Smoky, dark cocoa, spice, and cloves.
French Roast Extra Bold
French roast is a category of dark roasted coffee characterized by an intense and smoky-sweet flavor, accompanied by a thin body and mouthfeel. As we roast our coffee darker, more coffee oils appear on the surface. In maintaining these attributes, French roast coffee beans are dark brown and shimmering with oil. Compared to lighter roasts, French roast coffee is far less acidic and often has a charred, charcoal-like note. (yes, that’s a good thing) Our French Roast is intensely bold and flavorful with dark rich glistening beans, pronounced smoky overtones, spicy notes, complex flavor, and a pleasant finish.
Sourcing The Finest Beans
Coffee is traditionally grown 1,500 miles north and south of the equator between the Tropic of Cancer and the Tropic of Capricorn. This is known as the “Coffee Belt” or the “Bean Belt” and that is where Barrie House sources the finest, Fair Trade Organic coffee beans from around the world. Everything from the chemistry of the soil, the weather, the amount of rainfall and sunshine, and even the precise altitude at which the coffee grows can affect the taste of the final product. Like wine that can come from different varieties of grapes, coffee can come from different varieties of trees and cherries. Coffee that is grown higher and drier will taste more acidic while coffee grown lower, and wetter will be more earthy.
How Our Coffee is Roasted
Because coffee can differ by variety, elevation, and processing, all coffee cannot be roasted the same. Because of this, the roast is the most important part of producing a really good coffee. Like all great family secrets, the art of roasting our specialty coffee has been passed down from one generation to the next. For over 80 years, we have carefully selected, blended, roasted, and packed what we believe is the world’s finest coffee. We roast our premium coffee beans in vintage roasters with a novel drum design. This allows for better airflow and reduces the risk of over-roasting, which can cause a burnt flavor. Different compounds are developed during this roasting process at different times. By controlling the chemical reactions taking place in the bean during the roast, we can change or determine the flavors in the final cup!
Dark Roasts – Our Dark roast coffees have (obviously) been roasted longer than other types, resulting in a darker bean and a more full-bodied taste. This longer roast time curbs bright flavors and reduces the caffeine, so dark roast coffee is often less sour and more bitter than a lighter roast
Blending – Prior to roasting, our roast masters carefully blend the roasted beans to achieve the desired flavor profile. Once locked in, we duplicate that flavor profile for each of our unique Estate blends perfectly, every time.