Our darkest roast is rich and smooth with lower perceived acidity and notes of roasted nuts and dark chocolate. 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 semi-washed coffee produced by Mario Valiente at his farm, Finca Colomba - a well known farm in Santa Ana, El Salvador. The farm is vertically integrated meaning they have end to end control from farm to export which ultimately results in better quality and increased profits for the farm.