We offer La Capilla roasted at a higher temperature, around 480°F, and for 5–10 minutes longer than the medium roast. When roasted to the Italian level these beans arrive at a much darker brown color, closer to black, covered in oils released from the high temperature and length of exposure to that heat. It has a lower acidity level, leading to a boldness that is not the characteristic of the same beans roasted medium, which have a mellower mouthfeel.

Roasted hotter and longer also creates a slight smokiness, with notes of chocolate and a particular type of sweetness from the beans’ internal sugars being caramelized. Something about this combination, we have found, either you love, or you do not love. If you do, this is your coffee. If not, go medium.