DARK ROAST - STATE & LAKE

~3,300–6,200 ft above sea level

Fairtrade + Organic

Chicago, IL - small batches, roast date on every bag

Dark Chocolate • Roasted Almond • Molasses

Heavy body • Deep sweetness • Robust • Traditional profile

~435°F

Exceptional as drip, French press, or Moka pot - methods that let the heavy body fully express itself. In a French press the molasses sweetness and roasted almond depth really come forward. If you use a Moka pot, it pulls like a traditional Italian espresso - bold, rich, no bitterness.

A: Actually, no - this is one of the most common coffee myths. Lighter roasts retain slightly more caffeine because the roasting process breaks down caffeine over time. The difference is small, but if you’re drinking dark roast for the caffeine kick, the flavor is doing most of the work, not the caffeine.

A: Two reasons. First, we start with high-altitude beans from Huehuetenango - grown at ~3,300–6,200 ft, these beans have more natural sugars and complexity, so they hold up to a darker roast without turning harsh. Second, we roast in small batches and ship fresh. Stale dark roast is the main culprit behind that burnt, bitter taste. The roast date on every bag is your guarantee of freshness.

A: It’s one of our favorite methods for this blend. French press lets the heavy body and deep flavor fully express - the dark chocolate and molasses really come forward without the paper filter cutting the oils. Use a coarse grind and a 4-minute steep.