Dark roast blend

This dark roast blend pairs Arabica from Guayabo, Costa Rica, with Robusta from Ndejje, Uganda. The beans are sourced through direct trade from Jose Sanchez and Alfred Wonyaka. Specifically developed for automatic bean-to-cup machines, this blend delivers a full chocolate flavor with powerful bitter notes. The Robusta adds body and caffeine, while the Arabica brings sweeter aromas. It is perfect for espresso and cappuccino, and tastes excellent in milk-based drinks. This blend scores 80 SCA points and is available as whole bean or ground for filter, espresso, or French Press.