2021 Artist Interviews - Nate Gonzalez

In celebration of our monthly blend Competition Orange, we sat down with artist Nate Gonzalez to discuss music, art, and the creative process.
The next best thing to land on Planet Earth since the invention of anime, it's your favorite boi Nate G aka YunGFlop. The hero we didn't deserve, but the hero we realized we still don't want. He's creator of the air molecule, so every time you breathe just remember to say thank you. Instagram - @Yungflop.wav
April 19, 2024 — Jake Kryshak
Warm November Rain

Warm November Rain

 When I look into your cup, I can see no love restrained
And darlin' when I drink you, you'll never taste the same, 
      Nothing lasts forever, and we all know our blends change, 
        And it's hard to hold a candle to our Warm November Rain! 

This great cold weather coffee has been a cult classic for Dark Matter Coffee for many years,  it blends together washed Catuai, Caturra, and Catimor blend from Finca San Jeronimo in Guatemala. This coffee comes from Santa Isabel, a special lot on the San Jeronimo Miramar farm. It stands out as an exploration of how drying process, particularly time, can affect coffee. A quick drying process creates a more brittle cell structure, which allows for oxidation and prematurely ages the bean. By elongating the drying time, you can avoid shocking the bean and preserve the nuance and complexity of the coffee. This particular lot has been drawn between 25 and 30 days. 

Intended to help fight the lower temperatures of fall, this coffee will have you singing Sweet Child O'Mine all day with notes of bakers chocolate, macadamia nut and plum. 
Country: Guatemala
Farm: San Jeronimo Miramar
Cultivar: Catuai, Caturra, Catimor
Process: Washed, Slow Dry
Notes: Baker's Chocolate, Macadamia Nut, Plum
Net Wt: 12 oz
April 19, 2024 — Kyle Hodges
Throwback blends!

Throwback blends!

Greetings everyone, happy 10 year Dark Matter anniversary! Each one of these bends were constructed before we had a roasting facility, and Star Lounge was our only brick and mortar. These blends definitely have a nostalgic flavor to them, giving an interesting look into how and what we used to roast and represent ourselves. These are limited to so make sure to try them before they're gone! 
Love Supreme (Throwback Blend)- 15#
Guru Java- 10#
Ethiopia Hambela 
Sumatra Ketiara
Funk 50- 10#
Brazil Natural 
Flying J's Mocha Java- 10#
Ethiopia Yirgacheffe
Ethiopia Hambela
Sumatra Ketiara
Ganesha (Espresso)- 40#
Sumatra Ketiara
Ethiopia Hambela
April 19, 2024 — Kyle Hodges
Launch of Supernova Cannabis + Coffee + Chocolate Bars!

Launch of Supernova Cannabis + Coffee + Chocolate Bars!

Supernova Bar
We are super excited to finally share this great news, our first collaboration of cannabis, coffee and chocolate! DMC & Nature's Grace and Wellness are teaming up to produce a new line of products, with the Supernova Bar as the first offering! Join us on Thursday, April 13th (6-9pm) for the launch party at Emporium Logan Square
April 19, 2024 — Kyle Hodges
Tamba (High Concept Coffee Releases)

Tamba (High Concept Coffee Releases)

TAMBA was a lioness that prowled the land at Finca San Jeronimo Miramar in Guatemala years ago. She is now the spirit animal of the farm, safe-guarding the pristine grounds under the shadow of the volcano. TAMBA begins with innovation and discovery. It is a culmination of new and obscure cultivars yet to be released anywhere in the world! These wild genetics were discovered in the forests of Ethiopia and grown on the upper slopes of the Atitlan volcano. These experimental lots are miniscule in size, but expansive in diversity. TAMBA will continue to evolve over time as each exploration of the individual genetics continue to make their paw print on our world! 

This project is an exploration of a collection of experimental hybrids grown on Finca San Jeronimo Miramar. Each hybrid is assigned a string of code, indicating the lot, whether its cultivated by cloning or seed propagation, and the generation (if grown from a seed). Let's dive a bit deeper into clones vs seed generations with old write ups. 

We have eleven iterations of Tamba we will cycle through over time. On the back of the bag we will label the code associated with the hybrid. To help you navigate this project, the spreadsheet below will cover the hybrid's parental genetics and tasting notes.

For all of these, one of the parent cultivars will be coffees common in Central America (Catuai, Caturra, Sarchimor) and the other will be from Ethiopia. The African counterparts are either Rume Sudan, which in some theories has been considered the first expression of Arabica, or a wild tree with no genetic identification, and only referred to by the nearest town to which it was discovered.

Clones (Hybrid codes will start with C) 
Clones are produced by removing plant tissue from a "mother plant" and applying a rooting hormone to create a genetically identical plant. The purpose of cloning is stability; all trees will grow, produce, and mature identically, which is extremely helpful for analysis.


Seed Propagation (Hybrid codes will start with F)
Seeds are harvested to produce new trees which then provide their own set of seeds and so on - each new cycle is considered a single generation. This method will encourage genetic diversity, and allow for natural mutations that may be beneficial for farming. In this case, the producers will use this method with more stable genetics not known for genetic regression or mutation.


Country: Guatemala

Farm: Finca San Jeronimo Miramar

Cultivar: See corresponding chart below

Process: Washed

Notes: See corresponding chart below  

Coffee Code Hybrid Notes
C P15 1 Caturra x Wild Trees Cherry, Orange, Grassy
C P16 1 Catuai x Rume Sudan Berry, Lime, Currant
C P6 1 Sarchimor x Rume Sudan Strawberry, Milk Chocolate, Grassy
C P7 1 Sarchimor x Rume Sudan Milk Chocolate, Lemon, Blackberry
F1 P13 3 Caturra x Wild Trees Cocoa, Lemongrass
F1 P3 3 Sarchimor x Wild Trees Cranberry, Orange Zest, Cocoa Nibbs
F1 P8 3 Caturra x Wild Trees Milk Chocolate, Cherry, Honey
F3 P16 1 Catuai x Rume Sudan Toffee, Grapefruit, Molasses
F3 P2 3 Sarchimor x Wild Trees Almond, Orange Zest, Currant
F3 P6 1 Catuai x Rume Sudan Passion Fruit, Apricot, Molasses
Varios SHB Mix of various lots Hazelnut, Clove, Red Wine
C Clone
F# Generation Number
P Parcel
Wild Trees Discovered in the wild
Rume Sudan Cultivated tree from Sudan






April 19, 2024 — Kyle Hodges
Supercollider Event Series

Supercollider Event Series

The first series of events are announced! Make sure to register for either event and are 21+ to attend!

Tuesday, September 6, 2016 6:00 - 9:00pm
Star Lounge Coffee Bar 2521 W Chicago, IL
Admission: Free! (Must be 21+ w/valid ID) RSVP HERE
Celebrating Fernet Branca with cask conditioned coffee, and other fun Fernet Branca inspired beverages.
Special Guests: Charlie Benante (Drummer for Anthrax) 
Music: DJ sets from Ben Fasman, Mike Miczek
Thursday, September 8, 7:00pm - 2:00am 
Estereo 2450 N Milwaukee Ave, Chicago, IL 60647
Special Guest DJ: Announced on Thursday, Sept 8th!! 
Music: DJ sets from Supreme Court, Ben Fasman, Twinpeaks DJs
Dark Matter Coffee & Estereo are teaming to celebrate the late summer nights, delicious Blu Breezy cocktails and hot vinyl from some of your favorite DJs.

Join us on Thursday, September 8th starting 7pm, with sets from Supreme Court, Ben Fasman and Twinpeaks DJs warming up the night. The headliner will be announced sometime on Thursday. Trust us this will NOT be one to miss!!

Special thanks and consideration Bangtel for providing hospitality!
*This event happens rain or shine. Everyone who attends must be 21+, with a valid ID.

Friday, September 9, 2016 6:00 - 11:00pm 

Dark Matter Coffee, Pipeworks and Sauce & Bread present a night of beer, music and mayhem! Who throws a better party than the fine folks at DMC? The answer is NO ONE! 

We teamed up with some of best buddies to throw the ultimate SURPRISE party. A surprise? YES! We are only going to tell you the details of the party, but not the location of the party. Sounds confusing, but it's really simple. All you need to do it purchase the ticket, show up at The Mothership starting at 6:00pm and we will take care of getting you there. But what is this party all about? Glad you asked, details are below. One last thing though, these tickets WILL SELL OUT, so make sure that you are getting them before they are gone. 

What do you get for your hard earned money? 

- A pig roast from Sauce & Bread Kitchen with all the fixings

- Beers, Beers, and Beers from Pipeworks and Mikkeller. We are making sure that there are some really special treats included

- A limited coffee bomber from DMC 

- A vinyl copy of the Brain Tentacles & Wild Jesus split EP

- A DMC snifter

- A Brain Tentacles & Wild Jesus show with some special guests! 

That's a lot of cool shit, so make sure to grab those tickets before they are gone! Once you have bought your tickets, just show up by 6:00pm at The Mothership (738 N Western Ave) on Friday, September 9th. We will have buses that take everyone to the event. The same buses will also bring guests back to The Mothership once the party is over at 11:45pm. (Guests are not required to stay the entire time and can leave at their own discretion.) 

Special thanks and consideration to Experimental Sound Studios and Bangtel for sound and hospitality! 

*This event happens rain or shine. There will be no refunds for missed rides or if you are unable to attend. Please purchase accordingly. Everyone who attends must be 21+, with a valid ID. No refunds for anyone who isn't 21 and purchases a ticket.  

Unicorn Blood, now with MORE MAGIC!

Unicorn Blood, now with MORE MAGIC!

Today is the day we can proudly report our coffee portfolio consists entirely (aside from decaf) of Central American coffees we have purchased through our friends. Our money is transferred directly form our bank account to their bank accounts - no middle men are taking a slice of the pie! Companies our size and larger rarely, if ever, can claim this. 

The monsooned Malabar coffee has been a part of the DMC portfolio since the emergence of our roasting program.  These beans behave uniquely in espresso and the monsooning process has yet to be imitated successfully anywhere else in the world. Though Malabar was fussy, giving this coffee the proper care insured a beautiful full bodied shot,

Out of necessity, we only purchased coffees through importers and every batch had to be sifted through by hand to remove stones, twigs, bones and other debris. Acid driven coffees were even more alien to consumers then, than they are today, and for that reason, Malabar thrived in our shop not only in espresso or blends, but also as a "single origin" offering. This coffee, it seems, is the last reaming relic of that time for us and our philosophy has evolved  since then.

We were no longer depending on importers as we developed relationships with producers in El Salvador and later in Finca San Jeronimo. Debris became a far less common sight and product consistency was tighter than ever before. Now, we are lucky enough to have pristine, masterfully prepared coffees we can revolve around as a base coffee, alleviating our dependency on the Malabar's characteristics to produce a low acid, voluptuous, chocolaty espresso.

Our mixed lot is from Finca Santa Rosa, with processing done by Inaginsa from Honduras. (A gentleman and great friend of DMC, Willaim Dunaway and his family operate this company.) The key to these coffees as the base of Unicorn Blood is their cocoa nib character and complete lack of acidity. It pairs extremely well with the Catuai/Caturra (Guatemala) and together produces a subtle and sweet cherry nuance.

As an espresso, you will notice this cup to be far less jagged and rough around the edges. Unicorn Blood still holds up beautifully to milk, with Dutch cocoa, cherry and praline as dominant notes in the cup. This is an exciting time for DMC family and friends and we hope you enjoy your Unicorn Blood more than ever! 

Country: Honduras
Farm: Santa Rosa
Cultivar: Mixed
Process: Washed

Country: Guatemala 
Farm San Jeronimo Miramar
Cultivar: Catuai/Caturra Mix
Process: Washed

Country: Guatemala
Farm: San Jeronimo Miramar
Cultivar: Catimor
Process: Washed

Notes: Dutch Cocoa, Cherry, Praline

The Beginning of DMC's Barrel Aging Program

The Beginning of DMC's Barrel Aging Program

A little throwback to the first article featuring our barrel aging program. While we never claimed to invent the process, we have definitely perfected the art of barrel aging coffee. This is only possible because of the support that all of you have provided us over the past three years. Without it, we wouldn't be able to push forward, exploring and creating exciting coffees. THANK YOU!! 

Tasting Table 

DRINKS Booze Brews Dark Matter's new barrel-aged coffee


"This isn't innovative," insists Jesse Diaz, as he stands amidst coffee-filled bourbon barrels at Dark Matter Coffee's Ukrainian Village headquarters. "This is Old World." In an age when booze barrels are regularly repurposed to age vinegar, fish sauce, sugar, cocktails and tea, Diaz claims that the inspiration for his newest line of coffee isn't trend. It's the Dutch East India Company's historic, 17th-century method of shipping green (unroasted) coffee: in barrels, often those previously used for pickles or salt. Dark Matter's current batch of green beans is spending a week in Heaven Hill bourbon barrels. Once roasted and brewed, the time in oak manifests as mellowed acidity, heightened vanilla and caramel notes, and a burst of grape soda on the nose. The coffee is sold by the bag ($25 for 12 oz.) or brewed and bottled ($9 for 250 ml). Served over ice, the bourbon scent is especially apparent. The flavor of the bottle we brought home--from natural-processed Mexican beans, dried with the coffee cherry intact--was pure vanilla, caramel and banana, but the nose was all whiskey. More barrels are on the way: absinthe barrels from Letherbee (to be filled with Ethiopian beans), whiskey barrels from Koval, and a bourbon barrel that recently held Virtue cider. Now this is a morning cocktail we can get behind.

Press Pot Recordings Presents Brain Tentacles

Press Pot Recordings Presents Brain Tentacles

Brain Tentacles is the first coffee & music release from the DMC record label, Press Pot Recordings. This Chicago-centric label was created as an avenue to collaborate with some of Chicago's finest musicians, artists, record labels and others working hard in the music field. This celebration of Chicago's rich music history will also benefit Experimental Sound Studios, a valued asset in the music community and a trusted partner. 

Brain Tentacles is the name of both the coffee and one of the featured bands, a super group of sorts, consisting of drummer Dave Witte (Municipal WasteDiscordance Axis, etc.), saxophonist Bruce Lamont (Corrections HouseYakuza, etc.) and bassist Aaron Dallison (Keelhaul). This metal-meets-jazz group's grinds & grooves are infectious concoctions of brilliance. Sonic-ally balancing out the other side of the record is Wild Jesus & The Devil's Lettuce Party Band, a name that is familiar with DMC fans, as it consists of multiple DMC family members. Their latest release fits perfectly in your record bin with King Crimson, Mr. Bungle and 13th Floor Elevators. Recorded at Piehold Studios, down the street from The Mothership, on both analog instruments and tape that adds a warmth and depth listeners will appreciate. 

Both coffees are available individually or as a Press Pot Combo for a reduced price. The vinyl will be given out at the release party on April 20th at Sportsman's, with additional copies for sale from the band's sites, Wild Jesus & Brain Tentacles . DMC retail locations will also sell the Press Pot Combo w/a record while supplies last. 

Coffee #1  
Country: El Salvador 
Farm: Vista Hermosa 
Cultivar: Pacas Joven 
Process: Honey 

Coffee 2
Country: Guatemala 
Farm: San Jeronimo Miramar 
Cultivar: Catuai
Process: Bourbon barrel aged 

Notes: Hazelnut, Plum, Madagascar Vanilla 
Net Wt: 12 oz
Your Guide to S.A.C.R.E.D. Agave Tastings

Your Guide to S.A.C.R.E.D. Agave Tastings


S.A.C.R.E.D. is a Chicago-based nonprofit that uses traditional and artisanal agave spirits to improve quality of life in rural Mexico. You may remember them from past collaborations/coffee projects like this:

 or agave distillations like this:

They use revenue generated from tastings and events to build libraries and greenhouses and to maintain water preservation systems in the same communities where agave spirits are fermented and distilled. In order to continue this growth and revitalization, they need your help. The best part? All you have to do is grab a drink and join a tasting! Here's the upcoming event schedule:


Sunday, Apr 22
3 - 7pm
Dove's Luncheonette
1545 N. Damen Ave.
Chicago IL 60622
Celebrate Earth Day!
Replant agave!
Your donation of at least $25 gets you one of three special flights, and 100% of that will be used to purchase agave plants from the middle school in Zaachila and gift them to maestros mezcalero in Oaxaca.

Monday, Apr 23
4 - 5:30pm
Garfield Park Con.
300 N Central Park
Chicago IL 60624

Chicago's only blooming agave!
Celebrate Agave Week with a talk about Chicago's only blooming agave, by Mezcal Lalocura maestro Eduardo Angeles! A tasting follows the talk. Free to industry folks.

Wednesday, May 2
6:30 - 8pm
Screaming Tuna
106 W Seeboth St
Milwaukee WI 53204

Milwaukee Sushi & Agave Dinner
A special dinner pairing five rare agave expressions with the award-winning sushi of Screaming Tuna. All profits will be donated to libraries and greenhouses in Mexico. A donation of $45 gets you a seat at the table.

Thursday, June 28
Time to come
Journeyman Distillery
109 Generations Dr.
Three Oaks MI 49128

 Journeyman Journeys to Mexico

We took the team from Journeyman down to Oaxaca for a week of visiting maestros — taste what they came back with and enjoy dishes Chef Luke imagined on the trip!Email us to be alerted when tickets are available.

Can't make any of those? Check out these opportunities!
Chicago's own Agave Triangle
Ongoing, self-guided tour in Logan Square
Masa Azul

Mi Tocaya
The best way to learn more about agave spirits in Chicago! Donate $25 to replanting agave, bring that receipt to the four participating Logan Square bars, and get sample tastes and agave knowledge on a 1.2-mile walk!
April 19, 2024 — Jake Kryshak