The defining notes in this coffee blend are bright citrus and rich cocoa, creating a profile that feels smooth, syrupy, and comforting. The combination of anaerobic fermented washed Arabica and anaerobic fermented natural Robusta brings together brightness, body, and sweetness in a way that feels layered yet approachable.

A full syrupy body carries the sweetness gently across the palate, while the citrus notes add lift and freshness against the deeper cocoa character. The finish is mellow and lingering, leaving behind soft cocoa sweetness and delicate citrus notes long after the final sip.

Dark Gold brings together two separately processed lots from Elkhill Estate, each developed individually before blending.

For LOT 1, fully ripened Arabica cherries are carefully sorted and pulped before undergoing a 36-hour anaerobic fermentation with full mucilage. The parchment is then washed, followed by a short secondary dry fermentation, before being transferred onto raised beds for slow drying over 18 days. This process helps preserve clarity while developing sweetness and structure within the cup.

For LOT R4, selected Robusta cherries undergo a 72-hour anaerobic fermentation before being slow dried on raised beds for approximately 25 days. The gradual drying process allows the coffee to develop greater sweetness, body, and complexity before both lots are carefully blended together.