Dark Roast
Well past second crack. Smoky, charred, almost no origin character. An acquired taste.
Dark roast means the bean has been roasted well past second crack, sometimes to the edge of burning. The bean is dark brown to nearly black, surface oily, and physically lighter (longer roasts burn away density).
The cup is smoky, charred, and bold: burnt sugar, dark cocoa, charcoal, and a heavy, sometimes ashy finish. Origin character is mostly gone — you're tasting the roast, not the bean.
We have a light-roast bias (see the About page), but dark roasts have their place: French press, moka pot, or with milk and sugar. The "charred" character is what some drinkers grew up with and love.
28 coffees in the catalog →