Dark Roast Coffee

Yes, our roast date is printed on the bottom of each bag.

Yes, we currently roast all orders twice a week (Tuesday and Saturday).

Just like produce, coffee can have multiple seasons and harvests depending on the country of origin. We source all our raw materials during the current and optimal season.

Brazil, Colombia, Ethiopia, Kenya, Tanzania, Costa Rica, Sumatra, Honduras, Nicaragua

Yes! All of our dark roast coffees are roasted a touch lighter to avoid any
spotting of oils on the surface of the coffee beans. Super-automatic coffee machines should not use overly oily coffee, which we avoid at all costs.

Yes, all of our coffees are whole bean coffee and we currently do not offer any ground coffee.

We believe the best dark roast coffees don’t ignore terroir (origin cup characteristics), as roasting too dark simply eliminates any sense of terroir.

Low-quality coffees usually go beyond this range and into a very dark roast profile where only cup characteristics from the roaster (like smokiness and burnt notes) are present.

Specialty coffee roasters look to showcase producers and their efforts in creating high-quality and high-scoring coffees, and pushing a coffee to the Dark or Very Dark level not only does a disservice to the coffee itself but also to the producer’s efforts in growing and processing that coffee.

You’ll find the best dark-roasted coffee roasted a bit lighter but still bold enough to hold its own as a dark roast and one that carries uniqueness from where it originated.

All of our coffee is specialty-grade coffee. The Specialty Coffee Association assigns any coffee with a score of 80 or higher (on a scale of 100) as a specialty grade. We only purchase coffees in the 86 – 88+ range and have several high-end and award-winning coffees over 90 points.

Specialty-grade coffees are primarily free of defects, picked at their peak of ripeness, and processed and prepared with care.

There are over 129 coffee species and thousands of varietals, but most only know Arabica and Robusta.

Coffee Bros. sources many different varietals to showcase on their coffee menu, including Gesha, maragojipe, caturra, catuai, pink bourbon, sl-34, red catuai, Kent, and more.

Our current coffee-roasting machine is a Probat P25, a natural gas drum roaster that can handle upward of 30 – 50 lbs of coffee per batch.

We have roasted on several machines from Loring, Mill City, and now we are currently on a Probat, and this may change in the future.

The Probat drum roaster allows us to get slightly more body in our dark roast coffee while retaining optimal flavor notes and avoiding any bitter flavors.

We take most of our dark-roasted coffees to roughly 420 – 430 degree Fahrenheit range. We find this to be the ideal range, which preserves some terrior and adds additional caramelization.