Rich and full-bodied, this blend is best enjoyed alongside your favourite pastry!
Flavour: cookie, 70% chocolate (as black) / dark chocolate, raspberry, cookie (with milk)
Body
Acidity
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
Jabanto in Gomma District, Jimma
natural Process; Gibirinna 74110
Country grade: Unknown ?
~50 Smallholders in Nariño
Washed Process; Caturra, Typica, Castillo, V.Colombia
Country grade: Excelso (Colombia) ?
Importer grade: A (Caravela) ?
 
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.
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Region
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Jimma (Ethiopia), Tolima (Colombia)
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Altitude
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2000, 1800-1950m above sea level
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Varietals
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Gibirinna 74110,
Caturra,
Typica,
Castillo,
and
V.Colombia
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Process
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natural, washed
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Body
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Full
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Acidity
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Low
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Tasting notes
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Cookie, 70% chocolate (as black) / dark chocolate, raspberry, cookie (with milk)
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Roast style
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Espresso