Under the Rainbow (October Limited Blend)

"Under the rainbow, in a vast prairie, incongruously planted among towers of concrete and tar, the heart of the West beats to the rhythm of a dembow snare. 

This plot of earth is drenched in history. Communities, activism, nature, and art all collide in the spectrum of bold colors and kaleidoscopic sound that defines Humboldt Park."

Under the Rainbow contains coffees from two of our oldest relationships that, when combined, go back more than a quarter of a century!  

Catuai makes up a majority of the coffee cultivated at Finca San Jeronimo in Guatemala, located on the side of Volcan Atitlan, and is a consistently approachable and slightly bright coffee. The washed process allowing us to taste the terroir, without additional fermentation time coming into play. We paired the catuai with a washed coffee from the Pacas Family's mill, Cafe Tuxpal, in El Salvador. These washed beans are a combination of Bourbon and Pacas cherries that have been harvested in the Santa Ana region of El Salvador and pristinely processed at the Cafe Tuxpal mill. 

Together, the sweet, nutty profile of these Salvadoran beans pairs well with the brighter, baking spice notes from the Catuai. 

Beautiful bag art painted by Jaz Rodriguez

Country: Guatemala

Farm: San Jeronimo Miramar

Cultivar: Catuai

Process: Washed

Country: El Salvador

Mill: Cafe Tuxpal

Cultivar: Pacas & Bourbon

Process: Washed

Tastes like dark chocolate, warm spices, and pecan clusters

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 Under the Rainbow October Limited Blend, crafted by Dark Matter Coffee, offers a profile defined by its washed processing. While washed coffees are generally celebrated for their clean, consistent acidity and ability to highlight the inherent characteristics of the bean, this specific blend leans into a comforting, dessert-like spectrum. The roaster identifies prominent notes of dark chocolate, warm spices, and pecan clusters, creating a cup that feels grounded and rich.

To better understand how the processing methods influence these final flavors, it is helpful to consider how the removal of the fruit before drying allows the bean’s core profile to shine through without the interference of fermentation-heavy fruit notes. For those looking to refine their palate or identify these specific nuances, consulting the flavor wheel can be an excellent way to categorize the interplay between the chocolatey base and the subtle, spicy undertones found in this seasonal release.