That would be single origin Yemen Mocha...a very distinct cocoa finish...it leaves an aftertaste..strong aroma too

timo888 wrote:Dark roasts I'd recommend: Caffe D'Arte Capri and Taormina.

Seconded on the Capri, the Taormina was a bit too strong for my taste buds. Timmo started me on the Caffe D'Arte roasts. I can keep a bag in the freezer for a fill-in while a new roast rests or till I get to a good local roaster and it has not gone far down in quality.
I do like the Ethiopian coffees as SOs. To get the full Chocolate bomb effect, they really want a good temperature control while pulling.Yerghacheff is my favorite. Korati has a wonderful Blueberry smell and taste.
-Richard

I'm just trying some Brazilian roast now from CCM, and it is good, and sold at a price that cannot be beat ($5.95/pound plus shipping), but it is not IMO a roast of distinction. I got more than I paid for but less than I'd hoped for.

Caffe D'Arte lack a flashy website but their roasts have panache and depth. I consider them top tier, if rare micro-lot coffees are excluded from consideration.

What distinguishes Caffe D'Arte from most American roasters is that they add top quality robusta beans to their espresso roasts and blends; most American artisanal roasters eschew robusta, though Paradise has a fine (but finicky) Indian SO robusta (yet I think their espresso roasts have been 100% arabica). http://www.paradiseroasters.com/s-o-espresso-india-cxr

I've made the point before that a creator of espresso blends ought to know his robusta as a brewer knows his hops. Or to shift metaphors: if there were an espresso-Olympics, and I were on the Committee, creating a blend that used robusta would be mandatory like the figure-8 for the skaters. Some people refuse to drink robusta the way some people will not drink Zinfandel.

Timmo...there IS Robusta in Paradise Roaster's "Espresso Classico"
I guess THEY know their robusta.

This was what I was looking for too. The closest I have come is a Eithiopian Moka Harara 100% arabica that has had a light roast...

Very Chocolate ....

IMAWriter wrote:Timmo...there IS Robusta in Paradise Roaster's "Espresso Classico"
I guess THEY know their robusta.

I've been talking up the merits of robusta here on H-B.com for a while, despite some colorful prose from those who dislike it with a passion -- they save their best metaphors for robusta-bashing Though I could be mistaken, the espresso from Paradise used to be 100% arabica, though I see now that the Indian is listed at 10%. Certainly most sponsors of H-B.com had been avoiding robusta in their blends. That may be changing. Maybe robusta is enjoying a renascence

For sure, the quality of robusta has evidently improved, based upon reviews and such. I enjoy Dolce from Vivace, which contains a bit of robusta. I don't use it in my home roasts, but others do. Just a matter of taste, I guess.

timo888 wrote:I've made the point before that a creator of espresso blends ought to know his robusta as a brewer knows his hops. Or to shift metaphors: if there were an espresso-Olympics, and I were on the Committee, creating a blend that used robusta would be mandatory like the figure-8 for the skaters. Some people refuse to drink robusta the way some people will not drink Zinfandel.

But why make the point on this thread? I cup a lot of robustas. The bad ones taste rubbery; the good ones taste nutty and/or of smoky molasses. It's not a coffee I would pick for adding chocalate flavors.

another_jim wrote:But why make the point [that one shouldn't look down upon robusta] on this thread? ...the good ones taste nutty and/or of smoky molasses. It's not a coffee I would pick for adding chocalate flavors

Jim, I see why you ask, but it's not as much a non-sequitur as it appears to be.

First, because in response to the OP's request for espresso with "a lot of depth, a bit (or alot) chocolate-y, and very low bitterness" I had recommended Caffe D'Arte; the OP was definite about depth and low bitterness and had given both greater weight than he had given chocolate, even though chocolate appears in the subject line.

Second, because Rob (aka IMAWriter) then recommended CCM as being "in that dark vein". CCM has one espresso blend. Caffe D'Arte has six. I believe one of the things that distinguishes each of Caffe D'Arte's espresso roasts is the proportion of robusta used. The signature light 100% arabica espresso blends of many American artisanal roasters are quite alike, so that Dan's buddy "Joe espresso drinker" might not be able to tell them apart, or would certainly notice the similarities even if able to distinguish them one from the other; Caffe D'Arte's Firenze and other darker roasts would stand out as something quite different.

I have an eclectic palate, so maybe I'm not best suited to give advice, but I think if one likes the taste of Intelligentsia's Black Cat, one would probably also enjoy Firenze or Parioli.

Timmo said "
Second, because Rob (aka IMAWriter) then recommended CCM as being "in that dark vein". CCM has one espresso blend. Caffe D'Arte has six."
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So, does that mean because Mercedes offers xxxx# of models and GM offers xxxxxxxxxxxxxxx# that the Mercedes has no merit?
Hard to remember, but I believe the OP also mentioned the word dark or darker as a preference. Too lazy to go back and look, but I assume that's why I posted the CCM...not so much as MY preference, but as a suggestion.
For that matter, klatch has 4 espresso blends at all times, plus SO's, and several other roasters (Counter Culture is another) feature at least 3 different espresso options.
Robusta is a matter of taste, as are ALL things. I greatly enjoy Dolce from Vivace (has robusta) while others don't. No one right, no one wrong.