Coffee Before the Nightmare: Our La Bomba, Now a Beer
Some collabs start with a long brief. This one started with the One Drop crew asking how much coffee is too much coffee in a stout. Nobody had an answer, so we found out together.
The result is Coffee Before the Nightmare, a big, black Pastry Stout created by the One Drop team and Mule Coffee Roasters, loaded with our La Bomba single origin coffee. Out now!
The beer
One Drop built a seriously decadent base of dark chocolate, sticky malt and thick dessert layers, then hit it with a heavy dose of freshly roasted La Bomba. In their words, enough coffee to "wake the bloody dead."
Nose: big, fresh coffee aromatics up front
Palate: chocolatey malt and deep roasted notes
Finish: long, rich and very dark
One batch. That's it.
One Drop brews it once. When the batch is gone, it's gone. No restock, no second run. If it's on your radar, now's the time.
Why One Drop?
We like working with people who obsess over their craft the way we do. One Drop treat every batch like a headline set, and that's the standard we hold ourselves to at the roastery. When they asked, it was an easy yes.
The coffee: La Bomba
La Bomba is grown by our partner farmer Cesar Buesaquillo at Finca La Esmeralda, inside a National Park in Colombia, where the coffee is cultivated in balance with the surrounding ecosystem.
It's a Castillo varietal that goes through anaerobic fermentation for up to 300 hours at around 25°C. That long, slow ferment lets the cherry's natural fruit character work its way into the bean, giving a vibrant, complex cup with wild berries and passion fruit, low acidity and sweet dark chocolate.
The One Drop team didn't pick it just for the extended fermentation. They picked it for those flavour notes, and for the story behind the whole La Bomba range: years of ethical, sustainable work by Cesar, sold through direct trade so every step from farm to roastery is transparent. That's a story worth putting in a can.
It's the same coffee we roast every week in Marrickville for the cafés we supply across Sydney. Now it's doing its thing in a stout.