Organic Darkwoods Espresso Coffee Profile

Certifications: OCIA Certified Organic, Direct Trade, Carbon Neutral

Growing Regions: Cajamarca, Peru | Limmu, Ethiopia | Aceh, Sumatra

Process: fully washed | raised beds | wet-hulled

Altitude: 1500-2200 MASL

Roast Level: medium-dark roast

Nestled within Peru's lush landscapes and diverse climate, coffee cherries thrive on elevated farms like those found in the Andes. The higher altitude slows the maturation process, creating flavour profiles with remarkable depth and complexity — even more so on organic farms.

By committing to farming without synthetic pesticides and in sync with seasonal rhythms, our producing partners foster biodiversity that enriches both the coffee they grow and neighbouring crops.

The result is a healthy harvest of coffee with unique and lively flavour profiles, balanced acidity, and smooth body.

Widely considered to be the birthplace of coffee, Ethiopia has a rich history of coffee cultivation. The marriage of ancient tradition and biodynamic farming embraced by organic coffee farmers make the region a favourite among coffee connoisseurs.

Free from chemical pesticides and cultivated in harmony with the seasons, the coffee plants grow synergistically with the local ecosystem, preserving the soil’s fertility and maintaining ecological balance.

The beans we receive from these farms give our blends a splash of brightness and fruity acidity that makes each cup taste like more.

The volcanic soils and tropical climate of Sumatra are ideal for growing bold and full-bodied coffee. The region is well-known for producing beans with deep chocolate notes, herbal overtones, and hits of spice, a combination that brings depth to our Organic Darkwoods Espresso.

We’ve partnered with some outstanding organic coffee farmers in Sumatra, whose sustainable cultivation methods have strengthened the soil quality, nourished the local ecosystem, and supported the local community over decades of painstaking labour.

Given the superior quality and taste profile of their beans, it’s well worth the effort!

FULLY WASHED

Coffees that are fully washed have had the fleshy fruit of the coffee cherry removed (or de-pulped) from the seed before fermentation. The de-pulped seeds (coffee beans) are fermented in water for 24-48 hours, breaking down any remaining pulp. After a thorough wash, the beans are dried and stored for export. Fully washed coffees typically have a clean flavour profile, authentic to the terroir and the coffee varietal.

Raised Beds

Also known as African drying beds, the raised beds used by our partners in Ethiopia are an economical way to enhance coffee quality and flavour. After harvest, the coffee cherries are de-pulped and the seeds are laid out to dry on elevated surfaces (typically made from mesh or wooden slats). This allows air to circulate and dry the beans evenly without becoming moldy. It also gives producers more control over the rate of drying, which makes it easier to achieve a consistent taste profile.

Wet-Hulled

In the wet-hulled method, the outer skin of the coffee cherries is removed and the beans, still encased in their parchment layer, dry only partially under the sun or in mechanical dryers. At the end of that stage, the beans have a moisture content of about 30%. Next, the parchment layer is removed (or wet-hulled) and the beans are dried further, until the moisture content is around 11-12%. This creates a full-bodied, earthy flavour profile with low acidity.

Once the beans have finished roasting, we use our cooling system to halt the Maillard Reaction and begin the degassing process, wherein the carbon dioxide accumulated during the roasting stage gradually escapes the cell walls.

We bag and seal the beans as soon as they’re cool to lock in flavour and freshness, ensuring they are perfectly rested and ready to brew when they reach our customers.

OCIA International (the Organic Crop Improvement Association International) is a non-profit organization committed to certifying and promoting organic agricultural practices. Its certifications represent a commitment to sustainable farming and environmental stewardship, protecting the integrity and authenticity of organic products worldwide. Through its rigorous certification processes and the support it provides for organic farmers, OCIA continues to foster consumer trust and facilitate the growth of organic agriculture on a global scale.

We work with Synergy Enterprises, a global leader in regenerative business specialising in greenhouse gas accounting, decarbonization strategies, and clean technology adoption, to reduce greenhouse gas emissions. The team helps us measure our environmental impact (from shipping and green coffee imports to energy consumption at our facility and on the road), set total impact reduction targets, and implement waste-saving strategies. Any emissions that can’t be eliminated altogether we offset by purchasing verified Carbon Credits.

Even though a direct trade certification hasn’t been established yet, our commitment to the wellbeing of our producing partners means so much to us that we’ve included it here and on each bag of Organic Darkwoods Espresso.

Direct trade makes a huge difference to us as roasters as well as the organic coffee farmers at the beginning of the seed-to-sip journey.

We named the Organic Darkwoods Espresso after the Darkwoods Conservation Area in southeastern BC, a stewardship project by the Nature Conservancy of Canada which encompasses over 1,100 square kilometres of parks, wildlife management areas, and conservation lands.

• Espresso machine
• Grinder (burr, if possible)
• Scale (digital, in grams, if possible)
• Timer
• Dry cloth

• Dosing cup (optional)
• Small spoon
• Tamper
• Shot glass or cup
• 18g Darkwoods Espresso (plus extra for any spillage)

Step 1

Remove the portafilter from your espresso machine and flush the grouphead. Wipe out the portafilter with a clean, dry cloth.

Step 2

Place the portafilter on the scale and tare to zero.

Step 3

Grind the Darkwoods Espresso on a fine setting so the particles resemble granulated sugar. You can either grind directly into the portafilter basket, or grind into a dosing cup and invert the cup over the portafilter to transfer the grounds to the basket.

Step 4

Return the filled portafilter to the scale. Use a small spoon to add or remove espresso grounds until the scale reads 18g (you may need to grind more coffee).

Step 5

Gently tap the sides of the portafilter with the palm of your hand to settle the grounds into the basket, or use a distributor tool to make an even coffee bed. Tamp with the portafilter level to the ground and an even, vertical pressure. Brush any grounds from the rim and “ears” of the portafilter.

Step 6

Insert the portafilter into the espresso machine. Place the scale under the portafilter with the shot glass or cup on top, directly under the portafilter spout (or centred beneath the portafilter if yours is bottomless). Tare to zero.

Step 7

Initiate extraction and start the timer. Stop the shot once the scale reads 36g. The timer should read somewhere between 27-30 seconds. If it takes more or less time to reach 36g, coarsen or tighten up your grind accordingly. Swirl the shot and serve immediately.