Mexico

Roast: Medium

Imagine this: A first kiss under a blood moon. That's kinda what this tastes like. Think sinful dark chocolate swirling with a whisper of cinnamon spice, then BAM! A jolt of green apple brightness that'll wake the dead (or at least, get you through that 8 AM Zoom meeting).

Where does this magic come from? Picture misty mountains in Chiapas and Oaxaca, Mexico, where dedicated coffee growers pour their souls into every bean. These aren't your average joe farmers; they're artisans of the underworld, coaxing flavor from the earth.

The Players: We're talking a bewitching blend of Typica, Criollo, Bourbon, Mundo Novo, and Caturra varieties. It's like a goth club on your tongue, a dark and delicious mix of personalities.

The Vibe: Grown at a cool 900-1000 meters, nurtured by clay-rich soil (because even coffee needs a good foundation, right?), then fully washed and left to bask in the sun's dying rays.

The Result? A cup that's as complex and captivating as your favorite Edgar Allan Poe poem. So ditch the pumpkin spice and embrace the darkness. You deserve it.