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% SAN ANDRES
Country EL SALVADOR
Region SANTA ANA
Process HONEY
Roast Level MEDIUM
The Telila honey process coffees are quickly becoming a Sweetshop mainstay, and with their signature syrupy, sweet, fruit-forward, floral profile, how could this not be the case? So, making up your next iteration of Sweetshop deeelight is an Ethiopia El Salvador blend of Telila Genji Challa Honey from Jimma and a Honey Pacamara, San Andres, from Santa Ana.
Taking this blend to the next level are the juicy peach-malic-black tea loveliness and the signature sweet-umami elements Pacamaras are known for. A first-time showcase, San Andres, comes via importer Primavera (our primary contact being Tom Merrow-Smith, a former roaster on our team) and exporter Alejandro Valiente of Cafenor.
Produced by Jose Alfredo, aka Fredy, his father, Don Abel, inspired him to work in agriculture. Taking the lead from some of their neighbours, they started growing coffee in the early 2000s with Pacas and Pacamara seedlings. Over the years, as Fredy's operation grew, he bought his first depulper, constructed beds to dry coffee, and learned about washed honey and natural processing methods.
With both components being honey process, this Sweetshop explodes with frolarlly-fruit-candy flavours accentuated by a syrupy mouthfeel. Great fun; take a moment to observe the extra large Pacamara beans. They're huge!
