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.
50% TELILA GENJI CHALLA
Country ETHIOPIA
Region JIMMA
Process HONEY
Roast Level MEDIUM
50% SANTA ROSA 1700
Country COSTA RICA
Region TARRAZÚ
Process BLACK HONEY
Roast Level MEDIUM
The latest Sweetshop Blend combines the work of two very talented processors: Tarrazú’s La Lia Micromill and Gera’s Telila Washing Station. Santa Rosa 1700’s black honey process brings strawberry jam and concord grape flavours, while Telila Genji Challa’s honey imbues a gentler sweetness and subtle notes of violet.
Santa Rosa 1700, owned by Luis and Oscar Monge, receives the brothers’ Black Honey process at their renowned micromill, La Lía. Though the pair is famous for their prolific range of honey variations, we’ve come back to the Black Honey for its expressive yet elegant hibiscus and strawberry flavours. If you like fruit punch flavours, Luis and Oscar have got you covered! Climatic conditions at the time of drying allow the remaining mucilage to dry slowly, prolonging fermentation.
As we’ve increased our footprint with Telila Washing Station, we’ve gotten to know the character of the various kebeles they work with. Genji Challa always brings notes of purple flowers (like violet and iris) along with white peach acidity. Telila, one of Ethiopia’s pioneers in the honey process, treats this lot with care for a grown-up sweetness that allows these delicate flavours to shine.
