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Specialty Coffee

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 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.