Night Watch Dark Roast

Dark roasting has a bad reputation because it is usually used to hide a bad coffee. We do the opposite: we take good natural Brazil and washed Guatemala and roast them past second crack on purpose, slowly, so the sugars caramelise instead of scorching.

The result is bittersweet chocolate, molasses and a clean wisp of smoke — bold, but never ashy or hollow. There is enough body here to take cream or condensed milk without disappearing.

Named for the late shift at the roastery. If you grew up on dark roast and have been told to drink something lighter, start here instead.