Our boldest roast, named for our friend Ben Tuff, whose exploits are legendary (read about his amazing swim around Conanicut Island here), and who often needs a stout cup of strong roast — as do many others! So many people asked about getting dark roast that it became clear what was needed was a bold blend that would work in a moka or espresso machine, and of superior quality, so that Chemex users and the rest of us burning through Bonavitas and whatever would be satisfied. Your standard ink-black espresso would not fit the bill. So after months of tinkering with different beans and roast times, and with Ben gamely chugging various brews, we’ve settled on a blend of high-grown quality beans that together attain a kind of mellow splendor, hedonistic and generous, like Belgian chocolate. Another analogy would be dark Toblerone. Currently a blend of Nicaragua and Honduras.