espresso subscription: september 2026
Broadsheet Coffee Roasters comes to us from Cambridge, Massachusetts, where they opened in 2017 and have been making the Boston coffee scene a little more delicious ever since. Their café has the kind of energy that makes you want to settle in for a while: thoughtful coffee, a welcoming neighborhood feel, and a team that clearly cares about the details without making coffee feel too serious. Just down the road, Broadsheet roasts and quality-checks their coffees at their Somerville roasting and training space, keeping everything close to home and connected to their community. Their approach feels right at home with La Marzocco Home: curious, intentional, and built around the idea that great coffee should be practiced, shared, and enjoyed every day.
headliner
Origin: Huehuetenango, Guatemala / Yirgacheffe, Ethiopia / Gedeb, Ethiopia
Producer: Concepcion Huista Washed (CODECH cooperative) / Worka Chelbessa / Halo Hartume
Elevation: 1400 – 1800 MASL
Process: Washed & Natural
Variety: Blend of Bourbon type and Heirloom Ethiopian varieties
Tasting Notes: Milk Chocolate, Caramel, Cherry
Description: Headliner is Broadsheet’s fresh, seasonal blend. The contents may change, but the freshness of the coffees in the bag will not, and neither will the flavor profile. Broadsheet aims to provide an approachable cup full of chocolate and cherry notes. It works well as a pour-over, in an automatic brewer, or as espresso. It is a great morning coffee, enjoyed black or with milk, while still offering enough complexity to hold the attention of coffee aficionados.
Brewing Recipe
Dose: 18 Grams
Time: 34 Seconds
Yield: 36 Grams
Temperature: 200 F
Pressure: 9 Bar
Pre-infusion: 3 seconds
yembek anaerobic natural
Origin: Kapchorwa, Uganda
Producer: Sipi Falls community
Partner in sourcing: Atlantic Specialty Coffee
Elevation: 1800 – 2000 MASL
Process: Anaerobic Fermentation, Natural Dried
Variety: Primarily SL-34
Tasting Notes: Nectarine, Honey & Raspberry
Description: This lot comes from the Yembek community, one of the highest-elevation coffee-producing regions in Uganda. Kawacom, a processing company founded in Uganda in 1999, works closely with the community, consulting with growers to determine when cherry selection is optimal for processing. The coffee undergoes a rigorous process. After being carefully sorted, the cherries are sealed in containers and fermented in their fruit for 24 hours. They are then dried on traditional raised beds before being pulped and mechanically dried over the course of three weeks. The result is a pleasantly sweet coffee with a balancing, juicy acidity. Notes of summery nectarine and sun-ripened raspberry blend with a syrupy honey sweetness, creating a warm and rich cup.
Brewing Recipe
Dose: 17 Grams
Time: 36 Seconds
Yield: 46 Grams
Temperature: 200 F
Pressure: 9 Bar
Pre-infusion: 5 seconds
bringing the best in coffee to cambridge
dialogue with the roastery: marty souza
La Marzocco Home: What’s a lesson you’ve learned from coffee that applies to life?
Marty Souza “There is always room for improvement and always time for (coffee) enjoyment!”
La Marzocco Home: What’s something people would be surprised to learn about the Broadsheet team?
Marty Souza “Behind the scenes, we are super collaborative and value feedback from everyone here on the team. Whether it’s deciding which green coffees to purchase, perfecting a roast, or creating the next barista special beverage in our cafe, valuing everyone’s input is a core belief that runs our business!”
La Marzocco Home: What makes the Boston coffee community unique?
Marty Souza “There are some fantastic historical coffee culture influences here. You can find Italian coffee in the north end, excellent Turkish coffee, Brazilian cafes, and even the roots of 3rd Wave Specialty coffee in the U.S. with George Howell. These are juxtaposed with a new generation of thoughtful specialty cafes making for a unique and vibrant community.
Also, native Bostonians drink iced coffee year-round, even in the dead of winter!”
La Marzocco Home: If you could share a cup of coffee with anyone—past or present—who would it be and why?
Marty Souza “It’s a toss-up between Dolly Parton and David “Big Papi” Ortiz each for the same reasons. They are absolute icons who seem to enjoy shared experiences with everyone and really light up a room. Let’s invite them both!”
La Marzocco Home: What coffee would you serve someone who says they don’t like coffee?
Marty Souza “Ideally, I would invite them to a coffee cupping. In a professional coffee tasting, like cupping, there is so much enjoyment to be derived from the smell and taste of the coffee and the stories behind how a coffee came to be at origin. A cupping can bring a new level of appreciation that goes beyond the taste in the cup!”
La Marzocco Home: If Broadsheet was a newspaper headline tomorrow, what would it say?
Marty Souza “Local upstart makes good on its promise to bring coffee enjoyment to everyone!”
