Dark Matter Roasters · Bromley

Caramel Curd, Yunnan

Name: Caramel Curd, Yunnan
Brand: Dark Matter Roasters
Availability: InStock

toffee · caramel · butter · cream

Caramel and sweetFor espressoFor filter

£70.00/kg

£70.00 for 1 kg, their cheapest per kilo · about £1.26 for an 18 g espresso dose

Price observed 4 Nov 2026. This is the bag, not the basket: delivery is not included.

Delivery cost not stated by the roaster

No origin stated

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Bag	Price	Per kilo
200 g	£22.00	£110.00/kg
1 kg	£70.00	£70.00/kg

The 1 kg bag works out 36% cheaper per kilo than the 200 g.

How it sits among washed coffees

How often roasters use each flavour family to describe washed coffees: 2,020 of 2,874 carry notes. The dashed outline is the whole catalogue. These are the roasters’ own words, grouped — not our tasting, and not a measurement.

Dark Matter Roasters describe this coffee as caramel and sweet. The filled shape is how often roasters use each family across washed coffees; the rings on the rim are this coffee’s own.

Every family the roaster names is a common one for washed coffees, so this reads as a typical example rather than an outlier.

The roasters’ own words, grouped — not our tasting, and not a measurement. We have not tasted this coffee. All washed coffees

What the roaster says about where it came from

Process

washed, anaerobic

Not stated

country, region, farm or estate, producer, variety, altitude, harvest, lot, importer, price paid to the producer

We report what the roaster publishes and we have not checked any of it independently. A fact nobody publishes is not a fault of the coffee: almost no roaster in the UK states an importer or the price paid to the producer.

Where each fact came from

Flavour families

In the final cup, expect intense sweetness, funkiness and creaminess that tastes like cheesecake, toffee, caramel, mascarpone, butter and cream… part of a longer passage the roaster’s page (opens in a new tab)

Processing

“A fantastic Yunnan lot, that thanks to a unique anaerobic washed process utilising butter during the fermentation process, allows the green coffee to chemically react on a molecular level to preserve aromas, esters and lipids of butter resulting in a uniquely creamy, dessert like coffee.” the roaster’s page (opens in a new tab)

Tasting notes

A further 2 facts on this page were read from part of the shop page that holds no sentence — a menu or a product grid — so there is nothing to quote for them.

Taken from the roaster’s own pages, and nothing here has been verified by us or by an independent body. What we store is a passage of page text cut around the fact, so one shown with an ellipsis is a passage we cannot see the start or the end of; only the fully quoted ones are complete sentences.