Dark Roast

This is full-bodied and well-balanced, with mild acidity. It's a classic flavor profile from Ethiopia, and has been carefully crafted to taste especially good with milk. It’s also excellent on its own for those looking for a darker, less acidic, and more chocolate roast.

We recommend allowing espresso to age for at least 10 days from the roast date for optimal flavor and extraction.

10oz 

Roasted in Los Angeles, CA.