Our old school dark roast is our interpretation of the classic dark or epresso roast. The legacy of roasting, up until the mid 70s, used a colour-based roasting chart; the colour the coffee was once roasted, determined if it was light, medium, dark or very dark. A new-school approach looks at nuances in a profile-based roasting technique, however is typically applied to newer quality specification of specialty coffee.
Let be honest here; we are lovers of lighter profile roasted coffees with their complex flavours and balance, while often sacrificing on the intenser mouth feel. We all came to coffee through the traditional old school darker coffees. So, we have worked on a darker roast for those that look to roast degree for a “stronger” coffee.
This type of roast is famously called Italian, or espresso roast. We have worked with customers that prefer the older school style coffee and created this blend. They love it, so we now offer it to all.
Historically Popular
Historically a coffee crop was a blend of qualities. With few coffees being driven by quality. As a result the classic roast degree is main approach perpetuated the industry. Almost all coffees used to be assessed on the degree of roast, rather than its origin. And this is the case with this style of blend.
Historically, these coffees are traced to how far from the port the ox wagon had to travel. With the in-expensive coffee typically being packed at the back of the wagon, the higher grade coffees at the front. So as the trader offloaded the grade decreased. These coffees are usually more suited to a darker roast so that the taste profile is in the smoky and roasty section of the coffee tasting wheel.
Milk addition expected
Usually, those that love their milk-based coffee drinks prefer this type of roast, since there is little acidity in the coffee and this promotes the common perception of chocolate and smokiness in the coffee, once milk is added.
We do hope those trying it, will also be experimental and try some other coffees too.
Still adhere to a minimum
We still only use 100% Arabica coffee in the blend. We strive to use at least:
- Coffee that is organic or rain-forest alliance certified coffee, or
- a coffee that is traceable to at least the cooperative and
- a commodity grade African coffee (from a source we work with regularly).
The blend is normally a combination of the above.
Transparency Information
| Sourced from | Zuka Green and Marunic Coffee |
|---|---|
| FOB price | This is a blend of good quality commodity-grade African coffee and an organically certified commodity-grade coffee. Price paid is linked to the coffee futures price plus a small premium. |
| Cupping score | Typically, between 73-78. |
| Other Information | We offer this coffee as a good quality commodity coffee blend that is roasted in a traditional colour and temp based method. There is little to no traceability information on these coffees. The Specialty we add has full tracablility, but varies per season. |
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