New Math Coffee

*KINTAMANI NATURAL*
Bali, Indonesia 🇮🇩

For one of our final releases of the year, we’re also offering another Indonesian natural.

This is our third year sourcing this communal lot from the Mt. Kintamani area that importer .coffee.inc brings in regularly.

This particular lot comes from their Royal Gem offerings. Clean with medium high intensity in the cup. Berry impressions are surely present, yet coupled with a surprising grapefruit acidity. 🍓

Swipe right for a 2022 throwback to an espresso break during a scooter trip up Kintamani. 🛵⛰

*THIS IS US AT NIGHT*
A Halloween Robusta Tribute to Black Magic

Just ahead of our upcoming robusta drops around Halloween, we’re featuring a fine robusta concentrate in a classic tropical coffee cocktail!

Black Magic is the brainchild of Mariano Licudine, who ran the bar program at Ft. Lauderdale’s Mai-Kai Restaurant. The only original recipe to appear in the bar’s 1956 opening menu, the cocktail set the template for other coffee-splashed brandy snifter drinks like The Mutiny and Hukilau.

For the cold brew concentrate, we use an anaerobic natural robusta by Toi Nguyen from and sourced from .

Roasted to a light-medium level, the coffee provides a 75% dark chocolate and dried fruit tones to the cocktail instead of the typical bitter roast notes. The robusta’s heavier body also makes it stand out in this behemoth of a recipe.

Our tribute recipe—slide to read—is based on the version by blogger Jim ‘Hurricane’ Hayward (Atomic Grog), who’s done much to decode Mai-Kai’s history and recipes.

Much gratitude to for the stunning pic!

For the shoot we used ’s volcano mug, which feels more apropos instead of the traditional snifter. 🎃💀

*ASBI BENER MERIAH ANAEROBIC LYCHEE WET-HULLED*
Aceh, Northern Sumatra, Indonesia 🇮🇩

Been a hot minute since we’ve sourced coffees from Sumatra. So cool to see a lot where trendy post-harvest methods (anaerobic fruit co-fermentation) is combined with the more traditional wet-hulled process, a two-stage drying process well suited to Sumatra’s wet climate.

As co-ferments go, this lot by Asbi from Bener Meriah in collaboration with tastes balanced, even delicate in its acidity. Yes, lychee is there, but gentle rosewater and orange notes with a tea-like body make this cup a standout yet friendly sipper.