Your DARK ROAST recommendations???

[MichelleB]

I am looking for dark roast recommendations for my husband. He grinds his beans and uses pour over method. He also uses k-cups at times.
His favorite whole bean coffee is San Francisco Bay French Roast.
His current favorite in K-Cup is Kauii Na Pali Coast dark roast.
He tried a K-Cup called Death Wish but said it was too much caffeine.
Any recommendations???
Thank you!

 

[MntnMan62]

I am going on my second pound of Bluestone Coffee Sumatra Takengon. It is a dark roast and I brew it in a french press. It's the best coffee beans I've found since I became infatuated with coffee. Bluestone is a small roaster located near me. I was told that the bags they sell may sit for no more than 3 days before selling. So I know that the beans I'm getting have been roasted that week that I bought it. I think it would probably make a tasty cup of pour over as well.

 

[Musicphan]

I'm going to be bias and suggest my Dark Roast blend.... people love it. Its a Peru base so its smooth and a touch sweet, with a bit of Sumatra for additional body and bold flavor.

https://www.encorecoffeeco.com/products/melody-dark-roast-blend

 

[shadow745]

I'm going to be bias and suggest my Dark Roast blend.... people love it. Its a Peru base so its smooth and a touch sweet, with a bit of Sumatra for additional body and bold flavor.

https://www.encorecoffeeco.com/products/melody-dark-roast-blend

Out of curiosity what roast level would you consider that? I find that I like all coffees I roast around full city as that gives coffee/roast notes and a touch of acidity to keep it alive. Have also been favoring dry processed coffees to give me the bold/rustic 'low end notes' and heavy body. I find most washed coffees too clean and thin... I roast specifically for espresso FWIW.

 

[Musicphan]

Out of curiosity what roast level would you consider that? I find that I like all coffees I roast around full city as that gives coffee/roast notes and a touch of acidity to keep it alive. Have also been favoring dry processed coffees to give me the bold/rustic 'low end notes' and heavy body. I find most washed coffees too clean and thin... I roast specifically for espresso FWIW.

I'm on the 'lighter' side of dark roast... I drop just before the first snap of 2nd crack its Full City / Full City+. I have to restate... it's not Sumatra I add... its Brazil & Colombia (for acidity). Peru & Colombia are washed, Brazil is a pulp natural. People really love the blend... it's super smooth, a touch of sweetness.

 

[IndonesianCoffeeTrader]

like the others have suggested you could try Sumatran Gayo beans dark roasted, or in my opinion you can try Javanese Temanggung Peaberry dark roasted.