This Sweetshop version brings together fruity favourites from Bookkisa in Guji and El Higuerón in Tarrazú.
The Araya family’s Los Cuarteles micromill brings us this lot from their farm, El Higuerón. We’ve purchased from a range of their farms over time, but always the Catuaí variety and always the Red Honey process, which is their speciality. After stripping the skin from their coffee cherries, the family dries the sticky, exposed fruit on raised outdoor beds. By its very nature, the subsequent fermentation is heavily influenced by the weather during that period, making each lot unique. This year’s selection brings the jammy, candy-like notes that originally led us to partner with the Arayas.
Sookoo Coffee’s drying stations in Guji bring us some of our most-anticipated coffees from Ethiopia. Each lot is separated by the kebele (village) where small-scale producers cultivate their cherries, preserving micro-terroir. Bookkisa kebele’s profile, expressed with the fruit dried on the seed in the natural process, presents up-front strawberry notes with a lactic, creamy mouthfeel, then unfolds into bright florals and bergamot notes.
