50% Musumba / 50% Sitio da Torre
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.
*To optimise our blend, component percentages are subject to change.
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We pivot back to a jammy, process-forward Sweet Shop, as Sitio da Torre from Minas Gerais, teams up with Musumba, from Kayanza. This version is all about the scope of speciality: Brazil’s Sitio da Torre represents relatively large farms with complete agency over their processing, while Musumba epitomises a successful effort to link remote small-scale cherry producers to roasters worldwide. Oh, and the flavours, think chocolate covered, candied, orange and strawberry.
Álvaro Colí of Sitio da Torre creates this Sweetshop version’s first component. This lot displays Colí’s signature flair for processing, with a rich texture like chocolate gateaux complementing jammy black cherry flavours. Álvaro has long been a member of the Cocarive cooperative, our go-to for standouts from the Mantiqueira de Minas region.
So good we couldn’t let it go, Kayanza’s Musumba Hill sticks around for this new Sweet Shop. Farmers from this area walk past several potential buyers to deliver their cherries to Bukeye Washing Station, owned by Long Miles Coffee Project. The incredible consistency of these blends from dozens of small producers has us in awe of the Long Miles team, who yield reliably outstanding lots from one of the most challenging coffee origins.
