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East Fourteenth | Tanzanian Dark Roast

$19.88


East Fourteenth

Tanzanian Single Origin

Dark Roast
Blackberry, Dark Chocolate, Date
10 oz.

East Fourteenth is one of the coffees that helped define Red Bay Coffee from the very beginning. This bold and comforting dark roast is crafted for those who love a full-bodied cup with deep sweetness and smooth balance.

The cup opens with rich blackberry and dark chocolate notes before finishing with the syrupy sweetness of dried date. It’s a coffee that drinks beautifully black but stands up exceptionally well with milk and espresso preparation.

Coffee Story

East Fourteenth is inspired by the energy, culture, and community of East 14th Street in Oakland, California — a place that reflects the creativity and resilience that continues to shape Red Bay Coffee.

This coffee features beans sourced through Sweet Unity Farms in Tanzania, a producer group founded by David Robinson that works alongside smallholder farmers to create more equitable access to global specialty coffee markets. Located in the southern highlands of Tanzania, the region’s high elevations, nutrient-rich soil, and ideal climate contribute to coffees with vibrant fruit character and layered sweetness.

Sweet Unity Farms focuses on quality-focused harvesting and processing practices while investing directly into long-term sustainability and economic opportunity for farming communities. Through these partnerships, farmers receive greater support, transparency, and market access while producing coffees that highlight the beauty and complexity of Tanzanian coffee.

East Fourteenth is a celebration of connection — from Oakland to Tanzania — and our commitment to sharing beautiful coffee to the people.

Roast Profile

  • Type: Single Origin

  • Roast: Dark

  • Body: Full-bodied

  • Sweetness: Molasses-rich

  • Finish: Deep, lingering chocolate and date 

Brewing Recommendations

East Fourteenth shines in:

  • Espresso – Bold, syrupy shots with chocolate depth.

  • French Press – Full-bodied, heavy mouthfeel.

  • Drip Brew – Smooth and rich with balanced intensity.

Size

Type

Build a box of 1–3 bags
Variants and availability
  • 10 oz. bag / Whole Beans · Size: 10 oz. bag, Type: Whole Beans · $19.88 · In stock
  • 10 oz. bag / Coarse Grind · Size: 10 oz. bag, Type: Coarse Grind · $19.88 · In stock
  • 10 oz. bag / Medium Grind · Size: 10 oz. bag, Type: Medium Grind · $19.88 · In stock
  • 1 Kilo / Whole Beans · Size: 1 Kilo, Type: Whole Beans · $52.95 · In stock
  • 5 lb / Whole Beans · Size: 5 lb, Type: Whole Beans · $108.00 · In stock

How to brew

TasteMatch starting point · dark roast

French press

For this darker roast, French press is a starting point for a fuller-bodied cup. Use Hoffmann’s settling technique; adjust extraction to avoid bitterness.

French press

Full-bodied and forgiving. Patience matters more than technique.

Ratio
60–70 g/L
Grind
Medium (not too coarse)
Water
Just off the boil
Time
4 min steep + 5–8 min settle
  1. Add the coffee and pour in all the water.
  2. Steep for 4 minutes, then break the crust and skim off the foam.
  3. Wait a few more minutes so the fine grounds settle.
  4. Press only to the surface, then pour slowly.

Recipe references: James Hoffmann, Barista Hustle

Tasting notes & sources

Extraction, simply

Sour or thin coffee usually means under-extraction, so grind finer or brew longer. Bitter or drying coffee usually means over-extraction, so grind coarser or brew shorter. Change one variable at a time. Research from UC Davis's Coffee Center and Jonathan Gagné's writing explains the physics behind these rules.

Tasting like a cupper

Professional tasters score coffee on fragrance and aroma, flavor, aftertaste, acidity, body, balance, sweetness, uniformity and clean cup, following the SCA cupping protocol. You can borrow the same habit at home: smell the dry grounds, then the wet crust, then taste the coffee hot, warm and cool. Flavor opens up as the cup cools, so don't judge it in the first sip.

Using the flavor wheel

The SCA Coffee Taster's Flavor Wheel, built on the World Coffee Research Sensory Lexicon, works from the inside out. Start in the center with broad families — fruity, sweet, nutty/cocoa, floral, spicy, roasted — then move outward to specifics like berry, citrus, caramel or jasmine. If a coffee tastes "fruity," ask what kind of fruit. Naming flavors gets easier the more deliberately you compare cups side by side.

Acidity, body and sweetness

Acidity is brightness, not sourness: think citrus, apple or wine-like sparkle, and it's prized in high-grown coffees. Body is the weight on your tongue, from tea-like to syrupy. Sweetness signals ripe fruit and a clean roast. When a brew tastes flat or harsh, adjust the extraction first, then revisit what you taste.

Grown in TanzaniaExplore it on the origins map