Sweetshop from Square Mile Roasters is an espresso that feels more like a visit to your favorite pastry shop. The flavor offers an explosion of fruity sweetness reminiscent of a mix of sour candies, wild berries, and grape-flavored sweets. It’s juicy, playful, and bold—just enough to put a smile on your face with every cup made from these beans.
The blend is built on two distinctive components. The first is from the Tolima region of Colombia, where small-scale farmers grow coffee on small farms and process it with an emphasis on experimental fermentation, which yields an intense fruity character. This harmonious combination of flavors creates a unique sensation in the mouth, balancing between refreshing acidity and a rich, syrupy finish that lingers long after the last sip. The second component is coffee from Brazil by Álvaro Coli from Minas Gerais. It adds structure and sweetness to the blend, grounding the entire profile and giving it a creamier body.
The Colombian beans first undergo controlled anaerobic fermentation, during which the coffee cherries are sealed off from oxygen for approximately 50 hours. This significantly develops the fruity and “candy-like” notes that are characteristic of Sweetshop. The coffee is then dried on raised beds to preserve its purity and complexity. In contrast, the Brazilian beans are processed using the classic natural method. The cherries are dried whole, more slowly and evenly, which highlights their natural sweetness and fuller body. It is precisely the contrast between these two approaches that gives the blend its playfulness and structure.