This is no ordinary brew – it’s roasted to an ebony colour, so every cup is powerfully smoky, straightforward and surprisingly light-bodied with low-acidity.
MORE ABOUT THE COFFEE
Muted with oil, the tumbling beans become eerily silent. A master roaster watches, knowing that if he pushes them a second too long, they'll burst into flame. White smoke hangs down as the glistening beans turn ebony. This is French Roast, and you can't roast it darker.
From Mexico and Costa Rica to Colombia and Puerto Rico, Latin America is known for producing coffee of consistent flavour and quality. This region offers up beans with notes of cocoa and soft spice.
In places like Indonesia, Sumatra, Vietnam, Thailand and India, you’ll find big bold flavours and herbal, earthy notes. This region’s wide range of climates makes for distinctive coffees.
At the richer end of the roast spectrum, Dark Roast has a fuller body and robust, bold flavours for an intense taste.
Learn about the roast spectrumUSEFUL INFORMATION
Not a significant source of saturated fat, trans fat, fibre, sugars, cholesterol, sodium, calcium, or iron.
*5% or less is little, 15% or more is a lot.
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