W.TTT, Costa Rica (DOB)

As Black Mass Roasters carved its second year into the earth, we found ourselves reflecting on the myriad connections and moments that had defined that chapter. The journey, more than just a mere passage of time, had been a ritualistic dance of passion, growth, and shared offerings. As we continued to navigate that path together, we extended our deepest thanks and reverence. With eyes wide shut to the void ahead, we beckoned the future, knowing that our cult's legacy only grew stronger with each passing moment. Here's to the arcane ties that bound us and the mysteries that once lay in wait.

To mark this somber milestone, we aligned with the ominous Wolfgang, @wolfgang.ttt, to memorialize the event. While his customary canvas is the very flesh of mortals, this chance to honour his dark artistry stands as an unparalleled testament to our journey's depth and gravity.

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Orange, Strawberry, Milk Chocolate

Producer: Francisco A. Mena
Farm: Sumava de Lourdes
Region: Lourdes de Naranjo, West Valley region
Varietal: Villa Sarchi
Processing: Lactic Natural
Altitude: 1,670–1,750 MASL

At Sumava de Lourdes, innovation meets tradition, harnessing modern technologies and emerging trends in sustainable farming. Utilising eco-pulpers and a retention field, they ingeniously repurpose discarded water into a nourishing fertiliser for their coffee plants.

Transforming former grazing lands, Francisco cultivates select varietals with precision. Cypress trees are strategically positioned as protective borders and windbreaks across the seasoned farm. With its longstanding history, the farm boasts essential infrastructures, including residences and storage facilities, seamlessly integrated into its fabric.

In Costa Rica's West Valley, a region contributing to nearly 30% of the nation's coffee output, distinct features—lower altitudes and a more arid climate—set it apart from its Tarrazu counterpart. Yet, these challenges haven't deterred the West Valley from consistently showcasing excellence in the Cup of Excellence competition.

Under the guidance of Fransico Mena ov Sumava de Lourdes, innovative fermentation techniques are explored, and the outcomes are tantalising. With a meticulous 36-hour fermentation process, sugars within the coffee cherries interact with yeast, initiating a unique transformation. Evoking the nuances of natural wine-making, this approach introduces a distinctive effervescence to the brew. Known as anaerobic processing, it imbues the coffee with a captivating complexity, promising a delightful journey for the palate.

W.TTT, Costa Rica (DOB)

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