Our darkest roast is rich and smooth with lower perceived acidity and notes of dark chocolate, nougat and a hint of plum. While not as dark as some of the more traditional French and Italian style roasts, we feel it has all the merits of a dark roast but without the overly harsh and burnt flavors.

Currently a 50/50 blend of a natural process from Brazil and washed process from Guatemala. The blend is roasted for espresso brewing with balanced sweetness, body and acidity. However, we also use this as a darker filter offering for our customers that like to add a splash of milk.

For this coffee and our setup, we've been enjoying a traditional espresso ratio of 1:2. For our basket size, we're using 22 grams of coffee and yielding 44 grams out in around 28 seconds.