Bonanza Dark Roast Espresso

This is what Bonanza says about the producers and the cultivation of the DARK ROAST espresso:

The Santa Rosa processing station is located in Santa Rosa de Copan, Honduras and is supplied with coffee cherries by neighboring small farmers. The processed varieties for the Bonanza Dark Roast are Caturra, Bourbon and Catuai and are grown at altitudes of 1100-1600 m. The coffee beans are separated from the pulp using the washed method.

This is what Bonanza says about the preparation and taste of DARK ROAST espresso:

Our conventional method is to roast as little as possible and let a truly remarkable coffee do the rest. Drawing on our years of experience, blending production methods old and new, we've challenged our norm for a roast that's unequivocally Bonanza by unconventionally mimicking a flavor profile we once considered "too dark". Here we present our take on the Dark Roast. Consistent and easy to prepare, ideal for fully automatic machines, reliable for a busy restaurant or at home.