Black Velvet | Blackberry Co-Fermented Dark Roast Blend

Co-Fermented Coffee: The Magic in the Dark

Black Velvet is not your standard dark coffee; it is a masterclass in balance, reimagined through the innovative process of Jairo Arcila’s Blackberry Co-Fermentation and expertly blended with our signature dark roast.

We have paired the deep, chocolatey soul of a traditional dark roast with the vibrant, rhythmic fruit sweetness of co-fermented beans. It is sophisticated, bold, and undeniably smooth—a velvet cloak for your morning ritual and a favourite for those who want intensity without the bitterness.

Why Co-Fermentation? | Beyond Flavoured Coffee

Unlike standard flavoured coffees that rely on synthetic oils or post-roast syrups, co-fermentation happens at the molecular level at the origin.

The Arcila farm introduces real fruit during the anaerobic fermentation stage, allowing the porous coffee bean to absorb the complex acids and sugars of the blackberry from the inside out. When we blend these "fruit-charged" beans with our signature dark roast, the result is a natural, integrated flavour profile that complements the roast's depth rather than masking it.

Tasting Profile: Blackberry, Dark Cacao & Walnut Praline

Black Velvet is designed to be heavy-bodied but surprisingly lifted by its fruit foundation:

• Blackberry: A bright, jammy sweetness that provides a "bass note" of fruit to lift the heavy roast.
• Dark Cacao: A rich, bittersweet foundation that delivers a luxurious, velvety mouthfeel.
• Walnut Praline: A toasted, nutty finish with a lingering hint of caramelised sugar.
• Character: Bold, sophisticated, and incredibly smooth.

Brew Guide: Crafting the Perfect Velvet Cup

Black Velvet is a robust blend that excels under pressure. To unlock the full "walnut praline" sweetness, follow these parameters:

Espresso (Recommended)

• Dose: 22.5g
• Yield: 45ml (1:2 ratio)
• Time: 28–32 seconds
• Roaster’s Tip: This blend was born for milk. In a latte or cappuccino, the blackberry notes transform into a flavour reminiscent of a forest fruit chocolate cake.

Stovetop / Moka Pot

• Dose: Fill basket to the brim (don't tamp)
• Water: Pre-heated to just below boiling
• Roaster’s Tip: Remove from heat as soon as the coffee starts to "hiss" to preserve the delicate blackberry sugars and avoid over-extraction.