Dark Matter Coffee – 12 Oz Bag – Anthrax (BG-New)

For the base of this blend, we are starting with a coffee that is roasted with a little more heat, going longer and hotter during the roasting process to caramelize the sugars and bring out more toastiness. We have been impressed with how this washed-processed Catuai from Nicaragua are able to handle heat on the Loring really well, maintaining a sweet, nutty cup. We are pairing this with coffee from the Pacas Family in El Salvador, a blend of Bourbon and Pacas beans that come from several farms in the Santa Ana region, which go through a washed process at the Cafe Tuxpal mill. The Tuxpal team has been working on improving their systems to be more efficient at the mill, investing in a centrifuge that the coffee goes through to remove surface moisture from the beans before they hit the patios to dry. This coffee has a lot of chocolatey notes in the cup, with a hint of citrus that comes through as it cools. Here is the breakdown for this blend:

Country: Nicaragua
Department: Nueva Segovia
Cultivar: Catuai
Process: Washed

Country: El Salvador
Mill: Cafe Tuxpal
Cultivar: Bourbon & Pacas
Process: Washed