and cooked plum notes in the cup that really stand out as a step above the typical pulp-natural/semi-washed profile from Brazil. We contracted a larger amount on arrival of this second lot as buffer to see us through turbulence in the coffee futures market, which influences speciality pricing, which has been mainly driven by speculative trading and spiking commodity prices in Robusta, Cacao, and the wider commodity markets in general - this larger commitment of coffee ensures our blend pricing should remain robustly stable through the future months.

To build on this base and nail the sweet/dark fruits character, we’re swapping out the 22/23 crop Ethiopian Bookkisa natural for a 23/24 crop Rwandan - from import partners Raw Material. This lot is super interesting and the result of a project we’ve witnessed from the ground up. A previous legend in our coffee career always said - when buying at origin, “cup all the grades” - look not just at the top lots but look across the entire quality spectrum, because there may be surprises. In Rwanda, coffees are seperated by density and screen size - the largest and densest beans are sold as grade A1 and A2 for export, and smaller beans are designated as A3/A4 and sold internally. The thing about these smaller beans are - they come from the same regions, the same trees, and they have the same inherent quality levels, they’re just smaller. Raw Material have worked to separate off the smallest screen size beans that would not have been otherwise exported, but put them through the same sorting process (hand sorting, optical colour sorting) - creating an export grade lot that’s incredibly well priced for the quality level and returns better value to producers. The Gito project is brilliant and interestingly, has a very high percentage of peaberry beans. We’re finding tonnes of rich plum, brown sugar and sweetened black tea in this lot, really classic Rwandan profile but with a bit more concentration to the flavour that really works well as a blend component.

To finish the blend and add a clean top note from a washed process, we’re continuing with our community lot from Peru. 

The Communidad Huabal lot comes from Kamba Coffee and their export partner Chacra Café. Coffee out-turns from farms in the Huabal district are picked, processed and dried at the smallholder’s farms, then taken to a central lab. Those lots graded 84-85 with a “Achocolatado” or “Frutos Rojos” (Chocolate or Red fruit character) are then blended, which created a perfect fresh crop component to see us towards summer and the landing of fresh Guatemalan coffee. We found classic Peruvian milk chocolate character, alongside a delightful strawberry pop-tart sweetness and cashew butter. 

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.


Credit for additional farm & producer photography: Own photography, Kamba Coffee, Raw Material/Aidan Campbell