El Salvador, Ethiopia
PayDirt! Dark Roast
With this blend we’ve most certainly hit paydirt. Careful sourcing, roasting, and blending breed one of our most difficult, yet worthwhile cups to produce. Most roasters think it’s only a matter of heating the coffee to 405+°F. But just because we drink dark doesn’t mean we aren’t discerning! You can’t just burn the coffee and call it dark roast.
Our approach is to produce everything you love about dark roast while leaving bitter, charred flavors out. We do that by roasting over a longer period of time to an overall lower temperature. This allows the acidity to dissipate while giving the sugars more time to break down. The result is a coffee closely resembling chocolate milk: big sweetness, chocolate/nutty notes, and a creamy body. Add a little cream and sugar, and you probably couldn’t tell the difference! And because the coffee isn’t burned, the oils (flavor and freshness) stay inside the bean, giving it a longer shelf life than most dark roasts.