Dark Horse leads with bittersweet chocolate and caramel flavors. Waves of toasted nut and vanilla keep rolling. The texture is smooth, the flavors are deep, and makes a stellar cold brew.
We drive this profile beyond the second crack which is when the beans can no longer contain the energy being inputted and they undergo a loud thermal expansion. At this point the changes in the coffee flavor are happening at such a rapid pace that the roaster needs to constantly be checking the color, the smell, the texture to determine the exact point of desired roast level. It needs to be robust and slightly smoky without overpowering the caramelized sweetness. We are always looking for the point at which flavor and sweetness are maximized.