Graham's Bold

About This Coffee

Graham's Bold is our espresso-forward dark roast — a blend of Ethiopian wet and dry processed coffees that Graham insisted be "the strongest one." It's named after the younger brother because, like Graham himself, it's bold, a little wild, and full of personality.

The blend marries two sides of Ethiopian coffee: the clean, bright qualities of washed beans with the heavy fruit character and body of natural (dry process) beans. As we roast it, the fruit notes transform into deep, dark-toned expressions — think dried berry, stone fruit, and grape — that pair beautifully with the chocolate and cocoa flavors that emerge at this roast level.

There's a slight floral aroma layered on top of the chocolatey low tones, and the overall cup has a velvety mouthfeel that makes it exceptional as espresso. Pulled as a ristretto or regular shot, expect rich bittersweet chocolate flavors, creamy texture, and dark fruit accents that linger in the finish.

Brewing Suggestions

This coffee was blended with espresso in mind. The dark fruit and chocolate notes shine as a standard shot. For milk drinks like cappuccinos and lattes, the bittersweet foundation holds up beautifully against steamed milk.

It also makes a rich, full-bodied cup in a moka pot or AeroPress with a shorter steep time. Not the best choice for very light pour-over brewing, but that's what William's Classic is for.

Graham's Take

"I wanted my coffee to be the darkest one because dark means strong, and strong is cool. My dad pulls espresso shots with it and says it's really good. I haven't tried it because coffee is still gross, but the beans look SO dark and shiny after we roast them. That's how you know it's mine."