Drava Field Coffee BLACKOUT – Brazil Espresso 250 g

No light • no mercy • no excuses. Blackout is the no-nonsense espresso in the line: dark chocolate, nuts, nothing fancy, nothing bright. A natural-process Brazilian from Minas Gerais built for a straight double shot when the day has already gone wrong. Field strength rating: IP68. Tasting notes Chocolate, hazelnut, walnut. Heavy and round; zero acidity to speak of. The finish is long and dry, like the last square of a 70% bar — no fruit, no florals, no surprises. It is the espresso for people who want espresso to taste like espresso. Takes milk well but does not need it. The coffee Origin: Brazil, Campestre, Minas Gerais — Fazenda São José da Pedra Grande, producer Luis Antonio Moares Ribeiro, 1,100–1,200 m a.s.l. Variety: Yellow Bourbon, Catuai, Mundo Novo Processing: natural Composition: 100% arabica, cupping score 81.75, current harvest Roast: espresso roast, medium Ingredients: 100% coffee, no additives Net weight: 250 g, whole bean Why Minas Gerais, why natural Minas Gerais grows about half of Brazil's coffee, and the Sul de Minas hills around Campestre are its classic espresso country: rolling farms at 1,100–1,200 m, red soil, a dry winter harvest that lets whole cherries dry in the sun. Natural processing in these conditions produces the heavy, low-acid, chocolate-and-nut profile that Italian roasters have built blends on for decades — Blackout is that profile, unblended. The three varieties on the farm each bring something: Yellow Bourbon the sweetness, Mundo Novo the body, Catuai the consistency. Pedra Grande is a single family farm, and the lot cups at 81.75 — specialty grade, not a commodity. It is deliberately the darkest-tasting coffee in the line, though the roast itself is a medium; the weight comes from the bean and the process, not from charring it. How to brew Roasted for pressure: espresso machine (manual or automatic) and moka pot. Best as a straight espresso or ristretto; stands up to milk without disappearing. Espresso (starting recipe): 18 g in, 36 g out, 25–28 s, water 90–92 °C. Keep the water on the cool side — naturals turn bitter when pushed. Dry or harsh → drop the temperature before changing the grind. Ristretto: 18 g in, 25–28 g out, 20–25 s. Thick, syrupy, pure chocolate. The way this coffee is meant to be drunk at 02:00. Moka pot: medium-fine grind, no tamping, low heat, off the stove as soon as the stream turns pale. Heavy stovetop coffee for a generator shack. Automatic bean-to-cup machine: strength high, grind one notch finer than default. Good thick crema. Filter / French press: not recommended — too heavy. For filter brewing pick Uptime 99.9, Overland or First Light. Caffeine and timing Full espresso caffeine (IP68) in a shot that tastes stronger than it is. The weight and the chocolate make a double feel like a tool rather than a drink — which is the brief. For the same kick with more sweetness and a creamier cup, Stand-To; for something gentler at the same hour, Fireline. Who it's for Night shifts, power cuts, generator crews, anyone who treats coffee as fuel rather than a hobby. The default "just give me the strong one" pick, and the espresso we would put in the Peli next to the headlamp for an outage that is going to run long. Roasted in Poland Drava Field Coffee is roasted to order by a specialty roastery in Kraków, in small batches, from beans graded above 80 points SCA. Packed in a one-way-valve bag with the roast date on the label. For best results use within 6 weeks of roasting. Storage Keep the bag sealed, away from light and heat — a drawer, not the fridge. The one-way valve lets CO₂ out and no air in, so the beans stay fresh without any extra container. Naturals are oilier than washed coffees; wipe the grinder burrs occasionally if this is your daily bean. Blackout vs. the rest of the line Blackout — Brazil natural, dark chocolate and nuts, heaviest body. The night shift. Payload — Colombia, single origin, chocolate and plum. The all-day espresso. Fireline — Brazil, caramel and milk chocolate, soft and sweet. Stand-To — arabica/robusta blend, pralines and cocoa, built for milk drinks. Uptime 99.9 / Overland / First Light — filter roasts for pour-over, AeroPress and drip. See the whole line: Drava Field Coffee. FAQ Is it ground? No — whole bean only, so it stays fresh. Grinding is the one upgrade that beats any coffee. Is it a dark roast? No — medium espresso roast. It tastes dark because of the bean and the natural process, not because it was burnt. No ash, no smoke. Decaf? Not in this line. All seven are caffeinated. Roast date? Printed on the label. Orders are roasted to demand, so you receive a current batch, not shelf stock. What is IP68 on the bag? Our own field strength scale, not a certification — see below. IP68 is our field strength rating — a measure of kick, not an ingress protection certification. For protective cases that actually carry an IP67 rating, see our Peli range.