Gloria

Gloria is back in all her glory! An annual blend that has been a staple in our lineup for the past 8 years; featuring the artwork of Isamar (Instagram: Kawaii Suga) a Chicago native that is heavily involved in supporting the city's art community and exploring social taboos women face in her own artwork.

The name of this blend is a nod to Gloria Anzaldúa, an American scholar of Chicana cultural theory, feminist theory, and queer theory, and Gloria Steinem, an American feminist, journalist, and social-political activist who recently passed away.

 

For this blend, we like to highlight a bright, more fruit-forward profile, so the base of this blend is a natural processed coffee from the Pacas Family at Cafe Tuxpal in El Salvador. These Bourbon and Pacas cherries are dried slowly over several weeks to create a juicy cup profile. We are pairing this with a washed coffee from Honduras that we sourced through our long-standing relationship with the Dunaway family at Copan Trade. Finca La Fortuna is owned by Rene Garcia, a retired school teacher who took an interest in coffee cultivation and is a first-generation coffee producer, renovating land in the community of Plan del Rancho in the region of Ocotepeque, where agriculture is primarily vegetables, a relatively new area for coffee production.

 $1 per bag sold will be donated to the Illinois chapter of 

Planned Parenthood

 

Country: El Salvador

Mill: Cafe Tuxpal

Cultivar: Bourbon & Pacas

Process: Natural

 

Country: Honduras

Farm: La Fortuna

Cultivar: Mixed

Process: Washed

Tastes like: black currant, cocoa nibs, and panela

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 unavailable for same-day pickup.

The Gloria lot, sourced by Dark Matter Coffee, presents a profile defined by the interplay of deep fruit and structured sweetness. In the world of specialty coffee, notes of black currant often suggest a vibrant, wine-like acidity, while cocoa nibs provide a grounding, bittersweet foundation. The inclusion of panela—an unrefined cane sugar—adds a distinct, molasses-like depth that rounds out the cup’s finish.

When evaluating such complex profiles, it is helpful to reference the flavor wheel to better categorize these specific sensory experiences. While every coffee is unique, coffees featuring these particular descriptors often benefit from brewing methods that highlight both their bright top notes and their heavier, sugar-forward base. By balancing the sharp fruitiness of the currant with the earthy cocoa and panela, this selection offers a sophisticated experience that rewards careful attention to extraction and water chemistry.