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 Central World

Unique Neighborhoods
Khlong Tan Nuea
Khlong Toei
Khlong Ton Sai

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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

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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.