Daybreak

There’s been many different titles and ways to describe roast levels throughout the history of specialty coffee, none of which are universally recognized. You may have heard of “Full City” or “French Roast” before, but there’s not an agreed upon definition of these terms.

So when we set out to create medium roast blends and single origins, we aren’t concerned with what temperature we roast the beans at or how long they are roasted for, but rather what kind of flavor profiles are typically associated with medium roast coffees.

Early iterations of Daybreak are actually the first coffees we ever roasted back in the garage on the beach, using an old school technique of roasting one batch of coffee lighter, one batch of coffee darker, and blending them together post-roast. This method allows for bringing out unique varietal characteristics you find within both roast levels of the same bean, and the balance of them together makes for a remarkably interesting flavor experience.

Aside from a brief stint of Colombian Excelco, Daybreak has been the same Honduras Reserva Pacavita from our partners at Genuine Origin since the summer of 2017, representing a longstanding relationship.

Coincidentally the roasting style and natural attributes of the Honduras coffee make this shockingly low acidity. For years we’ve heard reviews from people that struggle with digesting coffee hail this as their savior.

You’ll taste quintessential medium roast flavors in this coffee. Wheat toast, peanut, honey, brown sugar. Consistent and reliable at the break of day.