Nektar Roaster | The Black Bear - 340gr

Strong enough to wake you from hibernation

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

TASTE

The Black Bear is a superb springboard for learning about specialty coffees. On the palate, this coffee has no acidity and a lot of intensity. Tastes of dark chocolate, cocoa, toasted sugar, molasses. A sweet bitterness is present and pleasant. We think of an 80% dark chocolate.

ROASTING

This is the darkest roast Nektar blend. They do this roast to express the flavors of toasted sugar and dark chocolate. It can remind you of stronger, more developed coffees. There is a double roasting in the beans to gain complexity. They get to the second crunch very quickly. So the exterior and interior of the bean have two types of roasting. 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, Ours Noir is roasted without oil. So safe for your automatic machine or your grinder.

TASTING

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

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

💁🏻‍♀️ NEKTAR ROASTER

At the very beginning of the adventure, in 2009, Nektar set itself the objective of introducing the world of specialty coffee to the general public. They offered more than twenty third-wave roasters in their small premises in the St-Roch district of Quebec, 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 offerings of their roasting partners which did not offer the full extent of what they aspired to. 

It is for this reason that 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 lightning speed and several drying techniques, several terroirs and coffee growers deserve to be put forward more, more than what they currently are.

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 crossbreed cultivar, or a farm experimenting with their crop, they have likely reserved some of that batch. 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