London roasterSquare Mileservesits iconicSweetshop espresso blend, which doesn't pretend to be traditional or austere. The goal is simple— as much fun and fruit as possible in one cup. Expectripe passion fruit, mango, and pineapple in the flavor. The result is a distinctly fruity, playful espresso that doesn't get lost in milk and shines in a single shot with a confectionery character that keeps Sweetshop coming back to the menu year after year. The blend is based on two origins, Mexico and Colombia.
The first half is San Lucas from the Sierra Mazateca region of Oaxaca, Mexico. The coffee is supplied by 27 small growers from the San Lucas Zoquiapam area, whose micro-lots were carefully selected in collaboration with Red Beetle Coffee Lab. Only lots with the most vibrant, "jammy" tropical toneswere used ,in some cases as little as ten kilograms per farmer. Washed processing and Typica, Bourbon, and Mundo Novo varieties give rise to an extremely juicy, sugary fruit profile, which Square Mile aptly describes as a "Maza-fruity" character.
The second component of the blend is Aponte Collective from the Colombian region of Nariño, from the town of Aponte, an autonomous reserve of the indigenous population, specifically the Inga tribe. The Agreda, Janamejoy, and Chasoy families continue their collaboration with Square Mile, which began in 2023. Their honey-processed Caturra and Variedad Colombia varieties bring a strawberry jam-like sweetness, a milky creamy body, and a long, smooth finish to the blend.
The combination of washed coffee from Mexico and honey-processed lot from Colombia creates an espresso that is wild, layered, and extremely fruity, with a clear sweetness and distinctive aroma. Sweetshop once again confirms why it returns to the menu year after year. If you are looking for an espresso that tastes like no other, this is it.
- Producers: 27 small farmers & the Chasoy, Agreda, and Janamejoy families
- Harvest: 2025