In the coffee world, 'strength' is often used to describe how dark a bean has been roasted.
Think of it like a slice of toasted bread. A light toast allows you to taste the quality of the grain and the fermentation. If you burn it to a crisp, you’re only tasting the fire.
Many coffees are roasted very dark to mask lower-quality beans. For us, doing that would be a disservice to talented growers – over-roasting erases the unique flavours they've spent years perfecting.
If you enjoy a bolder, more robust cup, we recommend our dark roasts.
We roast these with precision to develop a natural sweetness and a heavier body without losing the coffee's character.
Ultimately, the 'strength' of your cup is in your hands – it’s a result of your coffee-to-water and technique, not how much we’ve roasted the bean.