DARK ROAST
website describes the Diablo Dark Roast as :Our signature dark roast celebrates the savory side of coffees highlighted by caramelized sugars, molasses and chocolate flavors. We roast the coffee in a way that emphasizes these traits and creates a satisfying, resonant finish.
Our flagship dark roast offers a different look at some of the coffees we have available each season. Our Roasting Team tailors the roast to bring out dark baker's chocolate notes with a caramelized sweetness and softened acidity. Lasting impressions of molasses and malted barley linger in the smoky finish.
The Fremont Blend from Caffe Ladro is as unique and interesting as it's Seattle neighborhood namesake. Fremont Blend has a delicate flavor which at first pass you might dismiss as too mild-bodied but there are some hidden flavors to discern given the chance. The roast notes identify 'Baked Pear, Rooibos and Almond' flavors in a coffee that is Organic Certified and Fair Trade from Central America.
- 12 ounce bag, Premium Whole Bean Coffee
- Roasted Fresh in Seattle
The following are some of the most commonly used:
Acidity: This can be described as the pleasing brightness or sharpness in the coffee. It is through the acidity that many of the most intriguing fruit and floral flavors are delivered, and is usually the most scrutinized characteristic of the coffee. Acidity can be intense or mild, round or edgy, elegant or wild, and everything in between. Usually the acidity is best evaluated once the coffee has cooled slightly to a warm/lukewarm temperature. Tasting a coffee from Sumatra next to one from Kenya is a good way to begin to understand acidity.
Body: This is sometimes referred to as “mouthfeel”. The body is the sense of weight or heaviness that the coffee exerts in the mouth, and can be very difficult for beginning cuppers to identify. It is useful to think about the viscosity or thickness of the coffee, and concentrate on degree to which the coffee has a physical presence. Cupping a Sulawesi versus a Mexican coffee can illustrate the range of body quite clearly.
Sweetness: One of the most important elements in coffee, sweetness often separates the great from the good. Even the most intensely acidic coffees are lush and refreshing when there is enough sweetness to provide balance and ease the finish. Think of lemonade…starting with just water and lemon juice, one can add sugar until the level of sweetness achieves harmony with the tart citric flavor. It is the same with coffee, the sweetness is critical to allowing the other tastes to flourish and be appreciated.
Finish: While first impressions are powerful, it is often the last impression that has the most impact. With coffee the finish (or aftertaste) is of great importance to the overall quality of the tasting experience, as it will linger long after the coffee has been swallowed. Like a great story, a great cup of coffee needs a purposeful resolution. The ideal finish to me is one that is clean (free of distraction), sweet, and refreshing with enough endurance to carry the flavor for 10-15 seconds after swallowing. A champion finish will affirm with great clarity the principal flavor of the coffee, holding it aloft with grace and confidence like a singer carries the final note of a song and then trailing off into a serene silence. This coffee and more varieties can be purchased here http://www.clickroastdeliver.com
they offer organic, fair trade, decaf, espressos, and single origins. In a variety of different roasts such as light, medium, medium dark and dark.
They even offer gift cards and gift subscriptions. If you have a coffee drinker on your gift list, and you are not sure what one they would like why not give a gift card, so they can pick their perfect kind.
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