Colombia Huila Pitalito El Tiple Excelso

Plenty of coffees can be roasted dark, but some do it much better than others, and this Colombian is one of them. I picked it for two reasons. First, I wanted acidity that wouldn't disappear as the roast got darker. Without it, sweet chocolate and nutty flavors go flat and get written off as plain bitter. Second, it keeps clear chocolate and almond notes while the acidity carries the dried fruit through, which rounds out the cup and keeps it a very traditional dark roast.

It makes excellent espresso: forgiving and classic, with a slight pop of acidity that puts it ahead of most lower-grade dark roast espresso. It pairs well with milk and syrups for lattes, and as filter coffee or cold brew it's sweet enough to drink black or with whatever creamer you like.

This is a good pick if you're newer to coffee and want to experiment with brew methods and add-ins, or if you've always liked traditional coffee flavors. I roast dark with a goal: no astringency, no harsh bitterness, no smoky char, because that would defeat the point of starting with beans this good.