The combination of beans and roast lends a coffee its unique flavor. Beans from different growing regions have different characteristics. For example, Sumatran coffees tend to taste earthier while Central American coffees have a brighter taster.
The length of roasting time determines the color and contributes to the flavor of your coffee. the darker roasts provide you with a more intense flavor experience., whole the lighter roasts offer more of a palate-cleansing crispness.
Any bean can be roasted any color, but it takes a skilled roaster to determine which roast brings out the best flavor of each type of bean.
|Medium Body, Mild Finish, a Great Cup ‘O’ Joe|
|101 Costa Rican|
|Chocolate Finish, More Robust & Aromatic|
|102 Mexican Altura|
|Spicy, Cinnamon Finish, Medium Body|
|Medium Body, Nutty Finish, Light yet Rich. Versatile in All Roasts|
|Chocolaty, Rich & Hearty. Great in Full City & French Roasts|
|105 El Salvadoran|
|Very Like Her Guatemalan Sister with a Slightly Cinnamon Finish|
|More “wine-y” than the Guatemalan & Exceptional in Dark Roasts|
|107 Papua New Guinea|
|Robust, Dry & Aromatic—Great in Full City Roast|
|Sweet Aroma, Slightly Dry yet Robust, Kona Realm|
|Cinnamon-like finish,Slightly Dry, Medium Body. Complex|
(Sidamo, Harrar or Yirgacheffe regions)
|Dry Without Acidic Body. Like a White Bordeaux Wine. Makes a Great French Roast and Espresso.|