Nektar Torréfacteur | L'Ours Noir - 2 lbs

COFFEE DESCRIPTION

Strong enough to wake you up

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

TASTE

Black Bear is a superb entry point for those new to specialty coffees. On the palate, this coffee has no acidity and a lot of intensity.

Flavors of dark chocolate, cocoa, roasted sugar, and molasses.
A gentle bitterness is present and pleasant. It's reminiscent of 80% dark chocolate.

ROAST

This is Nektar's darkest roast blend. They use this roast to bring out the flavors of roasted sugar and dark chocolate. It can remind you of more full-bodied, more complex coffees. The beans undergo a double roasting process to enhance their complexity. They reach the second crack very quickly. This results in two distinct roast levels: a slightly smoky and rich exterior, and a chocolatey character in the less roasted center.

Like all Nektar coffees, Ours Noir is roasted without oil, making it safe for your automatic coffee machine or grinder.

TASTING

The perfect coffee for making a latte that actually tastes like coffee.

Settings:
Ground coffee quantity: 18 grams
Coffee quantity in cup: 32 grams
Extraction time: 30 seconds
Temperature: 200°F (93°C)

NEKTAR ROASTER

At the very beginning of their adventure, in 2009, Nektar set out to introduce the world of specialty coffee to the general public. They offered more than twenty third-wave roasters in their small shop in the St-Roch district of Quebec City, 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 the offerings of their roasting partners, which didn't fully meet their aspirations.

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 breakneck speed, and many drying techniques, terroirs, and coffee growers deserve to be more prominent than they currently are.

They 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 producing countries. More and more of you are discovering their coffees, and this allows them to exchange ideas and build relationships with more than 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 is being developed, or a farm is experimenting with its harvest, they've likely reserved a portion of this batch. 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 people behind every farm, every harvested and roasted bean, and every cup of coffee you hold in your hands.

Let's explore together, with respect.