Cream Donut
Cream Donut
250g
- Notes: 🍩 Cherry donut, 🍫 Chocolate milk, 🍦 Vanilla
- Brew method: Espresso
- Process: Inoculated natural
- Variety: Caturra Chiroso
- Origin: Colombia 🇨🇴.
- Region: Pitalito, Huila
- Producer: Frank Hoyos, Finca El Encanto
- Altitude: 1,650m
Roasted on
Cream Donut
€24,00
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More about this coffee
More about this coffee
This Caturra Chiroso is grown at 1,650m by Frank Hoyos at Finca El Encanto, in Pitalito. The whole cherries are fermented with selected yeasts, then slowly dried, in the natural process.
Singular's post-it: an espresso like no other, chocolate milk, cherry-filled donut and vanilla, with a creamy texture and an indulgent sweetness. According to DAK, it makes a ridiculously good flat white.
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Frank Hoyos, Finca El Encanto
Pitalito, Huila, Colombia 🇨🇴
Cream Donut was born of a collaboration between DAK, the exporter Cata Export and producer Frank Hoyos, of Finca El Encanto in Pitalito, in Colombia's Huila. At 1,650m, Frank grows Caturra Chiroso, a rare variety with a highly aromatic profile, and works his fermentations with laboratory precision.
The lot is processed as a natural with inoculation of selected yeasts: the whole cherries ferment with a strain chosen to steer the aromas, before slow drying. The profile was developed for DAK over several rounds of trials. An unusual coffee that has become one of the pillars of the range, roasted for espresso as well as filter.
DAK Coffee Roasters
Netherlands 🇳🇱
DAK starts with a story of chosen exile and endless curiosity. In 2019, Louis-Philippe Boucher and Véronique Lagarde, a couple from Montreal, settled in Amsterdam with one idea in mind: to create a place where specialty coffee would be both bold and approachable. Nothing destined them for roasting. Louis worked in another field, a heavy coffee drinker for sure, but the kind who adds plenty of cream and sugar. It was while living in Milan that he discovered the beauty of an espresso drunk black, and began to imagine a different relationship with coffee.
Back in the Netherlands, he took a short roasting course in Berlin. Only a few days, but enough to make it obvious: "This is what I want to do." Véronique, drawing on her experience in marketing and design, took charge of the visual identity. The famous character on their bags, deliberately genderless, quickly became a signature, a detail that wins people over as much as the contents.
The two complement each other. Louis gets fired up about unheard-of fermented coffees; Véronique sometimes reins him in. She protects the financial balance while he pushes the sensory limits. Together they have built an identity that stands out in the specialty coffee landscape: vivid, surprising coffees with evocative names like "Lychee Lassi" or "Candy Crush".
Their showroom in Amsterdam Noord is not a classic café but a place of discovery. There, Simone Bianchi, an Italian barista and former mixologist, designs new tasting experiences, such as a three-course menu: a filter, an espresso or milk drink, then a signature creation based on a co-fermented coffee. A sensory journey, served in a cup.
Louis likes to point out that they are still learning every day, sometimes through their mistakes. But that willingness to dare is DAK's strength. Their reputation is not built on medals, but on the enthusiasm of a growing community looking for an unexpected spark in every cup.
DAK is a roof open to the world: a place where curiosity becomes flavour, where coffee stops being routine and becomes exploration.