Dark roast often gets a bad reputation.
Not because it’s dark, but because of what went into it in the first place.
Many commercial dark roasts begin with lower-grade coffees, roasted hard to create consistency and hide imperfections. The result is often bitter, smoky and one-dimensional.
We wanted to prove that dark roast could be different.
So we started with an exceptional natural Ethiopian coffee and spent months refining the roast profile to find the sweet spot.
The result is everything we love about a darker roast.
Deep bittersweet chocolate, roasted Brazil nut and rich molasses sweetness, balanced by a silky, velvety mouthfeel and plenty of body. Bold enough to satisfy dark roast drinkers, while retaining the natural sweetness and quality of the coffee itself.
Roasted for espresso, but equally at home in a bean-to-cup machine, cafetière or moka pot, it’s a coffee that’s comforting, approachable and incredibly easy to drink.
Because dark doesn’t have to mean bitter.
Who’s it for?
If you love a proper dark roast, this coffee was roasted with you in mind.
Big body, deep chocolate sweetness and a smooth, velvety finish—without the burnt bitterness often associated with darker coffees.
Whether you’re brewing espresso at home or using a bean-to-cup machine, this is a dark roast that lets the quality of the coffee shine through.
