The same principles in the description of Italian roast apply in moderation to this dark roast of beans from the Central Valley. This region has not racked up prizes in competitions the way Los Santos coffees have. You might characterize it the way a work horse is different from a race horse. High utility; gets the job done with strength and consistency.

That metaphor has its limits but works for the same reason we call this our house coffee. For those who want to start the day with the energy that coffee offers and the strength of character that a dark roast provides, this is a reliable choice. The illustration on the label is of one of the first two locations where we set up shop when Organikos was being introduced through the Authentica shops.

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.