Dark roast coffee is best thought of as “taste the heat, not the sweet.” This is due to the coffee bean’s nuanced, fruity flavour being overpowered by the strong, nutty flavour of roasting.
Milk and cream help to mellow the powerful, somewhat harsh flavour of dark roasts.
1.Sumatra Mandheling’s volcano
The Sumatra Mandheling is renowned for its robust body and rich flavour. Additionally, it has a slight acidity, which results in a delightful cup. The espresso or drip coffee drinks you make with this dark roast from Volcanica will be delicious.
You now understand why it made our list of the top dark roast coffees. Everything begins with the scent of chocolate.
Ideal for espresso, this dark roast coffee also goes well with milk to make rich lattes.
Additionally, it works for colds. You don’t need to be concerned that this cup of coffee would upset your stomach because Sumatra dark roast coffee beans typically have minimal levels of acid.
2.Dark Oaxaca coffee from Mexico
This Mexican Oaxaca from Fresh Roasted Coffee LLC offers rich, comforting smoky flavours, like many dark roast coffees. Also featuring a robust body, nutty flavours, and a finish with undertones of maple syrup are these dark roast coffee beans.
High-altitude coffee-growing areas, like Oaxaca, produce more nuanced flavours. This is so that the beans have time to develop intriguing flavours as the coffee cherries ripen more slowly.
3.Koa Peaberry Coffee
The coffee industry loves peaberry coffee. With this particular coffee, you get two benefits. Two seeds should ordinarily form inside the coffee cherry. But just one seed grows in peaberry coffee.
This kind of bean is small, roundish, and dense, rather than flat on one side and rounder on the other. This bean is valued because it is also flavorful.
It tastes better. And it’s unusual. Peaberry beans are typically separated from regular coffee beans and then separately roasted because of their small size.
100% Kona coffee from the Kona area of Hawaii is used in Koa Coffee’s Peaberry Dark Roast. Kona coffee is well known for its flavour and sweetness and nutty aroma.
4.Lifeboost Dark Roast Coffee
If you’re keeping an eye out for an upset stomach, you may have heard about Lifeboost coffee. They specialise in coffees with little acidity.
This coffee, which hails from Nicaragua, has a full body, flavours of chocolate, and hints of orange peel. This cup has no bitterness, which makes it excellent for producing flavorful espressos.
This coffee is certified USDA organic and shade grown, so it tastes great and is good for the environment. Additionally, Lifeboost pays the coffee growers fairly and the product is non-GMO. You can get this in whole or ground coffee bean form.
5.Dark-roasted Costa Rican coffee from Volcanica
In Latin America, volcanic soil and high elevations frequently combine to create some of the best coffee in the world. These beans are obtained by Volcanica Coffee Company from Tarrazu, a high-altitude region of Costa Rica.
The coffee is grown on rich volcanic soil in this area of Costa Rica, which has its own distinct microclimate.
The perfect harmony between a dark roast and tasty coffee is achieved when these 100% Arabica beans are roasted. Additionally, this whole bean dark roast coffee stays away from the harsh or burnt taste that is typical of dark roasts.
The aroma of apples, the creamy mouthfeel, and the rich body will mesmerise coffee connoisseurs.
6.Coffee Lion French Roast
On the dark side of dark roasted coffee are French roasts. However, it’s possible that you’ve been let down by Lion French Roast maintains a perfect balance that keeps the sweetness while providing a smoky hint of powerful flavour, refusing to succumb to the taste of ashes.
Ground coffee from Central and South America is combined in this Lion dark roast blend to create a potent beverage. If you want a really dark roast with a full body, this is ideal for you.
It delivers you a powerful coffee that you’ll remember while avoiding the roasting errors that some coffee roasters make when roasting this black.
Conclusion
Dark roast refers to the method of roasting the coffee. The roasting of green coffee beans can be stopped at a light roast or continued to a medium or dark roast.
The quickest roast is a mild roast. Light roasts are only in the roaster for about 11 minutes. The green coffee bean soon begins to change colour and acquires the flavours and fragrances that make coffee distinctive.
Once the light roasting stage is through, the roasting process continues to produce a medium roast. Coffees that are medium roasted spend a little longer in the roaster and are typically sweeter.
They are simpler to brew and have a little less acidity. Coffee that has been medium-roasted still has its original flavours.