Round-the-Clock

round-the-clock is a dark roast from rabbit hole roasters, sourced from honduras and processed using the washed method, which strips the fruit before drying to produce a cleaner cup with less fermentation influence. the dark roast brings forward caramel sweetness alongside milk chocolate and darker cocoa tones. it suits brewing methods that work well with bolder, low-acidity coffees, such as espresso, french press, or moka pot. if you pull it as espresso, expect a sweet, chocolatey shot with good body. for filter brewing, use a slightly coarser grind and keep water temperature around 90-93°c to avoid amplifying bitterness.