Dark Arts Coffee Coffee Beans

ASCEND - Colombia from Colombia

BLUE MUSHROOM - Ethiopia from Ethiopia

CONVERGE - Kenya from Kenya

An EA sugarcane decaf from farmers in Minas Gerais, Brazil, built around Catuai and Mundo Novo varieties with nougat, plum, and pecan notes.

NOW AVAILABLE AS AS A SUBSCRIPTION HERE Brazil, Sul De MinasVarietal: Mundop Novo Mundo Novo, Icatu, Catucaí, Amarelo, Yellow Catuaí, Vermlho, Arara, Topázio, Rubi, BourbonProcess: NaturalAltitude: 1,000 - 1,200 masl Roasted Almond, Raisin, Caramel Fazenda Salto is a 30-hectare farm located in Três Pontas, Sul de Minas, Brazil—an area renowned for its high-quality coffee thanks to its altitude (1,000–1,200 masl) and the influence of the Mantiqueira Mountains. Managed by Juliano Moreira Reis and his son Otávio Lima Moreira Reis, the farm carries over a century of family tradition in coffee production. Juliano, originally trained as a civil engineer, chose to focus on the family business, bringing in innovation and sustainable practices. Otávio, having grown up immersed in coffee, naturally followed in his father’s footsteps. Together, they focus on improving cup quality while preserving the local fauna and flora, producing naturally processed coffees from a diverse mix of varieties including Mundo Novo, Yellow Catuaí, Bourbon, and Arara. Fazenda Salto is named after a nearby waterfall, reflecting the family's deep connection to the land and their legacy in Brazilian coffee. All our coffees come in fully recyclable packaging.

China + Yunlan EstateVarietal: Mixed Process: WashedAltitude: 1600 - 1800masl Lemonade, Digestive Biscuit, Spices Produced by Yunlan Estate from Plot Patuya in the Xishuangbanna region of Yunnan, China, this K72 Washed Hybrid Caturra lot is grown at an altitude of 1,600 to 1,800 metres above sea level. Cultivated in a rich rainforest ecosystem with sweetness reaching up to 25% Brix, the cherries are 100% hand-picked at full ripeness and processed the same day using a refined K72 washed method. Yielding an expected flavour profile of white flower, citrus, and cane sugar, this coffee highlights the terroir-focused craft of estate founder Zhang Hongjun, who rebuilt Yunlan into an award-winning specialty coffee producer following a devastating fire.

A washed Pink Bourbon from Palestina, Huila, Colombia, grown at 1400-2200 masl with blood orange, apricot, and Earl Grey character.

Produced by Asefa Dukamo Korma in the high-elevation Arbegona region of Sidama, this naturally processed Ethiopian coffee grows in fertile lands situated between 2,200 and 2,400 metres above sea level to provide optimal conditions. After harvesting between December and February, cherries are delivered from nearby farms and sorted by flotation in large water tanks to skim off low-density fruit. The remaining cherries are spread across African raised beds and rotated every 30 minutes to facilitate even drying and controlled fermentation over a period of 12 to 15 days. Once ideal moisture levels are reached, the coffee is bagged and rested in local warehouses to further enhance its flavour development before export.

NEED 2 - Kenya from Kenya

Kenya + Tinganga, Kiambu CountyVarietal: Batian, Ruiru 11, SL28, SL34Process: WashedAltitude: 1830masl Black Currant, Demerara, Black Tea The Sasini Estate AB Lot is a high quality coffee grown at 1,830 metres above sea level on the 260 hectare Tinganga Farm in Kiambu County, Kenya. Owned by Sasini PLC, which has grown coffee in the Kenyan Highlands since 1952, the estate utilises rich, deep red volcanic soil to cultivate Batian, Ruiru 11, SL28, and SL34 varieties. Harvested between October and December by some of the farm's 300 employees, the ripe cherries are fully washed, fermented for 12 to 16 hours, and sun dried on raised beds for 2 to 3 weeks before undergoing on site quality cupping. Managed with a focus on sustainability, the farm employs eco friendly practices such as reusing pulping water, planting shade trees, and turning decomposed coffee pulp into organic fertiliser.

SPACE FLOWER - Colombia from Colombia

Colombia, QuindioVarietal: CastilloProcess: Passionfruit Co-fermentAltitude: 1450 - 1500masl Passionfruit, Apricot Yoghurt, Jasmine Produced by Jairo Arcila at the Santa Mónica farm in Armenia, Quindío, Colombia, this 100% Castillo lot is grown at an altitude of 1,450 to 1,500 metres above sea level in rich volcanic ash soil. The cherries are subjected to a unique 48-hour dry anaerobic fermentation infused with passion fruit pulp and wine yeast, before being gently washed and dried on raised beds at temperatures below $35^{\circ}\text{C}$. Yielding an expected flavour profile of sweet passionfruit, limes, mandarin, and cacao nibs with a score of 88.5, this experimental microlot showcases Cofinet's innovative processing alongside a variety developed by the Federación Nacional de Cafeteros for its rust resistance and vibrant cup quality.