Dark Roast
Xirandél
Dark
Deep, rich, uncompromising. Xirandél Dark is built for people who want the roast to be the point — dark chocolate, cedar, and a finish that stays with you.
Origin
Where Xirandél comes from
Xirandél is a name drawn from the Ali Chalmer universe — a place defined by altitude, silence, and the kind of terrain that demands respect. The coffee carries the same qualities. It's not trying to be approachable. It's trying to be honest.
Roasted in Orizaba, Veracruz, at the base of Mexico's highest peak, Xirandél Dark takes the same volcanic-soil beans as the signature roast and pushes them further — past the second crack, into the territory where cedar and dark chocolate emerge.
The result is a coffee that rewards patience. The first sip is intense. By the third, you've found the rhythm. By the end of the cup, you understand why we built this roast.
Xirandél Dark is exceptional as espresso — the dark roast holds up under pressure in a way that lighter roasts can't. It also works beautifully in a French press for a full-bodied, oil-rich cup.
Tasting Notes
What you'll taste
First Sip
Dark chocolate upfront. Bold, direct, no apology.
Mid-Cup
Cedar comes forward. A dry, woody quality that defines this roast.
Finish
Long, dry, lingering. The cedar stays. No bitterness — just depth.
Brew Guide
How to brew it right
Espresso
Best MethodFine grind, 9 bars, 25–28 second pull. Xirandél Dark was built for espresso — the cedar and dark chocolate notes intensify under pressure. Produces a thick, oil-rich shot with a long finish.
French Press
Best MethodCoarse grind, 4-minute steep, 93°C water. Full immersion brings out the oils and produces a rich, full-bodied cup. The cedar note is most pronounced with this method.
Pour-Over
Medium-coarse grind, 91°C water, 3-minute brew. Produces a cleaner cup — the dark chocolate comes forward, the cedar recedes slightly. Good if you want precision.
Cold Brew
Coarse grind, 1:8 ratio, 16–18 hours in the refrigerator. Produces a cedar-forward concentrate with a long, dry finish. Excellent over ice, black.
The Universe
Named for a place in the books
Xirandél is a location in the Ali Chalmer series — a place defined by altitude, silence, and difficult terrain. The coffee carries those same qualities: intense, uncompromising, worth the effort. Read the Journal dispatch on dark roast to understand why we built this the way we did.
Explore the BooksAlso in the lineup
Ready for the dark?
Whole bean or ground. 340g or 680g. Ships within 72 hours of roasting.