Deep Cello's founders engaged in a lot of debate about whether to offer a dark roast. To modern coffee lovers, it seems that dark roasts are seen in a negative light. In a dark roast - in our definition a roast done at 425-435℉ - changes the coffee a lot. These temperatures burn many of the flavor components in the coffee bean and leave a carbon edge. The fact that we kept coming back to is this: in many coffee countries, in the middle east, in Africa, and in southern Europe, dark roasts, like in southern italy, are well respected.
So we created and tested a dark roast profile and a special kind of blend that included two different beans at different roast levels. Just because a base roast is dark roasted doesn't mean that the entire blend has to be dark roasted. We found that composing a roast with beans at two different roast levels resulted in a very interesting coffee.
What do you think about dark roasts?
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