This blend zings as an espresso - with plenty of juicy red cherries & silky texture - 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: Cherries, Honey, Pears

ORIGIN: 50% Samoro (East Timor) / 50% Musumba (Burundi)

PROCESS: Washed

ROASTER NOTES:

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.