50% Bookkisa / 50% Shoondhisa
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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About
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Jammy berries and big-time florality come to Sweetshop with Bookkisa and Shoondhisa from the Guji Zone! Ask a coffee pro about the first cup that showed them its true potential, and you’ll often hear a wistful, “It was an Ethiopian natural process…” This version brings a double dose with two of our favourites by miller and exporter Sookoo Coffee.
Mill owner Ture Waji’s station in Shakiso produces the clean natural Ethiopian profile that we absolutely adore. In this blend, blueberry and chocolate notes create a flavour profile that is perfect for showing a new coffee enthusiast how distinct different processes and microterroirs can be! Though both of these coffees are processed by the same mill, the cherries themselves come from producers in different kebeles (villages).
Natural-process lots from Bookkisa kebele are a recurring favourite for us, with signature soft strawberry notes and a pleasing pillowy texture. Shoondhisa kebele’s lot is slightly more inclined to tropical fruit acidity and florals like rose. Fresh blackberry acidity and notes of red currant complement a smooth texture and the bergamot notes so emblematic of Ethiopian coffee. Dare we suggest a cheeky afternoon cold brew?
