Lighter than the American norm, this coffee produces a higher acidity and can produce a grain-like flavor. Very few coffees are able to handle a light roast.

With a light brown color, the coffee is roasted and caramelized which imparts a nutty flavor. This is the norm for most American consumers.

With higher temperatures than most American roasts, medium roast sugars are caramelized giving the coffee a caramel or cocoa flavor.

With a diminishing acidity and enhanced aroma, these beans begin to caramelize quickly giving the bean a bittersweet dark chocolate flavor.

A bold, smoky, & very dark brown bean with very low acidity. The surfaces of the beans are covered with natural oils which cause them to glimmer.