Coffee Description
This coffee offers baker’s chocolate, burnt caramel, and roasted almonds. Smokey and richly intense without the bitterness, it’s a full-flavored experience from first sip to final rich drip.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Dark
Roast Level according to Crema
Refers to the roast level in comparison with all the coffees on Crema.co.
Very Dark
About French Roast Blend
In the early 80s, pretty much everyone referred to dark-roasted coffee as French Roast. While the history of this label is a bit obscure, we do know that specialty coffee shops as we know them didn’t exist back then, and most darker roasted coffees were of Colombian origin. Why? Because the denser, higher-grown beans could stand up to the level of roasting better than less dense beans, retaining more of their sweetness and exhibiting less bitterness.
Henry realized there were some really good high-altitude coffees coming out of other Central and South American countries, so he made a custom blend, dubbing it "Henry’s French Roast," so customers would know it was a dark roast. (though not as dark as most French Roasts). This custom blend features offerings from Costa Rica, Brazil, Colombia, Panama.
(And just for the record, despite the characteristic oily beans and intense flavor, French roast coffees do not have more caffeine than lighter roasts).
Our coffee expert
Michael McIntyre
Licensed Q Grader, Green Coffee Importer, Cupping Judge, 15+ Years Experience
A Good Food award-winning roaster and licensed Q Grader, Michael McIntyre specializes in sourcing and quality control in green coffee and in roasting training and analysis. He spends months of the year in Ethiopia sourcing the next year's coffee offerings for importing company Catalyst Trade, which he co-founded. Back in Portland, he spends endless hours on the phone helping roasters find their coffee unicorns, consulting with clients on a wide range of coffee topics, and training coffee professionals in roasting, cupping, sourcing, and quality control. With fifteen years experience in the coffee industry, Michael is relentlessly romanced by coffee and the community it facilitates. Outside of coffee, he is a musician with a love for vintage amps and an addiction to trolling Craigslist ads for antique coffee gear.
had this to say:
A Good Food award-winning roaster and licensed Q Grader, Michael McIntyre specializes in sourcing and quality control in green coffee and in roasting training and analysis. He spends months of the year in Ethiopia sourcing the next year's coffee offerings for importing company Catalyst Trade, which he co-founded. Back in Portland, he spends endless hours on the phone helping roasters find their coffee unicorns, consulting with clients on a wide range of coffee topics, and training coffee professionals in roasting, cupping, sourcing, and quality control. With fifteen years experience in the coffee industry, Michael is relentlessly romanced by coffee and the community it facilitates. Outside of coffee, he is a musician with a love for vintage amps and an addiction to trolling Craigslist ads for antique coffee gear.
"Good dark roasting is a fading art that few modern roasters can do or care to approach with respect. Henry's has been honing this skill for decades, and it keeps getting better. If you want intense smoked dark chocolate and a bittersweet cup, you will rarely find it done any better than Henry's French. "
Henry's House of Coffee
Henry Kalebjian’s coffee roasting roots began in Lebanon, where to share coffee is to offer friendship without barriers. Henry’s father owned a bakery there and served coffee, and as the business grew, Henry’s father pulled him out of school to help roast the coffee. Henry moved to the United States in the early 70s and purchased House of Coffee in 1983 in its present location on Noriega Street in the Sunset District of San Francisco. Henry’s son, Hrag, grew up in the business, though unlike his father, he didn’t work in the store when he was 12, preferring to watch cartoons instead. But in 2013, Hrag left his corporate finance position to work on marketing and business development for Henry’s.
“Roasting coffee is not just a business for us, but a part of our lineage,” says Hrag, who hopes his sons will follow in his footsteps. Henry’s House of Coffee specializes in beautiful darker roasts, and 60 years of experience translate into special coffees that feature great flavor and ultra-smooth finish without the bitterness. They also roast Soorj, or Armenian style coffee.
