This year, Easter tastes like raspberries and dark chocolate. EASTER ESPRESSO BLEND, a limited edition Easter blend from London roaster Square Mile, combines Rwanda and Papua New Guinea into an espresso that is creamy, juicy, and dangerously drinkable. The cup bursts with notes of raspberry and red currant, supported by a rich base of dark chocolate and fondant sweetness. Medium roasting gives the blend fullness and a velvety texture without suppressing the fruity sparkle. If you're looking for an espresso that will break you out of your routine and turn every morning into a little celebration, you've just found it. This limited edition won't be around forever, and it would be a shame to miss out on a cup that will be remembered.
Half of the blend is Cyato Mutongo from the Nyamasheke region of Rwanda, processed at the Cyato station under the leadership of Christophe and Divine Rugira. Farmers from Mutongo Hill, united in the Abadatezuka cooperative, grow mainly the Bourbon variety, and their work is known for its elegance and purity of expression. The other half is added by Elimbari from Simbu Province in Papua New Guinea, a lot from Kongo Coffee Ltd, a company led by Jerry Kapka, which has been supporting local smallholders around Mt. Elimbari since 1999. The combination of two different terroirs, two communities, and two traditions creates a harmony that gives the espresso depth and character.
Both components are processed using the washed method, where the pulp is removed, followed by fermentation in water and thorough washing, then drying in the sun. This process enhances the purity of flavors, bright acidity, and transparency of aromatics. As a result, the raspberry freshness stands out beautifully from the chocolate base in the espresso, the texture remains creamy, and the aftertaste is long and slightly floral.