Dark Roasts Reconsidered

Deep Cello's founders engaged in a lot of debate about whether to offer a dark roast. To modern coffee lovers, it seems that dark roasts are seen in a negative light.  In a dark roast - in our definition a roast done at 425-435? - changes the coffee a lot.  These temperatures burn many of the flavor components in the coffee bean and leave a carbon edge.   The fact that we kept coming back to is this:  in many coffee countries, in the middle east, in Africa, and in southern Europe, dark roasts, like in southern italy, are well respected.

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Source: http://www.roaste.com/CoffeeBlogs/DeepCelloCoffeeRoasters/Dark-Roasts-Reconsidered

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