Black Rabbit Blend - Dark and Bold
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Type: 100% Arabica
Process: Washed
Roast: Medium (our darkest blend)
Cup Profile: Full bodied, dark cocoa & brown sugar with a long lingering aftertaste
Origins: Timor-Leste & Colombia
Timor-Leste: Maulau, Maubisse sub-district, Ainaro district
Varietal: Hibrido de Timor (Timor Hybrid) | Process: Washed | Elevation: 1,400 to 1,550 m.a.s.l | Organic
Colombia: Nariño
Varietal: Castillo, Caturra | Process: Washed | Elevation: 1,800–2,100 m.a.s.l
Colombia: Cauca
Varietal: Caturra, Castillo | Process: Washed | Elevation: 1,700–2,000 m.a.s.l
For those who like their coffee with presence. Black Rabbit is the darkest blend in our range. Developed for depth, body, and a smooth, lingering finish without bitterness. It sits at the darker end of a medium roast, deep enough for real richness, restrained enough to stay smooth.
The hero of this blend is the same organic Timor-Leste coffee behind our single origin, grown by smallholder farming families in Maulau and Maubisse, high in the Ainaro district. It reaches us through Wayne and Aydee, owners of the Wholemeal Cafe in Takaka, who have spent years building genuine direct-trade relationships with these growers, buying directly, bypassing intermediaries, and paying fair prices straight to the farmers. Every cup of Black Rabbit supports real economic independence for these highland communities.
At 1,400 to 1,550 metres above sea level, cool temperatures and fertile volcanic soils slow cherry development, building the natural sweetness and syrupy body that anchor this blend. Grown without synthetic inputs on small family plots, the coffee is wild-cultivated, hand-picked, and carefully washed and sun-dried.
We pair the Timor-Leste with two high-altitude washed Colombians. From the Nariño department, one of Colombia's most prized specialty regions at 1,800 to 2,100 metres on volcanic ash soils, comes caramel sweetness and warm spice. From the Tierradentro region of Cauca, indigenous smallholder farmers add plum depth and clean structure to the cup.
Each origin is roasted separately to a profile that brings out its best qualities, then blended post-roast. The result is a full-bodied cup with dark cocoa, brown sugar, and a long aftertaste that stays with you.
Freshness & Transparency: Every bag of Rabbit Island Coffee purchased on our website features a clearly marked roast date, so you know exactly when your coffee was roasted. We ship our coffee fresh, but for the best flavour and optimal extraction, we recommend brewing it 5-21 days after the roast date.
Tasting notes: Dark cocoa, brown sugar, smooth lingering finish
Suitable For: Espresso, Filter, Plunger, Stovetop, Aeropress
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What makes Black Rabbit different from Seasonal Blend?
Black Rabbit is darker and bolder, built from Timor-Leste and Colombia, with a more intense profile of dark cocoa and brown sugar than Seasonal Blend's brighter, more balanced cup.
Is Black Rabbit a dark roast?
It's the darkest blend in our range, sitting at the darker end of a medium roast. That's deliberate: it brings out deep, rich flavours like dark cocoa and brown sugar while staying smooth rather than bitter, suited to those who like a stronger, more robust cup.
Where does the Timor-Leste component in Black Rabbit come from?
It's the same organic Timor-Leste coffee as our single origin, grown by smallholder farming families in Maulau and Maubisse in the Ainaro district. It reaches us through Wayne and Aydee, owners of the Wholemeal Cafe in Takaka, who buy directly from the growers and pay fair prices straight to the farmers.
What's the best grind for Black Rabbit in a plunger?
A coarse grind works best in a plunger, giving the grounds enough surface area to extract fully during the steep without turning bitter or muddy in the cup.
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