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HomeCoffeesDark Knight
Blend · Peru + Honduras

Dark Knight

Washed / Natural Caturra, Pacas, Typica, Bourbon, grown at 2300 masl

Roasted by Johan & Nystrom

Available now· checked 3 Aug
CooperativeRoaster-stated
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Details

RoasteryJohan & Nystrom· Stockholm, Sweden
BlendIncahuasi Co-op, Peru + Comicovel Co-op, Honduras
Producer—
ProcessWashed / NaturalTvättat / Bärtorkat✓
Harvest—
Altitude2300 masl?
ClimateHot semi-arid
VarietiesCaturra, Pacas, Typica, Bourbon✓
RoastEspresso✓
Tasting noteschocolate, nougat, cherry, fig✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

4NOTES
  • chocolate
    Nutty/Cocoa › Chocolate
  • nougat
    Sweet › Overall Sweet
  • cherry
    Fruity › Cherry
  • fig
    Fruity › Dried

Supply Chain

  1. Origins

    A blend of 2 origins

    this coffee combines green coffee from several places

    1. Incahuasi Co-op, Peru

      Washed

    2. Comicovel Co-op, Honduras

      Natural

  2. Roastery

    Johan & Nystrom

  3. Coffee· viewing

    Dark Knight

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarDARK KNIGHT, ORGANICPerdurasCastle In The SkyBomb DevilPeruPeru Luis BeltranMore from this farmIncahuasi Co-op1 moreSame variety, exploredCaturra3255Pacas332Typica1436Bourbon2353Similar flavour profilechocolate, nougat, cherry2771Same processWashed / Natural17From the same originPeru1579More from this roasterJohan & Nystrom16 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessWashed / NaturalAltitude2300 maslRoastEspresso
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability