$20.00
This was our second roast, and a favorite among those who love deep, rich flavors. While the original name gave us a laugh, we wanted something that carried more meaning. Sullivan St. is named after Sullivan Street Bakery in New York City (a story for another time), ALSO happens to be the place our son was named after. That bakery holds a very special place in our hearts. It felt only right to let our dark roast coffee beans carry that name forward.
Bold, classic depth and a clean finish with notes of dark chocolate, clove and toffee.
Note: This is not a flavored coffee. The description is a representation of the tasting notes that can be picked up in the coffee.
Our “Sullivan St” is a Single Origin, Natural-process from C.P. Escobar, Nazareno Farm in El Salvador. The Nazareno Farm is recognized for small-lot, carefully processed microlots often featuring Bourbon varietals like this one. Elevation is typically 1,400–1,700 m, contributing to dense, high-quality beans with bright acidity.
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Our dark roast coffee beans are ethically sourced, organic when possible, and roasted on the Bellwether Roaster--the most sustainable roaster on the planet.
300 g / 10.6 oz or 907g / 2lb
Grind & Size
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.
Full-bodied and forgiving. Patience matters more than technique.
Recipe references: James Hoffmann, Barista Hustle
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.
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.
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 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.
V60, French press and AeroPress techniques
Pour-over and extraction science
French press and espresso
AeroPress recipes
Espresso, drip and cold brew standards; cupping protocol; Coffee Taster's Flavor Wheel
Sensory Lexicon behind the flavor wheel
Coffee extraction research