Detour Dark

About the Coffee

Detour Dark is a blend built around coffees from Brazil, Peru, and Burundi, grown at elevations between 1,200 and 1,900 meters. The blend combines naturally processed and washed coffees, with the specific mix shifting depending on what's available and what performs best at a darker roast profile. Detour selects high-grown lots specifically because denser beans hold their structure better under longer roast times and higher temperatures.

The focus here is roast development rather than origin character. Detour is deliberately pulling for caramelization and body, coaxing sweetness and richness out of the beans without pushing into charcoal or smoke territory. It's a specific technical target: full-bodied and rich, but still balanced. The recommended rest window is 3 to 30 days off roast, which is a wider range than most blends, reflecting how the coffee opens up differently depending on brew method and grind.

Because the blend composition can change between batches, this isn't a coffee where you're tracking a single farm or cooperative. The consistency Detour is chasing is in the cup character, not the origin stack. For people who brew dark coffee daily on an automatic drip or French press, that kind of roast-forward consistency tends to matter more than single-origin traceability anyway.

About Detour

Detour started in 2009 out of a back alleyway in Dundas, Ontario. The origin story is pretty simple: the people behind it liked making coffee and wanted to keep doing it. That's still the framing they lead with today.

They roast on a Loring Coffee Roaster, which uses convection heat rather than direct flame. The practical result is a cleaner, more consistent roast profile with flavors that are easier to extract at home. Their sourcing approach centers on three things: producer relationships, supply chain traceability, and cup quality, in that order.