• Sweetshop
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Sweetshop

Sweetshop

£23.50
£23.50
Sale Sold out
Espresso
Ethiopia / El Salvador
Size
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50% Bookkisa Natural / 50% La Hondurita 

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
      Type

      Bookkisa Natural

      Roast Level

      Medium

      Country

      Ethiopia

      Process

      Natural

      Variety

      Gibirinna 74110 & Serto 74112

      Producer

      Various Smallholders

      Type

      La Hondurita

      Roast Level

      Medium

      Country

      El Salvador

      Process

      Honey

      Variety

      Pacamara

      Producer

      Jose Arnulfo ‘Fito' Montiel

  • About
      ABOUT

      Dried fruit and floral flavours come forward in this jewel-toned blend of La Hondurita Pacamara from Chaltenango and Bookkisa Natural from Guji. Dates, pomegranate, fresh fig and wildflower honey are just a few notes that stand out in this Sweetshop iteration.

      This is our first year purchasing from La Hondurita producer José Arnulfo “Fito” Montiel, with a honey-processed Pacamara variety. Yet, Montiel’s coffee comes to us through Salvadoran exporter Cafenor, managed by the Valiente family behind Finca Anarquía. In addition to creating their own, beautiful coffees, the Valientes represent other standout farms like La Hondurita.

      Fito Montiel was among the first producers to plant Pacamara in El Salvador, and this lot is exemplary of the complex spice and floral flavours to be found in this variety. These delicate flavours are paired with a juicy sweetness as a result of La Hondurita’s honey process: they remove the skin and top layer of the coffee cherry with a de-pulper, and tank ferment for 48 hours before spreading the parchment in a thin layer to dry. Ethiopian favourite Bookkisa Natural syncs with this perfectly, reinforcing floral and strawberry notes and a creamy texture.