This is a big one. We’re celebrating Sweetshop’s 50th blend in its 10th year. A concept so sweet and simple – like a mouth full of mixed candy crammed to the brim with bold, distinctly fruity and wildly complex flavour, Sweetshop is all about creating a daringly bright, novel and fun espresso.
To celebrate this momentous occasion, embodying that big-hearted, fruit-candy complexity – we’re combining two natural processed lots from the Guji area of Ethiopia, Bookkisa and Daannisa. A nod to the very first iteration of the blend, our double natural, double Ethiopian choice captures the soaring excitement we felt at pushing the boundaries of fruitiness with that very first blend.
Like most of the coffee produced in Guji, these lots were grown under the natural canopy of the forests. Coming to us from two different kebeles, roughly translated as neighbourhoods or hamlets, Bookkisa is the combined work of a 33 member strong farmers-group and Daanissa, that of 37 farmers.
Trained by the knowledgeable “King of Guji” Mr Ture Waji, the farmer groups from Bookissa and Daanissa are educated in agronomy and post-harvest practices. The most noteworthy aspects to these drying stations, however, are the tracking systems in place during the drying process. Recording daily moisture readings, each drying bed is marked and tagged with the lot’s delivery date and first drying date, allowing for ultimate quality control and cup profile.
Crammed with flavour, Bookkisa forms the top-end of the blend. Oozing bright florals, zesty citrus and stewed-fruit with hints of shortbread, a fruit-forward delight is an understatement for this lot. Bringing the body and structure with bright, boozy, berry, syrupy notes, Daannisa puts the fruit into fruit-bomb and skyrockets the blend into the realms of brilliant. Bold, tutti fruity, complex and sweet, Sweetshop 50 is a blast!
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