Roasting coffee is about the slow dance between time and temperature. A dark roast is achieved when coffee is released from the roaster at a high temperature (460F) and generally takes a longer time to achieve (16+ minutes). At this level of roast the inherent qualities of the coffee are diminished, although still distantly present, and the flavour imparted by the roasting process dominates. The result is a sweet, smoky cup character with lots of body and often a persistent and pungent finish. Very approachable and a West Coast favourite.