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our darkest roast
our darkest roast
Crafted with care and passion, our darkest roast is the result of our unwavering commitment to quality. We source coffees that meet rigorous standards. Just like our other blends, Forty-Six proudly sources its components from the same long-term partners that produce our Single-Origin coffees. This intentional approach brings together our commitment to responsible sourcing and the creation of remarkable products.
This remarkable blend was once known as Recipe #46, which is how it earned its iconic name. In the early years of our company, we had more than 100 coffee blends, but Recipe #46 consistently stood out among our wholesale partners and chefs as a favorite. When we simplified our menu, there was no doubt that Forty-Six should stay. It remained our signature dark roast and a staple for dark roast lovers.
Forty-Six is great for espresso and partners beautifully with milk. Whatever your preferred brew method, grind the whole beans immediately before brewing for the freshest cup of delicious coffee every time. We recommend 1 gram of coffee for every 17 grams of water for most brewing devices. Experiment with using more or less coffee to find the perfect brewing ratio for you. Check out our brewing guides to get the most out of your coffee.
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Harvest
Process: Washed + Natural Sundried
Certifications: Organic + Kosher
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We believe in paying more.
Since 2009, we have published an annual transparency report to serve as a blueprint for our green coffee purchasing practices and a response to chronically low prices in the coffee industry. We believe paying more for green coffee is an important investment in the long-term viability of our coffee-growing partners’ businesses and our supply.
$0 $5$3.92 FOB (Free on Board)/lb - Our price for Forty-Six
$3.89 FOB/lb - Fair Trade Certified Minimum
$3.29 FOB/lb - Average C Market Price
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Select your coffee's roast date to see the blend components.
75% ANEI, Colombia
15% Guji Natural, Ethiopia
10% Ademe Gorbota, Ethiopia
75% CENAPROC, Bolivia
15% Guji Natural, Ethiopia
10% Ademe Gorbota, Ethiopia
75% CENAPROC, Bolivia
15% Jabanto Natural, Ethiopia
10% Guji Highlands, Ethiopia
75% Rutas del Inca, Peru
15% Jabanto Natural, Ethiopia
10% Guji Highlands, Ethiopia
75% Incahuasi, Peru
15% Jabanto Natural, Ethiopia
10% Guji Highlands, Ethiopia
75% Codech, Guatemala
15% Jabanto Natural, Ethiopia
10% Guji Highlands, Ethiopia
75% La Hermosa, Guatemala
15% Jabanto Natural, Ethiopia
10% Guji Highlands, Ethiopia
70% Finca Nueva Armenia, Guatemala
20% Jabanto Natural, Ethiopia
10% Guji Highlands, Ethiopia
70% Mixteca Alta, Mexico
20% Jabanto Natural, Ethiopia
10% Duromina, Ethiopia
70% San Miguel, Guatemala
20% Sipi Falls Natural, Uganda
10% Duromina, Ethiopia
80% San Miguel, Guatemala
10% Sipi Falls Natural, Uganda
10% Malabu, Ethiopia
80% Adenisa, Guatemala
10% Sipi Falls Natural, Uganda
10% Malabu, Ethiopia
90% Cinco de Junio, Nicaragua
5% Sipi Falls Natural, Uganda
5% Malabu, Ethiopia
90% Cinco de Junio, Nicaragua
5% Kabeywa Natural, Ethiopia
5% Malabu, Ethiopia
Malabu, Ethiopia 90% La Hermosa, Guatemala
5% Kabeywa Natural, Ethiopia
5% Malabu, Ethiopia
85% Asproguate, Guatemala
10% Guji Natural, Ethiopia
5% Malabu, Ethiopia
85% La Hermosa, Guatemala
10% Guji Natural, Ethiopia
5% Malabu, Ethiopia
85% APU, Peru
10% Guji Natural, Ethiopia
5% Malabu, Ethiopia
80% APU, Peru
15% Guji Natural, Ethiopia
5% Malabu, Ethiopia
80% Incahuasi, Peru
15% Guji Natural, Ethiopia
5% Malabu, Ethiopia
80% San Miguel, Guatemala
15% Guji Natural, Ethiopia
5% Malabu, Ethiopia
80% Finca Nueva Armenia, Guatemala
15% Jabanto Natural, Ethiopia
5% Malabu, Ethiopia
80% Codech, Guatemala
15% Jabanto Natural, Ethiopia
5% Malabu, Ethiopia
80% Barrancas, Guatemala
15% Jabanto Natural, Ethiopia
5% Malabu, Ethiopia
80% Cinco de Junio, Nicaragua
15% Jabanto Natural, Ethiopia
5% Malabu, Ethiopia
80% Codech, Guatemala
15% Jabanto Natural, Ethiopia
5% Malabu, Ethiopia
40% ASDECAFE, Guatemala
40% ANEI, Colombia
15% Jabanto Natural, Ethiopia
5% Malabu, Ethiopia
35% ASDECAFE, Guatemala
35% ANEI, Colombia
20% Jabanto Natural, Ethiopia
10% Malabu, Ethiopia
35% ANEI, Colombia
35% ASDECAFE, Guatemala
20% Hafurza Natural, Ethiopia
10% Duromina, Ethiopia
70% Asdecafe, Guatemala
20% Hafurza Natural, Ethiopia
10% Duromina, Ethiopia
70% Cafeco, Mexico
20% Hafurza Natural Sundried, Ethiopia
10% Jabanto Washed, Ethiopia
70% Incahuasi, Peru
20% Hafurza Natural Sundried, Ethiopia
10% Jabanto Washed, Ethiopia
70% Cenfrocafe, Peru
20% Hafurza Natural Sundried, Ethiopia
10% Jabanto Washed, Ethiopia
70% Ihuamaca, Peru
20% Jabanto Natural Sundried, Ethiopia
10% Jabanto Washed, Ethiopia
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All of our coffees can be brewed in various ways, designed for your perfect morning. Try these recipes to highlight each coffee's flavor profile. Your brewing adventure starts here.
Espresso
Coffee: 18 Grams
Grind: extra-fine
Ratio: 1:2
Coffee: 18 Grams
Grind: extra-fine
Ratio: 1:2
VIEW FULL RECIPE
CLOSE RECIPE
1: Grind Coffee
Using an espresso grinder, grind your coffee very fine. Weigh your ground espresso and adjust the dose to ensure accuracy. We recommend dosing within 0.2 grams of the target weight.
2: Distribute Coffee
Distribute your espresso to ensure a level, even brew bed.
3: Tamp Coffee
Tamp your espresso. Make sure that your tamper is level and that you apply force evenly. Press down until you feel resistance from the counter.
4: Clean Station
Clear a small amount of water through your grouphead, ensuring its cleanliness. Wipe your driptray clean.
5: Begin Extraction
Insert the portafilter and position your scale and cup on the driptray. Begin extraction. Stop the shot when the scale reads a few grams less than your desired brew weight. Check the time of your shot. If it is less than 25 seconds,consider making your grind finer. If it is more than 35 seconds, consider making your grind coarser.
6: Adjust and Enjoy!
Remove the espresso puck from the portafilter. Wipe the portafilter basket clean, rinse the grouphead, and lock the portafilter back into place. Taste your espresso. If it tastes overwhelmingly sour, consider making your grind finer and/or extending your brew ratio, up to 1:2.5 parts coffee to water. If it is overwhelmingly harsh and bitter, consider making your grind coarser and/or reducing your brew ratio, making the shot as concentrated as 1:1.5 parts coffee to water. Enjoy your espresso on its own, or use it as the base for your favorite milk drink!
Hario V60
Coffee: 30 Grams
Grind: medium-fine
Water: 500 grams of filtered hot water (200 F)
Ratio: 1:17
Time: 3:30-4:00 Min
Coffee: 30 Grams
Grind: medium-fine
Water: 500 grams of filtered hot water (200 F)
Ratio: 1:17
Time: 3:30-4:00 Min
VIEW FULL RECIPE
CLOSE RECIPE
1: Rinse Filter
Heat water to 200F. Place filter in V60 and rinse with hot water, discarding when finished.
2: Grind Coffee
Weigh 30g coffee and grind on medium fine setting, like table salt.
3: Add Grounds
Place coffee in filter, and shake to level grounds.
4: Bloom Grounds
Start a timer and pour 60g of water to wet all the coffee.
5: Begin Brewing
Wait 30 seconds and then pour water in circular motion to 200g.
6: Pour + Repeat
By 1:00 the water should have drained a centimeter, pour in a circular motion to 300g. Repeat this process every 30 seconds, until reaching a total weight of 500g.
7: Drain
The coffee should finish draining by 3:30-4:00.
8: Enjoy!
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Sustainably-Sourced
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Quality-Focused
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B Corp Certified
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Transparently Traded
![]()
Sustainably-Sourced
![]()
Quality-Focused
![]()
B Corp Certified
![]()
Transparently Traded
