Le Fort – Colombia
The Roaster’s Note
Dark roast, done right. A regional blend from the highlands of Huila, Colombia, with cocoa, molasses, and a finish that stands up in milk. Espresso, moka pot, anything you want strong. Intense without being burnt. If you grew up on dark roast and wondered what “better coffee” might taste like, start here.
| Tasting | At least 3 days after roast date |
|---|
Ready to be roasted exclusively for you
For the curious.
Everything behind the cup.
Le Fort is built for strong drinks. Espresso first — this is where it sings, pulling thick and rich with cocoa up front, molasses behind, and a finish that holds its ground with milk. Moka pot, French press, anywhere you want body and backbone. It also brews clean as filter if that’s your thing, just know you’re leaving some of what it’s for on the table. This is dark roast done right: intense without being burnt, rich without being heavy. If you came up on dark roast and wondered what “better coffee” might taste like, start here.
Dark, with restraint. “Dark roast” means different things to different roasters. For most commercial coffee, it means pushing past the bean’s character until everything tastes the same — charred, bitter, one-dimensional. We take the roast deep, but pull it before that line. The goal is to keep the cocoa and molasses the Huila region is known for while building the body and boldness a dark roast should have. Deep color, full sweetness, no burnt edges. The cup should taste like dark-roast coffee, not like charcoal.
/ 100
Specialty · 80
100
The SCA score is the global standard for grading coffee quality. Certified Q-graders cup each lot and rate it on aroma, flavor, body, acidity, and balance. Commercial coffee typically scores 60–70. Specialty grade starts at 80. Le Fort scored 84 — a clean, well-balanced cup. Dark roast done without cutting corners.
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1 review for Le Fort – Colombia
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joshua.c.joiner (verified owner) –
If my friends like a dark roast this is usually the “starter” Le Tom roast I start them with. It’s well rounded and a nice way to experience “better coffee” without assaulting the pallet. Once they’ve enjoyed that… we break out the frisky options ;]