Nektar Roaster | The Black Bear - 2 lbs

Strong enough to wake you from hibernation

Origin : Brazil Cultivar: Red Catuai
Cultivar: Red Catuai
Tasting notes : Molasses - Dark Chocolate - Rich

TASTE

L'ours Noir is a great springboard to get started with specialty coffees. On the palate, this coffee has no acidity and a lot of intensity.
Flavors of dark chocolate, cocoa, roasted sugar, molasses.
A sweet bitterness is present and pleasant. It reminds us of an 80% dark chocolate.

ROASTING

This is the darkest roast Nektar blend.  They do this roasting to express the flavors of toasted sugar and dark chocolate. It can remind you of more full-bodied, more developed coffees. There is a double roasting in the beans to gain complexity. They  go to the second crack very quickly. So the outside and inside of the bean have two types of roast. A slightly smoky and rich side on the outside and, in the center of the bean which is less roasted, this chocolatey side.
Like all Nektar coffees, the Black Bear is roasted without oil. Therefore, it is safe for your automatic machine or grinder.

TASTING

THE coffee to make a latte and it still tastes like coffee.

Settings :
Amount of ground coffee: 18 grams
Amount of coffee in the cup: 32 grams
Extraction time: 30 seconds
Temperature: 200° F (93° C)

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💁🏻‍♀️ NEKTAR ROASTER

At the very beginning of the adventure, in 2009,  Nektar has  set out to introduce the world of specialty coffee to the general public. They offered over twenty third-wave roasters in their small space in the St-Roch district of Quebec City, but according to them, something was missing. They wanted to share their knowledge with you and discover everything new that was happening in the world of coffee growing, but they had to navigate through the offer of their roasting partners who did not offer the full scope of what they aspired to.

This is why in 2018, they chose to take the plunge into the world of roasting, to offer you more exploration, their vision, their DNA.

The world of coffee is evolving at a lightning speed and several drying techniques, several terroirs and coffee growers deserve to be put forward more than they are currently.

They have decided to offer you an experience of discovery without prejudice, with a traceability approach from the farm to the cup. This is what allows them to actively participate in the sustainable development of producing countries. More and more of you are discovering their coffees and this allows them to exchange and build relationships with more than twenty producers per year.

They are still as passionate as they were in 2009 and their curiosity is no longer in doubt. If there is a new technique being used, a new cultivar being crossed or a farm experimenting with its harvest, they have probably reserved a part of that lot. Exploring and making you discover the fruit of their research is their greatest pleasure.

This enthusiasm is accompanied by a crucial element: respect for all the humans behind every farm, every bean harvested, roasted and every cup of coffee you hold in your hands.

Let's explore together, with respect.

Karen Ludwig, roaster and Guillaume Michaud, co-owner.

Photo @nektar