Black Hole Blend - Fully Washed Medium Dark Roast Coffee
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Demitasse takes a trip to the dark side. Well, as dark as we go. For those of you who have been looking for a comforting, rich and smooth cup of joe, we've got you covered with our newest blend.

This blend uses the same incredible coffees in our Milky Way blend, but we make 10% of the beans a killer coffee from Sumatra to add that robust mouthfeel with some dark chocolate and earthy notes. The Sumatra in there right now is:

Sumatra Arul Badak:

Grown at 1500 MASL, produced by 300 smallholder farmers, this Tim Tim variety has everything you want in a Sumatran coffee minus the dirty flavors often found in them.Processed traditionally as a wet-hulled coffee, means that this lot had the cherry skin removed and was sun-dried to 25-35% moisture content before hulling. During the hulling, the coffee’s parchment is removed from the seed, and then the lot finishes sun-drying.

Exceptional clean for an Indonesian coffee, we taste cedar, brown sugar, honey and black tea in this coffee.

demitasse

Black Hole Blend

Roasts and ships Wednesday only.

Great Especially for Espresso & Filter

$27.00 / 12 oz.

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Other Sizes

12 oz.
2 lbs.
5 lbs.

or

Characteristics

CHARACTERISTICS

ROAST

Medium Dark

BODY

Heavy, smooth

ACIDITY

Mild

NOTES

Cedar, brown sugar, honey and black tea

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Story

STORYarticle-shape

Demitasse takes a trip to the dark side. Well, as dark as we go. For those of you who have been looking for a comforting, rich and smooth cup of joe, we've got you covered with our newest blend.

This blend uses the same incredible coffees in our Milky Way blend, but we make 10% of the beans a killer coffee from Sumatra to add that robust mouthfeel with some dark chocolate and earthy notes. The Sumatra in there right now is:

Sumatra Arul Badak:

Grown at 1500 MASL, produced by 300 smallholder farmers, this Tim Tim variety has everything you want in a Sumatran coffee minus the dirty flavors often found in them.Processed traditionally as a wet-hulled coffee, means that this lot had the cherry skin removed and was sun-dried to 25-35% moisture content before hulling. During the hulling, the coffee’s parchment is removed from the seed, and then the lot finishes sun-drying.

Exceptional clean for an Indonesian coffee, we taste cedar, brown sugar, honey and black tea in this coffee.

Roaster Detail

Demitassearticle-shape

Estabilished:

2012

Owners:

Bobak (Bobby) Roshan

MORE COFFEES FROM THIS ROASTER

Demitasse got started in the summer of 2011 in Los Angeles, California by Boback (Bobby) Roshan, who was a lawyer when he got into drinking specialty coffee. According to Roshan, “I was drinking mountains of specialty coffee at that time and really started falling into the rabbit hole that is specialty coffee. After a few months of fermenting in my mind, I decided to just go for it.”

Demitasse’s vision is to bring creativity and fun into the coffee drinking experience while being an active member in the community they serve.

Their cafes are known for the crazy drinks they make from scratch, the seasonally rotating shop drinks, the quirky and fun ways their brew coffee, and their commitment to eliminating waste. Their roastery is best known for being one of the first in Los Angeles to roast specialty coffee and being able to develop close relationships with the farms they work with in El Salvador, Guatemala and Costa Rica. Africa is next!

Demitasse understands that sourcing coffee is more than just finding the tastiest coffees in a particular country and buying it. It’s about having the most impact on the coffee producers and adhering to specific guidelines around building and nurturing relationships with producers and forward thinking farmers who take care of their people and the land. “We find that the more we’ve stuck to these guidelines, the better and better our coffees have gotten each year. We value transparency and want you to know that we really do give a $%^& about from whom and where the coffee comes.”

Demitasse believes coffee should be fun and approachable. They vary their roasts so that there is something for everyone and they don't subscribe to a particular dogma when it comes to coffee. “We're approachable and always available to chat, collaborate and to answer questions. Honestly, we take what we do very seriously, but we don't take ourselves very seriously. Our brand reflects that.”

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