“French" roast refers to a roast style rather than any particular origin of coffee. The telling characteristic of the coffee is the degree of roast applied to the coffee.

It would be overly simplistic to say that darker roasts stay in the roaster for longer periods of time. The fact of the matter is you can have a “French” roast that finishes in ten minutes and you can have a light roast take fifteen minutes. It is not necessarily about how much heat you have but more importantly it is how you apply it.

Historically the farther south you travel in Europe the darker the roast profile becomes. Our “French“ roast is a little lighter in color and leaves a lingering sweetness on your palate. The primary difference being a less dry finish than one could experience with the Italian roast.

We find that high grown and dense coffees from the Americas tend to be our best performing coffees for this roasting expression. The green coffee's density allows it to absorb more heat and undergo caramelization of sugars without suffering from roast defects such as “scorching” or “tipping”.