What is everyone's favorite single origin dark roasts? When I say "dark" I mean Full City-Full City+ max. No French, Italian or that non-sense. I personally enjoy lighter roasts, but I read during the fall/winter months people enjoy darker roasts. I want to provide a couple of really good ones to my customers. Any suggestions? Has anyone ever roasted a coffee that was recommended light, but it surprised them when they tried it dark? Thanks!!

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Paul, I just tried a small batch of our Honduras Marcala La Tigra dumped at 440* and one at 445*. So far as a pourover the 440 rules but as a SOS the darker really tastes great.
Peruvian La Florida
When working on developing my Vienna Blend (dark brown not virtually black like French - few droplets not a sheen - 462f drop) for our dark roast fans was surprised how well and sweet the good elevation Mundo Novo Brazil we use worked for the base element.

Many Indonesians good candidates, as are Yemens. I enjoy an FC+ Sumatra or Sulawesi now and then. About any good elevation Arabica can withstand a darker roast without going ashy, though of course at the expense of varietal character. Really an FC+ to Vienna is primarily about "dark chocolate" roastinotes with maybe some remaining varietal character...though different aspects of varietal character than 20 or 30f lighter of course.
I do think there's something to seasonality in taste preferences. Works that way in beer. I love imperial IPAs when it's hot out. Not so much during winter.

Washed east Africas can work well, if you want to offer a flavor profile that goes beyond roasty chocolate. (Ditto with something like a high grown Huehue, etc.) Some of the tang of the acidity carries through. Creates more of a "barley wine" profile, as opposed to a porter. We go fairly dark with a washed sidamo for one of the multiple components of our Mokha Java blend.
That sounds pretty cool. Never thought of trying a Peruvian.

Alane Spinney said:
Peruvian La Florida
We've had great results with SHB Guatemalans. I prefer them roasted lighter but some of the bean's character carries through into the darker roasts. I'll second the La Florida I don't get as much complexity and nuance as with the Guats. but more of a classic dark roast flavor profile. I've heard great things about dark roasted East Africans but have yet to try one. I much prefer a light roasted Sumatran over a dark which is where many people take them. In my experience high grown centrals and some South Americans work the best.
I love a good Honduras. Most of time they end up as blenders in espresso, but a couple I've tried had a good sweetness and balance that I liked. Thanks!!

Joseph said:
Paul, I just tried a small batch of our Honduras Marcala La Tigra dumped at 440* and one at 445*. So far as a pourover the 440 rules but as a SOS the darker really tastes great.
I'm not an employee of Fonte in Seattle, but I bought a half pound of their SO Guatamalan COE and tried it a bunch of ways (clever dripper, melitta, french press, aeropress, and pulled it as espresso). It's definitely dark roasted but still versatile. As espresso it was chocolatey, earthy and had a sweet aftertaste (plums, melons). Hope that's helpful.
I absolutely love to roast Ethiopia Harrar to a Full City roast. I can smell blueberry right before i drop the batch
Most Guatemalan Coffees achieve their sweet spot at a Full City. Reading in between lines I imagine you are looking for something sweet and slightly bold with a lot of character without going in to the second crack. I'd go ahead and recommend a good Huehuetenango from Guatemala. There are coffees from that origin that are naturally chocolaty with caramel, cinnamon and apple notes.
I'll third Peruvian La Florida as a dark roast. It just delivers a clean, sweet and simple classic dark roast character. It wouldn't win any competitions... but it is so easy to drink in the morning.
I agree that SHB Guats are very nice on the Medium-Dark side also Zambian (we currently have some fabulous Munama Ndola) can be very nice roasted med-dark (although when I am selecting beans for my personal use, I must say I generally select the lighter roasts).

zack burnett said:
We've had great results with SHB Guatemalans. I prefer them roasted lighter but some of the bean's character carries through into the darker roasts. I'll second the La Florida I don't get as much complexity and nuance as with the Guats. but more of a classic dark roast flavor profile. I've heard great things about dark roasted East Africans but have yet to try one. I much prefer a light roasted Sumatran over a dark which is where many people take them. In my experience high grown centrals and some South Americans work the best.

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