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Darker Roasted Coffee

Darker roasted coffee, buy coffee online, coffee beans | Imperial Teas

A selection of estate coffees given a darker roast to release more sugars and slightly neutralise the acidity naturally found in coffee. Darker roasts are most suitable, though not exclusively, for espresso based coffees and for those who like to drink their coffee without milk or cream.
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  1. Aged Java Black Pearl Coffee

    Aged Java Black Pearl Coffee

    The character of this coffee is complex, it has refined body, and sweet, spicy, earthy aromas. Notes of pipe tobacco, with woody undertones and chocolate tones, make this a very smooth, dense espresso or basis for a great espresso blend. This is a genuinely aged coffee, having been stored in the correct conditions for 6 years. Artisan roasted in our 2kg micro-coffee roaster. Learn More
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  2. Brazilian Ipanema Espresso de Sol Coffee

    Brazilian Ipanema Espresso de Sol Coffee

    This is a coffee of great complexity, with cupping notes observed by SCAA cuppers that included: great body, zest, almond, walnut, honey, caramel, sweet citrus, star fruit, floral aromas and chocolate. We buy this amazing coffee from the Ipanema Estate Premier Cru programme. It set out to produce the highest scoring coffees in the world and the micro lots they are making score consistently in the 90's, a rare achievement for any coffee from anywhere. This current batch is made on the Fazenda Rio Verde farm on the Ipanema estate. This unique lot is processed using the ‘natural’ sun-dried method, although they also produce fine coffee by the ‘wet’ method. Sun drying ensures the sweetest flavours. Enjoyable made using any method it arguably makes the best espresso coffee of any origin. It can be blended with our lighter roast version of this coffee 'Espirito de Sol' to add nuance and for personalising your perfect espresso blend. One thing very few people argue with is that you have the best coffee for making espresso in the world however you blend it. Our 2kg batch roaster ensures it is to perfection for espresso giving a sweet, syrupy cup with lots of interesting nuances, a full-bodied, intense liquor with fruity cocoa notes that linger on the palate. Artisan roasted in our 2kg micro-coffee roaster. Rio Verde is in the Mantiqueira Mountains, translated as the Crying Mountains. Learn More
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  3. Colombian Inca Dark Huila Esperanza Coffee

    Colombian Inca Dark Huila Esperanza Coffee

    This fully washed coffee was grown on ‘La Esperanza’ farm owned and worked by Gerardo Carvajal in the Bruselas, Huila region of Colombia, 1,600 meters above sea level. In this darkly roasted form, its complex character is described as having: notes of stonefruit, plum, toffee apple, brown sugar, dark chocolate and hazelnut. La Esperanza achieves some of the highest premiums for it and arguably Colombia’s finest coffee. Artisan roasted in our 2kg micro-coffee roaster. Learn More
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  4. Dark Side of the Moon Coffee

    Dark Side of the Moon Coffee

    This is one of our most popular dark roast coffees. It has a very appealing bittersweet, fine, dark chocolate like character. Other cupping notes noticed are brown sugar, vanilla, cinnamon, toffee apple, sweet tobacco. We buy from different plantations according to the best quality available and only from those scoring 88 and above according to the SCAA cupping criteria. Learn More
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  5. Ethiopian Yirgacheffe Sesota Dark Coffee

    Ethiopian Yirgacheffe Sesota Dark Coffee

    Ethiopian Yirgacheffe coffees are famed for their beautiful fragrance. When darkly roasted of course some of these complexities are lost yet it still retains its distinctive character. The citrus acidity changes to a dark fruit sweetness, hints of blackcurrant, spice, nutmeg, bonfire toffee and a sugar cane aftertaste make it one of the most refined of darkly roasted coffees. The coffee grown in this lush, green, mountainous area at altitudes up to 8,000 feet is referred to as ‘garden coffee’ due to most of it being grown on small-holdings of less than 1 hectare producing something up to 5 sacks of coffee beans. Learn More
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  6. Indian Monsoon Malabar Coffee

    Indian Monsoon Malabar Coffee

    The famed ‘monsooned Malabar’ - is made by a process unique to India, and gives a distinctive, potent cup. It dates back to coffee farming under British colonial rule when during the several months that it took to ship green coffee from India to Europe, the humidity and sea winds caused the beans to swell and age. As transport improved the beans suffered less from the elements en route, so coffee-drinkers noticed that the coffee was losing its usual character and distinctive, bold flavour. To create a ‘monsooned’ crop, natural sun-dried green coffee is stored in open-sided warehouses on the coast, which allows moist tropical air from the monsoon winds to blow through the storage area. Over 2 to 3 months, the beans absorb moisture, lose most of their natural acidity and swell to around double their original size, becoming brittle and pale. The process starts when the monsoons begin. Tasting notes include spicy, earthy, smoky, tobacco, fig and plum. It is grown in Karnataka, the Western Ghats of South India. It is grown on the Kents, S.795, Catimor and Selection 9 varietals of Arabica coffee plant. Learn More
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  7. Java Black Pearl Coffee

    Java Black Pearl Coffee

    This classic 'Java' cup of chocolate and spice has a perfectly balanced touch of liveliness on the palate. We roast our Java coffee to an ‘espresso’ roast to allow the richer flavour notes to develop. Tones of fig, dark molasses, walnut, clove, cinnamon, chocolate, tobacco, maple syrup, brown sugar are found in the brewed cup with aromatics of grape, tangerine, almond, light honey, tea and earthy herbal notes are noticeable in the ground bean. Learn More
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  8. Natural Mountain Water Decaf Coffee Dark

    Natural Mountain Water Decaf Coffee Dark

    If you give this coffee to someone without telling them it’s decaffeinated you will always be greeted with the same look of astonishment when they find out! Firstly because we apply the same criteria for excellence to the coffee we choose to decaffeinate as we do to all of our Grand Cru coffees. Expect flavours of dark chocolate, raisin, plum, liquorice, malt, black cherry and tobacco. Secondly, the method of decaffeination is designed to remove only the caffeine and not the precious flavour compounds that give coffee its character. The Mountain Water Process involves immersing the coffee beans in water to extract the 99.9% of the caffeine. No chemicals are used, and a filtering process allows the beans to maintain their characteristic flavour. The Mountain Water Decaf process uses clear, pure water from the glaciers of the Pico de Orizaba Mountains in Mexico, although often the coffee we choose is not in itself Mexican. This dark roast makes a phenomenally good espresso or base for a latté and cappuccino. Learn More
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  9. Nero King of Espresso Coffee

    Nero King of Espresso Coffee

    Every company protects the recipe for their own special blend of beans believing it to be the perfect combination to make the ultimate ‘Espresso’ coffee. We are no different! This blend was created by us in 1996 when the received wisdom was that blends should be made only of coffee beans from Brazil and perhaps some ‘Robusta’. We started to experiment with some of the phenomenal Grand Cru coffees we were roasting, and enjoying in cafétieres and filter equipment, in an espresso machine. After much experimentation, we settled on what we still believe holds up as a truly Grand Cru espresso, and we named it Nero. We love the sweet body, blackberry, chocolate, walnut, black treacle and hazelnut character of this speciality. It is the go-to blend for our customers and Baristas alike when making an espresso. It's also delicious made in any other form of equipment! Learn More
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