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 superb stepping stone for discovering specialty coffees. On the palate, this coffee has no acidity and a lot of intensity.
Flavors of dark chocolate, cocoa, roasted sugar, molasses.
A gentle bitterness is present and pleasant. It's reminiscent of 80% dark chocolate.

ROASTING

This is the Nektar blend with the darkest roast. They use this roasting process to bring out the flavors of toasted sugar and dark chocolate. It can be reminiscent of stronger, more complex coffees. The beans undergo a double roasting process to gain complexity. They reach the second crack very quickly. Thus, the outside and inside 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. Therefore, it's safe for your automatic coffee machine or grinder.

TASTING

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

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

NEKTAR ROASTER

At the very beginning of the adventure, in 2009, Nektar has Their goal was to introduce the world of specialty coffee to the general public. They offered more than twenty third-wave roasters in their small shop in Quebec City's St-Roch district, but they felt something was missing. They wanted to share their knowledge and discover all the latest developments in the world of coffee cultivation, but they had to navigate through the offerings of their roasting partners, which didn't fully reflect what they were looking for.

That 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 breakneck speed, encompassing various drying techniques, terroirs, and coffee varieties.iculteurs.trices deserve to be highlighted more than they currently are.

They have therefore decided to offer you an unbiased discovery experience, with a traceability approach from farm to cup. This allows them to actively participate in the sustainable development of the producing countries. More and more of you are discovering their coffees, and this allows them to exchange ideas and build relationships with over twenty producers each year.

They are as passionate as they were in 2009, and their curiosity is undeniable. If a new technique is being used, a new crossbred cultivar, or a farm is experimenting with its harvest, they've likely reserved a portion of that lot. Exploring and sharing the fruits of their research with you is their greatest pleasure.

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

Let's explore together, with respect.

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

Photo @nektar