“Bold, dark and not bitter”
That’s what people tell us all. the. time. It’s the do-anything go-anywhere coffee that delivers without any fruit notes because sometimes you just need the warm comfort of that deep dark coffee. And sourced from the women farmers of Café Femenino since 2009.
FLAVOR NOTES: Dark Chocolate, Marshmallow & Toffee
ROAST: Dark
REGION: Peru
VARIETALS: Tipica, Catimor, Bourbon, Gran Colombia, Villa Sarchi
PROCESS: Washed
ETHICS: Organically sourced, Café Femenino - Women Farmers, well above fair trade pricing
“I don't normally do Dark Roasts, but this one is different than others. It actually has flavor. So good! And it does not taste burnt, like certain corporate roasters that shall go unnamed.” -Jeffrey
Roaster’s comment on dark roasts
Dark roast usually means a near black oily bean and I don’t know how people can ingest that stuff. If a coffee is roasted that dark it is charcoal. Not hyperbole, the coffee bean’s outer edges have carbonized such that IT IS CHARCOAL. We stop our roast well before that. When it exits the roaster, it’s a deep brown with coffee oils just beginning to appear on the surface. The result is a delicious low acidity coffee.
“Bold, dark and not bitter”
That’s what people tell us all. the. time. It’s the do-anything go-anywhere coffee that delivers without any fruit notes because sometimes you just need the warm comfort of that deep dark coffee. And sourced from the women farmers of Café Femenino since 2009.
FLAVOR NOTES: Dark Chocolate, Marshmallow & Toffee
ROAST: Dark
REGION: Peru
VARIETALS: Tipica, Catimor, Bourbon, Gran Colombia, Villa Sarchi
PROCESS: Washed
ETHICS: Organically sourced, Café Femenino - Women Farmers, well above fair trade pricing
“I don't normally do Dark Roasts, but this one is different than others. It actually has flavor. So good! And it does not taste burnt, like certain corporate roasters that shall go unnamed.” -Jeffrey
Roaster’s comment on dark roasts
Dark roast usually means a near black oily bean and I don’t know how people can ingest that stuff. If a coffee is roasted that dark it is charcoal. Not hyperbole, the coffee bean’s outer edges have carbonized such that IT IS CHARCOAL. We stop our roast well before that. When it exits the roaster, it’s a deep brown with coffee oils just beginning to appear on the surface. The result is a delicious low acidity coffee.
