Israel was born into a coffee family and at the age of 15, he started working with his father. Working on the family farm in Tolima, Isreal learnt every aspect of production from fertilisation, to the post-harvest processes. In 2005 Isreal decided to leave the family plot and purchase some land of his own. In 2016 he decided to make a big improvement of his yield. After some research into speciality bought 1200 gesha trees and invested in some training on how to grow and process this variety. His dedication and hard work paying off with this delicious coffee.

Believe Bob Lazar

Dark Arts Coffee is a coffee roastery started by friends in East London with twisted visions of using alchemy to combine fire, water and magic beans into a divine elixir. We had visions of funnelling the profits into a cult based on our love of the occult, bikes and all things unholy.

Dark Arts Coffee

In the shadow of Nevado del Huila, Colombia’s highest volcano lies Gaitania a small town with 100 coffee-producing smallholders. Taking full advantage of the fertile soil and micro-climates created by this active volcano alongside a passion and drive for improvements to farming and processing has led to an incredible and unique coffee.

Falling Down

Some of Rodolfo Santizo’s fondest early memories are of planting seedlings and looking up at the older trees already grown, knowing that what he planted will follow these up to the sky. He knew at this young age he wanted to continue the family tradition becoming a 3rd generation coffee farmer. His son Marcos is currently preparing to be the 4th in the family, learning how to grow healthy tres without using any chemical fertilisers just like how his grandparents taught Rodolfo.

Day Trippin'

This coffee is grown in the southeastern state of Brazil, Minas Gerais and aside from being the birthplace of great musicians like Milton Nascimento, Sepultura, mutilator and Sarcófago, It is also famous for its coffee production. The state of Minas Gerais is the same size as France and is the biggest coffee-producing state in all of Brazil which is also the largest coffee producing country in the world. Brazil produces up for 30% of global coffee production.

Varietal: Bourbon, Yellow Bourbon, Typica

Lost Highway

In the Southwest of Honduras, about 100 kilometres west of the Capital, Tegucigalpa and in the Department of la Paz lies Marcala. Here the indigenous Lenca people have long made their livelihood from coffee production. Community is at the heart of the Lenca traditions. This is still a key concept in production today, where land is communal and all members of the community participate in aiding the production of the coffee.

Varietal: Catuai

Lonesome Town

Sitting in the south of the Minas Gerais region Mogiana has a long history in coffee production. In fact, the region is named after a railway system that was built in 1872 to transport the high volumes of coffee being grown there. This coffee is a blend from smallholders from Mogiana and a little further north in the ecoregion of Cerrado which despite being better known for beef production also is home to some great coffee. Sweet subtle lime acidity, milk chocolate, caramel body and nutty.

Varietal: Mundo Nuovo, Catuai

Wolverine Blues

This coffee comes from the highlands of Chiapas which is home to the El Triunfo Biosphere Reserve, the most diverse evergreen cloud forest in Mexico, and one of the most important sites for bird migration. One of these birds, a small green parrot, is known for preferring to nest in ‘coffee lands’ and is a local symbol of freedom. 300 smallholders process this coffee on their farm before taking to Jaltenango to sell.
A creamy mouthfeel with berry acidity and notes of chocolate.

Varietal: Bourbon, Typica, Caturra, Mundo Novo

Apocalypse Now?

Our latest offering of decaf is a washed coffee from San Augustin region in Huila , Colombia. This coffee is decaffeinated by sugar cane process, this means a by-product of sugar cane is used to extract the caffeine from the coffee which is called ethyl acetate. Look for notes of dark chocolate, nuts and a silky smooth mouthfeel to round it off.

Varietal: Caturra, Castilla

Life After Death

White Rabbit - Rwanda

Raise the dead-Ethiopia

Verdansk - Papua New Guinea

Shake Me Lucifer-Ethiopia

Robots On Mars - India

Dude Ranch - Brazil

Wild At Heart-Peru

Life After Death-Colombia

Spacehunter

The Lunji estate was established in the late 1800s but the first coffee tree wasn’t planted until 1928. The estate sits at the foot of the Mbeya mountain range about 20 km northwest of the city Mbeya. Today the estate employs 26 people year-round and up to 150 in peak season. Although the farm is 275 hectares in size, coffee takes up only 92. The remaining land is reserved for forest maintenance to foster bio diversity and support natural soil regeneration.

You Can Have The Crown

Gitwe is a new washing station in the Nyamasheke district. Sitting adjacent to Lake Kivu and taking advantage of the volcanic soil the lake provides alongside the high altitude. Smallholders here are producing incredible coffees. There are 800 small scale farmers bringing cherries to be processed at this washing station, each averaging a yield of 68kg of coffee.

Tasty Boi

Lázaro Ribeiro de Oliveira first introduced coffee to his farm only as a diversification tool to help fuel his business. But he was soon in love with the crop and now 110 of his 175 hectares are dedicated to it. Now working with his son Gustavo together they meticulously analyse and work on improving every step of production. Lázaro focussing on farming practises and Gustavo becoming the expert on fermentation and other aspects of post-harvest production.

Cape Fear-Brazil

20 farmers each with an average of 2.5 hectares of land contributed to this coffee. After harvest, they each take their yield to the Wosasa drying station. Run by ‘the King of Guji’ Ture Waji, who also trained the farmers in agronomy and post-harvest practices. Here every lot is dried separately with information such as the drying start date and moisture content readings are recorded daily.

Close Encounters Ethiopia

Colombia, Finca La Diviso
Varietal: Pink Bourbon

Finca La divisa sits inside Cueva de los guácharos. The oldest national park in Colombia. Here Sebastian Gomez had sorts his coffee cherries adhering to strict ripeness criteria. Once sorted the cherries are left to ferment in plastic tanks for 30 hours. Then pulped before a further 40-hour fermentation before it’s floated to sieve out any under or overripe then gently washed and laid out on raised beds to dry

Sugary sweet with notes of rose and blackberry.

Fathers Day - Fathers Yod

Colombia, La Aurora
Varietal: Caturra, Geisha, Catimor

Finca Capri looks over the village of La Aurora, Manizales in Caldas,. This 14-hectare farm has 5 full-time employees who benefit from pension plans and healthcare insurance. After being picked and sorted, the coffee cherries are placed in sealed GrainPro bags and stored in a cool place. The coffee ferments in this anaerobic environment for 72 hours before being dried for about three weeks. Due to the high humidity in this region, the drying process mixes both natural sunlight and mechanical dryers.

Heavy papaya mouthfeel nectarine acidity and a black jelly baby sweetness

Stonewall Riots

Colombia, Huila
Varietal: Pink Bourbon

Maria comes from a very well-known coffee-growing family in Palestina. The family has been working with coffee for generations, but they made the necessary changes to start producing speciality coffee early on and for this reason, work with various processes - always trying to get the best out of every lot of coffee. This Pink Bourbon Honey lot was fermented for 18 hours and dried on covered African beds.

Honeymouthfeel with florals, peach, lingering dark chocolate.

Ride The Sky

Peru, Fazenda San Ignacio
Varietal: Bourbon

Brothers David &Perdo Garcia Diaz are the owners of two small farms in San Jose del Alto, San Ignacio. Each brother owns around 2 hectares of land. David lives at the farm and he and his family handle all of the picking, drying and farm work, whereas Pedro is responsible for logistics. Picking is usually done within the family, but in the peak of the harvest, they tend to hire one or two pickers to complete the work. Once picked the coffee is fermented for 24 hours before it is washed and placed on raised beds to dry.

Floral and tropical notes with kiwi acidity.

Its Coming Home

Coffee production in Mexico has a slightly different history to a lot of other Central and South American countries. The cop was first introduced by the Spanish in the late 18th century. Having brought it from Cuba and the Dominican Republic. But at this point, the main focus for the Spaniards was the Gold and Silver deposits. It wasn’t until the Mexican revolution that indigenous peoples were able to grow in their own communities. These smallholders have set the blueprint for Mexican coffee production today with many crops yielding as little as 5 or 10kg. This lot is made of various such lots.

Acme Fire Cult-Mexico

CERRADO is the first coffee-producing area in the world to benefit from a “Designated Origin” label - like in the wine industry.
The region holds the perfect combination between altitude, flat topography and a blessed climate pattern with well-defined seasons. Hot and wet summers favour intense flowering and uniform cherry maturation; while dry and warm winters with low air moisture contribute to keep the intrinsic quality of the coffee during harvest and processing.

Demons Gate-Brazil

Brothers David & Perdo Garcia Diaz are the owners of two small farms in San Jose del Alto, San Ignacio. Each brother owns around 2 hectares of land. David lives at the farm and he and his family handle all of the picking, drying and farm work, whereas Pedro is responsible for logistics. Picking is usually done within the family, but in the peak of the harvest, they tend to hire one or two pickers to complete the work. Once picked the coffee is fermented for 24 hours before it is washed and placed on raised beds to dry.

Double Or Nothing

This coffee comes from 15 small scale coffee farmers living in ‘la cordillera de Dipilto’. A mountain range and nature reserve running along the border of Honduras. This mountain range is home to Cerro Mogoton, the highest peak in Nicaragua. As well as being known for the vast array of flora and fauna, the region is famous for coffee production.

Lost Highway-Seasonal Espresso-Nicragua

Grown by Felipe Arcila at his farm Jardines del Eden, this Castillo lot was processed by what Felipe calls White Wine Fermentation, named after the chardonnay notes it brings forward in the coffee. To achieve this the coffee is exposed to a 30-hour dry anaerobic fermentation. Next, the cherries are dried on raised beds until their moisture content is 20%. This is to allow for a more controlled extended fermentation. After which the coffee is placed into grain pro bags for 80 hours. In this stage, the fermentation is driven by natural yeasts. These kinds of innovative processes are what ensures Felipe produces unique and incredible coffees.

Dark Arts Coffee

0.0

Dark Arts Coffee

🇬🇧 United Kingdom

Coffee items

Acme Fire Cult-Mexico

Cape Fear-Brazil

Close Encounters Ethiopia

Demons Gate-Brazil

Double Or Nothing

Life After Death

Lost Highway-Seasonal Espresso-Nicragua

Ride The Sky

Stonewall Riots

Trouble - Colombia (White Wine Process)

Coffee archive

Apocalypse Now?

Believe Bob Lazar

Day Trippin'

Dude Ranch - Brazil

Falling Down

Fathers Day - Fathers Yod

Its Coming Home

Life After Death-Colombia

Lonesome Town

Lost Highway

Raise the dead-Ethiopia

Robots On Mars - India

Shake Me Lucifer-Ethiopia

Spacehunter

Tasty Boi

Verdansk - Papua New Guinea

White Rabbit - Rwanda

Wild At Heart-Peru

Wolverine Blues

You Can Have The Crown