A dark roast from Tanzania coming out of Virginia’s Cafe Kreyol lands in my coffee cup for the next week or so. When I opened the bag, the sight and aroma of the beans remind me very much of the Starbucks espresso blend. An oily shine coated each bean accompanied by a deep ashen/burnt aroma. This type of aroma also reminded me similarly of the dark Kona roasts.

Making my latte, I taste a strong chocolate flavor on the first sip. With each sip, I also taste a something herby, ashen and earthy. I’m not sure if its the ashen flavor that sort of turns me off to the bean but I’m not enjoying these beans as I normally would for other roasts.