Kenosha Coffee Roasters

Four thousand dreams may decay into indigo dust and still, the voice will say: “Love!” A Love Supreme activates a wave of kinetic energy that unites and inspires the creative consciousness. This elemental substance burns bright in the hearts of all. Balance, sweetness, and body are the pillars forming a voluptuous, chocolatey, and easy-drinking potion. A dreamy spectacle for all and a pleasure for every generation. A Love Supreme is a comfort coffee and a pleasure for palates of all generations.

Four thousand dreams may decay into indigo dust and still, the voice will say: “Love!” A Love Supreme activates a wave of kinetic energy that unites and inspires the creative consciousness. This elemental substance burns bright in the hearts of all. Balance, sweetness, and body are the pillars forming a voluptuous, chocolatey, and easy-drinking potion. A dreamy spectacle for all and a pleasure for every generation. A Love Supreme is a comfort coffee and a pleasure for palates of all generations.

Four thousand dreams may decay into indigo dust and still, the voice will say: “Love!” A Love Supreme activates a wave of kinetic energy that unites and inspires the creative consciousness. This elemental substance burns bright in the hearts of all. Balance, sweetness, and body are the pillars forming a voluptuous, chocolatey, and easy-drinking potion. A dreamy spectacle for all and a pleasure for every generation. A Love Supreme is a comfort coffee and a pleasure for palates of all generations.

The Unicorn Blood by Dark Matter Coffee is a northern Italian inspired espresso blend with walnut aroma, creamy peanut butter body, and a balanced milk chocolate finish.

The Unicorn Blood by Dark Matter Coffee is a northern Italian inspired espresso blend with walnut aroma, creamy peanut butter body, and a balanced milk chocolate finish.

The Unicorn Blood by Dark Matter Coffee is a northern Italian inspired espresso blend with walnut aroma, creamy peanut butter body, and a balanced milk chocolate finish.

A light roast bean with an acidity that pops and a natural sweetness impacted by delicate perfumed aromatics. Hints of honey, tangy lemonade, jasmine and lavender all with a brisk finish similar to black tea.

Intense cup, aromatic notes go from earth-toned to delicately spiced, rustic-tinged sweetness, thick body, mild acidity. Deeply bittersweet in house dark roasted, with traces of fruit and tobacco.

Roast intensity pairs well with big body and mildly present acidity. Rustic dark chocolate, raisin, puffed rice, creamy mouthfeel, with interesting accents of spice and green herbs. City+ to Full City+. Good for espresso.

Roast intensity pairs well with big body and mildly present acidity. Rustic dark chocolate, raisin, puffed rice, creamy mouthfeel, with interesting accents of spice and green herbs. City+ to Full City+. Good for espresso.

Attractive sweetness laced with hints of caramel and dark sugars, along with fruited accents that add a slight acidity. Notes of apple, roast bittersweetness, mulling spice, and almond.

Attractive sweetness laced with hints of caramel and dark sugars, along with fruited accents that add a slight acidity. Notes of apple, roast bittersweetness, mulling spice, and almond.

Refined sweetness and clean acidity with juicy fruit accents and delicate aromatics. A light roast with notes of honey, mango, tangerine, and floral notes of hops and rose petal tea.

Refined sweetness and clean acidity with juicy fruit accents and delicate aromatics. A light roast with notes of honey, mango, tangerine, and floral notes of hops and rose petal tea.

Our take on nitro—minus the tank, plus a little ingenuity. The Aerocano starts with in-house roasted coffee beans, cold-brewed overnight for a deep, smooth body with naturally low acidity. When you order, we finish it fresh by aerating the cold brew with our espresso machine’s steam wand, whipping tiny bubbles into the coffee to create a thick, creamy head and a silky mouthfeel. The result? A rich, cascading cold coffee with a luscious foam, subtle sweetness, and a texture that drinks like nitro—without the fuss. We like to call it the poor man’s nitro, but there’s nothing cheap about the flavor. No dairy. No gas. Just smart technique and really good coffee. Cold. Creamy. Made to order.

Our roast highlights the delicate floral aroma that's made the Gesha variety so famous. Persistent cup sweetness, simple syrup, pear, persimmon, violet, jasmine pearls, Meyer lemon, and tannic tea notes.

Our roast highlights the delicate floral aroma that's made the Gesha variety so famous. Persistent cup sweetness, simple syrup, pear, persimmon, violet, jasmine pearls, Meyer lemon, and tannic tea notes.

Roasted in house, sourced by Sweet Maria's. A "thick-bodied Sumatran cup, deep-toned and earthy at its core, pungent spice notes, intriguing cedar/tobacco aroma, and long finish with hints of leather and barrel-aged coffee." Steeped and refrigerated for 24 hours. While supplies last.

Roasted in house, sourced by Sweet Maria's. A "thick-bodied Sumatran cup, deep-toned and earthy at its core, pungent spice notes, intriguing cedar/tobacco aroma, and long finish with hints of leather and barrel-aged coffee." Steeped and refrigerated for 24 hours. While supplies last.

Intense rustic flavors, inky body, dark bittersweetness is a central feature, low acidity, earth-toned aroma, accents of molasses, tobacco, peat, baking cocoa, aromatic wood.

Intense rustic flavors, inky body, dark bittersweetness is a central feature, low acidity, earth-toned aroma, accents of molasses, tobacco, peat, baking cocoa, aromatic wood.

Our Malort cask-conditioned Coffee Cold is NOT what you're thinking. There is no bitter face here folks, it's put deliciousness, with notes of cocoa, almond, and iced tea w/lemon! Give yourself a reason to do a Chicago Handstand!

These 4-packs come with four different variants, each with a different color play on our traditional Brown Acid artwork that reflects the flavor profile of the hop. As with Brown Acid, we use our Chocolate City blend as the base, and add the hop pellets to the brew basket towards the end of the brew cycle to pull out all the bright, tropical notes of the hops without the bitterness. This flight is an excellent way for to see the range in flavor profile that can be found in hops and identify the differences side by side.

For Roastbusters we have a well-dialed-in Catuai from Finca San Jeronimo in Guatemala to make up the base; a fudgey, sweet coffee that our roasting team is very familiar with. This is paired with a yellow Icatu from Finca El Rosario in El Salvador, grown and processed by the Pacas our roasting team is very familiar with. This is paired with a yellow Icatu from Finca El Rosario in El Salvador, grown and processed by the Pacas Family, a cultivar that was originally developed in Brazil to be high-yielding, disease, with a high- quality cup profile. This blend is balanced and sweet, and is the perfect way to start your day as we start to see milder mornings creeping in.

This is a fudgey and nutty coffee that we felt would work well with the acidity in the Nayarit we have been roasting; which adds some dried fruit and wine-like notes! Tastes like dried cranberry, graham cracker, and floral

"When I look into your cup, I can see no coffee stains, and darlin' when I drink you, you always taste the same,Nothing lasts forever, and we all know blends can change, But it's hard to hold a candle, to our Warm November Rain!" For this year's Warm November Rain, we are using two Guatemalan coffees to create a toasty, nutty blend that makes a cozy hot cup of coffee to kick off these brisk mornings. The base of the blend is what we call "Varios," a combination of various lots of experimental Ethiopian Hybrids grown at Finca San Jeronimo Miramar in Guatemala. We paired this with one of our washed staples around here, Catuai Washed from Finca San Jeronimo, layering in more chocolate notes and creating balance in the cup! Tastes like raisin, walnut brownie, and toffee

We added this spirit to the porous green coffee under pressure, to infuse the beans with the profile of the booze, absorbing the liquid and adding the nutty, caramel-forward characteristics of the old-fashioned to the Salvadoran beans. After roasting this up, driving off any remaining alcohol content, and caramelizing the sugars- we sent this over to our Chocolate City team to brew up and package through the canning line. While we are switching between seasons here, this is the perfect time for the vanilla, spiced notes of this Cody Road Barrel Old Fashioned, coffee cold style! Tastes like baking spice, pecan sandies, and orange peel

Tastes like pomegranate, dulce de leche, and toasted almonds We are utilizing two washed coffees to make the base of this blend, a sweet, comfy cup for all to enjoy! The washed Caturra from Guatemala has a fudgy profile, with juicy red fruit notes that play well with the washed Catuai from Northern Nicaragua. We added a Catuai fermented with Cacao mucilage to bring in a little body, an experiment that we've worked with the Bressani Family on for many years now. Cold Dank Nic is brewed vanilla suburbs-style -with vanilla bean and Sleep Walk cocoa nibs!

Tastes like cherry cordials, coconut, and cocoa nibs Each year Chronikkah highlights a barrel-aged component that makes this coffee a bit juicier and fruit-forward. The majority of the blend is a coffee from Santa Barbara, Colombia, to create a bright, fruity base that will complement the barrel-aged component. We aged a Salvadoran bean from the Pacas Family in bourbon barrels we picked up from CH, which aged their Jeppson's Bourbon. These porous Icatu beans from Finca El Rosario soaked up all that boozy goodness and make for an intense, aromatic barrel-aged cup of coffee! This coffee cold version has a a small dose of terpenes added! We went with the Grape Ape terpenes again this year, which layer in more juicy, fruity notes to the coffee cold!!

These big, juicy beans are picked at peak ripeness, when the skin of the cherry is a deep, dark red. The cherries are sorted and spread onto raised mesh tables under shade cloth to ferment for 3-4 weeks, turning them ever so gently for even fermentation and drying. We paired this Pacamara with our latest Fuego release; Catuai fermented with Bordeaux Yeast, for an funky and fruity twist! Can art by Oinkz Country: El Salvador Farm: El Rosario Cultivar: Pacamara Process: Natural Country: Guatemala Farm: San Jeronimo Miramar Cultivar: Catuai Process: Fermented with Bordeaux Yeast Tastes like fig newton, hibiscus, and almond butter

Dark Matter Coffee and legendary punk band Bad Brains released a limited-edition collaboration in November 2025, featuring coffee, 7" vinyl, and artwork by bassist Darryl Jenifer. The blend consists of Guatemalan Catuai beans, offering notes of chestnut, Dutch cocoa powder, and black cherry. It was released to celebrate the band's enduring PMA (Positive Mental Attitude) and punk legacy.

Each year Dark Matter Coffee takes this opportunity to create this blend with an African coffee, showing the diversity in flavor profile that can be found from origin to origin, and we get to share a bright profile with our customer base during the cold, grey winter months. This year, we are working with a washed Ethiopian coffee that comes from the Suke Quto washing station in the Guji region of the country. They process and dry coffee from over a hundred small producers nearby, in addition to the cherries grown on the Suke Quto farm itself, working with heirloom varietals that have a citrusy, tropical cup profile. Country: Ethiopia Region: Guji Washing Station: Suke Quto Cultivar: Heirloom Varietals Process: Washed Country: Guatemala Farm: San Jeronimo Miramar Cultivar: Ethiopian Hybrids Process: Washed Tastes like strawberry, pink lady apple, and allspice

The base of this year's Nectar Gadget is a natural processed Pacas from finca El Corozo, the most recent farm the Pacas family acquired about 5 years ago. This farm sits at 1,600-2,000 meters above sea level, overlooking Lake Coatepeque and faces east, getting lots of gentle morning sun. These Pacas cherries are kept whole, in their skin, to be fermented and dried over a 3-4 week period on mesh raised beds with airflow and shade cloth to soften the sun's strong rays, resulting in a juicy, fruit-forward cup of coffee. Dark Matter paired this with their old friend, Pacas Viejo, to bring in more sweetness and balance out the acidity of the El Corozo. So to summarize - this is a double El Sal, double Pacas blend, with one bean from the oldest farm, the other from the newest farm, one washed, one natural! Tastes like blueberry, nectarine, and graham cracker

The yeast was propped up prior to being added to the fermentation tank to reach maximum activity before coming into contact with the sweet, sugary pulp to eat away at and produce a unique ester pool for the coffee to soak in. Catuai is a great coffee to use for these experiments, with high yields and production at the farm, and a coffee that we've grown to be very familiar with over the years of working with the team at FSJM. We've found this coffee to have a bright, green grape-like profile when hot, with sweeter caramel notes coming through as it cools. Country: Guatemala Farm: San Jeronimo Miramar Cultivar: Catuai Process: Fermented with Pinot Noir Yeast Tastes like green grape, caramel, and Bosc pear

For Thunder Road we are utilizing a coffee from a small cooperative near Cusco in Southern Peru, to create a rich chocolate-forward base. This is a new coffee for DMC from the Cafe Origenes cooperative - a relatively new group of farmers that formed after 2020 in an effort to create more structure for small producers to gather their coffee, pool together on resources, and be able to export efficiently. We paired this with Catuai from Finca San Jeronimo Miramar in Guatemala, which was fermented with Cocoa mucilage in the fermentation tank to add brightness to the cup! Country: Peru Cooperative: Café Orígenes Region: Otocani Cultivar: Mixed Process: Washed Country: Guatemala Farm: San Jeronimo Miramar Cultivar: Catuai Process: Fermented with Cocoa Mucilage Tastes like plum, walnut, and brownie

For this year's Devil's Lettuce, Dark Matter Coffee is working with a washed Honduran coffee that has a surprising amount of acidity, with peach and citrus notes coming through in the cup. They paired this with a consistently bright coffee we've been purchasing from the Pacas family for years - a natural processed Bourbon from Finca Santa Petrona. The cherries are picked at the peak of ripeness, when they are a deep dark red color, and shade dried on raised beds for 3-4 weeks, slowly fermenting producing a juicy, berry forward profile! Artwork by Dark Matter's very own, Jourdon Gullett! Country: Honduras Region: Santa Barbara Cultivar: Mixed Process: Washed Country: El Salvador Farm: Santa Petrona Cultivar: Bourbon Process: Natural Tastes like peach rings, dank berry, and chocolate

Candy Drip begins its caffeinated explosion with a washed Colombian coffee from Finca Santa Barbara in the Antioquia region; a bean that continues to show us a lot of fruit character in the cup and is bringing a lot of red fruit and sweetness to this blend. We are pairing this with a new lot we are sourcing from the Valleinca Co-op located in the Incahuasi region of Peru. Incahuasi, or Inca Wasi in Quechua, means Home of the Incas, named for the sacred grounds where the community is located, not far from Machu Picchu. DMC visited this area in August to start forming connections with cooperatives and producers in the region, and are excited to be bringing these back home to us here in Chicago! We have been impressed with the berry and citrus notes from this Peruvian lot and think it makes a great accent coffee for this blend. Tastes like: cherry Jolly Rancher, dark chocolate, and Granny Smith apple

Brewed by Colectivo Coffee in Milwaukee for over 18 hours, the Session Cold Brew is smooth and refreshing with flavor notes of sweet citrus, berry, and chocolate taffy. And just when you thought it couldn’t get any better: Session Cold Brew is dairy free, vegan, has no added sugar, and is now in ready-to-drink cans!

Enjoy a smooth & creamy oat milk latte on the go! Made with our cold brew blend, this rich and velvety beverage is perfect any time of the day.

As a third generation family business, illy coffee was founded in Trieste, Italy in 1933 by Francisco Illy. Francisco and his son, a chemist, helped shape the design of the modern espresso maker and created the first pre-measured coffee pods. Using pure arabica coffee beans, the Illy family created nine signature blends to deliver a smooth, unique taste in every cup. Now recognized worldwide for their superior quality, illy sets the standard for innovative coffee excellence in the form of improved ethics in the supply chain, increased sustainability, and consistent high quality.

As a third generation family business, illy coffee was founded in Trieste, Italy in 1933 by Francisco Illy. Francisco and his son, a chemist, helped shape the design of the modern espresso maker and created the first pre-measured coffee pods. Using pure arabica coffee beans, the Illy family created nine signature blends to deliver a smooth, unique taste in every cup. Now recognized worldwide for their superior quality, illy sets the standard for innovative coffee excellence in the form of improved ethics in the supply chain, increased sustainability, and consistent high quality.

A refreshing and naturally sweet taste, with notes of chocolate and caramel.

Starry Eyes illuminates the path through the darkness. Our dark roast coffee beans are a giant step towards a refined, sweet, and complex cup forged from the pyrolytic core of the Dark Matter Machine. These gems are tethered through the lens of tradition, an approach long coveted in every era of coffee. Flames transform the essence of the coffee by neutralizing acidity and amplifying sweet, creamy, and toasty flavors. Cast a light in the dark and let the sparks fall where they may. Our premiere dark roast is a nod to the old style of roasting which is still favored throughout the world and pairs perfectly with a splash of cream or dash of sugar. Notes: Brownie, Vanilla, Almond.

Four thousand dreams may decay into indigo dust and still, the voice will say: “Love!” A Love Supreme activates a wave of kinetic energy that unites and inspires the creative consciousness. This elemental substance burns bright in the hearts of all. Balance, sweetness, and body are the pillars forming a voluptuous, chocolatey, and easy-drinking potion. A dreamy spectacle for all and a pleasure for every generation. A Love Supreme is a comfort coffee and a pleasure for palates of all generations. Notes: Cocoa, Walnut, Toffee Net Wt. 12oz.

Immortal beings, rejoice! Unicorn Blood is a powerful concoction, stylized, and scrutinized to be the best all-Americana espresso we can bestow upon the planet. This cult classic highlights the quality of our partners' exceptional farming practices in Latin America rather than a roast profile. These coffees produce a sweet, syrupy, and lively experience that is worthy of the sacrifice of a mythical beast. This global phenomenon is the perfect expression and introduction to the world of our prized works.

Marvel at Machete’s cutting edge, a deeper exploration into the world of barrel aging! Exquisitely prepared coffees from Central America are blended with the rich, complex sweetness of barrel-aged coffee beans. The contrast between each component adds profound layers of depth and cohesion to the cup. A delightful and thought-provoking experience that slices through the tedium of industry standards. Machete is our barrel-aged coffee blend that gives the delicious taste of booziness coming from the rotating barrels used to age this coffee. For lovers of barrel-aged products and even casual fans, this blend is an incredibly approachable and balanced middle ground between our fully barrel-aged coffees and our regular offerings.

Four thousand dreams may decay into indigo dust and still, the voice will say: “Love!” A Love Supreme activates a wave of kinetic energy that unites and inspires the creative consciousness. This elemental substance burns bright in the hearts of all. Balance, sweetness, and body are the pillars forming a voluptuous, chocolatey, and easy-drinking potion. A dreamy spectacle for all and a pleasure for every generation. A Love Supreme is a comfort coffee and a pleasure for palates of all generations. Notes: Cocoa, Walnut, Toffee Net Wt. 12oz.

For this blend, we are working with two different beans that have been decaffeinated, starting with the water-processed Colombian decaf you are all familiar with, showing notes of dried fruit and brown sugar in the cup. We paired this with a Mexican decaf that also undergoes what is a different process for decaffeination, using a naturally occurring compound found in many fruits, vegetables, and is a byproduct of sugar cane production - ethyl acetate, or EA. You may have started to see this type of decaf popping up as "sugar cane decaf." Art by Joey D Tastes like honey, prune, and fruit leather

This blend combines two Salvadoran coffees from the Pacas Family to create a bright, vibrant blend that awakens your senses. We start with a Sarchimor from Finca El Rosario in El Salvador, where the cherries were dried in their skins, fermenting for weeks to produce a fruit-forward cup of coffee. The second component to this blend is a honey-processed lot from the Cafe Tuxpal mill that brings more sweetness and body into play, creating a silky smooth, juicy cup of coffee.

We are utilizing two washed coffees to make the base of this blend, a sweet, comfy cup for all to enjoy! The washed Caturra from Guatemala has a fudgy profile, with juicy red fruit notes that play well with the washed Catuai from Northern Nicaragua. We added a Catuai fermented with Cacao mucilage to bring in a little body, an experiment that we've worked with the Bressani Family on for many years now!

These big, juicy beans are picked at peak ripeness, when the skin of the cherry is a deep, dark red. The cherries are sorted and spread onto raised mesh tables under shade cloth to ferment for 3-4 weeks, turning them ever so gently for even fermentation and drying. We paired this Pacamara with our latest Fuego release; Catuai fermented with Bordeaux Yeast, for an funky and fruity twist! Bag art by Oinkz Country: El Salvador Farm: El Rosario Cultivar: Pacamara Process: Natural Country: Guatemala Farm: San Jeronimo Miramar Cultivar: Catuai Process: Fermented with Bordeaux Yeast Tastes like fig newton, hibiscus, and almond butter

The crew at Finca San Jeronimo's mill has been working year after year to improve upon the cup quality of their honeys, and it definitely shows with this coffee! They often refer to this honey process as "slow jam," with the jammy sweet mucilage left on the beans slowly fermenting and drying on the beans' parchment layer, resembling cracker jacks. This process uses minimal water to keep as much of that sweet, sticky pulp on the beans to ferment. Allowing the beans to be in contact with the fermenting mucilage brings out more acidity in the cup with balanced sweetness and creates a fuller body in the cup! Country: Guatemala Farm: San Jeronimo Miramar Cultivar: Catuai Process: Honey Tastes like watermelon, honey, and red currant

The Pacas cultivar was discovered on Finca Santa Petrona back in the late 40's, when the Pacas Family identified that the trees were a little shorter, more shrub-like, on this plot that was all Bourbon trees. The Salvadoran Institute for Coffee Research produced successive generations of this Bourbon mutation and classified it as its own variety, named after the very family who discovered it, Pacas! This coffee is commonly cultivated in El Salvador and makes up about 25% of the country's production. We have a unique opportunity to showcase Pacas from this original lot on Santa Petrona, where it all began. Older trees see lower yields with production dwindling, but the cup that these cherries produce is sweet, fudgey, and elegant.

Each year Dark Matter Coffee takes this opportunity to create this blend with an African coffee, showing the diversity in flavor profile that can be found from origin to origin, and we get to share a bright profile with our customer base during the cold, grey winter months. This year, we are working with a washed Ethiopian coffee that comes from the Suke Quto washing station in the Guji region of the country. They process and dry coffee from over a hundred small producers nearby, in addition to the cherries grown on the Suke Quto farm itself, working with heirloom varietals that have a citrusy, tropical cup profile. Country: Ethiopia Region: Guji Washing Station: Suke Quto Cultivar: Heirloom Varietals Process: Washed Country: Guatemala Farm: San Jeronimo Miramar Cultivar: Ethiopian Hybrids Process: Washed Tastes like strawberry, pink lady apple, and allspice

The base of this year's Nectar Gadget is a natural processed Pacas from finca El Corozo, the most recent farm the Pacas family acquired about 5 years ago. This farm sits at 1,600-2,000 meters above sea level, overlooking Lake Coatepeque and faces east, getting lots of gentle morning sun. These Pacas cherries are kept whole, in their skin, to be fermented and dried over a 3-4 week period on mesh raised beds with airflow and shade cloth to soften the sun's strong rays, resulting in a juicy, fruit-forward cup of coffee. We paired this with our old friend, Pacas Viejo, to bring in more sweetness and balance out the acidity of the El Corozo. So to summarize - this is a double El Sal, double Pacas blend, with one bean from the oldest farm, the other from the newest farm, one washed, one natural! Tastes like blueberry, nectarine, and graham cracker

The yeast was propped up prior to being added to the fermentation tank to reach maximum activity before coming into contact with the sweet, sugary pulp to eat away at and produce a unique ester pool for the coffee to soak in. Catuai is a great coffee to use for these experiments, with high yields and production at the farm, and a coffee that we've grown to be very familiar with over the years of working with the team at FSJM. We've found this coffee to have a bright, green grape-like profile when hot, with sweeter caramel notes coming through as it cools. Country: Guatemala Farm: San Jeronimo Miramar Cultivar: Catuai Process: Fermented with Pinot Noir Yeast Tastes like green grape, caramel, and Bosc pear

For Thunder Road we are utilizing a coffee from a small cooperative near Cusco in Southern Peru, to create a rich chocolate-forward base. This is a new coffee for DMC from the Cafe Origenes cooperative - a relatively new group of farmers that formed after 2020 in an effort to create more structure for small producers to gather their coffee, pool together on resources, and be able to export efficiently. We paired this with Catuai from Finca San Jeronimo Miramar in Guatemala, which was fermented with Cocoa mucilage in the fermentation tank to add brightness to the cup! Country: Peru Cooperative: Café Orígenes Region: Otocani Cultivar: Mixed Process: Washed Country: Guatemala Farm: San Jeronimo Miramar Cultivar: Catuai Process: Fermented with Cocoa Mucilage Tastes like plum, walnut, and brownie

Santa Rosa de Copán, located in western Honduras, has long been considered one of the country’s coffee capitals. Over time, it has developed into a natural hub for coffee — with multiple milling operations and warehouses, supported by a stable, temperate climate that is well-suited for storing both parchment and green coffee. Coffee from surrounding regions across western Honduras is often funneled into Santa Rosa, making it a key point in the supply chain. Behind the particular coffee in this bag is a family operation that began its journey in the mid-1980s. Since then, the focus has been on consistency — both in farm management and in cup profile. Country: Honduras Farm: Santa Rosa Cultivar: Caturra & Catimor Process: Washed Notes: Chocolate Chip, Almond, Brown Sugar

Candy Drip begins its caffeinated explosion with a washed Colombian coffee from Finca Santa Barbara in the Antioquia region; a bean that continues to show us a lot of fruit character in the cup and is bringing a lot of red fruit and sweetness to this blend. We are pairing this with a new lot we are sourcing from the Valleinca Co-op located in the Incahuasi region of Peru. Incahuasi, or Inca Wasi in Quechua, means Home of the Incas, named for the sacred grounds where the community is located, not far from Machu Picchu. DMC visited this area in August to start forming connections with cooperatives and producers in the region, and are excited to be bringing these back home to us here in Chicago! We have been impressed with the berry and citrus notes from this Peruvian lot and think it makes a great accent coffee for this blend. Tastes like: cherry Jolly Rancher, dark chocolate, and Granny Smith apple