The idea behind Sweetshop is simple: Combine sweet and characterful coffee to create a fun, wildly complex and fruit-driven espresso. It isn’t about balance. It isn’t about tradition. This is about cramming as much fruit and complexity into the cup as possible. We want an espresso that doesn’t taste like anything else.
60% AMBELA
Country ETHIOPIA
Region GUJI
Process NATURAL
40% KAYON MOUNTAIN
Country ETHIOPIA
Region GUJI
Process WASHED
Fun is a core part of the philosophy, and we want to use Sweetshop as a playground for our espresso ideas. This means its components will change often, some blends maybe around for a week, some for a couple of months - this espresso will not be for the faint hearted, it will always be crazy and sweet. It will always be a juicy, bright, playful espresso but we want to explore as much of coffee as we can with it.
