蘇門答臘曼特寧深焙 - 烘焙咖啡豆

The earthy, almost smoky thing this dark roast does is exactly what I want from a Sumatra, and it holds up even when I forget it on the counter and brew it lukewarm. Way less acidic than the breakfast blends I used to buy, which my stomach appreciates.

I've been brewing this in a French press every morning and the bold, earthy flavor is exactly what I want from a dark roast. It's heavy and low-acid without tasting burnt, which is hard to find.

I usually take my coffee with milk, but this one I drink black because the earthy depth is the whole point. The dark roast gives it that low, almost smoky finish without turning bitter.