Light Roast vintage arabica coffee beans Coffee Beans

Light roast arabica coffee beans are the (relatively) new kid on the block. The art of creating delicious light roasts is a delicate balancing act of artisan roasting and multi-origin blend.

The roasting process produces new sugars while removing some of the natural sugars that are in the coffee bean. This is the reason a light roast can be sweeter than its dark roast counterpart.

Light Roast

A light roast is a coffee that has been lightly-roasted to preserve the natural flavor of beans. Like the name implies, these types of coffees are usually lighter in body than dark roasts and are able to be enjoyed with a variety methods of brewing like drip french press, drip over, and espresso. Light roasts have brighter and more fruity flavors, and can reveal the distinctive qualities of a coffee better than darker roasts.

This is particularly relevant when working with micro lot or single-estate coffees. In addition this level of roast can aid in bringing out delicate, nuanced flavor profiles that are often lost in dark roasts. The good thing is that regardless of what you prefer each roast level offers unique and delicious coffees!

Light roasts are also renowned for their crisp acidity and smooth body. These coffees are able to provide you with an energy boost without the heavy feeling associated with dark roasts. This is why they are a great option for those looking to start your day with a little extra pep and a clean taste.

There is some truth to the belief that a lighter roast contains more caffeine than a darker roast. This is somewhat confusing because it's based on how you measure your coffee. If you weigh the coffee, a scoop containing lighter roast will have more caffeine than one with darker roast (because of its greater mass). If you weigh by volume, both will contain about the same amount.

The process of roasting is the key to a great light roast. This is why it is essential to select an experienced roaster, because poorly executed light roasts may have a strong burnt or bitter taste that can overwhelm the other qualities that are desirable to the coffee. We love to work with small, family-run roasters who are committed to quality.

Extra Mile Kenyan is an excellent example of a light roast that has been expertly crafted. It is a delicious blend of stonefruit and baker's chocolate with a silky mouthfeel. It is also made from an ethical and sustainable farm that is committed to Regenerative farming.

Medium Roast

Medium roast is often called the "just-right" coffee, because it's the perfect blend between light and dark roast. Medium roasts share the same diner-style flavor as dark roasts, but have more balance and nuance. They can be found in a variety of aromas and flavors.

Medium roast arabica beans are heated at a lower temperature and for a shorter period than dark roasts. The beans are heated to 385°F and then begin to pop (this is referred to as the first crack). Beans that are cooked to this level will have a light brown hue and will not have any oil on their surface.

This roasting process preserves the distinctive aroma and taste notes of the original coffee bean. This includes floral and fruity aromas and flavors that are typical of the region of origin. Lightly roasted coffee beans have a brighter acidity, and a mellower body.

A medium roast may include flavors like chocolate, caramel and hints of spice based on the beans employed. It is important to keep in mind that these flavors are more muted when compared to a light roast because the beans have been cooked for a longer time.

Medium-dark flavors can be a bit bittersweet and heavy and can be unpalatable to some people's palates. Dark roasted coffee is characterized by its rich oily appearance, and flavors of bittersweet chocolate, smoke and dark caramel.

If you're looking for a balanced, smooth cup of coffee, that is lighter than dark roast, but not as delicate as light roast, then our medium roast arabica is the right choice. Our Happy Place blend is made by sourcing single-origin coffees from high-altitude farms that are Rainforest Alliance certified and practice completely regenerative agriculture. It is a blend that has the flavors of blackberry, cocoa and guava with a silky finish.

All varieties of coffee have the same amount of caffeine regardless of roasting level. The amount of caffeine found in coffee beans varies based on their natural levels, as well as the amount of oxygen beans absorb when they are roasted.

Dark Roast

A dark roast is a form of coffee that has been roasted for longer than light roasted beans. This allows for a more complex flavor profile to develop. This results in a coffee that has an intense, strong flavor and less acidity compared to a light-roasted beans. This type of coffee is ideal for those who like a strong cup to start the day.

Dark roasted coffee has a distinctive brown color and an oily surfaces, which give it its signature rich and classic diner style taste. This coffee is characterized by the roasting method. It is essential to choose a top arabica coffee beans-quality bean that has been properly and roasted to ensure the best flavor.

When a coffee is dark roasted, it needs to be roasted until the beans begin to crack. This indicates that the coffee beans are correctly roasted and are ready to be prepared to be brewed. Dark-roasted coffee also requires to be able to produce a balanced flavor and mouthfeel.

The trick to finding the best dark roasted coffee is to focus on selecting beans of high-quality arabica coffee beans that have been roasted to the perfect temperature. This will allow for the exotic and unique characteristics of the beans, without being ruined by a strong roast taste.

In addition to the roasting stage, it is important to think about the origin of the beans and the place they were cultivated to find the best dark roasted coffee. For instance, certain regions have a distinct sweetness that is better suited for dark roasted coffee and other regions have an incredibly complex and rich flavor that can withstand the intensity of a dark roasted bean.

You should also remember that the darker the roast, the more caffeine you'll get in your coffee. This is because the coffee beans that are roasted are exposed to higher temperatures which causes them to release more caffeine. The darker the roast, the stronger the bitterness.

Washed Coffee

Coffee beans that have been washed have gone through a process known as "wet processing." After harvesting, the cherries are de-pulped and then soaked in tanks filled with water to break down the sticky mucilage covering the beans. The process is followed by a rinse to remove the remaining pectin and drying. This method is extremely popular among specialty roasters. It's a great choice for anyone who wants fresh and crisp taste profile with moderate sweetness and body.

Different flavor compounds are made depending on the length of the fermentation and the amount of mucilage that is left on the seeds. These may have fruity, floral, earthy or nutty notes. This is what allows washed coffees to show a wide range of characteristics of terroir as well as the typicity of a varietal. Natural processed coffees can produce unique flavors because of the fruity pulp that surrounds the bean.

After the mucilage has been removed, the beans can be dried by the beans in large tanks of hot water (as in the wash method) or spreading the beans on patios, raised beds, or terraces and turning them frequently. This process is repeated until the seeds attain a moisture level of between 10-12 percent.

Roasting is the last step. As the roasting process occurs the temperature inside the bean will increase, and crackling sounds can be heard. This is the time when vapors begin to break through the outer shell of the bean. This is known as the first crack.

When this happens after which the beans are ready for consumption. Light roasts are fresh and fruity since they haven't been roasted for long enough to develop the oils. Medium roasts are more bready and have a richer and deeper flavor, since they have been roasted for a longer period of time. Darker roasts may be smoky or have a chocolaty taste, based on the roasting level.