21/04/2026
Unfiltered #1 — Dark Roasts in Specialty
You might know Ojo de Café for geishas and funky coffees — exciting, but also luxury. Not my everyday.
I started with dark roast, moved into fruity specialty… and after 10+ years, I came back to darker roasts.
Blends like Pachamama and Velvet Espresso show that darker profiles can still be sweet, complex, and high quality — not burnt.
My taste has changed over time (and yes, life affects how we perceive flavor). And anyway: everyone experiences bitterness and acidity differently.
There’s no right or wrong in roast levels.
We also created Signature Espresso as a more modern, balanced style — because great coffee comes in different expressions.
What I believe today:
You can roast specialty coffee darker and still respect its origin — just never to charcoal.
The best coffee is the one you enjoy.
Trust your taste.
🧡 Debora