340 gr bag.

Origin: Brazil Cultivar: Red Catuai

Tasting notes: Molasses - Dark Chocolate - Rich

TASTE

L'Ours Noir (The Black Bear) is a superb stepping stone to specialty coffees. On the palate, this coffee has no acidity and lots of intensity.
Tastes of dark chocolate, cocoa, roasted sugar, molasses.
A mild bitterness is present and pleasant. One thinks of a dark chocolate 80%.

ROASTING

This is the Nektar blend with the darkest roast. They do this roast to express the roasted sugar and dark chocolate flavors. It can be reminiscent of fuller bodied, more developed coffees. There's a double roast in the beans to gain complexity. They go very quickly on the second crack. 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 chocolate side.
Like all Nektar coffees, the Black Bear is roasted without oil. Therefore, it is safe for your automatic machine or your grinder.

TASTING

THE coffee to make a latte and still taste like coffee.

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

Nektar Torréfacteur

At the very beginning of the adventure, in 2009, Nektar's goal was to bring the world of specialty coffee to the general public. They offered more than 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 with you their knowledge and discover what was new in the world of coffee growing, but they had to navigate through the offer of their roasting partners that did not offer the full range of what they aspired to.

That's why in 2018, they chose to take the leap into the roasting world, to offer 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 more highlighted, more than they are currently.

They have therefore decided to offer you a discovery experience without prejudice, with a traceability approach from farm to 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 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 crop, they have probably reserved a part of this lot. Exploring and showing you the fruits of their research is their greatest pleasure.

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

Let's explore together, with respect.

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

Photo @nektar