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Traditional roast with hints of dark chocolate and almond. Is no coffee too dark for you? Take a sip of our Dark Roast and you might have found a winner. Step over to the dark side and enjoy this super intense blend with earthy aromas and a hint of dark chocolate.
Italian coffee, eat your heart out. We present to you the Moyee Dark Roast.
Due to logistical challenges created by the disruption to global shipping lanes, we are receiving batches of our Dark Roast coffee from Kenya and Ethiopia. This means that the tasting profiles, bags and labels may be a little different than you are used to. If you have any questions about your Dark Roast order, feel free to send us an email on hello@moyeecoffee.ie.
It seems like you are searching for high intensity, full body and rustic aftertaste. The Dark Roast is your new friend. This coffee is a blend of beans from Uganda, Rwanda and Congo. It is roasted until dark in Kenya and is known for its high intensity in combination with a medium, balanced strong finish that delights the taste buds of dark roast lovers.
Intensity
Bitterness
Body
Acidity
The current batch of our Dark blend consists of three different beans from Uganda. The Dark is the result of the hardworking of the three cooperatives. 65% is from Mt. Elgon AB, 15% from Mt. Elgon AA and 10% from Mt. Elgon CPB. The farmers of these three coops do an amazing job in providing us with fully organic coffee with a green-coffee cupping score of 82 to 84. The combination of the beans in Triple and Dark is similar, however, the different roasting process
makes the final blends unique.
When the farmers deliver the ripe red berries to the washing station, the processing team washes them and puts them on the drying beds.
Moyee has started its own roastery in Kenya.
Some batches of Triple is roasted and packaged at Moyee’s roastery and some batches are roasted at Moyee’s FairChain Partner African Coffee Roasters in Athi River, Kenya. It employs 41 people. In this way, at least 50% of the value remains in this coffee region.
Immediately after the beans have been roasted, they are packed. Our team packs the coffee with nitroflush, so that all the oxygen goes out of the packaging so that the beans arrive fresh in the Ireland. On each pack there is a PRD date, which is the production date. This way you know exactly when your coffee is roasted!
