The Dark Side Speciality Blend
- Roast Level: Dark
- Blend
Not rated yet · Be the first to review it
from£7.90
≈ £30.50 / kg
You’ll be taken to the roaster’s shop to complete your purchase.
- Roaster based in
- United Kingdom
- Ship to
- United States · Check on the roaster’s shop
A rich, sweet, dark-roasted speciality coffee blend. Roasted to bring out the cacao, spice, and treacle notes. Welcome to the Dark Side!
We enjoy this blend brewed as an espresso, but it is a flexible coffee that can be brewed however you like.
Taste profile
From the details listed by the roaster’s shop.
- Roast LevelDark
- LightDark
Sizes and prices
| Grind | Coffee Size | Per kg | Price |
|---|---|---|---|
| Whole Beans | 220g | £35.91 | £7.90 ↗ |
| Ground-Espresso | 220g | £35.91 | £7.90 ↗ |
| Ground (Moka) | 220g | £35.91 | £7.90 ↗ |
| Ground (AeroPress) | 220g | £35.91 | £7.90 ↗ |
| Ground-Filter | 220g | £35.91 | £7.90 ↗ |
| Ground (French Press) | 220g | £35.91 | £7.90 ↗ |
| Whole Beans | 500g | £33.20 | £16.60 ↗ |
| Ground-Espresso | 500g | £33.20 | £16.60 ↗ |
Show all 18
| Grind | Coffee Size | Per kg | Price |
|---|---|---|---|
| Ground (Moka) | 500g | £33.20 | £16.60 ↗ |
| Ground (AeroPress) | 500g | £33.20 | £16.60 ↗ |
| Ground-Filter | 500g | £33.20 | £16.60 ↗ |
| Ground (French Press) | 500g | £33.20 | £16.60 ↗ |
| Whole Beans | 1kg | £30.50 | £30.50 ↗ |
| Ground-Espresso | 1kg | £30.50 | £30.50 ↗ |
| Ground (Moka) | 1kg | £30.50 | £30.50 ↗ |
| Ground (AeroPress) | 1kg | £30.50 | £30.50 ↗ |
| Ground-Filter | 1kg | £30.50 | £30.50 ↗ |
| Ground (French Press) | 1kg | £30.50 | £30.50 ↗ |
Description
ORIGIN OF THE DARK ROAST SPECIALITY BLEND
Our dark side coffee blends two single origin coffees to bring out a unique flavour profile that is a testament to the innovative processing techniques employed. Our monsoon aged origin beans originate from the southwestern coast of India, in which these beans undergo a specialised ageing process that was discovered accidentally during the colonial era.
Ships transporting coffee from India to Europe would take up to six months, during which the beans, exposed to the monsoon’s high humidity, swelled and aged, significantly altering their character.
Today, this natural process is meticulously recreated by storing the beans in open-sided warehouses, allowing the moist, warm winds of the monsoon to pass through, resulting in a coffee that is lower in acidity, with a full-bodied flavour that is cherished by connoisseurs around the globe.
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