How Dark Do We Roast?

I’ve had this conversation with a few different people on the sidelines this week, so figured I’d put it out there for general consumption.

Our typical profiles produce what I would call light-to-medium roasts (for the cognoscenti among you, think City+ to Full City). We are not ultra light roasters, nor do we generally roast very dark.

So what does this translate to in the cup? In short, to an emphasis on more delicate and subtle origin characteristics (such as fruits, florals and winey or juicy acids) at the expense of “louder”, pungent, bittersweet notes typically found in darker roasts (notes that many people associate with “strong” coffee, though this is technically incorrect….more on that some other time 🙂 ).

Are we universally opposed to dark roasting? Not at all. Yes, our general preference is for the medium/light side of things. But we do occasionally pine for the pungent, particularly when the fog rolls in!

If pungent is what you crave, look no further than our French Roast, developed specifically with that note in mind. It’s also a great jumping off point for those of you accustomed to the darker end of the spectrum but interested in venturing every so slightly toward the light.