escuro · scribble coffee

escuro

medium-dark roast · natural · mundo novo, yellow catuaí, topázio, acaiá · 950–1,120 masl · minas gerais, brasil

what do these mean?

medium-dark roast: roasted further, so the roast adds its own chocolate-and-caramel depth. Rounder, and less bright.
natural: the cherry was dried whole in the sun, fruit still on, before the bean was taken out. It's why these taste sweet and heavy rather than sharp.
the variety names: the kinds of coffee plant this lot grew from. A bit like grape varieties in wine — each one brings its own character.
masl: meters above sea level. It's cooler higher up, so the cherries ripen slowly and the beans end up denser and sweeter.

more about what's on the label →

caramel · brown sugar · cinnamon · cooked blackberry · dark chocolate

where do these come from?

nothing is added: there's no flavouring in the bag — just coffee. these are the things we taste in the cup, written down to give you somewhere to start.
they're a guide, not a promise: tasting is subjective, and your water, grinder and brew method all change the result. if you taste something we didn't, you aren't wrong.

more about how tasting notes work →

$20 · 250 g (8.8 oz) whole bean

wondering when to open it? see when to open your bag.

Escuro is the darker half of a pair. The same coffee as claro, taken further — far enough that the roast adds something of its own rather than staying out of the way.

It comes from Cocatrel, a cooperative around Três Pontas in southern Minas Gerais that has been pooling the work of smallholder growers since 1961. It’s a natural, which means the cherry dries whole in the sun before the bean is taken out. That’s the traditional Brazilian way, and it’s why these coffees lean sweet and gentle rather than sharp. Picked in September, landed in January, grown between 950 and 1,120 meters.

In the cup: dark chocolate and brown sugar, a little cinnamon, and a cooked-berry note underneath. Rich enough to stand up to milk, which makes it the easy choice for the afternoon — but it stays sweet rather than bitter if you take it black.

Side by side with claro is the easiest way to taste what roasting does.