Dark Roasted Coffees
Dark roasting coffee can best be described as the carbonization or burning to some degree, of the natural sugars stored in the bean. The darkest roasts also begin to burn the hull or fiber of the bean.
This style of roasting replaces the coffee's basic personality traits with a deeper, stronger, carbony-rich taste. Phenolic compounds formed by burning the sugars replace the sweet characteristics of the coffee with a sharper, more pungent taste.
ESPRESSO ROAST
Fully carbonized sugars. Dark golden brown. Our lightest dark roast.
ITALIAN ROAST
Beginning to burn the bean fiber. Dark brown, oily surface. Spicy, toasty, pungent taste.
FRENCH ROAST
Black and oily. Smokey, carbony flavor. Very stout! All traces of the coffee's original personality are gone.
Our special blend of coffees roasted to a classic Northern Italian style. Exceptional taste and aroma, with thick, rich crema. (
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We roast this to just beyond an Italian roast. It's dark, very bold, and syrupy-rich. You'll know you've had a cup of coffee with this one! Not for beginners. (
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One of our lighter dark roasts. Sweeter and mellower than the really dark roasts. An excellent dessert coffee. Certified organically grown. (
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The same blend of beans we describe on top. Taken to an Italian roast changes the subtle varietal characteristics of this blend. Deep carbony-rich flavor, yet very smooth. This coffee also makes a nice stout espresso. A local favorite. (
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A very solid, consistently good dark roast coffee. Always fresh, always a bargain. We roast this coffee to an Italian roast. (
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We take this consistently fine decaf to an espresso roast, Northern Italian style. Our customers rave about how smooth this coffee is. Great for a brewed coffee or espresso. (
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One of the best coffees for dark roasting. A very hard bean that holds up well to the heat. Italian Roast. Lots of depth in flavor, spicy and lush. (
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