Creamy dark chocolate and a raw sugar sweetness define the darkest roast we offer. Seated on Bronson Street in Santa Cruz’ Seabright neighborhood, coffee arrives to our roastery in the form of a dried green seed found formerly in the center of a tropical cherry. Neither soluble, pliable nor frangible (a material’s ability to be broken or, in this case, “ground”), green coffee has yet a ways to go before becoming a roasted coffee “bean” that we’re able to, upon grinding, dissolve in water.

• Bean Details

  Producer

  Various Producers

  Country

  Colombia

  Region

  Cauca, Colombia

  Cultivar

  Castillo, Caturra, Colombia

  Process

  Wet-Process

  Elevation

  1,700 - 2,000 Meters

  Tasting Notes

  Fudge, Molasses, Full-Bodied

• Farmlevel Story

  Farmlevel

  Seated on Bronson Street in Santa Cruz’ Seabright neighborhood, coffee arrives at our roastery in the form of a dried green seed found formerly in the center of a tropical cherry. Neither soluble, pliable nor frangible (a material’s ability to be broken or, in this case, “ground”), green coffee has yet a ways to go before becoming a roasted coffee “bean” that we’re able to, upon grinding, dissolve in water.

  At our Bronson St. facility, Verve’s roasting team members tame our fleet of vintage, German-built Probat roasters (which spend most of their days at a mild 400F) to bring to life Verve coffees as we know them.

  While our single-origin offerings are roasted to highlight the unique and seasonal characteristics that make them individually special, our blends, on the other hand, promote balance and consistency year-in, year-out. To uphold this promise, our roasting team must adapt to any agriculture variability we find from crop-to-crop with the levels of temperature and time.

  Aptly named, our Bronson French Roast is our darkest profile yet, capitalizing on caramelization to achieve a dark sugar sweetness capable of only high-grown specialty coffees.

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