Specialty Coffee
Home-roasted
5 methods of brewing
Single origins every month
Retail
Comfort Food
Home-made
Fresh produce daily
Incredible flavors
Prepared last-minute
Unique Locations
EmQuartier
ICONSIAM
The Strand
H&M Home centralwOrld
H&M Home Siam Paragon
Unique Neighborhoods
Khlong Tan Nuea
Khlong Toei
Khlong Ton Sai
Since we started the D'ARK adventure in 2015, we have learnt, experienced, learnt, experienced, again and again. As many coffee experiences and expectations as we have had guests? Not too far from reality. So here are some stories for you to feel amazing when sipping your D'ARK favorites: your mood, the crops on the menu, the brewing, flavors, aromas, taste, aftertaste ... So many details that will make your experience addictive.
Our commitments to you:
1. We tell you the exact origin of the coffees we serve
2. We serve you a coffee not less than 2 days for the single origins and 5 days for the blends, and not more than 25 days after it has been roasted. This to express the best flavors and to ensure a proper de-gasification after the roasting.
3. We share with you the characteristics of each coffee before you enjoy them and recommend you the best brewing method.
4. Our menu will never be affected by whatever happens on the coffee market stock exchange places (there are few of them around the globe!).
5. If you are in Bangkok and want to see how we roast and always assess the new beans we receive from the farms, you are most welcome to visit us at D'ARK Lab on Sukhumvit Soi 16.
6. You travel the world of coffee through single origin coffees and exceptional or rare crops when the season allows.
Currently Brewing in all our cafes
Colombia Rum-Barrel-Aged
Single origin specialty coffee
Grade: Excelso
From the coffee plantation
Country of origin: Colombia
Region: Caldas
Farmers: Muya farm
Altitude: 1,350-1,450 m.a.s.l.
Species: Arabica
Varietals: Caturra & Bourbon
Grade: Excelso
Processing: Rum-barrel-aged
To your cup
Acidity: Medium
Aromas: Floral, orchids
Flavours: Cognac, rum raisin ice cream,
maraschino cherry
Roast: Light to medium
Body: Medium
Ethiopia Annasora
Single origin specialty coffee
Grade: G1
From the coffee plantation
Country of origin: Ethiopia
Region: Guji
Farmers: Israel Defga
Altitude: 1,900-2,000 m.a.s.l.
Species: Arabica
Varietals: Heirloom
Grade: G1
Processing: Anaerobic
To your cup
Acidity: Mild to high
Aromas: Guava, strawberry, spearmint
Flavours: Lychee, blackcurrant,
black tea, green grape
Roast: Light
Body: Winey
Kenya Thika AA+
Single origin specialty coffee
Grade: AA
From the coffee plantation
Country of origin: Kenya
Region: Thika
Farmers: Ritho Coop
Altitude: 1,650-1,700 m.a.s.l.
Species: Arabica
Varietals: SL28, SL34
Grade: AA+
Processing: Washed
To your cup
Acidity: High lime-like
Aromas: Floral, coffee blossom, spices
Flavours: Intense sweetness, raspberry,
nectarine, ripe tomato
Roast: Light
Body: Medium
Ethiopia Shakisso
Single origin specialty coffee
Grade: G1
From the coffee plantation
Country of origin: Ethiopia
Region: Shakisso
Farmers: Smallholder farmers
Altitude: 1,900-2,100 m.a.s.l.
Species: Arabica
Varietals: Heirloom
Grade: G1
Processing: Natural
To your cup
Acidity: Winey
Aromas: Lavender, violet, bergamot,
blueberry
Flavours: Blackcurrant, ripe papaya,
grapefruit, ginseng
Roast: Light
Body: Tea-like
Thailand Jomthong Natural G1
Single Origin specialty coffee
Grade: G1
From the coffee plantation
Country of origin: Thailand
Region: Chiang Mai
Farmers: Smallholding farmers
Altitude: 1,250-1,350 m.a.s.l.
Species: Arabica
Varietals: Yellow Bourbon, Catuai
Grade: G1
Processing: Natural
To your cup
Acidity: Medium
Aromas: Floral
Flavours: Honey, spices,
blackberry, melon
Roast: Light
Body: Medium
Moonlight Blend
Blend specialty coffee
From the coffees plantation
Countries of origin: Colombia,
Ethiopia & Kenya
Species: 100% Arabica
Processing: Anaerobic,
rum-barrel-aged & washed
To your cup
Acidity: Medium, bright
Flavours: Ripe red berry, sweet rambutan,
mint, guava, rum raisin, coconut hints
Roast: Medium
Body: Full
D'ARK Blend
Blend specialty coffee
From the Coffee Plantations
Countries of origin: Colombia, Ethiopia, Kenya & Thailand
Species & Variety: 100% Arabica
Processing: Washed & natural
To your Cup
Acidity: Medium, bright, crisp
Flavors: butterscotch, caramel, long sweet aftertaste
Roast: Medium
Roasted in: Bangkok at D'ARK Lab, Sukhumvit Soi 16
Body: Medium
D'ARKer Blend
Blend specialty coffee
From the Coffee Plantations
Countries of origin: Colombia, Ethiopia, Thailand
Species & Variety: 90% Arabica, 10% Robusta
Processing: Washed & natural
To your Cup
Acidity: Mild
Flavors: Prune, cocoa nibs, dark chocolate, clove
Roast: Medium to dark
Roasted in: Bangkok at D'ARK Lab, Sukhumvit Soi 16
Body: Full
Understand where your favorite coffee comes from
What is a Specialty Coffee?
Specialty coffee means that the coffee you are having is made of the highest grande of coffee beans. Coffees which are scoring 80 point or above on the 100-point Coffee Review Scale are Specialty Coffees (created by the SCA - Specialty Coffee Association). All our coffees at D'ARK are Specialty Coffees.
What is a Single Origin Coffee?
This is a coffee grown within a single know geographic origin, meaning a single farm or multiple farms in the same area.
What is a Coffee Blend?
A coffee blend is prepared with coffee beans from various origins, which complement each other to define a specific acidity, flavors and body profile.
What is the Grade of a Single Origin coffee?
Coffee grading is usually based on the following criteria: altitude, region, botanical variety, preparation, bean size, number of defects, density of the beans. Based on the origin of the beans, the classification uses different terminology. If you really want to know more, have a look at www.supremo.be
Is it good that my coffee has acidity?
Yes, this is the sign of a high quality coffee, usually high-grown. It will have an effect on the flavors and the aromas of your coffee. The roasting of the coffee will complement the right acidity balance of your cup. The darker to roasting, the lesser enjoyable the acidity of your cup, hence our medium roasting for all our blends, and medium to light for all our single origins.
What is the difference between the Washed and Natural processing?
Once the cherries are harvested, the seeds need to be separated from the cherries.
Also know as the "wet" process, the "washed" process consists in pulping the coffee cherry, by removing the outer skin of the cherry. once done, the seeds are fermented in water for 1 or 2 days. This starts the fermentation process which initiates the creation of the flavors of the coffee. During this process, the mucilage layer will break down.
Also know as "dry" process, the "natural"process is the oldest processing method. The coffee cherries are placed on a flat surface and dried under the sun during 2 to 6 weeks. Once the seeds are dried, they are removed from the cherries. This would be a preferred processing for slow-drip coffees, as the fermentation combined with a light roasting, allows amazing flavors and aromas to express during the brewing.