Black Currant | Fig | Toasted Marshmallow
Our darkest roast. Named after a certain amp shrouded in mystery that was reportedly used to record one of the seminal debut albums of the classic rock era, Black Magick is our take on the darker side of coffee. We don't roast any beans to the point that they taste burnt, but we do take this blend right to the edge of our comfort zone. The key to our approach is that the coffee remains fruity, sweet, and balanced--there are no bitter or harsh flavors, no smoky ashtray notes, just a lush and deeply satisfying cup that redefines what a dark roast can be. 12oz. or 5lb. bag of whole beans.
- 60% Guatemala, Huehuetenango, La Montaña. Emilio Villatoro is a small producer who has been growing coffee, with the help of his family, on his land for over 20 years in the town of San Antonio Huista, Aldea El Coyegua. Emilio depulps his coffee the same day that was picked, then ferments the coffee for 24 hours; then he soaks the coffee, after the fermentation which helps bring out the clear and vibrant flavors. After the second soak, the coffee dries on his patio for around 5 days to arrive at the optimal moisture level. Caturra, Catuaí, Bourbon, and Mundo Novo varietals, fully washed, 5,640-5,840 feet above sea level.
- 40% Rwanda Gashonga Women's Cooperative, Rusizi District, Fair Trade. Started in 2009, a group of women farmers started the Gashonga Cooperative to pool their resources and improve their collective futures. After initial struggles this coop is hitting its stride, placing 7th in the Rwanda Cup of Excellence auction in 2015. The 104 members are investing in education, better farming inputs, and even health insurance for members. This is an exciting coffee lot from a coop with a bright future ahead of it. Bourbon varietal, washed, 5,400 feet above sea level.