50% Montes de Oro / 50% Pie San
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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The red honey process reigns supreme with Sweetshop’s combination of Pie San and Montes de Oro, both from Tarrazú province and both packed with fruity, candy-like flavour. Strawberry jam, pomegranate, and dried pineapple are just a few of the notes that jump out.
Our relationships in Costa Rica revolve around micromills, typically family-run processing stations that own several, separate farms. La Lia Micromill, run by Luís and Oscar Monge, has been a mainstay, and coffee from their farm Santa Rosa 1700 has historically been a Sweetshop favourite. In 2025 we chose this lot from another of their farms, Pie San, processed as an ultra-jammy red honey.
Another family micromill that’s become a favourite in recent years is Los Cuarteles, run by the Araya family. Producer Mario “Supermario” Araya is particularly known for his red honey process, and we’ve gravitated towards lots from his farms El Higuerón and Llano Bonito in the past. This year, a red honey from his Montes de Oro farm caught our attention for its raspberry acidity and rich texture. Combining the work of the Monges and the Arayas, more is more with this berry-bomb Sweetshop edition!
