The goal of this blend is to pack as much fruity delight as possible into a single cup. The Sweetshop blend from Square Mile offers an unconventional and incredibly complex espresso for lovers of highly expressive flavor profiles. Pomegranate takes center stage, infusing the drink with tremendous energy and vibrancy. Next comes black currant, shifting the entire composition toward deeper and darker tones. A sweet blueberry jam provides a fantastic finishing touch, creating a rich, syrupy body. Forget about ordinary standards. Get ready for an intense explosion of flavors that you’ll enjoy every day.
This blend was created by combining two top-quality East African coffees. The first component consists of beans from the Kirinyaga region of Kenya, sourced from the Thiririka cooperative. Local farmers grow the SL 28, SL 34, and Batian varieties. This component gives the blend a deep, wine-like body. The second component is a natural Ethiopian micro-lot from the Guji region, specifically the Shoondhisa area. This year’s harvest of the Gibirinna 74110 and Serto 74112 varieties was slightly delayed, so the Suke processing station continued to receive ripe cherries until February 2026. These two coffees complement each other perfectly and together create a very dynamic whole.
The processing methods for the two components differed. The Kenyan portion underwent a washed process with a specific dry fermentation. The hulled beans fermented in tanks completely free of water. This oxidized process imparted a rich sweetness and raisin-like notes to the coffee, with the final washing taking place only at the very end. The Ethiopian beans, on the other hand, were processed using the natural method. The whole cherries were first dried in a thin layer for 4 to 5 days. Workers then thickened the layer and let the cherries dry slowly for another 14 days.