Below is an overview of our roast profiles and what we consider the best brew methods suited to each one. But keep in mind – everyone’s tastes and preferences are different, and all our coffees can be brewed using any method. Use this as a guided resource to find the best match for your palate.
Our light roast coffees are roasted delicately to highlight the terroir from their native countries. George has likened a perfect light roast to landing a plane on a matchstick–An extremely challenging task to nail completely. Roasting is always a balancing act in maintaining the right amount of acidity without under-developing a coffee, or otherwise going a touch too far and eliminating its nuanced flavors. The result should be a lively and multi-dimensional coffee, packed with bright, yet smooth acidity, florals and fruit that pop, and ever morphing tasting notes that last from hot to cool.
Our medium roast coffees have mild acidity while providing a richer overall body. These coffees are typically roasted longer and developed further than our light roasts, producing flavors that lean more heavily toward chocolate and nuts at their core while still providing mellow accents like flowers, fruit, and citrus. The mild acidity in our medium roast coffees lends itself well to creating a bright yet rounded espresso shot, with discernible terroir notes.
Our dark roast coffees are catered toward those who enjoy a classic Italian-style espresso or coffee with little to no acidity. These coffees are roasted the longest and developed furthest for greater caramelization and an inherent dark chocolate flavor. The bittersweet chocolate and depth of body can stand up to the addition of milk and sugar. The minimal acidity present in these coffees makes them preferable for an evening after-dinner coffee or espresso.