Roast Roast Level: Medium
Profile: Dark Chocolate, caramel and cherry liquor tones.
Voted “Best Coffee in Oregon 2011. Our Medium Roast. With suggestions of cherry brandy, Guinness, and dark chocolate along with the depth of a medium roast, award-winning (OSF 2011) Black Tie delivers the smoothest flavor without any bitterness. It has great mouth feel with hints of Brazil nut, caramel, plum and apricot flavors. It’s medium to bright with moderate acidity. This blend includes Brazil, Ethiopia, and Latin American coffees.
“Rich Like Warren Buffet. Black Tie is silky, rich, and very drinkable. It’s one of the richest coffees I’ve tasted (and I’ve tasted over 300). It’s earthy, steaky, substantial, Guinness-coffee like. Chocolatey, rich. With some cream it tasted like a million bucks.” – >;Scott Lush, founder, RoastE.com
Origins: Brazil and Latin America
Profile: Medium to bright with some acidity, dark chocolate, caramel, and a light-brown crema.
The top of the roaster’s art form is a well-prepared espresso. When you grind Bossa, aromatic torrents are unleashed that last until the last bit of crema is scooped from bottom of your cup. All the way along you’ll be riffing to the harmony of lively fruit, the nut and chocolate notes, and the low acidity (hallmarks of our roasting style). Notice the clear coffee presence throughout whether you prepare it straight or with milk.
This blend includes coffees from: Brazil and Ethiopia
Barista Note: Brewing Temperatures: 198-202℉ @ 17 grams.
Contains Coffees from Brazil, Latin America, Asia and Africa.
I really, REALLY like this coffee. I liked it so much as an espresso that I had to try it in a Clever Dripper and I was not disappointed, it doesn’t have the velvet mouth feel of Black Tie, however the little bit of acid with those bitter sweet chocolate notes is to die for. The espresso is just as delicious and I liked the suggested brewing guide for the espresso made pulling the shot easy!” -ROASTe.com.
Profile: Baker’s chocolate and some caramel
It required six months of lobbying but Justin relented and created a spectacular dark roast. with a mahogany roast level, baker’s chocolate, a little carbon and significant residual sugars make for the most interesting dark roast you’ll ever taste.
A customer said, “this is the coffee that Star**** only wishes they could roast.”
“Nostromo from Deep Cello was easily one of the most flavorful dark roast coffees that I’ve ever had and wouldn’t hesitate to recommend it to anyone that likes darker coffees (or even a lighter roast fiend like me).” – Daily Shot of Coffee
“I gave a cup to my boss and he disappeared into his office. A few minutes later I went in and
he shook his head and said, “this is the best coffee I’ve ever had.” – Roaste Customer
This blend includes coffees from Brazil, Ethiopia, Flores and Sumatra.
Roast Level: Medium
Caffeine Reduction: Approximately 97%
Profile: dark mexican chocolate and nut tones
Our newest coffee. This is a genuine Ethiopia Sidamo natural process coffee Mountain Water Process decaf. It is perhaps the most aromatic and flavorful decaf we’ve ever tasted. It’s loaded with that unbeatable Ethiopian taste, body, and Sidamo quality.
This coffee is mind-blowing and might by itself rescue the reputation of decaf. And it’s the first we’ve tried that is better than most caffeinated coffees. With smooth, low-acidity goodness, Black Tie Decaf is the perfect complement to any evening occasion or for those who need to reduce their caffeine intake. The good news is that you won’t have to sacrifice flavor. With delicious coffee flavors, chocolatety and syrupy smooth. Black Tie Decaf will impress you. One Pound.
Roast Level: Light-to-Medium
Profile: Fruit-forward light roast with cream-of-wheat, peanut butter, caramel, and milk chocolate tones.
An excellent hipster-style coffee: syrupy rich coffee flavor, dark chocolate and caramel flavor, with hints of mint and apricots.
In the densely-bodied cup are buttery, baker’s chocolate and stone fruit overtones typical of the finest African coffee. It’s acidity is low and it has a long, wet finish which actually improves as the coffee cools. It’s great black or with a little cream. Totally smooth, no bitterness, incredible flavor.
“I’m not normally a light roast kind of guy, but this stuff is fantastic!” – David S, Los Angeles
This blend includes coffees from: Brazil, Ethiopia, Tanzania, and Papua New Guinea
Caffeine Reduction: ~63%
Profile: A medium roast with baker’s chocolate, dried nut tones and a mouth-watering taste.
Introducing SpeedBump, the most important invention since Decaf. SpeedBump from Deep Cello is the first in a new class of coffees with lower caffeine and extraordinary flavor. With a base roast of best-you-can-get Mexican Water Process Decaf and a small amount of caffeinated microlot beans from Africa and Sumatra, SpeedBump is the ticket to caffeine-coffee flavor and low caffeine. Decaf needed to be rescued and SpeedBump gets there in the nick of time.
Daily Shot of Coffee said: “It’s the best decaf-type of coffee we’ve tasted.”
Coffee Review said: “I thought, given it was mostly decaf, it cupped out very nicely. We rated it an 88, impressed mainly by the balance and the dry, nutty chocolate character.”