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 Supremo Popayan
Single origin specialty coffee
Grade: Supremo
From the Coffee Plantation
Country of origin: Colombia
Region: Cauca Department
Farmer: Small regional farmers
Altitude: 1,450 - 1,750 m.a.s.l.
Species & Variety: Arabica & Caturra
Processing: Fully washed
To your Cup
Acidity: Citric, crisp
Aromas: Citrus, orange blossom
Flavors: Sweet orange, peach, balanced
Roast: light to medium
Roasted in: Bangkok at D'ARK Lab, Sukhumvit Soi 16
Body: Medium
Ethiopia Kochere Lalibela G1
Single origin specialty coffee
Grade: G1
From the Coffee Plantation
Country of origin: Ethiopia
Region: Kochere district, Yirgacheffe
Farmer: Selected estates
Altitude: 1,500 - 2,000 m.a.s.l.
Species & Variety: Arabica, Heirloom
Processing: Natural
To your Cup
Acidity: Lime-like, medium to high
Aromas: Floral, jasmine, orange blossom, apricot, lavender, violet notes
Flavors: Currant, apricot, blueberry:
Roast: Light
Body: Winey
Kenya AA Gakundu
Single origin specialty coffee
Grade: AA
From the Coffee Plantation
Country of origin: Kenya
Region: Embu county
Farmer: Gakundu Farmers Co-operative
Altitude: 1,200 - 1,900 n.a.s.l.
Species & Variety: Arabica, SL 28, SL 34 & Ruku 11
Processing: Fully washed
To your Cup
Acidity: Malic, crisp
Aromas: Coffee blossom
Flavors: Redcurrant, raspberry, apple, tomato
Roast: Medium to light
Roasted in: Bangkok at D'ARK Lab, Sukhumvit Soi 16
Body: Medium
Nicaragua Microdot El Penon
Grade: Microdot
From the Coffee Plantation
Country of origin: Nicaragua
Region: Jinotega department
Farmer: La Bastilla Estates
Altitude: 1,250 - 1,350 m.a.s.l.
Species & Variety: Arabica, Red Catuai
Processing: Natural
To your Cup
Acidity: Elegant
Aroma: Floral
Flavors: Juicy strawberry, pineapple
Roast: Medium light
Roasted in: Bangkok at D'ARK Lab, Sukhumvit Soi 16
Body: Medium
Sumatra Blue Bianca
Single Origin specialty coffee
Grade: G1
From the Coffee Plantation
Country of origin: Indonesia
Region: Dolok Sanggul, Northern Sumatra
Farmer: Smallholding farmers
Altitude: 1,400 m.a.s.l.
Species & Variety: Arabica, Onan Ganjang
Processing: Wet pulped
To your Cup
Acidity: Citric
Aromas: Floral, hibiscus, pandan, earthy
Flavors: Bittersweet, custard, sweet tart
Roast: Medium to dark
Roasted in: Bangkok at D'ARK Lab, Sukhumvit Soi 16
Body: Medium
Thailand Jomthong Natural G1
Single Origin specialty coffee
Grade: G1
From the Coffee Plantation
Country of origin: Thailand
Region: Chiang Mai
Farmer: Smallholding farmers
Altitude: 1,250 - 1,350 m.a.s.l.
Species & Variety: Arabica, Yellow Bourbon, Catuai
Processing:
To your Cup
Acidity: Medium
Aromas: Floral, melon
Flavors: Honey, spicy, blackberry
Roast: Light
Roasted in: Bangkok at D'ARK Lab, Sukhumvit Soi 16
Body: Medium
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
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.