This blend zings as an espresso - with plenty of juicy red and purple fruit - its always available as our premium espresso option at the cafe & its also happens to be the coffee that we chose to use for our cold brew.

TASTE: Wine gums, great body & a juicy clean finish

ORIGIN: Costa Rica 50% : Ethiopia 50%

PROCESS: Black Honey : Honey

ROASTER NOTES:

The latest Sweetshop Blend combines the work of two very talented processors: Tarrazú’s La Lia Micromill and Gera’s Telila Washing Station. Santa Rosa 1700’s black honey process brings strawberry jam and concord grape flavours, while Telila Genji Challa’s honey imbues a gentler sweetness and subtle notes of violet.

Santa Rosa 1700, owned by Luis and Oscar Monge, receives the brothers’ Black Honey process at their renowned micromill, La Lía. Though the pair is famous for their prolific range of honey variations, we’ve come back to the Black Honey for its expressive yet elegant hibiscus and strawberry flavours. If you like fruit punch flavours, Luis and Oscar have got you covered! Climatic conditions at the time of drying allow the remaining mucilage to dry slowly, prolonging fermentation.

As we’ve increased our footprint with Telila Washing Station, we’ve gotten to know the character of the various kebeles they work with. Genji Challa always brings notes of purple flowers (like violet and iris) along with white peach acidity. Telila, one of Ethiopia’s pioneers in the honey process, treats this lot with care for a grown-up sweetness that allows these delicate flavours to shine.