Dandy Lion Black Tie Organic Dark Roast
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Dandy Lion Black Tie Organic Dark Roast
Black Tie is Dandy Lion Coffee’s certified organic dark roast from Motozintla in the Sierra Madre de Chiapas, Mexico. Smallholders grow Typica and Bourbon at 1,200–1,750 meters and use washed processing. Roast development emphasizes walnut, dark chocolate, and brown sugar while retaining a smooth finish.
Coffee Profile
| Roaster | Dandy Lion Coffee |
|---|---|
| Country and region | Mexico; Motozintla, Sierra Madre de Chiapas |
| Producers | Various smallholders |
| Cultivars | Typica and Bourbon |
| Elevation and process | 1,200–1,750 meters; washed |
| Roast and certification | Dark; certified organic |
Brewing Guidance
For drip, begin with water around 195–200°F, a medium grind, and 60 g per liter. If the cup becomes smoky or drying, grind coarser. For espresso, start around a 1:2 ratio and shorten the beverage yield if you want more body in milk drinks.
Versatile Dark-Roast Preparation
Black Tie is designed for espresso, drip, pour-over, and AeroPress. Whole bean gives the most control. Pair the Turin DF64 Gen 2.7 grinder with the Turin Legato V2 espresso machine for espresso, or move coarser for a clean, rounded filter cup.
Frequently Asked Questions
Where is Black Tie grown?
Motozintla in Chiapas, Mexico.
Which cultivars are used?
Typica and Bourbon.
How is it processed?
Washed.
What does it taste like?
Roasted walnut, dark chocolate, and brown sugar.
Is it organic?
The supplier identifies it as certified organic.
Which methods work well?
Espresso, drip, pour-over, and AeroPress are all suggested.
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