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The Costa Rican beans are the smoothest dark roast I’ve had in years—full-bodied but no bitter finish. It’s become my go‑to morning grind, and the bag lasted a solid two weeks.

Finally, a dark roast that doesn't leave that dry, bitter film in my mouth. I've been brewing these whole beans in my French press and the smoothness really comes through, especially for such a bold coffee.

I’ve tried a lot of dark roasts that leave that harsh, burnt taste lingering, but this one is surprisingly smooth—no bitter aftertaste even when I let it steep a bit longer in my French press. The Costa Rican beans grind evenly and the aroma fills the kitchen the second the bag opens. I’m already on