French Roast Blend

    • French Roast is a blend of Central American and Indonesian coffees. The Central American beans provide the initial bright, pleasant acidity, and the Indonesian bean offers a beautiful earthiness that lingers on the palate. The dark roast adds caramelization that enhances the natural sugars in the coffee without over-sweetening.

      This has been our most popular offering for many years. If you like a traditional coffee, this is for you.

    • Cupping Profile

      Tasting Notes: Chocolate, Caramel, Orange
      Body: Full
      Acidity: Bright
      Brew Methods:
      french press iconFrench press (coarse grind)
      auto drip iconAuto Drip (medium grind)
      pour over iconPour Over (medium-fine grind)
      espresso-iconEspresso (fine grind)
    • Origin Information

      Country: Costa Rica, Guatemala, and Sumatra
      Region: Varies
      Elevation: Varies
      Harvest: Varies
      Cultivar: Caturra, Bourbon, Typica, Catuaí, Giling Basah
      Process: Varies
    • Dark Roast • Agtron 38

      Roast Level

      Agtron numbers are precise, industry standard representations of the degree of roast.
      The lower the number, the darker the roast.

    • Acidity

      Acidity, used as a coffee term, refers to bright, tangy, fruity, or wine-like flavor characteristics found in many high grown Arabica coffees.


      The physical mouth feel and texture of a coffee. Full bodied coffees have a strong, creamy, and pleasant, mouth feel. A coffee's body (light, medium, or full) is its thickness due to the amount of dissolved and suspended solids and oils extracted from the coffee grounds, and may range from thin and watery to thick and creamy.


      Coffee aroma is the fragrance of brewed coffee and is closely related to coffee flavor. Without our sense of smell, the taste is limited to the tongue senses of sweet, sour, salty, and bitter. Many nuances of coffee are in its scent, or "the nose." Coffee aroma is experienced after drinking the coffee when vapors drift upward into the nasal passage. This "retro-nasal" aroma is responsible for much of a coffees aftertaste.

Customer Reviews

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Customer Reviews

Based on 44 reviews Write a review

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