Roastery | Tasting Room | Coffee Bar
Questions? Call Us!
505-355-5563
Roastery | Tasting Room | Coffee Bar
505-355-5563
$22.50
Curated for the DARK ROAST aficionado, San Pancho is affectionately named after the city of San Francisco, where the seeds of Cutbow were sown. A deep, rich body that pairs well with cream and sugar is sure to please lovers of dark roasted coffee. Notes of bittersweet chocolate and licorice, with a subtle hint of cedar smoke create a delicious depth of flavor. Don’t be afraid of the dark.
ROAST TARGET -1966-
“Two pops don’t make a summer.” – Alfred H. Peet
During the roasting cycle, one of the markers attentively listened for is the sound the coffee makes as moisture is driven from within the bean. The released gases produce an audible cracking sound known as first pop, or first crack. This is a crucial point in the development of the roast, as conductive and convective heat can easily accelerate beyond control. When roasting considerably past the first pop, a deft touch and gentle application of heat will allow the coffee to continue to the “dark side” where smooth smoky richness and deliciously decadent bittersweet flavors come to life. At this point, additional CO2 gasses are released in a less auditory 2nd pop. Volatile flavor compounds in the form of glistening oils appear on the surface of the beans. At the Peet’s Coffee cupping table, a well executed dark roast garnered the highest praise imaginable to a coffee roaster; the approval of Mr. Peet.
