January 05, 2024 2 Comments
Producer: Carlos BelalcazarFarm: Edelmira Micromill
Location: Colombia, Nariño
Altitude: 2200 masl
Varietal: Gesha
Process: Special Fermentation Process
Method: v60
Ratio: 15.5g in / 250g out
Grind: EK 8
Water temp: 94
50 g bloom wait 40 s, pour the rest (200) up to 250
Don Carlos, a second-generation coffee farmer, inherited his father's farm
and carried on the family tradition with passion. In 2022, the Belalcazar's
Gesha lot, processed using a unique washed method, achieved an
exceptional feat, winning first place in Colombia's prestigious Cup of
Excellence contest. La Bohemia presents notes of lemongrass, clementine,
and orange blossom. This Gesha offers a medium clean body with a citrus
acidity, and long-lasting, refreshing note to finish.
Renowned for its complex flavour profile, Colombian Gesha flourishes in the
unique conditions of the country. The combination of high-altitude farms,
volcanic soils, and microclimates contributes to its distinctive qualities. La
Bohemia farm possesses a one-of-a-kind climate that ensures consistent
harvests throughout the year.
Every region boasts its own distinct ecosystem. La Bohemia has the
capacity to cultivate various crops alongside coffee production. These
include avocado and corn, as well as fruit trees and bananas, which provide
shade for the coffee plants. This coexistence supports the land, the coffee,
and the self-sufficiency of the farming family.
The Belalcazar family, originally from the Cartago municipality, has a long
legacy of coffee production that spans generations.
Don Carlos, a second-generation coffee farmer, inherited his father's farm
and passionately followed the art of coffee cultivation, honouring his
ancestors.
The region's favourable climes encouraged the flourishing of the Gesha
varietal, ensuring consistent year-round harvests. Displaying this pursuit of
excellence, the Belalcazer’s Gesha lot, processed using the washed
method, earned first place in the Cup of Excellence contest held in
Columbia in 2022, embodying the family’s unwavering dedication and
commitment to crafting exceptional coffee.
This award-winning producer uses a special fermentation process for a
distinct and delightful cup profile. A unique and beautifully complex coffee,
worthy of its Cup of Excellence 2022 accolade.
Please leave your own results, recipes or feedback below. Would be great to get a little bit of dialogue going with everyone here. We will be monitoring and responding ourselves.
Log in using your Dark Arts account
January 04, 2024
Producer: Abraham Sanchez & Manuel Sanchez, “El Vergel” community
Farm: Edelmira Micromill
Location: El Triunfo Biosphere reserve, Chiapas, Mexico
Altitude: 1700 – 1900 masl
Varietal: Maragogype
Process: Natural
Method: v60
Ratio: 15g in / 240g out
Grind: EK 8
Water temp: 93
50g every 30 s exept the last 40 g pour
Edelmira Coffee regroups 35 small-scale coffee farms situated within the “El Triunfo” Biosphere
Reserve, nestled in the southern part of Chiapas' Sierra Madre region.
With a shared objective of enhancing their coffee processing capabilities, maintaining quality
standards, and achieving stable incomes, producers have joined forces with Edelmira's Micromill.
Here, they receive ongoing support and guidance to improve their farming practices, refine their
harvesting techniques, and elevate the processing of their coffee beans.
Among these dedicated coffee producers are siblings Abraham and Manuel Sanchez, who oversee
coffee production in the Tsetsal community of "El Vergel." In this lush environment, they cultivate
some of Chiapas' finest indigenous coffee cultivars, including Bourbon, Caturra, and Maragogype.
Their coffee plantations flourish at an altitude of 1,700 metres above sea level. This year, Edelmira
and the Sanchez brothers embarked on a special project: craŌing an exclusive Maragogype lot that
highlights the exceptional quality of their land.
Process:
Edelmira’s field technicians meticulously monitored the ripeness of the coffee cherries throughout
the harvest season. When the cherries reached their peak (23° Brix), the Sanchez family embarked
on a 3 days harvesting spree.
GrainPro bags for stabilisation and subsequent transfer to the Dry mill.
This careful process ensured the preservation of the coffee's quality from harvest to processing.
Please leave your own results, recipes or feedback below. Would be great to get a little bit of dialogue going with everyone here. We will be monitoring and responding ourselves.
Log in using your Dark Arts account
January 03, 2024 1 Comment
Producer - Red Beetle
Varietal - Typica, Bourbon
Process - Washed
Origin - Mexico, Oaxaca
Method: v60
Ratio: 15g in / 250g out
Grind: EK 8
Water temp: 95
50 g bloom wait 40 s, pour the rest (200) up to 250
This region is a difficult area to work within. It is extremely remote and shut off compared to our other regions. As such, the communities there are closed, timid and intuitively cautious of strangers. The language spoken there is a variant of Zapotec. This is one of the many indigenous languages widely spoken throughout southern Mexico and likely has hundreds of different variants/dialects. As such our coordinator in the area has to be local and speak that variant of Zapotec, which he translates to Spanish as best he can for us. This is Ricardo.
To get from one village or town to the next takes hours to walk and even to drive is far from a quick trip. It is a steep and very rural area. There are frequent landslides in the wet season. There is very little mobile phone reception and internet. Even if there was good mobile phone reception, many producers do not have a phone. Ricardo lives in the village of San Francisco Ozolotepec. Messages back and forth to each producer can take days, especially if from one village to another - it is world’s apart from the excellent communication channels most of us take for granted nowadays.
Due to the cultural, language and distance barriers working in the region is complicated. But we wanted to help these remote communities to make the most of the land and products that they have. Previously their coffees were bought by buyers who would blend on mass the various different lots, losing many of these great micro lots to large, lower quality blends. We hope that the higher prices received for their great coffees helps to give the producers the opportunity to stay if they desire, rather than feel the need to leave to search for work in other places. This therefore assists in being able to keep their traditions and language alive. Something that has disappeared in many countries and communities across the globe. With us being the “link” to the business world, the producers can retain their private lives as they have done for centuries.
Please leave your own results, recipes or feedback below. Would be great to get a little bit of dialogue going with everyone here. We will be monitoring and responding ourselves.
Log in using your Dark Arts account
January 02, 2024
Producer - Gatomboya
Varietal - Peaberry
Process - Natural
Origin - Kenya, Nyeri District
Method: v60
Ratio: 15g in / 250g out
Grind: EK 8
Water temp: 95
50 g bloom wait 40 s, pour the rest (200) up to 250
Gatomboya is a Kikuyu word meaning “swamp” due to the swampy area surrounding the site.
The washing station is located in the Nyeri District near the south of Mount Kenya and part of the Barichu Cooperative Society, the factory sits at 1800 metres, around 4km from the town of Karatina, the 600 registered members cultivate coffee between 1400 and 2000 meter above sea level.
The station processes around 600 tons of cherry annually which is harvested between November and December, the producers in the area mainly cultivate SL34 and SL28, alongside the newer Ruiru 11 variety in a terroir constituted of rich volcanic, sandy soil.
Smallholders selectively handpick only ripe cherry and deliver it to Gatomboya Factory, at the factory gate the Cherry Clerk oversees the intake process via meticulous visual sorting and floating, accepting only dense, ripe cherry.
After floating, cherries are pulped and fermented for 16 to 24 hours.
Following fermentation, coffee is washed clean water and soaked for 8 to 14 hours.
Then, parchment is laid to dry on raised beds, the factory staff rake parchment frequently to ensure even drying and they ensure that parchment is covered during the hottest time of day, to maintain slow, even drying and at night, to protect the parchment from moisture approximately 21 days is the right time for the parchment to dry before being removed and stored in the factory warehouse, ready to be delivered to the auction for marketing.
Please leave your own results, recipes or feedback below. Would be great to get a little bit of dialogue going with everyone here. We will be monitoring and responding ourselves.
Log in using your Dark Arts account
December 31, 2023
Producer - Luz Helena Salazar
Varietal - Yellow Bourbon
Process - Washed
Origin - Colombia
Method: Flat Bottom
Ratio: 16g in / 250g out
Grind: EK 7.8
Water temp: 96
50g every 30 s
Luz Helena Salazar is a prominent figure in the world of Colombian coffee farming, known for her expertise and dedication to the craft. Her journey in coffee cultivation spans over three decades, marking her as a seasoned and respected member of the Colombian coffee community. She operates in the Quindio region, an area celebrated for its rich coffee heritage and optimal growing conditions.
Luz Helena's farm, Finca La Leona, is nestled in the rolling foothills of the Andes in Quindio, Colombia, an area renowned for its lush landscapes and fertile soil, ideal for coffee cultivation. Her farm is known for producing high-quality coffee beans, including rare varieties like Pink Bourbon and Geisha. The coffee from La Leona is characterized by its unique flavor profiles, with notes such as milk chocolate, plum, molasses, lime, lemongrass tea, and lavender, a testament to the meticulous care taken during the cultivation and processing stages.
The success of Finca La Leona is not solely attributed to its geographical advantage but also to Luz Helena's innovative farming techniques and deep understanding of coffee cultivation. She has demonstrated a particular talent in managing people and possesses a wealth of agricultural knowledge, which has been pivotal in her farm's operations. This expertise is especially evident in the processing methods used at the farm, including the ice fermentation process and the careful selection and sorting of coffee cherries.
Moreover, Luz Helena's influence extends beyond her farm. She is married to Jairo Arcila, another third-generation coffee grower in the region, and together they have significantly contributed to the development of specialty coffee in Colombia. Their sons, Carlos and Felipe Arcila, have continued the family tradition, co-founding Cofinet, a specialty coffee company focusing on innovative fermentation processes and exporting top-quality Colombian coffee globally.
Luz Helena Salazar's story is not just about coffee farming; it's about passion, innovation, and a commitment to excellence. Her journey and achievements offer a glimpse into the heart of Colombian coffee culture, a world where tradition meets innovation, and quality is paramount.
Please leave your own results, recipes or feedback below. Would be great to get a little bit of dialogue going with everyone here. We will be monitoring and responding ourselves.
Log in using your Dark Arts account
December 30, 2023
Producer - Federico Pacas Lopez
Varietal - Red Bourbon
Process - fully washed, sun dried & black honey
Origin - El Salvador, La Montañita, Santa Ana
Method: Aeropress
Ratio: 17g in / 220g out
Grind: EK 7.8
Water temp: 96
70g bloom, swirl, wait 40s add the remaining 150g (220tot)
At 1:30 press, add 30g of water. Inverted or upright with flow restrictor
Petrona Palacios de Díaz purchased this wonderful tract of land in 1927
with the intention of planting bourbon coffee trees. It was inherited by her
daughter, Petrona Díaz de Pacas, in 1950, who four years later planted
the first Pacas trees in the “Pacas Viejo” lot. Petrona divided the land into
three sections when she was ready to retire from coffee production. She
had one for each of her sons. Federico Pacas Díaz became the proprietor
of Finca Santa Petrona in this manner. Since 2012, his only son, Federico
Pacas Lopez, has maintained the farm, which consists of 11 lots. The
Parras System is utilised on all bourbon trees on this farm, with branches
stretched as horizontally as possible.
When Federico Pacas Díaz, the father of the current owner, inherited
Finca Santa Petrona in 1989, he also purchased Finca El Rosario, a
28-hectare farm in Santa Ana and began developing Café Tuxpal.
Over the years, he developed the business and installed a wet mill to
gain experience and independence in processing his cherries. When
Federico’s son, Federico Pacas Lopez, took over the business in 2012,
Café Tuxpal was made up of six farms, a wet mill, and a dry mill.
Café Tuxpal is now involved in the entire coffee supply chain: farming,
processing, exporting, roasting, and coffee shops. In addition to
processing the cherries from its own farms, Café Tuxpal also buys
cherries from neighbourhood farmers. Lots are, as much as possible, kept
and processed separately to let the coffee express its intrinsic flavours.
Finca Santa Petrona is well-known for its black honey as well as natural
processed lots. Honey processing, in general, emphasises the sweetness
of the bean and is distinguished on three levels: black, red, and white. The
colours correspond to the quantity of cherry left on the bean during the
drying process. The more fruit remaining, the sweeter and more fruit-
driven the profile in the cup. Black honey has the most cherry remaining on the bean.
Please leave your own results, recipes or feedback below. Would be great to get a little bit of dialogue going with everyone here. We will be monitoring and responding ourselves.
Log in using your Dark Arts account
December 29, 2023
Producer - Mazateca community
Varietal - Typica, bourbon
Process - Traditional fully washed
Origin - Mexico, Sierra Mazateca, Oaxaca
Method: v60
Ratio: 15.5g in / 240g out
Grind: EK 8
Water temp: 94
50g every 30 s exept the last 40 g pour
The Sierra Mazateca in northeastern Oaxaca, Mexico, is a region steeped in rich coffee farming traditions, largely sustained by small-scale indigenous farmers. This area is rapidly gaining recognition for its fruit-forward coffees, a result of the diligent work of these farmers, many of whom are part of the Mazateca community and speak one of the eight pre-Columbian languages native to this mountain range.
Coffee farming in Sierra Mazateca is characterised by its small-scale production. The region is home to about 503 small-scale producers who are members of the Organización Regional de Café Especial de la Mazateca (O.R.C.E. MAZATECA). These producers cultivate coffee in the region's varied ecosystems, which range from dry to wet areas with differing temperatures, at elevations between 1,500 and 1,800 metres above sea level. The indigenous language of Mazateca is predominantly spoken here, and the community maintains a close connection to their cultural roots, evident in their traditional clothing and the celebrated Día de los Muertos (Day of the Dead) festivities.
The coffee production process in Sierra Mazateca follows a traditional fully washed method. Each farm operates its own micro-mill where coffee is fermented for 24 hours, depending on the weather. After fermentation, the coffee is sun-dried on straw mats or raised beds. The farms also benefit from the shade provided by Huajinicuil, Milenaria, Jonotes trees, and other native trees. This traditional approach to coffee farming, combined with the region's unique climate and soil conditions, contributes to the distinct flavour profile of Sierra Mazateca coffee, which includes notes of yellow fruits, mandarin, sweet honey, light floral hints, juicy aftertaste, and a creamy body.
In terms of logistics and quality, the Sierra Mazateca continues to be one of the most challenging places to work. The region is largely organic and grows coffee under full shade, contributing to the idyllic and sustainable nature of its coffee farming practices. However, there are challenges related to infrastructure and accessing resources, which impact the efficiency of moving dry parchment from farm to warehouse and warehouse to port.
Despite these challenges, the quality of coffee from the Sierra Mazateca is at an all-time high. This improvement in quality is a testament to the hard work and dedication of the local farmers, who continue to overcome obstacles to produce exceptional coffee. The region's potential for high-quality coffee production, coupled with the unique cultural aspects of the Mazateca community, makes Sierra Mazateca a notable and up-and-coming area in the world of specialty coffee.
The story of coffee farming in Sierra Mazateca is one of resilience, cultural richness, and commitment to sustainable, high-quality coffee production, deeply intertwined with the traditions and lifestyle of the Mazateca community.
Please leave your own results, recipes or feedback below. Would be great to get a little bit of dialogue going with everyone here. We will be monitoring and responding ourselves.
Log in using your Dark Arts account
December 28, 2023 2 Comments
Producer - Alexander Murcia Flores
Varietal - Bourbon / Pacas
Process - Honey and washed process fermented for 15 hours on average
Origin - El Salvador, Chalantenango
Method: Flat Bottom
Ratio: 16.5g in / 250g out
Grind: EK 8
Water temp: 94
50g bloom , at 30'' add 100g (150tot) wait till 1:30 add the remaining 100g (250tot) . First pour should be quick (10'') and both second and last slighly slower (30'')
Alexander Murcia Flores, a specialty coffee producer from El Aguacatal village, has made a significant mark in the coffee world with his farm, Las Terrazas. Located in an area distinct from neighboring towns, the farm was initially dedicated to vegetable cultivation for personal consumption and local sale. However, eight years ago, Alexander decided to switch to coffee, and it was only three years ago that he began specializing in producing specialty coffee.
Alexander's journey in coffee production is rooted in lessons from his father, who taught him not only about coffee but also maize, bean production, and construction. These skills have been instrumental in his success and advancement in life. His dedication to producing specialty coffee has led to a change in the fertilization plan of the farm, resulting in a higher income. This is particularly significant as Alexander manages the farm with his wife and family members, making it a true family enterprise.
One of the defining aspects of Alexander's coffee production is his focus on processing honey coffee, a method that requires careful attention to detail. He ensures that only ripe cherries are picked, which are then pulped on the same day and fermented for an average of 15 hours. After fermentation, the coffee is transferred to raised beds where it is sun-dried, with 100% of it dried on African-style beds. Mastering this drying process was challenging, but Alexander’s persistence has paid off in the quality of his coffee.
Looking to the future, Alexander plans to expand his farm, aiming to buy more land, increase production, and continue nurturing a healthy plantation with top-notch quality. His commitment to both the quality of his coffee and the well-being of his land and family showcases his dedication to sustainable and responsible coffee production.
Please leave your own results, recipes or feedback below. Would be great to get a little bit of dialogue going with everyone here. We will be monitoring and responding ourselves.
Log in using your Dark Arts account
December 27, 2023
Country: Peru
Region: Cajamarca
Province: San Ignacio
District: Nambale, San Ignacio
Farms: Members of Cooperative Agraria
Frontera San Ignacio
Altitude: 1350-1890 masl
Varieties: Typica/ Caturra/ Mondo Novo/ Bourbon/ Catimor
Process: Washed
Method: v60
Ratio: 15g in / 240g out
Grind: EK 8
Water temp: 93
50g every 30 s exept the last 40 g pour
Peru's coffee landscape, rich in tradition and natural beauty, is home to some of the finest organic coffee in the world. The special microlot, a collaborative effort with the Frontera San Ignacio cooperative, is a testament to this quality. This partnership has cultivated a consistent, high-scoring microlot that is organically produced, reflecting the best of Peruvian coffee year after year.
Located in the San Ignacio Province at the northern tip of the Cajamarca region, where the Rio Canchis marks the border with Ecuador, the cooperative is comprised of smallholder farmers. This region is not just known for its coffee but also for its significant role as a buffer zone to a protected natural area. Here, farmers encounter spectacled bears, cock-of-the-rocks, jaguars, and peccaries, a biodiversity that underscores the importance of organic farming practices. The adherence to organic methodologies and certification is more than a method; it's a commitment to preserving the local ecosystem and the species within it.
The unique coffee fermentation process in this region uses wooden tanks made from fallen Romerillo trees. This choice of material is integral to maintaining even temperatures during fermentation, as wood effectively disperses heat compared to concrete. This method ensures consistency in the coffee's fermentation process, which is crucial for achieving the distinct flavor profiles that make Peruvian coffee renowned.
Once processed, the coffee, now in its parchment form, is delivered to the cooperative’s warehouses in San Ignacio town. Here, each batch undergoes rigorous evaluation for its physical appearance and is tasted at the quality laboratory, ensuring that only the best beans make it through. The beans are then categorized based on quality and certification before being transported to the dry mill in Chiclayo city. This meticulous process, overseen by well-trained staff and certified Q graders, guarantees that the coffee maintains its high-quality standards.
Please leave your own results, recipes or feedback below. Would be great to get a little bit of dialogue going with everyone here. We will be monitoring and responding ourselves.
Log in using your Dark Arts account
December 26, 2023
Co-op -
Kahunyo washing station
Varietal - Ruiru 11, SL28, SL34
Process - Fully washed
Origin - Kenya
Method: Aeropress
Ratio: 17.5. in - 220 out
Grind: Commandante 22 clicks
Water temp: 95
Upright with flow restrictor or inverted. 70 g bloom, wait for 1m add the rest 150 water ( up to 220) @ 2m press. Add cold water to taste , I added 20g
Cultivated by passionate smallholders, this coffee thrives at altitudes between 1,600 and 1,800MASL. The unique climate and rich soil contribute to its distinguished flavour profile. The farmers in the area grow a variety of Ruiru 11, SL28, and SL34, which undergo a fully washed process, enhancing their characteristic notes of bright florals and citrus.
Sustainability is at the heart of Kahunyo AA's cultivation. Farmers practice eco-friendly methods, supported by agronomic expertise, ensuring that each bean not only represents the pinnacle of quality but also a commitment to environmental stewardship. This support extends to every aspect of production, from selective handpicking of cherries to their careful processing.
The result is a coffee that tells a tale of tradition, innovation, and community. Kahunyo AA's unique profile is a testament to the dedication of Murang'a's farmers, who blend age-old techniques with modern sustainability practices.
Please leave your own results, recipes or feedback below. Would be great to get a little bit of dialogue going with everyone here. We will be monitoring and responding ourselves.
Log in using your Dark Arts account
December 25, 2023 4 Comments
Producer - Jairo Arcila
Varietal - Pink Bourbon
Process - Honey (Tartaric Acid x Eucalyptus)
Origin - Colombia
Method: v60
Ratio: 15g in / 250g out
Grind: EK 8.2
Water temp: 97
50 g bloom wait 40 s, pour the rest (200) up to 250
Jairo Arcila's story in the coffee world is a testament to dedication, innovation, and family heritage. As a third-generation coffee grower from Quindio, Colombia, Arcila's journey in the industry began at Colombia's second-largest coffee exporter, where he served as the Mill Manager for over 40 years. His retirement in 2019 marked the end of a significant chapter in his career but also the beginning of a new venture into coffee farming.
In 1987, Arcila made a pivotal move by acquiring his first coffee farm, Finca La Esmeralda. This step laid the foundation for his expansion into owning six farms, including Villarazo, Mazatlan, Santa Monica, Maracay, and Buenos Aires. His dedication to the craft and the industry has been influential in the local community, providing much-needed employment during harvests and thereby boosting the local economy.
Guided by his sons, Carlos and Felipe Arcila, co-founders of Cofinet, Jairo has significantly improved the processes of picking, sorting, and processing his coffee. The Arcila family's collective efforts have brought about the cultivation of exotic coffee varieties such as Pink Bourbon, Java, Papayo, and Gesha, enhancing the diversity and richness of their coffee offerings. This collaboration has allowed Jairo to produce exceptional coffees with remarkable flavor profiles, a true reflection of the region's terroir.
Jairo Arcila's commitment extends beyond coffee. He also cultivates fruits like mandarins, oranges, plantains, and bananas on his farms, showcasing his deep connection with the land and a holistic approach to agriculture.
One of the standout creations from Jairo’s farms is the Natural Double Anaerobic – Castillo, grown at Santa Monica farm. This microlot undergoes a meticulous process involving dry anaerobic fermentation, aerobic fermentation, and then another anaerobic phase, followed by drying on raised beds. The result is a magnificent coffee with notes of raisins, cacao nibs, sweet chocolate, and tamarind.
The Pacamara variety he produces, known for its fruit-forward flavors, is a cross between Pacas and Marogogipe, originating in El Salvador. This particular lot experiences a multi-stage fermentation process, enhancing its unique flavor profile, marked by pineapple and dark chocolate aromas and notes of vanilla and sugar cane.
Jairo Arcila's story in the coffee industry is more than just about producing high-quality beans; it's about a passion that spans generations, a commitment to sustainability, and a deep respect for the land and community that sustains his livelihood. His story is one of a true coffee artisan, whose legacy is etched not just in the beans he produces, but also in the lives he touches and the coffee culture he helps foster.
Please leave your own results, recipes or feedback below. Would be great to get a little bit of dialogue going with everyone here. We will be monitoring and responding ourselves.
Log in using your Dark Arts account
December 01, 2023
Producer - Marcelo Pereira Lima Verde
Varietal - Paraiso
Process - Natural
Origin - Brazil, Cerrado, Kaizen | K23-0010
Method: v60
Ratio: 15.5g in / 250g out
Grind: EK 7.8
Water temp: 94
50g bloom, wait 40s and slowly pour the remaining 200g of water(250tot) you should finish pouring arund 2m.
Kaizen, a word of Japanese origin, means “continuous improvement”. The Kaizen concept values the permanent search for improvement and simplicity, whether in the personal, family, social and work aspects. Marcelo Lima Verde, born in Patos de Minas, worked as an electrical engineer at ITA, with a professional life built in São Paulo and Uberlândia with his wife Sueli de Castro Bernardes, a psychiatrist. With the Kaizen concept in mind, they renamed the Fazenda Colônia Agrícola, received from Marcelo's parents, to Fazenda Kaizen.
In 2012 they begun the irrigated replanting of dry coffee crops originally planted by his paternal grandfather in the 70s, one of the pioneers in coffee culture in the Alto Paranaíba region. The focus of Fazenda Kaizen is the production of specialty coffees combined with conscious and technically well-oriented management, with the best practices for achieving environmental and economic sustainability with respect and attention to its team of employees and to the local community.
Please leave your own results, recipes or feedback below. Would be great to get a little bit of dialogue going with everyone here. We will be monitoring and responding ourselves.
Log in using your Dark Arts account
Sign up to get the latest on sales, new releases and more…
© 2024 Dark Arts Coffee.
Powered by Shopify