{"title":"All Coffee","description":"","products":[{"product_id":"nova-subscription","title":"Nova Subscription","description":"\u003cp\u003eOutstanding coffees sourced from exceptional producers. Expertly roasted for other worldly flavours. \u003c\/p\u003e\n\u003cp\u003e1-4 200g boxes, delivered bi weekly\/monthly. \u003c\/p\u003e\n\u003cp\u003eA new coffee every month. Always exceptional. Free shipping with every order. \u003c\/p\u003e","brand":"Dark Matter","offers":[{"title":"1 x 200g","offer_id":50807539007818,"sku":"","price":25.0,"currency_code":"GBP","in_stock":true},{"title":"2 x 200g","offer_id":50807539040586,"sku":"","price":45.0,"currency_code":"GBP","in_stock":true},{"title":"1 kg","offer_id":50807539073354,"sku":"","price":68.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0894\/5051\/2714\/files\/O_Bruxo_Product_Image.png?v=1765913041"},{"product_id":"core-subscription","title":"Core Subscription","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eCore is the beating heart of Dark Matter. You'll find coffees here that are bold, interesting, and endlessly drinkable — from clean, crisp washed lots to wildly processed naturals and everything in between. Not our rarest gems, but absolutely ones you'll come back to cup after cup. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Dark Matter","offers":[{"title":"1 x 200g","offer_id":50806890824010,"sku":"","price":19.0,"currency_code":"GBP","in_stock":true},{"title":"2 x 200g","offer_id":50806890856778,"sku":"","price":35.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":50806890889546,"sku":"","price":60.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0894\/5051\/2714\/files\/Strawberry_Shortcake_Product_Image_NEW.png?v=1768068628"},{"product_id":"caramel-curd-double-anaerobic-washed-butter-co-ferment-china","title":"Caramel Curd, Yunnan Double Anaerobic Washed Butter Co-Fermented Catimor (September restock)","description":"\u003cp\u003eHUGE RESTOCK IN EARLY SEPTEMBER, SIT TIGHT.\u003c\/p\u003e\n\u003cp\u003eA fantastic Yunnan lot, that thanks to a unique anaerobic washed process utilising butter during the fermentation process, allows the green coffee to chemically react on a molecular level to preserve aromas, esters and lipids of butter resulting in a uniquely creamy, dessert like coffee. \u003c\/p\u003e\n\u003cp\u003eRipe cherries are picked, traditionally washed and then placed into sealed bags with butter to anaerobically ferment for 3 days. They are then washed again before being dried.\u003c\/p\u003e\n\u003cp\u003eIn the final cup, expect intense sweetness, funkiness and creaminess that tastes like cheesecake, toffee, caramel, mascarpone, butter and cream. Paired with milk drinks, it's dessert in a cup. Black, it's intensely sweet with a buttery, creamy mouthfeel and some balanced funkiness that induces the mascarpone\/cheesecake flavour notes. \u003c\/p\u003e","brand":"Dark Matter","offers":[{"title":"200g","offer_id":51398857195850,"sku":null,"price":22.0,"currency_code":"GBP","in_stock":false},{"title":"1kg","offer_id":51398857228618,"sku":null,"price":70.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0894\/5051\/2714\/files\/Caramel_Curd_Product_Image_NEW.png?v=1768142052"},{"product_id":"blueberry-pie-colombia-anoxic-natural-red-bourbon","title":"Blueberry Pie, Colombia, Anoxic Natural Red Bourbon","description":"\u003cp\u003eBig blueberry notes from this Red Bourbon produced by renowned Colombian producer Luz Angela Rojas on her farm Chorro Alto in the Huila region at 1600-1850masl.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eThis lot undergoes an two stage, anoxic fermentation process where 90% ripe cherries are floated in water to sort green\/underripe\/dry cherries before undergoing two stages of fermentation, the latter a 40 hour anoxic fermentation in a temp controlled environment. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe final cup is bursting with blueberry sweetness and aromatic dried fruits that remind us of a blueberry pie and tastes great as both an espresso or filter. \u003c\/p\u003e","brand":"Dark Matter","offers":[{"title":"200g","offer_id":53249881375050,"sku":null,"price":22.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":53249881407818,"sku":null,"price":65.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0894\/5051\/2714\/files\/blueberry_pie_product_image_2.png?v=1785785116"},{"product_id":"moon-peach-ethiopia-dry-fermented-washed-74158-74112-copy","title":"Minty Melon, Colombia, Yeast Inoculated Thermal Shock Washed SL28","description":"\u003cp\u003eMinty Melon is super refreshing and a shining example of the fermentation-focused side of Dark Matter's buying strategy.\u003c\/p\u003e\n\u003cp\u003eWe pick lots \u0026amp; profile them so the fruity\/floral notes take centre stage, rather than being overwhelmed by \"funky\" notes.\u003c\/p\u003e\n\u003cp\u003eThis SL28 yeast inoculated, thermal shock washed crop from Edinson Argote is super clean and rich in minty\/melon aromas with heaps of sweetness, crisp acidity (that SL28s are known for) \u0026amp; a juicy body. \u003c\/p\u003e","brand":"Dark Matter","offers":[{"title":"200g","offer_id":60896649707850,"sku":null,"price":22.0,"currency_code":"GBP","in_stock":false},{"title":"1kg","offer_id":60896649740618,"sku":null,"price":65.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0894\/5051\/2714\/files\/minty_melon_Product_Image_NEW.png?v=1774688109"},{"product_id":"solero-strawb-colombia-yeast-inoculated-thermal-shock-washed-rosado","title":"Solero Strawb, Colombia, Yeast Inoculated, Thermal Shock Washed, Rosado","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eEl Jaragual's rosado packs a serious passionfruit\/strawberry punch that straight up tastes like Solero Ice Cream. A bonkers coffee from a farm whose name continues to grow on popularity, ran by Jorge Mira and Jonny Martinez. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAbout El Jaragual\u003c\/p\u003e\n\u003cp\u003eCo-owned by Jonny Martinez \u0026amp; Jorge Mira, the farm resides at 1500m in North Western Antiquoia region of Colombia. The name El Jaragual refers to the species of African wild grass that grows on the farm land on which they grow a variety of coffee species and apply advanced processing methods learned from Quebraditas farm, but with their own spin that aims to reduce 'funky' levels and focus on the amplification of fruity notes. \u003c\/p\u003e\n\u003cp\u003eProcess Details:\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e1. Harvesting: This is carried out ensuring a minimum of 90% ripe cherry.\u003cbr\u003e2. Floating: This ensures the removal of green, overripe, and dry cherries.\u003cbr\u003e3. Oxidation: This is done in food-grade plastic drums for 24 hours.\u003cbr\u003e4. Pulping: The cherries are pulped dry.\u003cbr\u003e5. Oxidation after pulping: For 24 hours in order to remove the mucilage. The coffee is then washed\u003cbr\u003eat temperatures of 45°C, creating a thermal shock.\u003cbr\u003e6. Fermentation: For 36 hours at temperatures below 25°C with specific yeast.\u003cbr\u003e7. Fermentation completion: After 36 hours, the coffee is washed at temperatures of 5°C to seal the\u003cbr\u003efermentation.\u003cbr\u003e8. Drying: After the 36 hours of fermentation, the coffee goes into drying, which is carried out for 76\u003cbr\u003ehours at average temperatures of 40°C.\u003cbr\u003e9. Stabilisation: This is done in grainpro-type bags.\u003c\/p\u003e","brand":"Dark Matter","offers":[{"title":"200g","offer_id":61526985802058,"sku":null,"price":22.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":61526985834826,"sku":null,"price":65.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0894\/5051\/2714\/files\/Solero_Strawb_Product_Image_NEW_1.png?v=1775397318"},{"product_id":"berry-fizz-colombia-bio-reactor-advanced-washed-pink-bourbon","title":"Berry Fizz, Colombia, Bio Reactor Advanced Washed Pink Bourbon","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA crisp, sweet, pink\/red fruit-forward pink bourbon from Henry Bonilla, complimented with a orange blossom florals and syrupy sweet structure.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e In espresso it's gloriously bright with an added punch of fruits and florals from a 72 hour anaerobic fermentation in a bio reactor. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe final cup has all the sweetness that's characteristic of the varietal, with a boosted fruit\/florals notes. It's a fantastic expression of how fermentation should add to complexity and flavour without dominating the cup. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eHenry Bonilla grew up working on El Arrayán, the family farm he would later inherit from his father. His early immersion in agriculture shaped a deep understanding of coffee cultivation, making his transition into full farm management seamless. \u003c\/p\u003e\n\u003cp\u003eHe has introduced exotic varieties such as Gesha, while refining traditional cultivars like Tabi and Castillo through controlled fermentations and flavour microbial processes. \u003c\/p\u003e\n\u003cp\u003eTasting Notes: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eRaspberry, Orange Blossom, Peach, Caramel\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eProducer: Henry Bonilla, Chapoleros, Colombia\u003c\/p\u003e\n\u003cp\u003eElevation: 1700masl\u003c\/p\u003e\n\u003cp\u003eProcess: 72 Hour Bio Reactor Anaerobic Washed\u003c\/p\u003e\n\u003cp\u003eVariety: Pink Bourbon\u003c\/p\u003e\n\u003cp\u003eProcess Details:\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eStep 1 – Selective Harvesting\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eOnly fully ripe Pink Bourbon cherries are handpicked, ensuring high sugar concentration\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eand uniform fermentation potential.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eStep 2 – Oxidation Phase (48 hours)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCherries rest in open tanks for 48 hours of controlled oxidation, allowing natural\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003emicrobial activity to intensify sweetness and floral precursors.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eStep 3 – Depulping\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCherries are depulped, removing the outer skin while preserving the mucilage essential\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003efor fermentation.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eStep 4 – Controlled Fermentation (72 hours)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThe parchment coffee is transferred to a bioreactor for 72 hours of extended\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003efermentation, developing deeper fruit and floral character while maintaining a clean\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ewashed cup profile.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eStep 5 – Light Washing\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAfter fermentation, the parchment is lightly washed to remove excess mucilage while\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003epreserving some sugars for enhanced sweetness.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eStep 6 – Drying Phase\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eDrying begins under the sun until the coffee reaches ~30% moisture.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFinal stabilisation occurs in a mechanical dryer at low, controlled temperatures until\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ereaching 10–11% moisture.\u003c\/span\u003e\u003c\/p\u003e","brand":"Dark Matter","offers":[{"title":"200g","offer_id":62407713128778,"sku":null,"price":23.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":62407713161546,"sku":null,"price":65.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0894\/5051\/2714\/files\/Berry_Fizz_Product_Image_2.png?v=1781863709"},{"product_id":"strawberry-milkshake-colombia-finca-ananya-thermal-shock-yeast-fruit-inoculated-advanced-co-ferment-washed-omb","title":"Strawberry Milkshake, Colombia, Finca Ananya, Thermal Shock, Yeast \u0026 Fruit Inoculated (advanced co-ferment) Washed Ombligon","description":"\u003cp\u003eDark Matter debut for Sergio Gómez's Finca Ananya with this crazy Ombligon varietal. Turns out this one is inoculated with fruit \u0026amp; yeast, which we couldn't have guessed on the cupping table since it's massively layered with various fruits and aromas. It's complexity and layers gives it the Dark Matter stamp of approval. \u003c\/p\u003e\n\u003cp\u003eThere's strawberry, mango, guava, pineapple, guava all competing in attention in an extremely sweet \u0026amp; creamy cup that straight up tastes like a strawberry milkshake in milk. The coffee has a huge aroma and funky fragrance, however, the final cup is just big on fruit \u0026amp; gummy notes (haribos, maoams etc). \u003c\/p\u003e\n\u003cp\u003eNot as refined as some of our other super loud colombians hence the lower price point, but if funky loud coffees are your thing you'll love this one.\u003c\/p\u003e\n\u003cp\u003eTasting Notes: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eRaspberry, Orange Blossom, Peach, Caramel\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eProducer: Henry Bonilla, Chapoleros, Colombia\u003c\/p\u003e\n\u003cp\u003eElevation: 1700masl\u003c\/p\u003e\n\u003cp\u003eProcess: 72 Hour Bio Reactor Anaerobic Washed\u003c\/p\u003e\n\u003cp\u003eVariety: Pink Bourbon\u003c\/p\u003e\n\u003cp\u003eProcess Details:\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eStep 1 – Selective Harvesting\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eOnly fully ripe Pink Bourbon cherries are handpicked, ensuring high sugar concentration\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eand uniform fermentation potential.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eStep 2 – Oxidation Phase (48 hours)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCherries rest in open tanks for 48 hours of controlled oxidation, allowing natural\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003emicrobial activity to intensify sweetness and floral precursors.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eStep 3 – Depulping\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCherries are depulped, removing the outer skin while preserving the mucilage essential\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003efor fermentation.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eStep 4 – Controlled Fermentation (72 hours)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThe parchment coffee is transferred to a bioreactor for 72 hours of extended\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003efermentation, developing deeper fruit and floral character while maintaining a clean\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ewashed cup profile.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eStep 5 – Light Washing\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAfter fermentation, the parchment is lightly washed to remove excess mucilage while\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003epreserving some sugars for enhanced sweetness.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eStep 6 – Drying Phase\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eDrying begins under the sun until the coffee reaches ~30% moisture.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFinal stabilisation occurs in a mechanical dryer at low, controlled temperatures until\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ereaching 10–11% moisture.\u003c\/span\u003e\u003c\/p\u003e","brand":"Dark Matter","offers":[{"title":"200g","offer_id":62411457560906,"sku":null,"price":22.0,"currency_code":"GBP","in_stock":false},{"title":"1kg","offer_id":62411457593674,"sku":null,"price":60.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0894\/5051\/2714\/files\/Strawberry_Milkshake_Product_Image_1.png?v=1781886120"},{"product_id":"berry-fizz-colombia-bio-reactor-advanced-washed-pink-bourbon-copy-1","title":"Banana Bread, Colombia\/Yunnan, Santa Mónica\/Lancang Region, Banana\/Butter Co Ferment Castillo\/Catimor (September restock)","description":"\u003cp\u003eHUGE RESTOCK IN EARLY SEPTEMBER, SIT TIGHT.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThis coffee literally tastes like banana bread. The banana co-ferment falls away and blends beautifully with caramel curd to create a super sweet biscoff vibe with banana in the cup but not overpowering everything. \u003c\/p\u003e\n\u003cp\u003eAn experimental blend of our best-seller, Caramel Curd and a banana co-ferment from Jairo Arcila. Cooked up out of a brainstorming session when discussing the crazy things we can do with caramel curd since it's flavour profile is unique. \u003c\/p\u003e\n\u003cp\u003eThis blend is roasted light, but a touch more developed than most of our filter lots. Designed for guest spro, or a fun filter that's guaranteed to blow minds. However, we reckon this one is something special for flat whites. \u003c\/p\u003e\n\u003cp\u003eTasting Notes: Banana, Caramel, Banana Bread, Brown Butter\u003c\/p\u003e\n\u003cp\u003eProducer: Jairo Arcila\/\/Lancang Region\u003c\/p\u003e\n\u003cp\u003eElevation: 1700\/1700masl\u003c\/p\u003e\n\u003cp\u003eProcess: Banana\/Butter Co Ferment\u003c\/p\u003e\n\u003cp\u003eVariety: Castillo\/Catimor\u003c\/p\u003e\n\u003cp\u003eProcess Details:\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe banana co-ferment component is anaerobically fermented with fresh banana and wine yeast. The butter component is fermented anaerobically with butter and specific enzymes to boost aroma. \u003c\/span\u003e\u003c\/p\u003e","brand":"Dark Matter","offers":[{"title":"200g","offer_id":62411540955466,"sku":null,"price":22.0,"currency_code":"GBP","in_stock":false},{"title":"1kg","offer_id":62411540988234,"sku":null,"price":65.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0894\/5051\/2714\/files\/Banana_Bread_Product_Image_1.png?v=1781887965"},{"product_id":"dark-matter-01-house-colombia-advanced-washed-castillo","title":"Dark Matter 01 House, Colombia, Advanced Washed Castillo","description":"\u003cp\u003eDark Matter 01\u003cspan\u003e \u003c\/span\u003eis a seasonally rotated, carefully selected single origin designed for smooth, yet bright house espresso. \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eThis season's 01 is an advanced washed Castillo from Zarza Coffee, a third-generation coffee business run by renowned producer Jhonatan Gasca. Handpicked cherries grown at 1750-1800m are floated and sorted before undergoing a 36 hour fermentation (not anaerobic, a process Zarza explore in more depth than most farms) to preserve clarity and boost aromatic definition for an\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e \u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eespresso that stands out.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eOrange and milk chocolate dominate the cup.\u003cspan\u003e \u003c\/span\u003eCitrus\/melon aromas cut through milk for a distinct flavour that's followed by chocolatey sweetness that boosts the cup's structure both as espresso and through milk. As it cools, we perceive some soft, gentle melon notes when enjoyed black that give the cup some added complexity.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e01 profiles will be single origin and typically Dark Matter, bright, sweet \u0026amp; clean, but sourced and profiled to be balanced and rich enough to be enjoyed by everybody, not just speciality lovers.\u003c\/p\u003e\n\u003cp\u003eFor those curious, this coffee is still great on filter. It's clean and sweet with some aromatic lift. \u003c\/p\u003e\n\u003cp\u003eTasting Notes:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eOrange, Milk Chocolate, Honeydew Melon\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eProducer: Jhonatan Gasca, Zarza Coffee Bella Vista, Colombia\u003c\/p\u003e\n\u003cp\u003eElevation: 1750-1800masl\u003c\/p\u003e\n\u003cp\u003eProcess: 36HR Oxidative Fermentation Washed\u003c\/p\u003e\n\u003cp\u003eVariety: Castillo\u003c\/p\u003e\n\u003cp\u003eProcess Details:\u003c\/p\u003e\n\u003cp\u003e1. Carefully handpicked cherries are floated and sorted for maximum density and consistency. \u003c\/p\u003e\n\u003cp\u003e2. Cherries are left to ferment for 36 hours in an oxygen rich (normal air) environment to develop enhanced aromas and fruity notes. \u003c\/p\u003e\n\u003cp\u003e3. Coffee is washed and undergoes slow, stabilised drying and rested. \u003c\/p\u003e\n\u003cp\u003eProcess Details:\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eStep 1 – Selective Harvesting\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eOnly fully ripe Pink Bourbon cherries are handpicked, ensuring high sugar concentration\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eand uniform fermentation potential.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eStep 2 – Oxidation Phase (48 hours)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCherries rest in open tanks for 48 hours of controlled oxidation, allowing natural\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003emicrobial activity to intensify sweetness and floral precursors.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eStep 3 – Depulping\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCherries are depulped, removing the outer skin while preserving the mucilage essential\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003efor fermentation.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eStep 4 – Controlled Fermentation (72 hours)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThe parchment coffee is transferred to a bioreactor for 72 hours of extended\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003efermentation, developing deeper fruit and floral character while maintaining a clean\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ewashed cup profile.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eStep 5 – Light Washing\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAfter fermentation, the parchment is lightly washed to remove excess mucilage while\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003epreserving some sugars for enhanced sweetness.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eStep 6 – Drying Phase\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eDrying begins under the sun until the coffee reaches ~30% moisture.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFinal stabilisation occurs in a mechanical dryer at low, controlled temperatures until\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ereaching 10–11% moisture.\u003c\/span\u003e\u003c\/p\u003e","brand":"Dark Matter","offers":[{"title":"200g","offer_id":62411605639498,"sku":null,"price":18.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":62411605672266,"sku":null,"price":48.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0894\/5051\/2714\/files\/Dark_Matter_01_Product_Image_2.png?v=1781889388"},{"product_id":"strawberry-wine-ethiopia-sidama-buku-abel-anaerobic-natural-74158-toh-2nd-place","title":"Strawberry Wine, Ethiopia, Sidama, Buku Abel, Anaerobic Natural 74158 (TOH 2nd Place)","description":"\u003cp\u003eOur first Ethiopian release from the 2026 harvest is this gorgeous TOH 2nd placing experimental category Guji region anaerobic natural from smallholders processed at the renowned Buku Abel station at 2100-2300m.\u003c\/p\u003e\n\u003cp\u003eTOH is East Africa's most prestigious green coffee scoring competition and auction. This lot achieved such heights because it's anaerobic process has added incredible fruit-forward, rich flavour and complexity to a coffee already brimming with Ethiopian florals. The cup is bursting with red fruits, rose florals and a strawberry\/cherry wine flavour that make this coffee feel straight out of a Hozier song.\u003c\/p\u003e\n\u003cp\u003eDue to the high elevation and clear quality of the growing, processing and drying, the cup has complexity, fantastic acidity and finishes as clean as a washed. \u003cbr\u003e\u003cbr\u003eTasting Notes: Red Berries, Rose, Cherry\/Strawberry Wine, Dark Chocolate\u003c\/p\u003e\n\u003cp\u003eProducer: Small Holders, Buku Abel, Sidama, Ethiopia\u003c\/p\u003e\n\u003cp\u003eAltitude: 2100-2300m\u003c\/p\u003e\n\u003cp\u003eProcessing Details: \u003c\/p\u003e\n\u003cp\u003e1. Cherries are handpicked and floated. \u003c\/p\u003e\n\u003cp\u003e2. Cherries are then anaerobically fermented (without oxygen) in sealed tanks. \u003c\/p\u003e\n\u003cp\u003e3. After fermentation, cherries are dried in cherry on raised shaded beds and frequently turned.\u003c\/p\u003e","brand":"Dark Matter","offers":[{"title":"200g","offer_id":62580932608330,"sku":null,"price":26.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":62580932641098,"sku":null,"price":75.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0894\/5051\/2714\/files\/strawberrywineproductimag_1.png?v=1782903660"},{"product_id":"magnolia-peru-cajamarca-washed-geisha","title":"Magnolia, Peru, Cajamarca, Washed Geisha","description":"\u003cp\u003eWe love the soft, gentle rosey\/citrusy florals in the cup that inspired the name of this floral and complex washed geisha with magnolia, bergamot, pineapple and cherry tomato in the cup.\u003cspan\u003e \u003c\/span\u003eDemóstenes Tantaleán chases complexity and he definitely shows it here.\u003c\/p\u003e\n\u003cp\u003eThis geisha undergoes a 36 hour fermentation to boost florals and complexity. Not the type of fermentation to create funky flavours, but more to accentuate what this great coffee has to offer. \u003c\/p\u003e\n\u003cp\u003eTasting Notes: Magnolia, Bergamot, Pineapple, Cherry Tomatoes, Floral \u003c\/p\u003e\n\u003cp\u003eElevation: 1950masl\u003c\/p\u003e\n\u003cp\u003eVarietal: Geisha \u003c\/p\u003e\n\u003cp\u003eProcess: Washed\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u0026gt; About the Farm\u003c\/p\u003e\n\u003cp\u003eDemóstenes Tantaleán Acuña is a second-generation coffee producer based in Tacabamba, Chota, Cajamarca. Growing up immersed in coffee farming, Demóstenes developed a deep passion for the land and for coffee cultivation. Rather than prioritising volume he chose to plant fine varieties such as Geisha, aiming to differentiate his coffee and achieve more complex and distinctive cup profiles. His work reflects both respect for tradition and a forward-looking commitment to specialty coffee standards.\u003c\/p\u003e","brand":"Dark Matter","offers":[{"title":"200g","offer_id":62898024317258,"sku":null,"price":26.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":62898024350026,"sku":null,"price":75.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0894\/5051\/2714\/files\/magnolia_product_image.png?v=1786110256"},{"product_id":"berries-and-cream-colombia-quebraditas-yeast-inoculated-thermal-shock-mossto-natural-chiroso","title":"Berries and Cream, Colombia, Quebraditas, Yeast Inoculated, Thermal Shock, Mossto Natural Chiroso","description":"\u003cp\u003eWhere to start? Dark Matter regulars know we typically stick to washed versions when it comes to high intervention, process-forward coffees. So, if we've released a natural, you know it's for good reasons. For funky\/fruity lovers, this is a serious banger. Think big campino sweets vibes, strawberries and cream, boozy glacé cherries- suuuper sweet. \u003c\/p\u003e\n\u003cp\u003eOn espresso it's dessert-like with a big red fruits, yoghurty\/white choc sweetness. In filter all the same, but with some real nice elderflowery florals too. We recommend turbos and big ratios on espresso and the same story for filter (1:16\/16.5) and brewing 92C or less. \u003c\/p\u003e\n\u003cp\u003eThis process is a bit of a mouthful, but all you need to know is that Edinson's pickers are handpicking ripe cherries, float them to sort underripe\/defective cherries, and then ferment them in a sealed tank. The key is that tank has specific yeasts (microbes that each sugar in the coffee cherries and turn it into flavour compounds and aromas) and mossto (leftover juices full of wild and controlled yeasts and sugars used as a starter culture to kickstart the fermenting process) added to it to drive the fermentation in a targeted direction with a flavour profile in mind that compliments the Chiroso crop. The thermal shock is the addition of hot\/cold water during the process which forces the coffee's pores to open or close to allow these flavours created during fermentation to rush into the coffee (open pores) and be sealed inside (closed pores) for maximum intensity of flavour. \u003c\/p\u003e\n\u003cp\u003eTasting Notes: Campino sweets, strawberry yoghurt, boozy cherries\u003c\/p\u003e\n\u003cp\u003eFarm: Quebraditas\u003c\/p\u003e\n\u003cp\u003eProducer: Edinson Argote\u003c\/p\u003e\n\u003cp\u003eElevation: 1850m \u003c\/p\u003e\n\u003cp\u003eProcess: Yeast Inoculated Mossto Natural \u003c\/p\u003e\n\u003cp\u003eVarietal: Chiroso\u003c\/p\u003e\n\u003cp\u003e\u0026gt; About the Farm\u003c\/p\u003e\n\u003cp\u003eEdinson gained valuable experience and mentorship while working in some of the most innovative coffee farms in the Cauca region, leading him to become the head of quality and processing control at one of these farms. \u003c\/p\u003e\n\u003cp\u003eGrateful for the knowledge and experience gained, he was nonetheless driven by a personal ambition to establish his own coffee farm. Now, at Quebraditas Coffee Farm in Huila, a venture he runs with his family. He cultivates exotic coffee varieties like Gesha, Bourbon Sidra, Ombligon, Eugenoides, Chiroso, and Laurina. Highlighting family ties, hard work, and a drive for progress, Edinson’s journey reflects his commitment to quality and innovation in coffee production.\u003c\/p\u003e","brand":"Dark Matter","offers":[{"title":"200g","offer_id":62898065473866,"sku":null,"price":28.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":62898065506634,"sku":null,"price":82.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0894\/5051\/2714\/files\/BerriesandCreamproductimage.png?v=1786111011"}],"url":"https:\/\/darkmatterroasters.com\/collections\/frontpage.oembed?page=2","provider":"Dark Matter","version":"1.0","type":"link"}