This blend is built around a Tanzanian peaberry coffee that brings brightness, apricot-like flavors, and elegant black tea qualities. It's paired with a Costa Rican coffee to create a well-rounded, comforting blend. The coffee is sourced from Southern and Northern Tanzania and Huehuetenango, grown at altitudes between 1,100 and 1,800 meters. The blend uses varieties including N, KP, Kent, Bourbon, Catuai, Caturra, Catimor, Maragogype, and Pache, all fully washed processed. The cup profile features buttery caramel, apricot, black tea notes with medium acidity and medium body.
Black Cup Cafe Del Mundo traces its roots to 1975, when Perry Merkel began roasting on a small air roaster in his shed in Anchorage's Spenard neighbourhood, making it Alaska's first coffee roaster. The business was acquired in 2011 by Brad Bigelow and Tim Gravel of Kaladi Brothers Coffee, who rebranded it as Black Cup and renovated the space on East Benson Boulevard. The roasting facility on Brayton Drive in Anchorage continues a legacy of over 50 years of continuous operation, with the team evaluating countless coffee samples from worldwide producers and emphasising transparency with farm partners. The café features a Modbar espresso system installed during the 2016 renovation.
