The Dark Ritual Coffee

The Dark Ritual Coffee Seasonal Espresso Blend is a bold, comfort-led blend built for rich, chocolatey cups and dependable espresso—designed to feel familiar while still staying fresh.

Because coffees change through the year, the exact components may rotate seasonally—but the intent stays the same: a dark, sweet, full-bodied profile with plenty of depth and an easy-to-love finish.

Origin: Seasonal blend
Current components (may change seasonally):

• Brazil Fazenda Nunes — Natural
• Honduras COMSA — Washed
• Uganda Midnight Flyer — Washed

Profile: Nutty, Caramel, Chocolate
Best for: Espresso, milk-based drinks, moka pot, and anyone who likes a richer cup

Honduras, COMSA (feature component)

To bring caramel-like sweetness and structure, we may include a washed coffee from COMSA, a collective in Honduras focused on advanced, sustainable coffee practices that help communities grow and thrive. COMSA also runs a multilingual school that supports children, teens and young adults in producer communities.

COMSA promotes careful cherry selection at harvest—hand-picking only fully ripe cherries with a deep, red-wine colour. After collection, farmers deliver cherries to COMSA’s central wet mill (typically busiest from 4pm–10pm). Cherries rest in the hopper overnight (12–16 hours) to ferment inside the fruit. The next morning the cherries are de-pulped, then the wet parchment ferments in clean tanks without added water for 24 hours. The coffee is then washed and sun-dried on patios or raised beds for 6–8 days, depending on the weather.

Producer: COMSA
Varieties: Parainema, Lempira, Typica, IHCAFE 90
Process: Washed
Altitude: 1,250–1,700 masl