BLACK TIMBER — Dark Roast, Full & Smoky

Deep, smoky, and made for a bold cup.

Black Timber is our darkest blend — pushed just past the second crack until the oils bloom and the roast carries the cup. It’s the bag we reach for on grey Renton mornings when the espresso needs to show up through steamed milk, or when a French press needs enough weight to drink black without flinching.

Tasting Notes

• Smoky mesquite on the first sip — the signature of a true dark roast done with intention, not just time.
• Caramelized sweetness as it cools; the sugars don’t go bitter, they go deep.
• Full-bodied with very low acidity — easy on the stomach, generous on the palate.
• Lingering roasted finish that holds up under cream, oat milk, or a splash of condensed sweetness.

Best For

• Espresso pulls that hold their crema through a 12 oz latte.
• Moka pot and stovetop brewing — the roast handles the heat.
• French press for a slow Sunday pour.
• Bold everyday drip, especially if you drink it with milk.

Brewing Recommendations

Start with 2 Tbsp freshly ground coffee per 6 fl oz filtered water, brewed around 200°F / 93°C. Adjust the ratio up or down a tablespoon until the cup lands where you like it.

• Drip: 4–6 minutes
• Pour Over: 3–4 minutes
• French Press: 4 minutes
• Cold Brew: 12–18 hours

Storage

Keep it away from moisture, heat, and direct light. An airtight container at room temperature is all it needs. Ground coffee stays bright for 60–90 days; whole beans hold peak flavor for 6–9 months. Grind just before brewing when you can — it’s the single biggest change you can make.

About the Bag

12 oz (340 g equivalent — actual bag weight 133 g net of packaging). Choose Whole bean if you grind at home, or Ground if you brew drip and want to skip a step. Same roast, same beans, same cup — just how you want it packaged.