Dark Roast

Low acid coffee that's easy on your stomach, deep and full-bodied. Dark, not bitter.

This is the roast for people who like their coffee to taste like coffee. Naturally low-acid beans, roasted dark without turning bitter or harsh. Bold from the first sip, easy on you after the last one.

• Deep and full-bodied, for people who like their coffee to taste like coffee
• Roasted dark without turning harsh
• Naturally low in acid, controlled at every step
• USDA Certified Organic
• Full flavor, full caffeine

Before you decide

Dark roast usually means bitter. Why isn't this?
Dark and bitter are not the same thing. Dark is depth and body. Bitter is what happens when a roast gets pushed past the point where flavor stops developing. We roast for the first one and stop short of the second.

Does low acid mean weak coffee?
Lower acid, not lower caffeine. Full-bodied, full-strength. The only thing missing is the burn.

How do I know it is actually low in acid?
Because of how we source and roast. We start with green coffee grown in conditions that make it naturally lower in acid, favor processing that keeps the cup smoother, and hold that through the roast. We keep the acid down at every step rather than stripping it out after the fact. Acidity is measured by an independent lab, not by us.

Isn't this just decaf?
Decaf takes the caffeine out. We leave it in. What we take out is the harsh, sour bite. You keep the coffee. You keep the kick.

Isn't acidity a good thing in specialty coffee?
In specialty coffee, acidity is a compliment, the bright note at the front. That is not what we mean. We mean the harsh, sour bite that sits in your stomach. You can keep the brightness. You do not have to keep the burn.

Why does it cost more?
Specialty-grade beans, a roast built for smoothness, and a short line we stand behind. We would rather sell three things well than thirty things badly.