Description
Try some of our favorite dark roast coffees! These are great examples of traditional classic coffee flavors.
Colombian Bucaramanga Supremo
Best from a medium to dark roast; big bodied, low acidity with stronger more toasted nutty/chocolaty character. Smooth and rich cup, on the stronger, semi-sweet side of Colombian coffees. Classically toned as some would say. If you touch or go into second crack, one does get some complimenting roasty and smoky tones that turn the cup more chocolaty than nutty. Before 2nd crack, more nutty than chocolaty.
Costa Rican SHB EP Tarrazu La Pastora
The aroma is floral and sweet like honey. A nice medium bodied, smooth & creamy cup of coffee with little stronger floral aspect, medium to low acidity. It does get a good lemongrass tone at lighter roasts with a soft fruit tone as the cup cools, crisper cup with a slight nutty tone. Turns much more chocolaty into the medium or dark roasts. The cup finishes with a pleasantly surprising spiciness. This is a savory cup of coffee with wonderful complexities.
Haitian Premium – Singing Rooster – Savane Zombie 17/18
A great medium to dark roast coffee. Robust and strong with an exotic more island premium sweet edge. Lighter roasts get a cool semi-floral sweet tone upfront balanced with a little grassy caramel and slight hint of herbal spice, tasty but does not bring forth those awesome stronger chocolate notes that Haitian coffee is known for. As one progresses towards the darker roasts it gets much fuller bodied and chocolaty (more bakers chocolate than milk) with just a little hint of floral acidity at the full city roast. Into 2nd crack its a rough and tumble cup with added smoky tones.
Kenya Nyeri – Othaya FCS – Karuthi Factory – Peaberry Top lot
Clean & classic Kenya coffee. Light to dark this will make a tasty cup. Although very identifiable as a Kenya, this is not an overly acidic coffee. Lighter roasts do have some lemony goodness but its crisp and defined, not mouth puckering. Hints of black tea spice with a small chocolaty factor are present even at lighter roasting and balance out the cup nicely. Sweet edged with a little fruity factor between the lemony floral front end and chocolaty spiced undertones. Medium roasts are smooth and accentuate the chocolaty factor, muting up most of the acidity, a very easy to drink cup. Darker roasts were equally as tasty and drinkable, retains it sweet edge and was not too roasty.
Nicaraguan FTO Jinotega SHB EP BCT Select
A tasty and clean classic Nicaraguan coffee; a great choice for daily drinking. Medium to dark roasts product a smooth and creamy cup with a sweeter edge. Malty cup profile, with some floral and citric at lighter roasts, some smokiness at darker roasts.
Papua New Guinea Org. Chimbu A/X
The cup is medium bodied, lower acidity and rich. A little hint of acidity upfront which leaves a little hint of caramel/floral at the lighter roast points but can risk a little earthiness. Anything even into the medium roast range is pretty chocolaty and smooth with just a pinch of a spice note. Darker roasts get a bit fuller bodied and roasty with some nice smoky accents.
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