espresso & filter
  • Blue Mushroom, Éthiopie - espresso & filtre
1 1

Dark Arts Coffee 🇬🇧

Blue Mushroom

Blue Mushroom

250g

€22,60
€22,60
Sale Sold out
Taxes included. Livraison offerte à partir de 59 €.
  • Notes: 🍑 Dried apricot, 🫐 Blackberry, 🌸 Jasmine
  • Brew method: Espresso, filter
  • Process: Washed
  • Variety: 74158
  • Origin: Ethiopia 🇪🇹.
    • Region: Arbegona, Sidama
  • Producer: Smallholders of the Malawo station, Daye Bensa
    • Altitude: 1,920 - 2,330m

Roasted on

More about this coffee

This 74158 variety lot is grown between 1,920 and 2,330m by the smallholders of Arbegona, in Sidama, and processed by Daye Bensa at the Malawo station. The cherries are sorted by flotation, washed, then dried for 12 to 15 days on African beds.

Singular's post-it: a high-altitude washed Sidama, floral and clean. Jasmine on the nose, dried apricot and blackberry on the palate, a fine acidity and a long, fragrant finish.

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Smallholders of the Malawo station, Daye Bensa

Arbegona, Sidama, Ethiopia 🇪🇹

Blue Mushroom is a grade 1 Malawo lot, produced by Daye Bensa from the cherries of smallholders in Arbegona, one of the highest districts of Sidama, in southern Ethiopia. Between 1,920 and 2,330m, the high-altitude microclimate slows the ripening of the 74158 variety, a selection from the Jimma research centre, and gives dense, aromatic beans.

After hand-picking, the cherries are density-sorted in large flotation tanks, pulped and washed, then dried on raised African beds where they are turned every thirty minutes for 12 to 15 days. The coffee then rests in a local warehouse before hulling and export, while the profile settles.

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.