espresso & filter
  • Ascend, Colombie - espresso & filtre
1 1

Dark Arts Coffee 🇬🇧

Ascend

Ascend

250g

€32,70
€32,70
Sale Sold out
Taxes included. Livraison offerte à partir de 59 €.
  • Notes: 🍑 Peach, 🌸 Elderflower, 🍇 Muscat grape
  • Brew method: Espresso, filter
  • Process: Anaerobic natural
  • Variety: Bourbon Ají
  • Origin: Colombia 🇨🇴.
    • Region: Pitalito, Huila
  • Producer: Néstor Lasso, finca El Diviso
    • Altitude: 1,750m

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More about this coffee

This Bourbon Ají lot is grown at 1,750m at finca El Diviso, in Pitalito in Huila, by Néstor and Adrián Lasso. The cherries oxidise for 24 hours in the open air, ferment twice for 48 hours anaerobically, undergo a thermal shock, then dry for 15 to 20 days in the sun.

Singular's post-it: a competition coffee, exuberant and sweet. Candied peach like sweets, floral elderflower and muscat grape, a syrupy texture and a finish that goes on and on.

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Néstor Lasso, finca El Diviso

Pitalito, Huila, Colombia 🇨🇴

Ascend is a Bourbon Ají lot from finca El Diviso, in Pitalito in Huila, produced by Néstor Lasso with his brother Adrián and their partner Jhoan Vergara. The Lasso brothers are among the most sought-after Colombian producers for their precision fermentations, and Bourbon Ají, a rare variety with a highly aromatic profile, is one of their signature coffees. The farm sits at 1,750m.

The process is an advanced natural: the hand-picked cherries oxidise for 24 hours in the open air, then go through two separate 48-hour anaerobic fermentations, in sealed tanks and then in bags. A controlled thermal shock then fixes the aromas, before slow solar drying for 15 to 20 days and a 20 to 30 day rest to stabilise the lot.

Dark Arts Coffee

United Kingdom 🇬🇧

Dark Arts Coffee began with a bluff. In 2014, Brad Morrison, a New Zealand barista living in Hackney, had had enough of the coffee he was serving and told his boss he could do better. The boss agreed to change supplier if Brad set up his own roastery. The money came from Colin Mitchell, met the year before at a motorcycle festival. Brad sums up the deal in his own way: "a barista with no roasting experience convinced someone with even less to give him money." The pair set up under a railway arch in Homerton, an area then so unfashionable that Brad's mother, looking for the address, first came across a mugging in front of the arch.

Rather than imitating sleek Scandinavian-style roasteries, Dark Arts embraces what its founders really love: the occult, choppers, heavy metal and 1970s horror films. The coffees are called Cult of Doom, Holy Mountain or, for the decaf, Life After Death. Beneath the skulls, Jamie Strachan, head of coffee and self-confessed metal fan, selects emerging origins, Indonesia, East Timor, Guerrero in Mexico, and roasts light. During the lockdowns, online sales jumped by more than 1,000%, and Sprudge ended up listing the house among its notable roasters.