DARK CHOCOLATE
Colombia origin, anaerobically fermented Arabica; with intense notes of dark chocolate, forest berries, and vanilla for a refined filter coffee experience with a long finish.
₺675
Spec sheet
- Packaging
- 250 gr
- Origin
- Colombia
- Processing method
- Proprietary liquid fermentation
- Brewing recommendation
- Filter · Pour Over
- Aroma
- Intense dark chocolate and freshly ground vanilla bean notes
- Flavor
- Rich dark chocolate and forest-berry touches that unfold across the palate from the first sip
- Acidity
- Lively, balanced lactic acidity; a bright fruit-driven note from blackcurrant
- Body
- Medium-silky · balanced intensity (array)
- Finish
- Long, sweet, and refined; vanilla-chocolate with a subtle fruit tartness on the palate
Approach
Production approach
This coffee is processed through a controlled liquid fermentation approach in which temperature, time, and low-oxygen conditions are carefully managed. No chemical additives or artificial flavors are used; "low-oxygen" describes the controlled management of process conditions. This framing does not constitute a probiotic or medical-benefit claim. Mold and aflatoxin risk are evaluated through process tracking and lot selection; the aim is a smoother, more legible, and more consistent cup profile.
Discover
Other products
More
What's behind this coffee.
Science Center
Eight pieces on the process, chemistry, microbiology, and sensory effects of controlled liquid fermentation.
Yusuf Can Gerçek (Istanbul University) · 8 articles.
Brewing guide
Espresso, V60, Chemex, AeroPress, Turkish coffee, French Press, Moka Pot, Siphon, Cold Brew — dose, temperature, time for every method.
9 methods · step by step · grounded in SCA standards.