50% Los Laureles / 50% Thiririka
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.
Artist Credit - Martin Kingdom
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Coffee information
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About
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Our latest Sweetshop joins Thiririka from Kirinyaga and Los Laureles from HueHueTenango for a jammy, striking cup! Blending two coffee regions known for their regal, forest fruit tones, this espresso brings the drama with notes of black cherry, blackcurrant, and black grape.
A returning favourite, Los Laureles is the farm of Luis Hernandez Lopez in San Antonio Huista, HueHueTenango. Since taking over from his parents in 1995, Lopez has refined his washed process: coffee cherries are picked and depulped on the same day, fermented without water for 36 hours, then washed and sun-dried on patios for four to five days. We’ve purchased Los Laureles since 2022, and while each harvest is different, we always note its grape-like acidity and rich, coating mouthfeel.
A superb lot from Thiririka Farmers Cooperative in Kirinyaga, Kenya brings winey depth. Like Los Laureles, the three factories owned by the cooperative use “dry” fermentation - a washed process where no water is added to the post-depulping fermentation step. This oxidised, slightly more aggressive fermentation contributes to a raisin-y, jammy cup. With sweetness and syrupy body to balance its acidity, Thiririka is perfect in this espresso blend.
