David Thompson is the Master Roaster at Dark City Coffee Company. David has been a fixture in Toronto’s Coffee Scene since the early 1980’s and has been integral to creation and roasting of signature blends for many of Toronto’s iconic eateries (some of which are known and some of which we’ll never tell).
David’s Signature Blend is an ever-evolving blend that may change over time based on cuppings and offerings that excite the Dark City Coffee Company team. You can be sure that David Thompson’s Signature blend will always be roasted in small batches and approved by David himself before ever reaching your cup. It’s what he takes home for himself!
“Gabriel Dias is one of Brazil’s leading agronomists. His family owns several farms, all of which border one another. Fazenda Cachoeira da Grama is 417 hectares in size – that’s 4 square kilometres! That sounds huge, but it’s not uncommon for farms to be more than 1,000 hectares! Because of the mountainous terrain, however, only 64 hectares are planted with coffee, and it’s all picked and maintained by hand. The mill is located close to the spa town of Poços de Caldas, which is 45 minutes away from the farm.
Fazenda Cachoeira da Grama has been in the Carvalho Dias family since 1890 and is located in São Paolo state, just three miles from the border with Minas Gerais state. It enjoys the typical characteristics of the mountainous Mogiana and Sul de Minas regions, and it’s located at an altitude of 1,100–1,250 metres above sea level.
Their farm also has a school, a club and a full-sized soccer field for the employees and workers, and 47 houses – all with modern facilities. As well as providing support to the workers, the family have also invested in the farm’s processing facilities. This has allowed them to produce one of the most consistent and delicious coffees. They grow mostly Yellow Bourbon, but also Canario and Mundo Novo. It’s well-established plant stock, with some of the Bourbon plants going back over 100 years.
This coffee is a Yellow Bourbon varietal grown at altitudes between 3600 to 4100 feet and natural processed.
The cup is sweet, low acid, creamy body with hazelnut, walnut and toasted almond.”