Dark Roasts

At the Colorado Coffee Exchange, we recognize that there is a place for dark roasts. . . most of our coffees are roasted darker than will be found in a typical grocery store, because each bean has its' own particular roast where we think it tastes best. For the most part, however, this roast does not come close to covering the flavor of the bean.
For those persons and those blends that need a smoky, dark flavor, we have the following:

Mexican French Roast - The name speaks for itself. . . a high grown Mexican bean with an attitude! This mild bean is turned into a bold and tantalizing coffee when roasted to a darker standard. Unbelievably flavorful!

Sumatra French Roast - A Sumatra Mandheling bean roasted to a rich, dark, (not black!) brown color, oily as soon as it comes out of the roaster. A coffee almost syrupy smooth, yet with a bite.
French Roast Blend - A blend of the two roasts above. . . the same combination we use in our espresso blend, but with both of the beans dark roasted. A true coffee drinkers' coffee!

Decaf Espresso - This is our Decaf dark roast. We use the Sumatra Swiss Water Decaffeinated bean, since it has so much body and flavor to begin with. We then use the same process used in making holy water. . . . we roast the hell out of it! This results in a Decaf bean that really can't be told from a normally caffeinated bean except for the lack of oil in the bean. (In the Swiss Water Decaffeination process most of the oil is lost)

Updated Saturday, March 12, 2011

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