{"title":"Black Mass Coffee Roasters","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eBlack Mass is not a reflection of a personal journey; rather, it serves as a conduit for the world of coffee, the fascinating stories woven into each cup, and the dedicated producers who bring it to life.\u003c\/p\u003e","products":[{"product_id":"hideous-salvation","title":"Hideous Salvation","description":"\u003cp\u003eFinca Plan del Hoyo sits inside an ancient volcanic crater on the northern face of the Santa Ana massif. The land was acquired in 1953 by Francisco de Sola Maduro, a businessman with a documented interest in agricultural experimentation. It ran cattle and timber for decades. Civil war forced the family out in 1980. When Francisco R.R. de Sola returned, he turned the property to wood production. Coffee came in 2015, close to his retirement, planted with deliberate variety selection across the farm's 14 productive hectares. The farm has since placed in the 2023 Cup of Excellence. It now holds a varietal research garden maintained in partnership with the University of Texas Borlaug Institute.\u003c\/p\u003e\n\u003cp\u003eTen permanent workers hold the operation year-round. Thirty more are brought in across the January - March harvest window. Cherry is selected by hand at full ripeness, processed as a traditional washed and laid on raised African beds.\u003c\/p\u003e\n\u003cp\u003eSL28 is a Kenyan varietal, selected at Scott Agricultural Laboratories in the 1930s from a single drought-resistant specimen collected in Tanzania. Genetically aligned with the Bourbon group, it was built for structure and cup quality. Its presence in El Salvador is rare. Planted here at 1,760 MASL, inside a crater that shields the trees from prevailing winds and concentrates volcanic soil and altitude in the same site, it carries the varietal's full weight.\u003c\/p\u003e","brand":"Black Mass","offers":[{"title":"Default Title","offer_id":43866245759042,"sku":null,"price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/42e6ad5447dc9be2278e5c58d168da84.webp?v=1781726346"},{"product_id":"immaculate-conjuration","title":"Immaculate Conjuration","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFinca Las Flores is bound to the hills of Acevedo, Huila, at 1,750 MASL. Founded in 1990 by Edilberto Vergara and Nubia Ayure across 14 hectares. Two harvests ordained annually. Main crop February to March. Mid-crop September to October.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJhoan Vergara is the third generation to carry this farm. Trained at Colegio Empresarial de Los Andes and SENA across production, roasting, sensory analysis and advanced cupping. He assumed direction in 2018, moving the farm away from conventional Caturra toward differentiated, process-driven production. His brother Diego governs fermentation, drying and quality control.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eHis standing is consecrated. First place, Master of Coffee, South Korea 2019. First place, Top Roast Colombia 2022. Coffees from Las Flores have been carried by world-level competitors, including Daniel Teplitz at the 2023 US Brewers Cup.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLas Flores cultivates Pink Bourbon, Tabi, Java, Maracaturra, Wush Wush, Bourbon Sidra, Chiroso, Geisha and Ombligon. Each variety held to its own genetic and structural doctrine. Since 2017, conventional output has been set aside entirely.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eTabi is a tripartite hybrid of Bourbon, Typica and Timor, developed in 2002 by the Colombian National Federation of Coffee Growers. Formed for leaf rust resistance without concession to cup quality. The name derives from the Guambiano dialect, meaning \"good.\"\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCherries harvested at peak ripeness. Floated and hypochlorite-washed to eliminate surface impurities and reduce microbial load. Held intact through controlled oxidation before depulping. Fermented within their own mucilagic juices under monitored conditions. Thermal shock invoked. A sequential hot and cold water soak arrests fermentation and binds volatile aromatic compounds within the seed structure. Dried in stainless-steel dehumidifiers via Pristine Precision Drying. Structural clarity and aromatic integrity held from parchment to export. Nothing is surrendered.\u003c\/p\u003e","brand":"Black Mass","offers":[{"title":"Default Title","offer_id":43866252836930,"sku":null,"price":43.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/71D8C588-B266-4DAA-B4F7-7F6E650F1121.png?v=1781729033"},{"product_id":"tooth-and-nail","title":"Tooth and Nail","description":"\u003cp\u003eFinca Plan del Hoyo sits inside an ancient volcanic crater on the northern face of the Santa Ana massif. The land was acquired in 1953 by Francisco de Sola Maduro, a businessman with a documented interest in agricultural experimentation. It ran cattle and timber for decades. Civil war forced the family out in 1980. When Francisco R.R. de Sola returned, he turned the property to wood production. Coffee came in 2015, close to his retirement, planted with deliberate variety selection across the farm's 14 productive hectares. The farm has since placed in the 2023 Cup of Excellence. It now holds a varietal research garden maintained in partnership with the University of Texas Borlaug Institute.\u003c\/p\u003e\n\u003cp\u003eTen permanent workers hold the operation year-round. Thirty more are brought in across the January - March harvest window. Cherry is selected by hand at full ripeness and laid whole on raised African beds. The natural process runs its course through time and condition. No shortcuts. No mechanical intervention at the drying stage.\u003c\/p\u003e\n\u003cp\u003eSL28 is a Kenyan varietal, selected at Scott Agricultural Laboratories in the 1930s from a single drought-resistant specimen collected in Tanzania. Genetically aligned with the Bourbon group, it was built for structure and cup quality. Its presence in El Salvador is rare. Planted here at 1,760 MASL, inside a crater that shields the trees from prevailing winds and concentrates volcanic soil and altitude in the same site, it carries the varietal's full weight.\u003c\/p\u003e","brand":"Black Mass","offers":[{"title":"Default Title","offer_id":43866258341954,"sku":null,"price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/d1875f13a4749e6820c3f0ca9269423c.webp?v=1781726914"},{"product_id":"dragged-into-extinction","title":"Dragged Into Extinction","description":"\u003cp\u003eBeneficio Brumas Del Zurqui is a micromill situated in the Central Valley region of Costa Rica, within the sub-region of Heredia. It receives cherries from neighbouring farms, with varieties including Villa Sarchi, SL-28, Bourbon, Gesha, Typica, Caturra, and Orange Bourbon.\u003c\/p\u003e\n\u003cp\u003eManaged by Juan Ramon Alvarado Rodriguez and his family, the mill represents the fourth generation of coffee producers. In 2003-2004, they began refining their processing techniques and expanding their infrastructure. As part of their commitment to quality, they also established a cupping laboratory and roastery, ensuring consistency and excellence in every batch.\u003c\/p\u003e\n\u003cp\u003eIn recent years, Beneficio Brumas Del Zurqui has faced significant challenges, notably labour shortages exacerbated by the pandemic and a steady stream of workers seeking employment abroad. Despite these difficulties, Juan remains resolute, taking immense pride in his work. He finds fulfilment in having created a family legacy, offering employment, and making a tangible social and economic impact on his community through coffee.\u003c\/p\u003e\n\u003cp\u003eJuan encourages roasters to approach his coffee with intent, hoping that each batch roasted ignites a sense of motivation and joy in their daily lives. He believes that the passion and values cultivated on the farm should resonate through the entire journey, from seed to cup, leaving an indelible mark on all who encounter it.\u003c\/p\u003e\n\u003cp\u003e“I hope to God that I will die a farmer and I hope my son does too.” – Juan Ramon Alvarado Rodriguez.\u003c\/p\u003e","brand":"Black Mass","offers":[{"title":"Default Title","offer_id":43866266763330,"sku":null,"price":43.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/1FD93E82-CDAE-410E-971B-1D1465509B33.webp?v=1781729075"},{"product_id":"a-spiritual-bypass","title":"A Spiritual Bypass","description":"\u003cp\u003eIn the highland department of Santa Barbara, where steep ridgelines and a rare microclimate conspire to slow the ripening of cherry, sits El Milagrito, the little miracle, the first farm established by producer Pedro Erazo. The name was earned rather than chosen. Pedro had not set out to grow coffee at all; his intention was vegetables, but those crops could not sustain his family. He turned to coffee knowing the trees would take years to bear, and when his first harvest finally sold on the specialty market it cleared his debts and lifted his household. That harvest became the miracle for which the farm is named.\u003c\/p\u003e\n\u003cp\u003ePedro now tends five farms across Honduras and has worked alongside Project Origin since 2017, a partnership that saw the construction of shade structures to bring greater control to his drying. The microclimate of Santa Barbara rewards patience. Here the cherries mature slowly, carrying the harvest as late as June and building the kind of layered, exquisite complexity that defines the region's finest lots.\u003c\/p\u003e\n\u003cp\u003eThis particular offering is Geisha, the celebrated Ethiopian varietal prized for its perfumed aromatics and crystalline clarity. Grown at 1,600 metres above sea level and prepared as a washed coffee, the cherries are pulped and fermented before the mucilage is rinsed clean and the parchment laid to dry. The washed process strips the cup back to its purest expression, allowing the varietal's florality and delicate structure to speak without obstruction.\u003c\/p\u003e\n\u003cp\u003eThe result is a cup of poise and fragrance: red apple sweetness, the bright citrus lift of bergamot, and a lingering note of jasmine. It is suited to all brewing methods, generous enough to reward both filter and immersion.\u003c\/p\u003e","brand":"Black Mass","offers":[{"title":"Default Title","offer_id":43866271711298,"sku":null,"price":44.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/43DC3856-EC64-4B10-ACF0-AE9098174E0B.webp?v=1781729125"},{"product_id":"from-moribund-delusions","title":"From Moribund Delusions","description":"\u003cp\u003ePanaikang, Gowa Regency. Sulawesi.\u003cbr\u003eHere, Yolan Tirta reshapes what this region was once confined to.\u003c\/p\u003e\n\u003cp\u003eA third-generation producer, Yolan established this mill in 2016 with a clear directive, rebuild Sulawesi through precision, not volume. What was once dictated under colonial systems, from the arrival of Typica in 1750 through the control of the Dutch East India Company, now sits in contrast to a new structure, one defined locally, and executed with intent.\u003c\/p\u003e\n\u003cp\u003eAt 1,250 MASL, the surrounding farms operate within dense volcanic soil and persistent humidity. Conditions that demand control. Typica and S795 move through both washed and natural pathways, supported by greenhouse drying to stabilise moisture in an otherwise volatile climate. No chemical inputs. The system holds itself through natural cycles, measured, repeatable, sustained.\u003c\/p\u003e\n\u003cp\u003eThis is not isolated to a single site. Yolan has extended infrastructure outward, establishing mini mills and drying stations across neighbouring producers. Access replaces limitation. Farmers are brought into alignment with specialty standards, not through force, but through capability.\u003c\/p\u003e\n\u003cp\u003eThe result is a region recalibrated. Quality no longer incidental, but constructed through shared systems and reinforced process.\u003c\/p\u003e\n\u003cp\u003eSulawesi, once known as Celebes, now moves with its own momentum. Not inherited. Rebuilt.\u003c\/p\u003e","brand":"Black Mass","offers":[{"title":"Default Title","offer_id":43866282655810,"sku":null,"price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/2081804D-E0FF-4ACC-A854-922933C81567.webp?v=1781729168"},{"product_id":"internal-cleansing","title":"Infernal Cleansing","description":"\u003cp\u003eThe coffee comes from Colombia,from the Acevedo area in the Huilaregion, and is produced by Jhoan Vergara of the Las Flores farm . Jhoan is one of the most progressive producers in Colombia today, and this lot reflects that in its flavor. Jhoan grew up in a coffee-growing family that has been active in the region since 1990, but he doesn’t just run his farm in the traditional sense. On the contrary, he is developing it as a place where varieties, fermentation, microbiology, and drying are handled with great precision. This specific lot consists of the Java variety and grows at an altitude of 1,750 to 1,900 meters, which provides excellent conditions for slow ripening and the development of a complex flavor profile.\u003c\/p\u003e\n\u003cp\u003eProcessing is carried out using the Thermal Shock Natural method , a natural process emphasizing highly controlled fermentation management and the preservation of varietal identity. The cherries are harvested at ideal ripeness and then undergo a controlled process aimed at enhancing the purity of expression, structure, and precision. The text also mentions calibrated oxidation, anaerobic intervals, and mechanical drying in a closed environment, which clearly demonstrates that this is not a natural coffee based on chance, but on a very consciously managed post-harvest process. The result in the cup is a clearly defined fruitiness, a candy-like sweetness, and a very clean finish without any distracting noise.\u003c\/p\u003e","brand":"Black Mass","offers":[{"title":"Default Title","offer_id":43866315259970,"sku":null,"price":57.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/914021FD-82CB-4FBF-8C1A-F7BCFC9534DA.png?v=1781729253"}],"url":"https:\/\/dayglow.coffee\/collections\/black-mass-coffee-roasters-1.oembed","provider":"Dayglow Online","version":"1.0","type":"link"}