I've tried all the Saka's and have a ton of experience with dark roasted Italian blends.

For folks on here, it's great to try and expand your horizons compared to the light roasts most appreciate here.

I must admit, I used to love these dark blends but I found Saka and others to be a bit too dark for my liking in straight espresso now a days. In milk though, especially cappuccino's...it's divine! The strength cuts through the milk beautifully.

For a darker roast that's a bit more balanced than Neapolitan blends I quite liked Hausbrandt from Trieste or for something more medium I really like Julius meinl eccelsa from Vienna.