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COFFEE INFORMATION FOR:

*DARK ROAST*

 

2023


AUGUST

WK 08/07 - 08/28

*Dark roast rotates every 4 weeks
Beginning October, we will be discontinuing the Black Box and Cupping Flight subscriptions. As a token of our gratitude for your continued support, existing customers will be seamlessly transitioned to the All Star subscription. If you have any questions, please don't hesitate to reach out.
Thank you for being a part of our journey.

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JULY

WK 07/10 - 07/31

*Dark roast rotates every 4 weeks

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MONTH OF 

MAY - JUNE

WK 05/22 - 06/12


Week 06/12 ROAST DATE: 12th of June
Week 06/05 ROAST DATE: 3rd of June
Week 05/29 ROAST DATE: 29th of May
Week 05/22 ROAST DATE: 19th of May
*Dark roast rotates every 4 weeks
COFFEE A
Roaster: What's Brewing Coffee
Origin: Sumatra Dark Roast
Process:
Tasting Notes:

Indulge in the exquisite taste of this full-bodied organic coffee, boasting spicy notes and earthy undertones. As you take in its inviting earthy aroma, you'll be greeted by a syrupy body that promises a luxurious experience. The light acidity perfectly balances the richness, paving the way for a delightfully decadent sip. Prepare to be captivated by its rich chocolatey flavor, elegantly layered with hints of dried fruit that add a touch of sweetness and complexity. This coffee is a true treat for the senses, offering a truly satisfying and flavorful experience that will leave you craving for more.

COFFEE B
Roaster: Cooperative Coffee
Origin: Peru Toro De Oro
Process: Washed
Tasting Notes: 

Immerse yourself in the goodness of this full-bodied organic coffee. Enjoy delightful notes of fudge, zesty orange, and warm spices, accompanied by a juicy mouthfeel. Indulge in the harmonious blend of flavors, creating a truly satisfying and enjoyable experience. Experience the irresistible combination of rich fudge, vibrant orange, enticing spices, and a luxurious, juicy mouthfeel.

COFFEE C
Roaster: Torque Coffee
Origin: Congo Mapendo
Process: Washed
Tasting Notes: 

Torque Coffee's Congo Mapendo is a uniquely complex coffee with a rich flavor profile. With a medium-bodied mouthfeel and bright acidity, it offers a delightful initial sip. Dominant flavors of cacao and Persian lime are accompanied by subtle notes of red fruit and toasted almond. As it cools, the fruit flavors intensify, unveiling hints of grape and blackberry. The inviting aroma carries hints of graham cracker and custard. The finish is clean and refreshing, leaving a subtle lingering aftertaste of lemon zest.

COFFEE D
Roaster: Three Keys Coffee
Origin: Bossa Nova
Process: Natural
Tasting Notes:

Experience a heavenly blend of flavors with dark chocolate, caramel, peanut butter, and red fruits. Indulge in the rich intensity of dark chocolate, complemented by the buttery sweetness of caramel. The creamy delight of peanut butter adds a velvety texture, while the vibrant red fruits bring a burst of freshness and sweetness. Let your taste buds revel in this tantalizing combination of ingredients. Prepare to be enchanted by every bite.

 

             ☕️   ☕️   ☕️

APRIL - MAY

WK 04/24 - 05/15

*Dark roast rotates every 4 weeks
COFFEE A
Roaster: Klatch Coffee
Origin: French Roast Blend
Process: Blend
Tasting Notes:

This dark roast is nicely balanced, with a full body that isn't too heavy on the palate. You'll savor rich flavors reminiscent of cacao powder, complemented by gentle hints of mild spices and sweet toffee notes. The result is an incredibly enjoyable coffee experience that's sure to satisfy your taste buds.

COFFEE B
Roaster: Queen City Roaster
Origin: Brazil Cerrado
Process: Natural
Tasting Notes: 

This coffee boasts a complex flavor profile, with distinct notes of smoky cigar and earthy richness that blend together harmoniously. You'll also detect a pleasant hint of sweet berries that adds a touch of brightness to the cup. As you savor each sip, you'll discover a delightful undertone of chocolate that ties everything together, making for a truly satisfying coffee experience.

COFFEE C
Roaster: Barrington Coffee
Origin: Ceremony
Process: Washed
Tasting Notes: 

Get ready for an intense coffee experience. This brew packs a punch with its bold and assertive flavor profile. You'll first taste the bright and tangy notes of grilled lemon, followed by the rich and deep flavor of Baker's chocolate. The syrupy body of the coffee creates a liqueur-like texture that coats the mouth and adds to the intensity of the experience. As you finish each sip, you'll savor the lingering taste of dark chocolate that leaves a lasting impression on your palate.

COFFEE D
Roaster: Whiptail Coffee
Origin: Lamprey
Process: ---
Tasting Notes:

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             ☕️   ☕️   ☕️

WK 03/27 - 04/17

Week 03/27 ROAST DATE: 24th of March
Week 04/03 ROAST DATE: 31st of March
Week 04/10 ROAST DATE: 9th of April
Week 04/17 ROAST DATE: 15th of April
*Dark roast rotates every 4 weeks

  

COFFEE A
Roaster: Portola Coffee Roasters
Origin: Alchemistic Blend
Process: Washed & Natural
Tasting Notes:
Indulge in the rich and robust flavors of this full-bodied coffee, which features a delicious blend of bittersweet baker's chocolate and the mellow sweetness of dried fruit. The toasty, nutty flavor of heavily toasted almonds adds a satisfying crunch to each sip, while a subtle hint of spice adds depth and complexity to the taste experience.
COFFEE B
Roaster: Queen City Roaster
Origin: Brazil Cerrado
Process: Natural
Tasting Notes: 

This bold and smooth coffee boasts a delightful nutty flavor with hints of rich cocoa, making it a perfect morning pick-me-up. The subtle notes of walnut and chocolate offer a satisfying and well-rounded taste that lingers pleasantly on the palate. Overall, this coffee is a delicious and well-balanced blend that is sure to satisfy any coffee lover's cravings.

COFFEE C
Roaster: Theodore's Coffee
Origin: Santa Helena
Process: Washed
Tasting Notes: 
This exquisite roast is sourced from the verdant fields of Siguatepeque, Honduras, where it is grown and harvested with care. With its delightful blend of flavors, this coffee offers a tantalizing taste experience that combines the rich, velvety notes of dark chocolate with the bright, zesty tang of sweet citrus. Additionally, hints of nuttiness and creamy vanilla complete the flavor profile, making it a well-balanced and satisfying choice for coffee lovers.
COFFEE D
Roaster: Black Oak Coffee
Origin: Congo Katana Natural
Process: Natural
Tasting Notes:

This coffee's flavor profile is characterized by a robust, dark taste with distinct notes of molasses and rubber, complemented by the raw richness of dark cacao. It offers a unique and bold flavor experience that will appeal to those who prefer their coffee with a touch of complexity. Overall, this coffee is a distinctive blend that is worth a try for anyone seeking an unconventional yet delicious cup of joe.

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FEBRUARY - MARCH

WK 02/27 - 03/20

03/20 ROAST DATE: 17th of March
03/13 ROAST DATE: 10th of March
Week 03/06 ROAST DATE: 3rd of March
Week 02/27 ROAST DATE: 24th of February
*Dark roast rotates every 4 weeks

  

COFFEE A

Roaster: What's Brewing
Origin: Moka Java
Process: Washed
Tasting Notes:
This coffee has a heavy body with notes of dark chocolate covered fruit! A fun twist on the classic mocha java!
 

COFFEE B

Roaster: Cat & Cloud
Origin: Night Shift
Process: Various
Tasting Notes: 
Flavor notes of dark chocolate and toasted marshmallow team up with peanut brittle in this rich, perfect-for-any-occasion coffee. With sweet, balanced acidity and caramelized body, it’s a go-to sure-fire cup.

 

COFFEE C

Roaster: Theodore's Coffee
Origin: Nicaragua Espresso Notorious
Process: Washed
Tasting Notes: 
Intense acidity combined with notes of brown sugar, vanilla and spice. The boost you'll get from it is another story entirely. It's a complex and versatile coffee that produces an excellent espresso, as well as a brewed cup.

COFFEE D

Roaster: Klatch Coffee
Origin: Organic Rainforest Blend
Process: Washed
Tasting Notes:
A perfect example of a smooth Central and South American profile, this blend offers sweet, smooth and full bodied notes of dark chocolate, brown sugar and caramel.

             ☕️   ☕️   ☕️

JANUARY - FEBRUARY

WK 01/30 - 02/20

02/20 ROAST DATE: 18th of February
02/13 ROAST DATE: 10th of February 
02/06 ROAST DATE: 5th of February
01/30 ROAST DATE: 30th of January
*Dark roast rotates every 4 weeks

  

COFFEE A
Roaster: Barrington Coffee
Origin: Americas Gato Negro
Process: washed and sun dried
Tasting Notes:
Papery and smokey, this roast reminds me of the start of a campfire. How about some really dark chocolate on them s’mores?
 
COFFEE B
Roaster: Goshen Coffee
Origin: Sumatra Bebagi Kepada
Tasting Notes: Washed
We are smelling notes of herbs, hay and raw cacao nibs; and a flavor profile of oak, tobacco and carbon.
This is a very comforting dark roast that can be enjoyed daily.

 

COFFEE C
Roaster: Klatch Coffee
Origin: Italian Roast Blend
Process: Washed and natural
Tasting Notes: 
Stroll down the narrow streets of Italy to your favorite cafe and relish a delicious cup of this flavorful blend.
Mellow and light as a feather, this dark roast is not too over powering and perfect for a ricarica!

COFFEE D
Roaster: Mod Cup Coffee
Origin: Secret Affair Blend
Process: Washed
Tasting Notes:
Ashy and a bit oily, you could almost imagine this medium roast secretly pines to take on the aspects of a dark.
Yet it is still too light to remind us of grandpa's smoking pipe.
The smell of the beans give us a wink of salty at the back of the throat but in the cup it transforms into something soother and burnt.

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WK 01/02 - 01/23

01/23 ROAST DATE: 20th of January 
01/16 ROAST DATE: 13th of January 
01/09 ROAST DATE: 5th of January
01/02 ROAST DATE: 30th of December
*Dark roast rotates every 4 weeks

  

COFFEE A
Roaster: Cat & Cloud Coffee
Origin: Holiday
Process: Blend
Tasting Notes:
Mouthfeel heavy.
Warm and deep like a winter blanket.
This roast tastes like a dark disguised as a medium, but with enough notes of dark chocolate to give it away.
 
COFFEE B
Roaster: Free Space Coffee
Origin: Guatemala Acatenango Max Perez La Hermosa
Tasting Notes: Washed
More of a moderate body on this one, with rather sweet and juicy mouthfeel. Getting notes of orange, dates, chocolate, and a bit of cinnamon. Kind of like a cinnamon roll.

 

COFFEE C
Roaster: Jumpy Monkey Coffee
Origin: Colombian Gran Galupe
Process: Washed
Tasting Notes: 
Very nice moderate bodied coffee.
Getting a nice full mouthfeel, with notes of caramel, nougat, chocolate, and maybe hints of tangerine.

COFFEE D
Roaster: Jumpy Monkey Coffee
Origin: Guatemala San Pedro Atitlan La Laguna
Process: Washed
Tasting Notes:
Nice moderate body, with some juiciness.
Getting notes of bakers chocolate with spices, peanuts, hazelnut, and some cinnamon.

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MONTH OF DECEMBER

WK 12/05 - 12/26

12/26 ROAST DATE: 22nd of December 

12/19 ROAST DATE:  17th of December
12/12 ROAST DATE: 10th of December
12/05 ROAST DATE: 3rd of December
*Dark roast rotates every 4 weeks

  

COFFEE A
Roaster: Modcup Coffee
Origin: Classico (Mex/Eth)
Process: Blend
Tasting Notes:
This is a really nice dark roast, definitely on the lighter side of dark, but not too light.
Getting a good amount of bold rich flavors, like dark chocolate, a bit of BBQ smoke, and some charred meat.
 
COFFEE B
Roaster: Free Space Coffee
Origin: Twilight Zone
Tasting Notes:
This blend of South American coffees is quite delicious. Body is heavy, but not too heavy. Getting robust. notes of dark chocolate, prunes, and some nuttiness from almonds maybe.

 

COFFEE C
Roaster: Free Space Coffee
Origin: Cosmos Blend
Process: Blend
Tasting Notes: 
Hmm, quite interesting. Body is surprisingly light considering the roast level.
Getting notes of like a rich chocolate fudge, maybe hints of cherries. Sort of reminds me of chocolate covered cherry desserts.

COFFEE D
Roaster: Queen City Coffee Roasters
Origin: Brazil/Col
Process: Blend
Tasting Notes:
Delicious heavy body coffee with a blend from Brazil / Colombia.
Getting rich notes of caramel, molasses, and cookies.

 

             ☕️   ☕️   ☕️  

MONTH OF NOVEMBER

WK 11/07 - 11/28

11/28 ROAST DATE: 27th of November
11/21 ROAST DATE: 13th of November
11/14 ROAST DATE: 13th of November
11/07 ROAST DATE: 5th of November
*Dark roast rotates every 4 weeks

 

COFFEE A
Roaster: Rowster Coffee
Origin: Ison Blend
Process: Blend
Tasting Notes:
This is a nice dark roast. Beans are on the verge of oiliness, and taste is really nice and heavy. Getting notes of BBQ, smoke, caramel, and dark chocolate. Very enjoyable.
 
COFFEE B
Roaster: Jumpy Monkey
Origin: Colombia Dark
Tasting Notes: 

Has a well balanced body with the acidity levels of Colombian. This coffee brings out flavors of chocolate, berry, and coffee cherry notes roasted a touch darker. 

 
COFFEE C
Roaster: Gimme! Coffee
Origin: Kenya Kericho Highlands
Process: Washed
Tasting Notes: 
This is a nice heavy dark roast. Beans are very dark and oily and the taste is very enjoyable. Getting notes of BBQ, dark chocolate, molasses, and hints of sweet cherry.
 
COFFEE D
Roaster: Free Space Coffee
Origin: Route 56
Process: Washed/Natural
Tasting Notes: 
Definitely on the light side of dark roast, with some beans looking medium and some dark. Body is rather full and flavors are really nice and moderate. Getting notes of chocolate, caramel, and almonds.

 

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MONTH OF OCTOBER

WK 10/10 - 10/31

10/31 ROAST DATE: 28th of October
10/24 ROAST DATE: 23rd of October
10/17 ROAST DATE: 16th of October
10/10 ROAST DATE: 7th of October
*Dark roast rotates every 4 weeks

  

COFFEE A
Roaster: Flag & Wire Coffee Co.
Origin: Indonesia Argopuro
Process: Natural
Tasting Notes:
Papaya & Mango, black tea, molasses and cacao nibs

 

COFFEE B
Roaster: Land & Water Coffee
Origin: Honduras Corquin Finca Terrerito
Process: Washed
Tasting Notes: 
Roast level is between med and dark, however, mouthfeel and body is heavier like a dark roast. Getting notes of dark chocolate, bbq, walnuts, some caramel and a bit of stickiness on the tongue.
 
COFFEE C
Roaster: Klatch Coffee
Origin: Blue Thunder Blend
Process: Blend
Tasting Notes: 
Heavier body, getting some smokiness, a bit of stickiness on the tongue. Dark chocolate, maybe a hint of sage or other herbs, and just sweetness like sugar. 

COFFEE D
Roaster: Klatch Coffee Roasters
Origin: Italian Roast
Process: Blend
Tasting Notes: 
Heavy body, full mouthfeel. This is a nice traditional heavy dark roast. It would pair nicely with milk or sweetener, but also holds up nicely on its own. Getting some notes of dark chocolate, molasses, and BBQ smoke.

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MONTH OF SEPTEMBER

WK 9/12 - 10/03

10/03 ROAST DATE: 1st of October
09/26 ROAST DATE: 26th of September
09/19 ROAST DATE: 18th of September
09/12 ROAST DATE: 7th of September
COFFEE A
Roaster: Klatch Coffee
Origin: French Roast Blend
Process: Blend
Tasting Notes: 
Nice full bodied dark roast, but not super heavy mouthfeel. Very enjoyable, reminds me of cacao powder, mild spices, and toffee.

 

COFFEE B
Roaster: Klatch Coffee
Origin: Organic Rainforest Blend
Process: Blend
Tasting Notes: Body isn't super heavy, but definitely a dark roast. Getting baker's chocolate and some chalkiness in the initial sip, then followed by caramel, brown sugar. Kind of reminds me of a molasses cookie. Very interesting.

 

COFFEE C
Roaster: Flag & Wire Coffee Co.
Origin: Benevolence
Process: Blend
Tasting Notes: 
Pretty solid medium. Not overly fruity, but definitely has some fruity undertones. Maybe getting some pear and apple, coupled with a lot of sweetness. The motto of this blend is that it is like "a warm pie from a new neighbor" and that feels like an apt description. Getting sweetness like baked apples and caramel, coupled with a bit of fresh apple and pear 

COFFEE D
Roaster: Backstory Coffee Roasters
Origin: Hearthside
Process: Blend
Tasting Notes: 
This is a nice heavy roast, and  is comprised of two really great coffees from Guatemala and Honduras. This coffee is quite rich, spicy, and offers a full-bodied cup. 

             ☕️   ☕️   ☕️  

WK 09/05/22

Coffee A
Roast Date: 08/31/22
Roaster: Queen City Coffee Roasters
Origin: Papua New Guinea
Process: Washed
Tasting Notes: Roast level is on the lighter end of dark and it works really well for this coffee. Getting notes of milk chocolate, dried fruit, some caramel, and hints of smokiness.

Coffee B
Roast Date: 08/31/22
Roaster: Black Oak Coffee Company
Coffee Name: Vineyard Organic French Roast
Process: Washed
Tasting Notes: This is a heavily roasted bean, mouthfeel is rather light for how dark the beans are. Getting notes of dark chocolate, fudge, candy, some smokiness. Very enjoyable.

Coffee C
Roast Date: 08/31/22
Roaster: Ceremony Coffee Roasters
Coffee Name: Antithesis
Process: Blend
Tasting Notes: This is another really nice dark roast on the lighter end of the spectrum. Getting some interesting nuance in this one. Reminds me of dark chocolate, caramel, brown sugar, with maybe some hints of dried fruit in the finish.

Coffee D
Roast Date: 08/31/22
Roaster: Flag & Wire Coffee Co.
Coffee Name: Road Trip
Process: Blend
Tasting Notes: This is a really nice heavily bodied dark roast. Lots of dark chocolate, bbq meat, soy sauce. Very interesting and enjoyable. Perfect for a road trip ... maybe? 

 

 

--- ALL COFFEE NOTES BEFORE SEPTEMBER HAS BEEN ARCHIVED --- 
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