This coffee is from Oaxaca, Mexico, grown at 1,450-1,650 meters altitude. It is a washed coffee made from Bourbon, Criollo, and Caturra varieties. The beans underwent a unique two-stage submerged fermentation—four days in cherry followed by depulping and three additional days of fermentation. After centrifugation and gentle mechanical drying below 38°C, it finished with ten days of sun-drying. The flavor profile features Watermelon, Red Plum, and Nutella notes.
Dark Arts Coffee is a London-based roastery known for its rebellious spirit, occult-inspired branding, and a serious passion for great coffee. They take a "no-nonsense" approach, sourcing high-quality beans and roasting them to perfection. Their philosophy is to make "hellishly good coffee" without the pretension, often collaborating with artists and musicians.
