Double Roasted

$27.50

Grind Size:

Whole Beans

Variant

Roasted: Double-Roasted is the 4th evolution in our experimental series, using our Stronghold S9X to push the boundaries of what coffee roasting can be. This time, we're exploring a concept that sounds exactly like what it is: a coffee that's been intentionally roasted twice.

⚠ VERY LIMITED RELEASE.

For this edition, our Head Roaster, Beau, took El Volcancito - one of the staple coffees you already know and love on our menu - and did the unthinkable. He ran it through the roaster twice. We cupped the results and knew this experiment had to leave the workshop.

Three months later, the thing that still gets us? The body. This coffee is ridiculously sweet, thick and syrupy as espresso, and it holds that body remarkably well with age.

We like challenging the status quo in specialty coffee. Why should roasting be any different? #roastandtrouble

THE IDEA BEHIND ROASTED

Roasted is our ongoing experiment in answering a simple question: How much can roasting alone change a coffee?

Instead of changing the origin, processing method or producer, we keep the coffee the same and explore what happens when we change the roast profile. Sometimes the differences are subtle. Sometimes, like double-roasting, they're anything but.

Each Roasted release comes from countless production batches, cuppings and conversations around the table. Some experiments stay in the workshop. Others make it onto the menu.

WHAT'S INCLUDED?

100g: Our regular production roast of Volcancito
250g: The new Double-Roasted test roast of the exact same coffee

WHAT DID BEAU DO NOW?

⚠ NERD DISCLAIMER

If you've ever wanted to peek inside Beau's brain during a roast, this one's for you.

Conventional roasting wisdom says you get one shot at applying heat to a green bean. For this release, Beau split the roasting process into two passes. The first encouraged cellular expansion, changing the bean's internal structure. The second brought another round of heat, caramelizing sugars and what we suspect created something like a protective layer around the bean's structure.

And here's where it gets even more interesting: roasted on July 15, this coffee is still remarkably thick and syrupy as espresso. Three months later, it had barely lost any body. Could that second pass have helped it hold on to that texture? That's what makes this experiment worth ... tasting!

ABOUT THE LABEL

For the Roasted series, the labels come directly from Beau's creative process. While refining roast profiles, Beau often gives coffees their own visual identity to make long tasting sessions a little more memorable, a little more fun.

We couldn't settle on a visual theme but it turned out Beau also has a penchant for whimsical poetry. For this release, he leaned into the double-roast theme with a little literary adaptation:

DOUBLE, DOUBLE
ROAST AND TROUBLE
VOLCAN BURN AND
ROASTER BUBBLE

Of course - the marketing department took it straight out of his notebook and turned it into the official label for this release.

Double Roasted

$27.50