Locally roasted just for us
This article was originally published in January 2016
A pioneer of coffee roasting in the Pacific Northwest, Tony’s has been using craft-style, batch-roasting methods since 1971. When they approached PCC about taking a single blend and roasting it in multiple ways, PCC grocery merchandiser Scott Owen knew it was the perfect opportunity to create something geared specifically to the Northwest palate. That preferred taste is decidedly strong and dark — our customers routinely reach for French Roast varieties.
After a year of tastings and tweaks to get the roasts just right, we’re excited to offer three delicious and distinct brews that pack plenty of punch. All three PCC roasts are made from certified organic beans that are shade grown and fairly traded. You’ll find them in 24-ounce packages.
This roast is mellow, with notes of toasted almond and a sweet finish. It offers the most complex flavor profile of the three roasts and is the best option for those who want to really taste the spectrum of flavors found in the bean.
A great all-purpose roast, this coffee is the best for general drinking. Similar to French Roast, it retains some of the complexity of the beans while delivering a full flavor hit. It’s balanced, with notes of dark chocolate and a creamy finish. Well suited for espresso as well as drip, our Dark Roast will stand up to creamers without losing its character.
Ultra Dark Roast
You asked for it and here it is — an extra dark coffee that delivers great taste and a whole lotta pow. This aromatic roast has notes of rich smoke and a smooth finish. It will stand up to anything you put in it, from milks to syrups. You’ll also find us serving it up in our espresso bars.