Creamy dark chocolate and a raw sugar sweetness define the darkest roast we offer.
Castillo, Caturra, Colombia
1,700 - 2,000 Meters
Fudge, Molasses, Full-Bodied
Seated on Bronson St. 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.
We believe the coffee experience is our responsibility from seed to cup. Coffee is our craft, our ritual, our passion. It drives us and inspires us. With this simple truth and responsibility we are bridging the gap from farmlevel to streetlevel.