The Ballroom Blend

Our Ballroom Blend is a combination of 50% Brazil and 50% Rwanda to create a balanced cup. This coffee blend brings together the best of both origins. Brazil’s classic chocolatey body and Rwanda’s bright fruit character resulting in a smooth, well-rounded profile with notes of cacao, caramel, and red fruits.

Roasted for versatility, Ballroom Blend is ideal for espresso and works beautifully across all brew methods, including filter, cafetière, and stovetop.

Originally named as a nod to our former roastery location near the iconic Barrowland Ballroom, the name remains part of our story as we continue roasting great coffee in our new space.

What's the blend? 50% Brazil Fazenda Pantano 50% Rwanda KCRS

Details

• Free UK Tracked 48 delivery on orders over £30. Please see our FAQs for more information.

• Order before 10:00am Mon-Fri for same day dispatch

• We don't ship coffee more than 7 days from roast date

Our Coffee We source speciality grade coffee that is fully traceable and ethically sourced, working with producers and importers who share our values. Read more about our ethics.

Storage All our coffee beans are roasted fresh and are best consumed within within 6 weeks of roast date. Reseal the bag after opening and store at ambient temperature away from direct sunlight. 

Giving back As a Certified B Corporation, we support charities and organisations that share our values, allowing both you and us to create a positive social and environmental impact with every purchase, all year round.

The Ballroom Blend, crafted by Dear Green Coffee, offers a balanced profile that highlights the foundational appeal of classic coffee characteristics. By combining notes of cacao, caramel, and red fruits, this blend aims to provide a versatile cup suitable for various brewing methods. In the broader landscape of specialty coffee, blends are often designed to achieve a consistent harmony between sweetness and acidity, bridging the gap between deep, chocolatey bases and brighter, fruit-forward highlights.

When exploring the nuances of such a profile, tasters may find it helpful to reference the flavor wheel to better identify the specific origins of these sensory experiences. While cacao and caramel typically anchor a coffee with a rich, comforting mouthfeel, the presence of red fruit notes adds a layer of complexity that keeps the palate engaged. This blend serves as an accessible entry point for those looking to appreciate how distinct flavor categories can be layered together to create a cohesive and enjoyable drinking experience.