French Roast - Dark

Tasting Notes: Bold and smoky with notes of dark chocolate, toasted sugar, and a deep, bittersweet finish.

Origin: Latin America & Southeast Asia

Altitude: Varies by growing region

Process: Washed and natural (varies by lot)

Varietals: Arabica varieties

French Roast is taken to a very dark roast level, where the beans develop a deep mahogany color and a glossy surface from the natural oils released during roasting. The result is a full-bodied, low-acid cup with a rich aroma and intense flavor that many coffee lovers associate with classic café coffee.

Expect a strong, comforting brew with smoky depth and a smooth, lingering finish—excellent on its own or paired with cream and sugar.

One interesting quirk of coffee chemistry: during a French roast, the beans are heated past the point where many origin flavors survive. The roast transforms sugars and amino acids through Maillard reactions and caramelization, which is why the cup leans toward chocolatey, smoky, and bittersweet flavors rather than fruity or floral ones. In a way, French roast is less about where the coffee grew and more about the drama of what happens inside the roaster.