Dark Roast Success

Although I typically prefer a medium roast, I recently experimented with a couple new (to me) beans whose profiles shined through when roasted dark.

Chocolatey and nutty, the Brazilian Dry Process Matheus Pereira is bold with mild acidity making for a surprisingly wonderful cup of coffee. The complex flavors of Rwanda’s Dry Process Mashesha combine the flavors of fig, banana chips and dark chocolate into another impressive dark roast option.

It is important to note that properly roasted dark beans should bring out additional and complex flavors rather than tasting burnt. If you prefer a dark roast, you cannot go wrong with either of these options.