The idea behind our Sweetshop blend is simple: combine sweet and characterful coffee to create a fun, wildly complex and fruit-driven espresso.
This isn’t about balance and it certainly isn’t about tradition. This is about cramming as much fruit and fun into the cup as possible. We want an espresso that doesn’t taste like anything else.
50% DAANISA
Country ETHIOPIA
Region GUJI
Process NATURAL
50% TELILA
Country ETHIOPIA
Region JIMMA
Process HONEY
The experimental nature of Sweetshop means its components will change often; some blends may be around for a week, some for a couple of months. We also don't tie ourselves down to a specific brew ratio or recipe with this blend, meaning it's up to you to explore the coffee and find the sweet spot ratio.
That said, Sweetshop will always be a crazy sweet, juicy and bright shot - a place where we can show the benefits of combining premium, single origin coffees, to create something greater than the sum of its parts.
It's not for everyone, but that's OK. Don't say we didn't warn you!
Read more about this blend here.
