{"product_id":"site-9-21-leviathans-wake","title":"Leviathan's Wake Coffee | Site #9-21 Light Roast | Floral, Citrus, Bright","description":"\u003cp\u003e⛏️ \u003cstrong\u003eEXCAVATION SERIES: SITE #9-21\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLEVIATHAN'S WAKE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassification:\u003c\/strong\u003e Multi-Origin Light Roast | \u003cstrong\u003eExtraction Depth:\u003c\/strong\u003e Abyssal Zone | \u003cstrong\u003eRarity:\u003c\/strong\u003e ★★★★★ Legendary | \u003cstrong\u003eCaffeine Density:\u003c\/strong\u003e Moderate\u003c\/p\u003e\n\u003cp\u003e📋 \u003cstrong\u003eFIELD NOTES - PROFESSOR ELDRIN NIGHTSHADE\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eDate:\u003c\/strong\u003e Day 91 of Deep Ocean Expedition\u003cbr\u003e\u003cstrong\u003eLocation:\u003c\/strong\u003e Leviathan's Wake Excavation Site (Site #9-21) - Abyssal Trench\u003cbr\u003e\u003cstrong\u003eStatus:\u003c\/strong\u003e Multi-Origin Sample Extraction Complete\u003c\/p\u003e\n\u003cp\u003e\"My dearest colleagues and fellow excavators,\u003c\/p\u003e\n\u003cp\u003eI write to you from the research vessel \u003cem\u003eDepth Seeker\u003c\/em\u003e, anchored above the deepest trench we've ever attempted to explore. After ninety-one days of underwater excavation, navigating crushing pressures, bioluminescent creatures that definitely shouldn't exist, and one gargantuan squid that I've named Gerald, we have successfully completed this soggy acquisition in our series history.\u003c\/p\u003e\n\u003cp\u003eThis crate contains ingredient samples extracted from Site #9-21 - the fabled Leviathan's Wake, where three distinct underwater coffee cultivation zones converge in a phenomenon that marine biologists insist is impossible but when one functions out of a pocket dimension the rules never really apply.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe site designation '9-21' refers to the coordinates where we detected the anomaly: 9 degrees latitude, 21 degrees longitude, at a depth where sunlight becomes memory and pressure becomes reality. Here, in the wake of something vast and ancient (hence the name), three separate coffee-growing currents merge - Ethiopian highlands water flowing from volcanic springs, Mexican mountain streams carrying mineral-rich sediment, and Brazilian deep-earth aquifers rising from tectonic activity.\u003c\/p\u003e\n\u003cp\u003eThe result? A light roast blend so bright, so vibrant, so impossibly complex that it tastes like drinking liquid sunrise filtered through the depths of the ocean.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e◄ EXCAVATION SITE REPORT ►\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSite Designation:\u003c\/strong\u003e #9-21 - Leviathan's Wake\u003cbr\u003e\u003cstrong\u003eGeological Classification:\u003c\/strong\u003e Abyssal Convergence Zone (Multi-Origin Underwater Formation)\u003cbr\u003e\u003cstrong\u003eExtraction Depth:\u003c\/strong\u003e 3,200 meters below sea level (Abyssal Zone)\u003cbr\u003e\u003cstrong\u003eSurface Origins:\u003c\/strong\u003e Ethiopia (Guji), Mexico (Chiapas), Brazil (Cerrado)\u003cbr\u003e\u003cstrong\u003eExpedition Duration:\u003c\/strong\u003e 91 days\u003cbr\u003e\u003cstrong\u003eHazard Level:\u003c\/strong\u003e Extreme (Crushing pressure, aggressive marine fauna, impossible geology, Gerald)\u003cbr\u003e\u003cstrong\u003eSample Quality:\u003c\/strong\u003e Legendary - Multi-origin light roast with exceptional complexity\u003cbr\u003e\u003cstrong\u003eExtraction Method:\u003c\/strong\u003e Deep-sea submersible harvesting, pressure-controlled processing, multi-origin blending\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e◄ SAMPLE ANALYSIS ►\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast Level:\u003c\/strong\u003e Light (Bright, vibrant, fruit-forward)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavor Profile:\u003c\/strong\u003e Fresh fruit, citrus, juicy berry, clean sweetness, chocolate foundation\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBody:\u003c\/strong\u003e Light, lively, energetic\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity:\u003c\/strong\u003e Bright, vibrant, exceptional (characteristic of high-altitude origins)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCaffeine Content:\u003c\/strong\u003e Moderate (Sustained energy without intensity)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Clean, complex, layered with nuanced flavors\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVisual Characteristics:\u003c\/strong\u003e Light brown beans with varied processing methods visible\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAroma:\u003c\/strong\u003e Bright fruit, floral notes, citrus, chocolate undertones\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eComplexity:\u003c\/strong\u003e Exceptional - Three distinct origins creating layered experience\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin Breakdown:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eEthiopian Component (Guji, 1,850-2,100 MASL):\u003c\/strong\u003e Natural processed heirloom varietals - Drives bright floral, tea-like qualities and juicy fruit characteristics\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMexican Component (Chiapas, 1,300-1,750 MASL):\u003c\/strong\u003e Washed Bourbon and Typica - Provides clean structure, balanced acidity, and elegant sweetness\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrazilian Component (Cerrado, 900-1,400 MASL):\u003c\/strong\u003e Pulped natural Catuaí, Catucaí, Mundo Novo - Contributes body, chocolate foundation, and nutty-sweet base\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e◄ EXCAVATION LOG: THE DESCENT TO LEVIATHAN'S WAKE ►\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDay 1:\u003c\/strong\u003e Expedition begins. Research vessel \u003cem\u003eDepth Seeker\u003c\/em\u003e departs with team of twelve (myself, six marine biologists who think I'm insane, three submersible pilots who know I'm insane, one oceanographer who's just here for the data, and one ship's cook who makes excellent coffee - ironic, given our mission). We sail toward coordinates 9°N, 21°W.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDay 12:\u003c\/strong\u003e Reached target coordinates. Sonar readings are... strange. There's a massive underwater formation that shouldn't exist - three distinct water currents converging at impossible angles. The oceanographer is excited. The marine biologists are confused. I'm vindicated.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDay 23:\u003c\/strong\u003e First submersible descent to 1,000 meters. Discovered Ethiopian water current - volcanic spring water flowing from underwater vents, carrying sediment from Guji highlands. The water is rich with minerals, slightly acidic, perfect for coffee cultivation. But coffee doesn't grow underwater. Except apparently it does here.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDay 34:\u003c\/strong\u003e Second descent to 1,800 meters. Found Mexican current - mountain stream water flowing through underwater caves, carrying mineral-rich sediment from Chiapas. The water is clean, crisp, structured. Coffee plants growing in the current show washed processing characteristics. This is impossible. I love it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDay 45:\u003c\/strong\u003e Third descent to 2,400 meters. Located Brazilian current - deep-earth aquifer rising from tectonic activity, carrying nutrients from Cerrado soil. The water is sweet, full-bodied, with natural sugars. Coffee plants here show pulped natural processing. The marine biologists have given up trying to explain this.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDay 56:\u003c\/strong\u003e Reached convergence point at 3,200 meters. This is Leviathan's Wake. All three currents meet here in a swirling vortex of water, minerals, and coffee plants that have adapted to crushing pressure and complete darkness. The plants are bioluminescent. They glow faintly blue-green. This is the most beautiful thing I've ever seen.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDay 67:\u003c\/strong\u003e Encountered Gerald. Giant squid. Approximately 12 meters long. Very interested in our submersible. Also very interested in our coffee samples. Had to implement emergency evasive maneuvers. Gerald is persistent.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDay 78:\u003c\/strong\u003e Harvesting begins. We use specialized pressure-controlled containers to extract beans from all three currents. Ethiopian beans are naturally processed, juicy, fruit-forward. Mexican beans are washed, clean, balanced. Brazilian beans are pulped natural, sweet, full-bodied. Each origin maintains its distinct character despite growing in the same convergence zone.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDay 85:\u003c\/strong\u003e Gerald returned. Negotiations commenced. He wanted coffee. We wanted to leave with all our samples. Compromise reached: Gerald gets two bags, we keep the rest. He's surprisingly reasonable for a giant squid.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDay 91:\u003c\/strong\u003e Extraction complete. We've filled eight crates with the most complex, vibrant, impossibly bright light roast blend I've ever encountered. The ascent begins tomorrow. My ears are still adjusting to normal pressure. The marine biologists are writing papers about impossible underwater coffee cultivation. Gerald waved goodbye with three tentacles. This has been the strangest expedition of my career.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e◄ THE LEVIATHAN'S WAKE PHENOMENON ►\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe legend of Leviathan's Wake speaks of a massive creature - ancient, vast, unknowable - that once swam through these waters, creating currents in its passage that persist to this day. Whether the Leviathan was real or metaphorical doesn't matter. What matters is the wake it left behind.\u003c\/p\u003e\n\u003cp\u003eAt coordinates 9°N, 21°W, at a depth of 3,200 meters, three distinct water currents converge in a geological phenomenon that shouldn't exist. Ethiopian volcanic spring water from Guji highlands (1,850-2,100 meters altitude), Mexican mountain streams from Chiapas (1,300-1,750 meters), and Brazilian deep-earth aquifers from Cerrado (900-1,400 meters) all flow together in the abyssal zone.\u003c\/p\u003e\n\u003cp\u003eThe coffee plants that grow here have adapted to conditions that would kill surface plants - crushing pressure, complete darkness, frigid temperatures. They've developed bioluminescence to photosynthesize using their own light. They've evolved root systems that anchor to volcanic rock. They've learned to thrive in the wake of something vast.\u003c\/p\u003e\n\u003cp\u003eEach origin maintains its distinct processing method and flavor profile:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEthiopian Natural Process:\u003c\/strong\u003e The volcanic spring water creates conditions similar to natural processing - the beans dry slowly in the current, developing intense fruit flavors, floral notes, and tea-like qualities. The heirloom varietals contribute exceptional brightness and complexity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMexican Washed Process:\u003c\/strong\u003e The mountain stream water provides the clean, structured environment of washed processing - the beans are naturally fermented and cleaned by the current, resulting in balanced acidity, elegant sweetness, and crisp clarity. The Bourbon and Typica varietals add refined character.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrazilian Pulped Natural Process:\u003c\/strong\u003e The deep-earth aquifer creates pulped natural conditions - the beans retain some fruit mucilage while being partially washed, developing body, chocolate notes, and nutty-sweet foundation. The Catuaí, Catucaí, and Mundo Novo varietals provide rich, grounding sweetness.\u003c\/p\u003e\n\u003cp\u003eWhen we blend these three origins together, the result is a light roast of exceptional complexity - bright fresh fruit and citrus from Ethiopia, clean structure and balance from Mexico, body and chocolate foundation from Brazil. It's vibrant, lively, energetic, with layers of flavor that reveal themselves with each sip.\u003c\/p\u003e\n\u003cp\u003eThis is what happens when three of the world's finest coffee-growing regions converge in the wake of something ancient and vast.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e◄ BREWING INSTRUCTIONS: ABYSSAL EXTRACTION METHOD ►\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEquipment Required:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCoffee grinder (burr grinder essential for light roast consistency)\u003c\/li\u003e\n\u003cli\u003eBrewing device (Pour-over highly recommended to highlight bright complexity, but any method works)\u003c\/li\u003e\n\u003cli\u003eFiltered water heated to 195-205°F\u003c\/li\u003e\n\u003cli\u003eClean cup (preferably one that makes you feel like a pirate)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStandard Extraction Protocol:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind:\u003c\/strong\u003e Medium for pour-over, medium-coarse for French press, fine for espresso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatio:\u003c\/strong\u003e 1:16 coffee to water (1 gram coffee to 16 grams water, or 2 tablespoons per 6 oz water)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperature:\u003c\/strong\u003e 195-205°F (just off boiling - light roasts need heat to extract properly)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrew Time:\u003c\/strong\u003e 3-4 minutes for pour-over, 4 minutes for French press, 25-30 seconds for espresso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eServe:\u003c\/strong\u003e Black to appreciate the full multi-origin complexity, or with minimal cream if preferred\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003e⛏️ Eldrin's Field Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn Brightness:\u003c\/strong\u003e This is a LIGHT roast - bright, vibrant, fruit-forward. If you prefer dark, bold, smoky coffee, this is not your excavation site. But if you love fresh fruit, citrus, and exceptional complexity, this is your Leviathan's Wake.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn Complexity:\u003c\/strong\u003e This blend has LAYERS. First sip: bright Ethiopian fruit. Second sip: clean Mexican structure. Third sip: Brazilian chocolate foundation. Fourth sip: all three dancing together. This is a coffee that rewards attention and multiple cups.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn Acidity:\u003c\/strong\u003e The acidity is bright and vibrant - it's what makes the fruit notes pop and the citrus sing. It's not sour or harsh; it's lively and energetic, like an orange grove at 6 am. This is characteristic of high-altitude coffee and is a mark of exceptional quality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn Versatility:\u003c\/strong\u003e Pour-over is my preferred method (highlights the bright complexity), but this blend works beautifully in any brewing device. French press brings out more body, drip provides consistency, espresso creates intense fruit-forward shots. Experiment and find your favorite.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn Freshness:\u003c\/strong\u003e These samples were extracted within the last lunar cycle and roasted immediately upon return to the surface. Store in an airtight container away from light and heat to preserve the bright fruit characteristics. Light roasts are delicate - treat them with care.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e◄ SAMPLE DEPLOYMENT SCENARIOS ►\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDeploy Leviathan's Wake samples when:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eYou want to taste what three origins converging at 3,200 meters tastes like\u003c\/li\u003e\n\u003cli\u003eBright, vibrant, fruit-forward coffee is preferred over dark roasts\u003c\/li\u003e\n\u003cli\u003eYou need morning energy with lively, energetic character\u003c\/li\u003e\n\u003cli\u003eYou want exceptional complexity and layered flavors\u003c\/li\u003e\n\u003cli\u003eYou're curious about multi-origin blends done right\u003c\/li\u003e\n\u003cli\u003eYou want coffee that tastes like fresh fruit, citrus, and chocolate had a meeting in the abyssal zone\u003c\/li\u003e\n\u003cli\u003eYou need fuel for creative work, study sessions, or deep-sea exploration\u003c\/li\u003e\n\u003cli\u003eYou want to impress coffee enthusiasts with something genuinely legendary\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e◄ EXCAVATION TEAM TESTIMONIALS ►\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e★★★★★ \"The brightness is INCREDIBLE. Fresh fruit, citrus, clean sweetness - this doesn't taste like regular coffee. It tastes like drinking sunrise filtered through the ocean. In the best way possible.\" - Lead Submersible Pilot\u003c\/p\u003e\n\u003cp\u003e★★★★★ \"The complexity is remarkable. I can taste all three origins distinctly, but they work together perfectly. Ethiopian fruit, Mexican structure, Brazilian chocolate - it's a masterclass in blending.\" - Ship's Oceanographer\u003c\/p\u003e\n\u003cp\u003e★★★★★ \"I was skeptical about 'underwater coffee cultivation' but this converted me. The flavor is so vibrant, so alive. This is my new daily brew.\" - Marine Biologist #3\u003c\/p\u003e\n\u003cp\u003e★★★★★ \"Brewed this as pour-over and it was like drinking liquid energy. Bright, clean, uplifting. Perfect morning coffee that makes you feel ready to explore the depths.\" - Marine Biologist #5\u003c\/p\u003e\n\u003cp\u003e★★★★★ \"Gerald the giant squid tried to steal an entire crate. Had to negotiate. Even cephalopods recognize exceptional coffee when they encounter it.\" - Professor Nightshade (Verified Excavator)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e⚡ EXCAVATION ACHIEVEMENT UNLOCKED:\u003c\/strong\u003e \"Abyssal Awakening\" - Successfully brew and consume Leviathan's Wake coffee from Site #9-21. You've tasted the convergence of three origins in the wake of something vast and ancient.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e◄ CRATE CONTENTS \u0026amp; SPECIFICATIONS ►\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSample Weight:\u003c\/strong\u003e 12 oz whole bean coffee\u003cbr\u003e\u003cstrong\u003eRoast Date:\u003c\/strong\u003e Within 2 weeks of excavation completion\u003cbr\u003e\u003cstrong\u003eSite:\u003c\/strong\u003e #9-21 - Leviathan's Wake (Abyssal Convergence Zone, 3,200m depth)\u003cbr\u003e\u003cstrong\u003eSurface Origins:\u003c\/strong\u003e Ethiopia (Guji, 1,850-2,100 MASL), Mexico (Chiapas, 1,300-1,750 MASL), Brazil (Cerrado, 900-1,400 MASL)\u003cbr\u003e\u003cstrong\u003eProcessing Methods:\u003c\/strong\u003e Natural (Ethiopian), Washed (Mexican), Pulped Natural (Brazilian)\u003cbr\u003e\u003cstrong\u003eRoast Level:\u003c\/strong\u003e Light (Bright, vibrant, fruit-forward profile)\u003cbr\u003e\u003cstrong\u003eVarietals:\u003c\/strong\u003e Ethiopian Heirloom, Bourbon, Typica, Catuaí, Catucaí, Mundo Novo\u003cbr\u003e\u003cstrong\u003eRecommended Storage:\u003c\/strong\u003e Airtight container, cool dark place, away from moisture and Gerald\u003cbr\u003e\u003cstrong\u003eBest Consumed:\u003c\/strong\u003e Within 3-4 weeks of opening for peak brightness\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e◄ EXCAVATION SERIES NOTES ►\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is Site #9-21 in our ongoing Deep Earth Excavation Series. Each site represents a unique geological formation and produces coffee with distinct characteristics shaped by extreme environmental conditions.\u003c\/p\u003e\n\u003cp\u003eSite #9-21 - Leviathan's Wake represents our deepest underwater excavation and our first successful multi-origin convergence extraction. Unlike Sites #3 (El Dorado - highland altitude) and #4 (Obsidian Core - volcanic depths), Site #9-21 focuses on abyssal zone extraction where three distinct coffee-growing currents merge in impossible geology.\u003c\/p\u003e\n\u003cp\u003eThe challenge here wasn't altitude or heat - it was pressure, darkness, and Gerald. But the result is worth every crushing meter of descent: a light roast blend of exceptional complexity that tastes like three of the world's finest coffee regions decided to meet in the wake of something ancient and vast.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRemember:\u003c\/strong\u003e These are not just coffee beans. These are samples extracted from 3,200 meters below sea level, harvested from three distinct underwater currents, processed using three different methods, and brought to the surface through ninety-one days of deep-sea excavation work (and negotiations with a giant squid).\u003c\/p\u003e\n\u003cp\u003eEvery cup you brew is a tribute to the depths we're willing to explore, the impossible geology we're willing to investigate, and the extraordinary flavors waiting to be discovered in the wake of something vast.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eYours in abyssal exploration (and multi-origin complexity),\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eProfessor Eldrin Nightshade\u003c\/strong\u003e\u003cbr\u003eLead Excavator, Deep Ocean Expedition\u003cbr\u003eSurvivor of Site #9-21\u003cbr\u003eFriend of Gerald the Giant Squid\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e⚠️ EXCAVATION WARNINGS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBright, fruit-forward light roast - not for those who prefer dark, bold coffee\u003c\/li\u003e\n\u003cli\u003eExceptional complexity - may cause sudden appreciation for multi-origin blends\u003c\/li\u003e\n\u003cli\u003eMay cause overwhelming desire to explore ocean trenches, increased appreciation for impossible geology, realization that the best coffee grows in the strangest places, and sudden urge to befriend giant squids\u003c\/li\u003e\n\u003cli\u003eSide effects include vibrant energy, appreciation for bright acidity, understanding of what 'abyssal convergence' means, and the belief that your coffee has a better origin story than anyone else's\u003c\/li\u003e\n\u003cli\u003eGerald the giant squid endorses this coffee (he negotiated for two bags, which is the highest compliment a cephalopod can give)\u003c\/li\u003e\n\u003cli\u003eDo not attempt to brew this coffee at 3,200 meters depth - the pressure will affect extraction\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDisclaimer:\u003c\/strong\u003e Professor Eldrin Nightshade and the lore of The Seventh Atelier are fictional. All products are coffees and teas intended for consumption and do not possess actual magical properties. No actual ninety-one-day deep-sea expeditions were conducted at 3,200 meters depth (though we wish they were). This is a premium light roast blend of Ethiopian (Guji), Mexican (Chiapas), and Brazilian (Cerrado) coffees with bright fresh fruit, citrus, and chocolate notes. Gerald the giant squid is based on a real giant squid I saw in a documentary once (different ocean, different depth, equally impressive). Site #9-21 field notes are for entertainment purposes only. The coffee, however, is very real and genuinely exceptional. Leviathan's Wake is a metaphor. Probably.\u003c\/p\u003e","brand":"The Seventh Atelier ","offers":[{"title":"Whole Bean","offer_id":45392474308665,"sku":"COF-WHB-12O-HGL-BOX","price":21.99,"currency_code":"USD","in_stock":true},{"title":"Ground","offer_id":45392474341433,"sku":"COF-GND-12O-HGL-BOX","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0714\/4731\/4489\/files\/leviathans-wake-coffee-main-product-shot.png?v=1769200379","url":"https:\/\/theseventhatelier.com\/products\/site-9-21-leviathans-wake","provider":"The Seventh Atelier ","version":"1.0","type":"link"}