We darkly roast each small batch of 100% Arabica coffee bean varietals; each brew creates medium-bodied cup with hints of earthiness and sweet undertones. Italian is one of our darkest roasts; the beans are taken past second crack and exhibit oil popping off the surface of the rich roasted beans. Sweet and soft is my taste profile characterization. French vs Italian Roast: The naming convention is an east coast - west coast thing. Generally speaking, historically the US east coast roasters called their darkest roasts Italian. Conversely the west coast roasters called their darkest French. Some people enjoy this roast as espresso but we find it too dark for that method. Although if your espresso machine works at a relatively low temperature (~ 180F or less) you may find a roast this dark the way to go.
