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, light-bodied with low acidity, and immensely popular since 1971, our darkest roast is adored for its intense smokiness.
