Our exhaustive search for the absolute best single-origin coffee we can find to retain flavour even at dark roasting levels.
Our extensive sample roasting, cupping, and evaluating process identifies exceptional coffee.
Roasters Notes on Current Dark Roast Coffee:
A Guatemalan Coffee from Huehuetenango of exceptional quality.
The high altitude of the farm creates a very hard-bean that retains its flavour at high roasting levels.
Rich syrup-like sweetness, notes of caramel apples, with a sparkling acidity. Full bodied dark roast.
Like an exceptional single-malt scotch, these single origin coffees are quality enough to stand on their own.
Brews beautifully as either an espresso, or most other brew methods.
17.78 × 10.8 × 7 cm
1 Litre Refill, 1 Litre Zero Waste Container, Sample Bag, 1 lb. Bag, 2 lb. Bag, 5 lb. Bag
Ground or Whole Bean
Whole Bean, Want it Ground But Not Sure How?, Ground For Toddy or Cold Brew, Ground For French Press, Ground For Able Kone, Ground For Chemex, Ground for Immersion Dripper, Ground For Cone Filter, Ground for Hario V60, Ground For Aeropress, Ground for Espresso, Ground for Turkish
Great Coffee Is No Mistake! It takes experience, process, and discipline. Here is how we consistently deliver exceptional coffee.
We scour global suppliers for the most exceptional competition level coffee samples. We roast these samples, and purchase only the best micro-lots.
We develop roasting profiles on our Diedrich Sample roaster according to for each bean.. Our Diedrich drum roaster accentuates these flavour profiles.
We cup our samples using strict guidelines for conformity. We also use this process to develop our blends and ensure quality of each roasting batch.
Being a limited quantity, small-batch, micro-lot roaster means our quality is consistently exceptional. It takes more work, but the proof is in the cup.
Give us a call or send us an email, we're happy to help out. Visit our "contact us" page to get our contact details or submit a form, or come visit us at our Coffee Lab in Victoria. We love having visitors.