Dark Roast Blend
Tasting Notes: Baker’s Chocolate, Caramel, and Sweet & Smokey Taffee
Process: Washed, Natural, & Wet Hulled
Origins: Central America, South America, Africa and Indonesia
Tasting Notes: Baker’s Chocolate, Caramel, and Sweet & Smokey Taffee
Process: Washed, Natural, & Wet Hulled
Origins: Central America, South America, Africa and Indonesia
Tasting Notes: Baker’s Chocolate, Caramel, and Sweet & Smokey Taffee
Process: Washed, Natural, & Wet Hulled
Origins: Central America, South America, Africa and Indonesia
We’ve created a blend of high elevation Central and South American coffees, plus a handful of some Indonesian beans, that can withstand the heat but still produce an amazing cup of coffee. Craig’s Dark Roast is “cooked” several degrees darker than our other offerings. By roasting darker, the sugars in the coffee seeds become more developed, presenting deeper, bolder flavors of dark chocolate, burnt sugars, and the smallest hint of sweet smokiness.
The Dark Roast Blend isn’t roasted so dark that it’s oily and shiny. Instead, it’s roasted dark enough to still embody that classic “dark roasted” profile without tasting burnt or astringent.
This Dark Roast is bold by itself, but even better with [oat] milk and a dash of sugar. Yes, it’s perfectly acceptable to add milk and sugar to this coffee.
Front label artwork by Nicole Miazgowicz @nicolemiaz_art
