50% Samoro / 50% Musumba
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.
-
information
-
About
ABOUT
Expect the unexpected with this Sweetshop combining Letefoho’s Samoro with Kayanza’s Musumba! Undersung origins come to the forefront in this unique version, with notes of red cherries and berries backed by silky texture.
Samoro is a group of nine producers led by Orlando Soares in Letefoho, East Timor. Working with exporter Karst Organics, Samoro broke off from the larger Cristo Liurai group when they began to isolate their own terroir, derived from the sunny aspect of their area of the mountain. The higher air temperature in the tiny region allows for more concentrated fermentation, which we believe contributes to Samoro’s fruity-fudgey flavour profile.
Musumba Hill in Kayanza, Burundi also represents a microterroir. Farmers from this area walk around 8km to deliver their cherries to Bukeye Washing Station, owned by Long Miles Coffee Project. This partnership is built on loyalty: the Musumba farmers are farther away from Bukeye than other washing stations, adding challenge for both the producers and Long Miles’ farmer-trainers. Both parties, however, have chosen shared values over convenience, and the results are stunning: notes of honey, poached pear, and white currant add incredible refinement to this Sweetshop.
