Dark woods is unlike many of the roasteries that you come across in the UK. It is located in the stunning West Yorkshire Pennines on the edge of a small village called Marsden. The 1950’s Probat that they use to roast all of their delicious coffee is set in a refurbished Victorian textile mill beside a canal. They attribute the inspiration behind the mood and flavours of their coffee to the dramatic windswept valley.

Opening its doors in 2013, the three founding partners came together with a wealth of experience in the industry. Their collective knowledge and expertise allowed them to rapidly establish themselves amongst others in the space and quickly grow a loyal customer base. Their unique location is reflected in their eye-catching branding which jumps off the shelf. The range of coffees and care that is taken with each roast is testament to the expertise behind Dark Woods.

The La Huella From Dark woods was a coffee I couldn’t wait to try. Having spent a few months in Panama I do have a little bit of a soft spot for Panamanian coffee. Not only because of a personal connection, but the coffees from this area of the world do tend to be well produced and sometimes can knock your socks off. A coffee-growing country that has the infrastructure and economy of a coffee consuming county, it is no wonder Panama produces some of the best coffee in the world when you see how advanced coffee farming is here. La Huella did Panama justice.

The coffee begins by rushing straight over your palette to the back of your mouth and reminded me of the sensation that you get when eating a fresh grapefruit, which is quite unusual for a natural. It is enjoyably acidic but layered with enough sweetness to remove the sharpness that is sometimes present with overly acidic coffees. As the coffee cools the sweetness becomes more pronounced but the grapefruit acidity lingers in the aftertaste. As the coffee cools close to room temperature, it takes another twist and loses the grapefruit acidity in place of grapes and sweeter tasting berries. The body remains throughout the brew which had a fairly cloudy appearance, Its bright vibrant flavours a pleasant surprise. 

The coffee is a wonderful example of how complex Panamanian coffee can be. Its complexities are a testament to the care that has been taken from the fincas of Boquete in Panama to the Dark Woods roastery in the West Yorkshire Pennines.  

A coffee to be enjoyed and savoured right to the last drop. Brewed best as a pour over. Give it a couple of days to express itself.