Sweetshop

Sure, you will see new components frequently switching in-and-out as they become available - changing the profile ever so slightly - but you can always trust this blend to be a celebration of big, syrupy, fruit-bomb coffees.

And this edition of Sweetshop is made up of two Honey-processed coffees!

First is a community lot from Western Ethiopian which is famous for its sweet, floral and complex coffees. We can expect the Genji Challa component to add a bunch of soft floral notes and a viscous, creamy texture.

The component from San Andrés provides balance. Here we get the tropical fruit and caramel coming through thanks to some impeccable processing by producing duo José Alfredo Recinos and Roxana Noemí Gutierrez. This farm is named after their son, Andrés.

Honey processed coffees are always the best. They showcase acidity without the sharp bite and full sweetness without that boozy finish you can sometimes get from a natural.