This Colombia Huila Dark Roast is sourced from Alma del Huila, a producer in Garzón, Huila, the same lot as our medium-dark offering taken to a fuller dark roast. Grown at 1,250 to 1,600 metres above sea level in volcanic soil in the southern Colombian Andes, the green coffee was professionally cupped and scored 82.5 on the SCA scale with perfect scores for uniformity, sweetness, and clean cup. At a dark roast, the cacao and panela notes deepen into rich dark chocolate and caramel, the citric brightness recedes, and a warm smoky depth develops in the finish. Bold, full-bodied, and clean. Single origin, 100% Arabica, specialty grade, 300g whole bean. Roasted fresh in Scarborough, Ontario. Ships across Canada. Cup profile + Aroma Dark chocolate, caramel, warm smokiness Tasting notes Dark chocolate, caramel, smoky finish Acidity Very low Smooth, barely present Body Full, heavy Rich, coating, robust Finish Long, smoky, bittersweet caramel About this coffee + Alma del Huila is the producer behind this lot, sourcing from farms in Garzón, one of Huila's most productive specialty coffee municipalities in the southern Colombian Andes. Grown at 1,250 to 1,600 metres above sea level in volcanic soil near the equator, this green coffee was professionally cupped and scored 82.5 on the SCA scale. The cupping report recorded perfect 10s for uniformity, sweetness, and clean cup, meaning every cup tasted was identical, naturally sweet, and defect-free. The cupper noted cacao, panela, lemon, and pepper on the palate, with citric acidity and a spiced semi-dry finish on the green coffee. At a dark roast, those green coffee characteristics transform. The cacao deepens into dark chocolate. The panela sweetness caramelises into a richer, warmer sweetness. The citric brightness recedes almost entirely and is replaced by a smooth, full-bodied weight. A subtle smokiness develops from the extended roast development, adding depth without bitterness. The pepper and spice in the aftertaste carry through from the origin character and give this dark roast a complexity that commodity dark roasts cannot replicate. This is a cup built for drinkers who want bold and dark without harshness. The very low acidity and heavy body make it ideal for espresso, French press, and strong drip. Under steamed milk in lattes and flat whites the chocolate and caramel character stays present rather than disappearing. An SCA-verified specialty dark roast from a named producer in one of Colombia's most respected growing regions. Specifications + Origin Colombia Region Garzón, Huila Producer Alma del Huila Process Washed Roast level Dark Altitude 1,250 to 1,600 masl Variety Blend SCA score 82.5 Species 100% Arabica Grade Specialty Format Whole Bean Net weight 300g Frequently asked questions + Why does this dark roast not taste bitter? Bitterness in dark roast coffee usually comes from low-quality green coffee or beans taken past their optimal roast point. This lot scored 82.5 on the SCA scale with perfect uniformity and clean cup scores, meaning the green coffee had zero cup defects before roasting. High-altitude Huila beans grown between 1,250 and 1,600 metres above sea level develop more complex sugars during slower cherry maturation. Those sugars caramelise during dark roasting rather than burning, producing chocolate and caramel sweetness instead of harsh bitterness. What is the difference between this dark roast and the Huila medium-dark roast? Both coffees come from the same Alma del Huila lot sourced from Garzón, Huila at 1,250 to 1,600 metres above sea level. The medium-dark roast preserves more of the origin character, including the cacao, panela sweetness, and the spiced semi-dry finish noted by the SCA cupper. The dark roast develops the chocolate and caramel notes more fully, adds smoky depth, and produces a heavier body with very low acidity. Choose the medium-dark for more origin complexity. Choose the dark roast for maximum body and bold flavour. Is this coffee good