The truth is "dark roast" is treated like a faux pas in coffee, like a dirty set of words. Dark roast coffee in specialty is new and complicated, so what should we do about it? To make it easy we need to figure out the "why" in specialty. If specialty coffee is synonymous with ethical sourcing and high quality, then why can't dark roast offer that? Truth be told, I'm not a fan of dark roast coffee but many people in my family and friends circle swear by it. As an industry we can leverage the popularity of dark roast...