Muted with oil, the tumbling beans become eerily silent. A master roaster watches, knowing that if he pushes them a second too long, they’ll burst into flame. White smoke hangs down as the glistening beans turn ebony. This is French Roast, and you can’t roast it darker. Straightforward, full-bodied with low acidity and immensely popular since 1971, our darkest roast is adored for its intense smokiness.
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