For their darkest roast, Peet’s selects only top-quality Arabica coffee from the highest altitudes of prime Latin American growing regions. It’s French Roast!

Beans mature slowly at higher altitudes, becoming denser, harder and packed with flavor — perfect for retaining boldness and complexity under the intense heat of a deep roast.

The signature taste and rich coffee character of French Roast comes from a longer, hotter roast, which not all beans can handle.

Peet’s French Roast is not a coffee for the cautious, but for those who embrace the powerful taste, pronounced smoky overtones, and pleasant bite. 

This dark, deeply flavorful blend pairs well with cream and sugar, and inspires reactions like this one from John “Nic” Nicolini, a Peet’s roaster for over 20 years: “On a normal day, I cup 50 coffees before 7 a.m. But I always come back to French. You inhale that smoky aroma, and then a subtle sweetness pops out that awakens your taste buds. It’s visceral.”