French Dark Roast. The Russian aristocracy embraced the French culinary style. French-Roast coffees require exceptionally dense flavor beans in order to withstand the higher roast temperatures. However, the subsequent bittersweet top notes blend perfectly with hot milk for traditional French cafe au lait. And when this coffee is served black, it provides the perfect foil for the last chocolate of the day.
Dana named this blend after the last great Russian Romanov, Czar Nicholas II.
Third generation chocolatier, Dana Davenport, began roasting his own luxurious coffee blends in the late 1970s upon the founding of Dilettante. He created them specifically to compliment his hand-crafted truffles and rich chocolate used in his now infamous mochas. Today Dana sources beans from specialty plantations around the globe to create distinctive blends that deliver ultra-smooth coffees and espressos to enjoy either with or without chocolate.
We were in Seattle for the Easter weekend and happen to fall upon this coffee at the nearby hotel we were staying at. It is all that it says, intensely bold and elegantly smooth. I will certainly make Dilettante my regular coffee!
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