Santa Barbara Dark Roast Coffee Sample Pack
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Santa Barbara Dark Roast Coffee Sample Pack
A four-coffee tasting set for comparing Santa Barbara’s darker roast styles. The pack contains Montecito, Verona, Rincon Red and State Street blends, with each 3 oz sample ground for automatic drip.
Coffee profile
| Roaster | Santa Barbara Roasting Co. |
|---|---|
| Origin | Varies by included blend |
| Process | Varies by included blend |
| Roast | Dark-roast assortment |
| Cup profile | Four bold, full-bodied dark-roast coffees |
| Documented lot details | Includes Montecito, Verona, Rincon Red and State Street blends |
| Available format | Four 3 oz samples, all pre-ground for automatic drip; grind cannot be changed |
Brewing guidance
Because the grind is fixed for automatic drip, begin near a 1:16 brew ratio and keep the dose consistent between samples. Compare extraction, body, acidity and finish after each coffee cools.
Choosing and storing this coffee
Four 3 oz samples, all pre-ground for automatic drip; grind cannot be changed. Choose the option that matches your brewer because pre-ground coffee cannot be adjusted after arrival. Keep the package tightly sealed in a cool, dry cabinet away from heat, sunlight, moisture and strong odors.
Questions about this coffee
What does this coffee taste like?
Four bold, full-bodied dark-roast coffees. Flavor perception will vary with grind, water, recipe and serving temperature.
What origin information is verified?
Varies by included blend. Additional geographic details have not been inferred.
What roast level is used?
Dark-roast assortment. This is the roast information supplied with the product.
Which package and grind options are available?
Four 3 oz samples, all pre-ground for automatic drip; grind cannot be changed. Select the exact option shown on the product page before adding it to the cart.
What brewing approach should I try first?
Because the grind is fixed for automatic drip, begin near a 1:16 brew ratio and keep the dose consistent between samples. Compare extraction, body, acidity and finish after each coffee cools. Then make one small adjustment at a time based on taste.
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