ABOUT THE BEANS
Light roast, big personality. This 100% Pacamara from Finca Noruega in El Salvador is all juicy pale ale vibes, sharp golden kiwi and that sweet-and-sour snap that keeps things interesting. Grown at 1400–1500 masl and naturally processed, it’s bright, punchy and seriously lively in the cup. Clean handling, no shortcuts just flavour turned up properly.
ABOUT THE PRODUCER
Up in the Ahuachapán mountains, Finca Noruega is run by Sigfredo Corado a retired agronomy professor who could’ve taken it easy but chose graft instead. The farm’s part of the Renacer programme, a hands-on field school where local producers get stuck into real soil health and farm management. No buzzwords. Just better farming. Forty-three manzanas planted with everything from bourbon to geisha, but this lot’s pure Pacamara selectively picked and processed at Beneficio San Rafael. Proper care, proper altitude, proper results.
ABOUT THE ROASTER
BAD Coffee was born in Hackney Wick, East London a neighbourhood known for its rebellious, creative spirit. They’re a proper local roastery, all about great coffee without the ego. They serve espresso and batch filter so you can taste what’s on, spotlight a new guest roaster each month, and if you grab a bag in-store you’ll get a free coffee on them. Beans ground your way or kept whole no fuss, just good vibes.
More About Black Condor
Natural (or dry process) coffee is made by drying the beans inside the whole coffee cherry.
After harvesting, the cherries are laid out to dry in the sun. As they dry, the fruit ferments around the bean, infusing it with sugars and flavour before being removed.
What to expect in the cup:
Sweet, fruity flavours, often berry or tropical, with a heavier body and more intensity.
In short:
Bold, juicy, and fruit-forward.
Espresso, Filter, Stovetop/Mocha Pot
Yes it is.
We aim to dispatch all orders within 2–3 days. Once shipped, standard delivery typically takes a further 2–3 days.
