Espresso Sananda – dark-roasted coffee beans for a classic Italian espresso
Espresso Sananda are dark-roasted coffee beans that produce a full-bodied, robust espresso with a syrupy texture, chocolate undertones and a long, dark aftertaste. Suitable for espresso machines and moka pots. Price: €9.00.
Flavour profile
- Roasting: Dark roast
- Flavour: Spicy, slightly bitter, syrupy body
- Aroma: Full-bodied and aromatic
- Undertones: Dark chocolate
- Aftertaste: Long and dark
- Method: Espresso, ristretto, moka pot
What makes the Sananda different?
Most dark-roasted espressos offer strength at the expense of nuance. The Sananda doesn’t. Its chocolatey undertones provide balance: the bitterness is present but not overpowering, and the syrupy texture — a result of the specific blend composition and roast level — holds up even when you add a dash of milk. Strong enough in the morning, just right as a pick-me-up in the afternoon.
Product information
- Product name: Espresso Sananda
- Type: Coffee beans (whole beans)
- Roasting: Dark
- Category: Espresso, coffee beans
- SKU: Coffee-26-01-003
- Price: €9,00
Frequently Asked Questions about the Espresso Sananda
Is the Espresso Sananda suitable for a fully automatic espresso machine?
Yes. The beans are suitable for use with any espresso machine that has a built-in grinder, whether fully automatic or semi-automatic. Grind them just before use for the best flavour and maximum aroma.
How strong are Sananda beans compared to other espressos?
Strong, but not heavy. The dark roast lends body and bitterness; the chocolate undertones provide balance. Anyone used to a classic Italian espresso will recognise this profile straight away.
Can I make the Sananda as a lungo or an americano?
Technically speaking, yes, but the flavour profile has been optimised for espresso and ristretto. With more water, the chocolate flavour profile becomes noticeably less pronounced. For lungo, we recommend a lighter roast.
What is the best way to store dark-roast coffee beans?
Store in an airtight container, in a cool, dark place, away from the fridge. Temperature fluctuations and moisture can affect the flavour. It is best to use the beans within four weeks of opening.
