Crimson Canal Pt. Two -Collab with The Ray Bradbury Center

Crimson Canal, a three-part release of a short story series, was created in collaboration with the Ray Bradbury Center at Indiana University. There will be three different bags coming out over the next few months, each with a part of the short story.

Ray Bradbury believed imagination was not an escape from reality but a way of engaging it more deeply. Inspired by that spirit, the Ray Bradbury Center and its creative partners are creating an anthology of original speculative fiction by contemporary writers whose stories grapple with the urgencies and possibilities of the present. Each purchase helps support the writers, editors, and creative work behind this project.

Two washed coffees to create a creamy, approachable cup that is perfect for sipping while diving into your latest read. The base of this blend is a Peruvian lot that comes to us from the Valleinca cooperative near Cusco in the Incahuasi region. While there are some rich, earthy notes in this coffee, we also find some dried fruit acidity in the cup as well. We are pairing this with a washed Salvadoran coffee from the Pacas Family's Cafe Tuxpal. Bourbon and Pacas cherries are harvested from several of their farms and the surrounding area to be fermented and processed at their mill. This coffee has a nuttier, sweet profile, layering in more chocolate notes to the blend.

Net Wt. 12oz

*** Sold as whole bean by default. If you want it ground, please select your preference – drip, espresso, or press.

Please review our shipping schedule.  Web orders are processed in the order they are received and are unavailable for same-day pickup.

The Crimson Canal Pt. Two, a collaboration between Dark Matter Coffee and The Ray Bradbury Center, represents a distinct approach to profile development. As a washed coffee, this lot highlights the inherent characteristics of the bean, stripped of the fruit-forward influence often found in other processing methods. By utilizing the washed method, the roaster emphasizes a structured, clean cup that leans into earthy, nutty, and chocolate-forward qualities.

When evaluating these specific tasting notes—earthy, dried fruit, nuttier, sweet, and chocolate—it is helpful to reference a flavor wheel to better understand how these descriptors interact. While washed coffees are frequently celebrated for their clarity and acidity, this particular selection focuses on a grounded, savory sweetness. This collaboration offers a unique opportunity to explore how intentional processing choices can shape the final sensory experience, moving away from bright acidity toward a more robust and comforting profile.