The most common question I receive is “Do you do dark roast?”, usually accompanied with the comment “I like strong coffee.” We don’t do dark roasts, since the bean is so far roasted as to erase the individual nuance of the bean (which is the essence of specialty coffee) and the resulting flavor is a universal “char” profile. There is nothing wrong with dark roast; it is just not our preference.
That said, if you like “strong coffee”, you can always increase the ratio of coffee to water in your brew. Within our current offerings, the Colombia single origin is the strongest in terms of “bold” flavor (which is admittedly subjective).
Image from Hiline Coffee