Triple Indigo Blend is our attempt at a true Italian Roast coffee not dissimilar to the Italian Roast I drank at Peet’s coffee when I was a student in San Francisco. The thing with a really dark roasted coffee is many have a sharp, ashy, acrid note. This is usually due to the inclusion of cheaper, low altitude green coffee that can’t withstand the roast because the beans lack the density found at higher altitudes.

For Triple Indigo Blend, we used nothing but high altitude Latin American coffees that have been our favorites over the years. Guatemala Santa Palencia, Colombia Cattleya, and Honduras Cachimbon Natural are used in equal parts to give this blend a deep, dark chocolate, decidedly smoky profile with a touch of sweetness courtesy of the natural process Honduras coffee. Naturals can be quite aggressively fruity and out of balance, however this coffee reminds me of dried figs and spiced rum. It’s a great addition and softens things up helping Triple Indigo taste like more than just a very roasty coffee.