This is our darkest roast. We slow the roaster down and make sure the beans do not burn or char. Burned tasting coffee is the result of not controlling the roast temps and air flow at the end of the roast. Coffee becomes exothermic, which means as it gets darker it starts to generate its own heat. It is critical to control the airflow within the roaster because starving the roast chamber of oxygen allows a slow roast to finish, without allowing the burned profile to develop. Most small shop roasters do not have the level of sophisticated controls necessary allowing that final slow roasting phase. This is a dark roast coffee.