Description

Our first ever specialty dark roast!

 

A growing trend over the last few months has been requests for a new dark roast.  Our specialty coffees are usually roasted light but this time you asked so we roasted.

The farmers here get ongoing technical training, which is a big part of why the quality is so consistent picking to picking. The trees are a mix of varieties, Catuai, Caturra, Catimos, Bourbon, and Pache among them, grown between 1500 and 1800 metres in clay soil that drains well through the region’s heavy rainfall.

Every cherry is picked at peak ripeness, then floated and hand-sorted to pull out anything that doesn’t make the cut. After de-pulping, the beans ferment for 30 to 40 hours before a gentle wash and a slow, temperature-controlled dry of 16 to 20 days. It’s a patient process, and it shows up in the cup.

Pushed to a dark roast, this one leans into dark chocolate and caramel with a brown sugar sweetness underneath. Bold, rich, and built for anyone who wants their coffee to hit hard.