01 — GEOTHERMAL TERROIR

2,400M Basalt Plateaus

Volcanic Gesha cherries cultivated under sulfurous mists in ancient Ethiopian highlands, concentrating rare volatile aromatics.

02 — SMOKED OAK PYRO-ROAST

Smoked French Oak Convection

Slow-roasted over charred vintage wine-oak barrels, caramelizing complex monosaccharides without blistering delicate lipids.

03 — VELVET EXTRACTION

9-Bar Tiger-Striped Crema

High-viscosity ristretto extraction cascading with notes of 85% single-origin dark cacao, wild bergamot, and warm bourbon.

04 — NITROGEN OBSIDIAN VAULT

Ultraviolet & Nitrogen Seal

Hermetically sealed in UV-opaque obsidian glass pressurized with pure food-grade nitrogen for absolute oxidation immunity.

01 / 04

Geothermal Obsidian Terroir.

At 2,400 meters above sea level, daily temperature swings of thirty degrees induce unprecedented density in each Gesha seed.

NOIR ROAST Single-Origin Volcanic Gesha Beans
2,400 M.A.S.L. • Volcanic Basalt Soil
01

120-Hour Anaerobic Fermentation

Whole cherries ferment in hermetic stainless tanks under positive CO2 pressure, developing crystalline nuances of black cherry and violet.

02

Smoked French Oak Drum Roasting

Custom double-walled cast iron drums circulated with thermal air infused by charred French wine-cask staves for gentle, uniform conduction.

03

Sub-Degree Pyro-Telemetry

Laser pyrometers track internal bean core temperatures to one-tenth of a degree Celsius, capturing the exact second of first crack.

Smoked Oak Convection.

A calculated dark velvet profile that retains origin acidity while unlocking decadent caramelized cocoa butter complexity.

NOIR ROAST Velvet Extraction
9.2 Bar Pressure • Viscous Ristretto
04

Lipid Integrity Conservation

Gentle radiant heat transfer avoids oil migration to the bean surface, keeping natural aromatic lipids locked securely inside until grind.

05

Liquid Nitrogen Rapid Quenching

Immediately post-roast, a gentle burst of cryogenic food-grade nitrogen instantly freezes roast momentum at the precise flavor peak.

06

Sensory Balance Architecture

Base notes of 85% bittersweet single-origin cacao harmonized by mid-palate toasted macadamia and an enduring bourbon vanilla finish.

The 9-Bar Ritual.

Engineered specifically for demanding 9-bar espresso extractions and dense, heavy-bodied siphon infusions.

NOIR ROAST Extraction Ritual
Single Lot Nº 88 • 300 Serialized Canisters
07

Optimal Brew Temperature (93.5°C)

Calibrated for peak extraction at exactly 93.5 degrees Celsius, delivering viscous tactile body without astringency.

08

1:2.1 Ristretto Extraction Ratio

Concentrated extraction yields thick tiger-striped crema that coats the palate with luxurious velvet persistence.

09

Nitrogen Obsidian Preservation

Each canister locks out 100% of damaging UV light and oxygen, guaranteeing day-one roast aromatics for 365 days.

Tasting Pyramid Smoked Dark Cacao • Roasted Hazelnut Butter • Wild Bergamot • Charred Oak Bourbon Finish
NOIR ROAST Obsidian Canister

Acquire The Noir Roast.

Direct harvest from Lot Nº 88. Serialized micro-batch limited to 300 canisters globally. Shipped in insulated ultraviolet-blocking vaults with sommelier certification.

250g Obsidian Canister $48 USD
500g Grand Reserve Double $86 USD

From Cinematic Films to 3D Digital Realms.

We craft high-impact AI brand commercials for global luxury campaigns, and transform them into continuous scroll-driven 3D web experiences and immersive drone fly-through websites.

VELANOVA • The Digital Production House