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Nicaragua's Dark Matter Delight
Nicaragua's Dark Matter Delight
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Nicaragua’s Dark Matter Delight is a bold, naturally processed coffee that tastes like it was born inside a cosmic collision of fruit, chocolate, and sweetness. With big juicy body, dried apricot, berry compote, tamarind, chocolate cherry, honey-nut, and a long bittersweet finish, this is a luxury roast built for flavor explorers.
For those who love dark fruit, berry-forward coffees, this is your gravitational pull.
Flavor Profile
Tasting Notes: Dark cherry • Apricot • Strawberry • Tamarind • Fruit liqueur • Cocoa • Honey-nut
Body: Big, juicy, dense
Acidity: Muted & smooth
Roast Level: City to Full City+
Processing: Natural (Dry Process)
Expect a fruit-supercharged cup that evolves as it cools. Lighter roasts give berry yogurt + fruit syrup brightness; deeper roasts deliver black forest cake, chocolate-covered raspberry, and warm spice.
Why “Dark Matter Delight”?
Because this coffee behaves like the dark matter of the flavor universe—mysterious, powerful, full of hidden depth, and impossible to ignore.
It’s richly fruity, boldly sweet, and leaves a long, lingering bittersweet finish that keeps pulling you back for another sip.
Perfect for:
✔ Pour-over
✔ Drip
✔ Immersion brewing
✔ Espresso lovers who want fruit complexity
✔ Anyone addicted to chocolate + berry coffees
Origin Story: Finca La Laguna, Nicaragua
This micro-lot comes from Finca La Laguna in Dipilto, Nueva Segovia—one of Nicaragua’s most celebrated specialty coffee regions.
Operated by producer Luis Emilio Valladarez, the farm sits at 1100–1350m and is planted entirely with Caturra, a varietal known for sweetness and clarity. Natural shade trees protect the cherries from the afternoon sun, allowing slow, sugar-rich development.
Why It’s Special
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Naturally processed (4-week drying in whole cherry)
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GrainPro-lined for maximum freshness
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Rainforest Alliance Certified
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First prize winner at the 2012 RFA Nicaragua competition (washed category)
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Sorted with meticulous care from cherry to final bean
This natural process gives the coffee its signature fruit-forward personality and massive body.
