Suplicar Clemencia Dark Roast

Tasting And Roaster Notes

“You have to commit to a dark roast. As a dark roast drinker, you know what you’re getting into. The roast character dominates the cup. But it also needs structure, mouthfeel and bean character to carry through to the aftertaste. We choose green beans that are suitable for dark roasting and then roast them well past second crack until there are visible oils on the surface. Suitable green beans are dense and able to take on a roast profile without getting scorchy or ashy. We use coffees with heavy mouthfeel and enough sweetness to finish clean and have a bittersweet aftertaste.”
-Thomas Lussier, Head Roaster