The Black v1 — Batch Blend
Engineered to be drunk black. Coffee substitutes taste flat because they lack coffee’s acids — this one doesn’t. Two variants: Native (hibiscus 5%) and Formulary (citric + malic to pH 5.0–5.2).
§ Roaster anatomy
- Origin
- Barley: Italy · Black malt: Germany · Chicory: Nebraska · Dandelion: North America
- Roast
- French-style dark
- Process
- Roasted blend + acidity layer, pre-ground
- Tasting notes
- Bittersweet cocoa · Bright red-fruit acidity · Molasses
Ships pre-ground — roasted roots gum grinder burrs; do not grind at home. Choose Native (hibiscus) or Formulary (citric + malic) acidity at checkout.
- Caffeine source
- None
- Net size
- 12 oz ground
§ Assay · per serving
| Caffeine | 0 mg / cup |
|---|---|
| Target pH | 5.0–5.2 (Formulary) |
| Inulin fiber | 2–3 g / cup |
| L-Theanine | 0 mg |
| Added sugar | 0 g |
§ Brew methods
Recipes using this
Questions
Is this coffee or decaf?
No. Section 89 never sells coffee in any form, including decaf. Everything here is a roasted-botanical brew or a caffeine layer — brewed like coffee, never made from it.
Where does the caffeine come from?
Only from synthetic caffeine, yaupon, guayusa, or cacao — never from tea or tea decaffeination. Any L-theanine we sell is fermentation-derived, never tea-extracted.
Does it taste exactly like coffee?
We do not claim that. Our brews are roast-forward and coffee-adjacent, built with the same equipment and methods, so the ritual and the body feel familiar.
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