Flavour: 70% chocolate (as black) / dark chocolate, raspberry, cookie (with milk)

Subscriptions available

Sweet Tooth was designed to be served in Flour and Stone bakery. It was so yummy and different in character to Pacemaker that we felt it needed a place on our shelves as well!

While the name, country of origin of the components and flavour profile stay the same all year round, the lots/producers change with the seasons. Why? Because we only source and roast relatively small lots of fresh harvest coffee.

Sweet Tooth always features a washed process Colombian and a natural process Ethiopian—you can see which particular origins make the current Pacemaker blend just below.

Current blend components

Ethiopia Mohammed Abu Nura

Jabanto in Gomma District, Jimma

natural Process; Gibirinna 74110

Country grade: Unknown ?

Colombia Los Rosales

~50 Smallholders in Nariño

Washed Process; Caturra, Typica, Castillo, V.Colombia

Country grade: Excelso (Colombia) ?

Importer grade: A (Caravela) ?

 

Sourcing and ingredients

100% Gibirinna 74110, Caturra, Typica, Castillo, and V.Colombia coffee beans, roasted by us on Gadigal land / Sydney.

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 10–42 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

Region

Jimma (Ethiopia), Tolima (Colombia)

Altitude

2000, 1800-1950m above sea level

Varietals

Gibirinna 74110, Caturra, Typica, Castillo, and V.Colombia

Process

natural, washed

Body

Full

Acidity

Low

Tasting notes

70% chocolate (as black) / dark chocolate, raspberry, cookie (with milk)

Roast style

Espresso