Notice something different?
Below you’ll find 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.
Light Roast
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 acidity, florals that pop, and distinctive tasting notes that last from hot to cool.
African Light Roasts:
KENYA: Mamuto & Karatu
ETHIOPIA: Guduba & Yukro
RWANDA: Kanzu
Central American Light Roasts:
COSTA RICA: La Minita & Tarrazu
EL SALVADOR: Matalapa
GUATEMALA: La Soledad & Antigua
South American Light Roasts:
PERU: Alto Lagunillas
BRAZIL: Daterra Sundrop
COLOMBIA: San Jose Group
Best Brewing Methods:
Electric Brewer, Pour Over & flash-Chilled Iced Coffee
Medium Roast
Our medium roast coffees have some slight acidity while providing a richer, heavier body overall. These coffees are typically roasted longer and developed further than our light roasts, producing flavors that lean more heavily toward chocolate and nuts over fruit. The mild acidity in this coffee lends itself well to creating a bright espresso shot.
African Medium Roasts:
ETHIOPIA: Guduba Medium
Central American Medium Roasts:
COSTA RICA: Tarrazu Vienna
EL SALVADOR: Montecarlos Medium
South American Light Roasts:
BRAZIL: Daterra Espresso
BLEND: Alchemy Espresso
Best Brewing Methods:
Electric brewer, Espresso & Iced Coffee
Dark Roast
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 coffee or espresso.
Central American Dark Roasts:
COSTA RICA: Tarrazu Espresso & Tarrazu French
South American Dark Roasts:
BRAZIL: Daterra Calabria
Best Brewing Methods:
Espresso, French Press, Aeropress & Cold Brew
