These are the strongest roasts, with low acidity but a stronger flavour. They are often used in milkier coffee. Some people call this city roast. People who like medium roast coffee sometimes find these coffees burnt tasting. Listed roughly in order of strength of roast.
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For strong espresso and cappuccino. Although a very dark roast, this is less bitter than many dark roasts. Our pure arabica blend enables a strong flavour and aroma to come through without the bitter flavour of robusta.
For strong espresso and cappuccino. Both organic and Fairtrade sourced. This is similar to our non organic Italian roast, but this one is more flavoursome and a richer coffee. A blend of fine Latin American arabicas including Guatemalan and Peru.
The same beans as in Espresso 2 but more strongly roasted. This blend will make a strong espresso and a strong latte.
For all methods. Unique Indian Coffee on an Italian roast, this is a coffee distinctive to the lush Malabar Coast of Kerala and Kamataka. The harvested beans are left exposed to the Monsoon, giving it a unique flavour and notes of spice.
For all methods. Italian Roast with some Robusta for extra body. This adds a rough quality which mainstream coffee drinkers associate with a dark roast.
For all methods. A flavour-filled roast for a wonderful late night milky coffee, this is a fabulous alternative for anyone who loves the taste of continental roasts but doesn't want the caffeine.
For all methods. On a light continental roast, this coffee has an incredibly flavoursome profile and aroma with a smooth and nutty, lightly continental.
For all methods. This bitter, mostly robusta coffee is reminiscent of the traditional coffee found in Parisian cafés. It works best with either a lot of milk or a lot of sugar.