Sub Rosa has embedded flavors of chocolate covered cherries. Burnt sugars and dulce de leche are in full force as the notes from a more developed roast rise to the top. The super high-grown Colombia coffee can take a dark roast and we've paired it up cohorts that can also take the heat. We find it amazing how great coffees can have such depth and character even in darker roasts when done right.
Originally crafted as a dark espresso we wanted to punctuate the shot with bittersweet chocolate and of course dark caramel. This profile is designed to keep the coffee oils just under the surface of the bean during the roast, letting them express oils outside the presence of heat. This is roasting theory mixed with some science to achieve a bold sweet cup.