Roast Level
Light · Medium · Dark
Roasted for body and sweetness, and pulled before the oils break. Rich and bold — never burnt.
Made for the jazzve. A dark roast blend, roasted weekly in Clovis and pulverized extra-fine on request — finer than espresso, the way Armenian coffee has been made for four hundred years.
Surj — Armenian Coffee, Roasted for the Jazzve
Surj is Armenian coffee. You will see it spelled soorj just as often, and both are the same cup. Ours is a dark roast blend of specialty coffee — toasty, full bodied, and low in acidity, bold without ever turning bitter. Roasted weekly in small batches in Clovis, California, and sold as a 12 oz bag. Choose whole bean, or have it pulverized extra-fine for the jazzve.
Flavor Profile
- Toasty — deep roast character up front
- Low Acidity — round and easy, nothing sharp
- Full Body — weight and texture that carry through the cup
Armenian coffee is brewed grounds and all, with nothing filtered out. Body matters more here than it does in a pour over, and this roast is built for it.
Whole Bean or Pulverized for the Jazzve
Two ways to buy the same coffee. Whole bean if you have a grinder that will take it fine enough, or a Turkish mill at home. Pulverized if you want it ready — we grind it to a powder, finer than espresso, closer to flour than to sand. That texture is not a preference, it is what makes the brew work: the grounds have to stay suspended and then settle.
How It Is Brewed
Surj is made in a jazzve — the small long-handled pot also known as a cezve or ibrik. Coffee, cold water, and sugar if you take it, all in the pot together over low heat. Let the foam rise, pull it off before it boils over, and pour grounds and all. Let the cup sit a moment so the grounds settle before you drink. If you brew Turkish, Greek, or Arabic-style coffee, this is the grind and the roast for it.
For the full method, step by step, see what Armenian coffee is and how to brew it, or read the story behind Surj.
Why You'll Love It
- Made for the jazzve — pulverized extra-fine on request, finer than espresso
- Roasted weekly — small batches on American-made equipment in Clovis, California
- Specialty grade — the same beans we put in every other bag
- Bold, never bitter — toasty and full bodied with low acidity
- Shipped fresh — within days of roasting
The Story
Armenians opened some of Europe's first coffeehouses, and this is close to the coffee they were making: dark, fine, unfiltered, served small. It is still how coffee is served in Armenian homes — a demitasse, a long conversation, and the grounds left in the bottom of the cup. We roast it the way a chef would, weekly and in small batches, in Clovis, California.
Browse the rest of our dark roasts and signature blends. If you want the same depth in a coffee for drip or espresso, try Midnight Oil.
Our Promise: Always Smooth
Every Sanctuary coffee is roasted to be smooth and balanced, never burnt or bitter. Our dark roasts are what we call a California dark roast: rich, bold, and smooth, roasted dark to bring out the chocolate and caramel in the bean, never charred past it.
Tasting Notes: Toasty, Low Acidity, and Full Body
12 oz whole bean or pulverized extra-fine. Three bags ship free anywhere in the U.S.; 1–2 bags ship for $7.95 to western states or $12.95 elsewhere.
