Medium dark roast whole bean coffee: the sweet spot between the fruit of a lighter roast and the body of a dark one. USDA Certified Organic, Fair Trade, single origin, 1 lb bags roasted in small batches in Miami.

What medium dark roast actually is

Roast level is really a question of how far you take the sugars in the bean. Light roasts stop early and keep the origin character loud and acidic. Dark roasts push past that and the roast itself becomes the flavor. Medium dark lands in between, at the point where the natural sugars have caramelized enough to give you body, chocolate and a smooth finish, but the bean still tastes like where it came from.

Why most people end up here

It is the most forgiving roast level to brew. Light roasts punish a bad grind or cool water and turn sour. Dark roasts turn bitter if you over extract. Medium dark has a wide margin, which means it tastes good out of a drip machine, a French press, a pour over or an espresso basket without much fuss. It also holds up in milk, which light roasts usually do not.

The three medium dark roasts we make

Honduras Marcala: full bodied, milk chocolate, honey and caramel, clean low acid finish.

Colombia Supremo: balanced and smooth, citrus and banana with a cocoa toned finish.

Brazil Cerrado: semi washed, rich and robust, nutty and chocolatey with a heavy mouthfeel.

How to brew a medium dark roast

Water at 195 to 205°F, 1:16 coffee to water for drip and pour over, 1:15 for French press. Grind fresh. If the cup tastes harsh, grind coarser or drop the water temperature slightly. If it tastes thin, grind finer.