COFFEE

COFFEE TASTE & PROFILE

ROAST LEVEL

  • MEDIUM
  • DARK | FULL CITY
  • DARKER | FRENCH
  • DARKEST | ITALIAN

Roast Levels All of our single origin coffees are roasted to a level of “Medium”, per our recipe. However,  six are available in “Dark Roast”, Indicated by: * (available in Dark Roast) below the applicable descriptions.

CHARACTERISTICS

ACIDITY 90%

Acidity A clean, zesty snap; almost a dryness, like some white wines. Adds to the liveliness and fruit-like character of coffees. Any given coffee has less acidity when roasted to a darker level.

FLAVOR 60%

Flavor can be described as the taste of coffee, and the “amount of taste” that should be pleasing. It is a combination of everything that encompasses the taste, body, and aroma.

BODY 35%

Body describes the physical properties – heaviness, or mouthfeel – of the coffee as it settles on your tongue; the feel of the coffee coating the tongue, and whether it is oily, grainy, watery, or possesses some other characteristic.

ROAST LEVEL DESCRIPTIONS

Medium Our standard roast, where the beans are reddish brown in color without visible oil on the surface. This roast best characterizes the balance of acidity, flavor and taste of the coffee itself. At this level the coffee will maintain all it’s bright, clean character.

Darker | French A heavy roast with a caramelized taste. Much of the individual varietal and bright acidic characteristic of coffee has been replaced with a heavy taste that stays on the palate. The coffee is roasted to where the natural oils develop on the surface of the beans shortly after roasting.

Dark | Full-City We also call this our dark roast or Viennese. The coffee is roasted just enough to where the natural oils begin to appear on the surface of the bean. The flavor and body are stronger than the medium roast, with less acidity. Dark roast coffee is excellent for either Drip or French Press methods.

Darkest | Italian Our darkest roast, heavy body with an intense flavor, the taste is almost smoky. The coffee is roasted longer and to a higher temperature than French roast, to where the coffee oils appear on the beans at the end of the roast cycle. The flavor lingers.

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