Smokey & Spicy

Tobacco. Black pepper. A bit of char.
This is pyrolysis past the Maillard stage.
Past caramelisation, the bean starts breaking down.
Push it far enough and you get smoke, pepper, tobacco.
Push it too far and you just get burnt.
That line is thin, and easy to miss if you're not paying attention.
Roast, not origin. Any bean gets here eventually if you leave it long enough.
Not for the faint-hearted. Does what it says on the tin.