Premium Dark Roast

Crafted from Nicaraguan Catimor, our premium dark roast brings forward a bold yet velvety character. Expect layers of semisweet chocolate, gentle fruit undertones, and a smooth, creamy finish. Grown at 700–900 m in a favorable 61-79°F (16-26°C) climate, this roast is shaped by origin and elevated by a fuller body with mellowed brightness.

Versatile for: drip, pour-over, French press, or espresso.
Origin: Nicaragua
Variety: Catimor
Roast: Dark
Body: Full, smooth
Acidity: Balanced

Recommendations:

20g makes one cup — whether in an espresso machine, coffee maker, or your preferred method. For a bolder flavor, use more than 20g.

The shorter the brew time, the finer the grind needs to be (espresso, Turkish, etc.). The longer the brew time, the coarser the grind (French press, cold brew, etc.).

Choosing your grind type:

Fine Grind

Best for Espresso machines (strong café-style shots)

Stovetop espresso / moka pot (the little metal pot on the stove)

AeroPress (quick 1–2 min brews)

Medium Grind

Standard coffee makers / drip machines (the classic pot that brews into a carafe)

Pour-over brewers (like V60 or single-cup drip cones)

Siphon brewers (the “science lab” looking glass brewers)

Clever Dripper / similar immersion brewers

K-Cup Pods (for refillable pods - pods not included)

Coarse Grind

French Press (plunger pot that steeps then presses down)

Chemex (the elegant glass carafe pour-over with thick filters)

Percolators (old-school stovetop coffee pots)

Cold brew (shorter steeps, ~8 hours)

Extra Coarse Grind

Cold brew (long brews, 12–24 hours / big pitchers)

Cowboy coffee / camping style (boiled coffee where grounds settle at the bottom)