The darkest roast we offer. Taken well past second crack until the beans go oily and the origin character burns away — what's left is pure roast: bittersweet, smoky, and low in acid. This is the roast built for espresso, and it's why Italian cafés drink it.
Tastes like: dark chocolate, char, smoke
Best for: Espresso above all, and moka pot. Cuts cleanly through steamed milk, which is exactly what a cappuccino needs.
Ground to order — choose your grind and bag size above.