In our last post, I talked about the rationale for dark roasting coffee and why Deep Cello’s Justin Kagan, our roastmaster, has been so reticent to go “black on black” with his coffees. We feel that we got closer to killing two birds with one stone with Nostromo. What do you think?
We started this exploration when one of our customer tasters, Guy Levy-Yurista, asked us to consider darker roasts to fit this customer profile. He’s an accomplished and professional wine writer and taster. His coffee palate was trained in the Mediterranean cafes of Europe and Asia and he has an excellent palate (he would deny this if you asked him. He is modest too!). It would be bad form for me not to tell you also that Guy wants us to go to the dark side of the coffee force, go even deeper. I don’t think we will, but ya neva know!
Starting in December and January, we experimented with several roast compositions with Guy’s help. We explored several darknesses and blends before we found what we were looking for: a coffee which preserves some of the fruit and sweet tones while offering that bitter charcoal edge that so many people enjoy. We took the liberty of adding in some sweeter and lighter beans from Africa at the end to restore some of the honey and sweet tones that are lost in the longer roasting cycle. The result is Nostromo: a dark coffee we like and we think you will too.
Most people who drink dark coffees add cream and sugar to them to restore the sugar level and cut bitterness. So Nostromo won’t require sugar or cream to taste delicious, but if you like your coffee this way you probably won’t need as much! I used to drink coffee “regular” but I now drink Deep Cello and I enjoy it most when it’s black (which shocks me to say!).
Check out Nostromo and let us know what you think. After all, we are a personal coffee roaster!