Light Roast Arabica Coffee Beans

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

The roasting process also removes some of the natural sugars in the coffee bean, it also creates new sugars. This is why a lighter roast can have more sweetness than its dark roast counterpart.

Light Roast

A light roast is a type of coffee that has been lightly roasted in order to preserve the flavor of the beans. The name suggests that these types of coffees are generally lighter in body than dark roasts and can be consumed with a variety of brew methods including drip, french press, pour over, and espresso. Light roasts typically have brighter and more fruity flavor notes and can highlight the characteristics of a coffee's source more than darker roasted styles.

This is especially true when working with single-estate or micro-lot coffees. This level of roast can assist in bringing out the delicate and subtle flavors that are often lost when roasting in dark. No matter what you prefer each roast level produces distinctive and delicious coffees.

Light roasts are also renowned for their sharp acidity and soft body. They can give you a boost of energy, without the heavy feeling associated with dark roasts. These coffees are perfect for those who prefer to start their day with a bit of pep and a fresh taste.

When it comes to caffeine, there is some truth to the common belief that a light roast has more caffeine than a dark roast. However this can be confusing because it depends on how you weigh your coffee. If you weigh your coffee, a scoop with lighter roast will have more caffeine than a scoop containing darker roast (because of its greater mass). If you measure by volume, both will contain approximately the same amount.

The key to a great light roast is in the roasting process. It is essential to select a roaster that you can trust. Poorly executed light roasts might have a bitter or burnt flavor, which can overpower other qualities that are desirable in the coffee. This is why we prefer to work with small and family-owned roasters that value quality.

Our Extra Mile Kenyan is a excellent example of a well-crafted light dark roast arabica coffee beans roast. It has a smooth mouthfeel and sweet notes of baker's chocolat and stonefruit. It is also sourced from a sustainable, ethical farm that uses regenerative farming.

Medium Roast

Sometimes referred to as the Goldilocks roast medium roast is often referred to as the "just right" coffee between light and dark roast. With the familiar, traditional diner-style flavor notes of dark roast, but with more balance and subtlety, medium roasts offer a wide range of exciting flavors and aromas.

The medium roast direct trade arabica coffee beans beans are roasted at lower temperatures and for a shorter amount of time than roasts that are dark. The beans are heated to 385°F and then begin to pop (this is referred to as the first crack). The beans will be light brown color with no oil on the surface.

Coffee that is roasted at this level preserves many of the original coffee bean's unique taste and aroma notes. This includes floral and fruity aromas and flavors indigenous to the region of origin. Lightly roasted coffee beans have an acidity that is more vibrant, and an effervescent body.

A medium roast may include flavors like caramel, chocolate and hints of spice based on the beans that are used. However, it's important to note that these flavors are less prominent than in a light roast since the beans have been roasted for a longer period of time.

Medium-dark flavors can be heavy and bitter, which can make it difficult for some taste buds. Dark roast coffee has a rich oily appearance and flavoured with bittersweet chocolate smoke and dark carmel.

If you're seeking a smooth, balanced cup of coffee that's lighter than dark but not as delicate as light roast medium roast arabica coffee beans in bulk coffee is the perfect option. Our Happy Place blend is made with single-origin beans from high elevation farms that are Rainforest Alliance certified and practice completely regenerative agriculture. It has flavors of blackberry, guava, and cocoa with a soft end.

No matter the roasting level, all kinds of coffee have similar amounts of caffeine. This is due to the caffeine content of beans is determined by their natural levels and the amount of oxygen that beans absorb when they are roasted.

Dark Roast

A dark roast is a kind of coffee that has been roasted for longer than light roast beans. This lets a more intricate flavor profile to be developed. The result is a cup that has a rich, bold flavor and less acidity than a light roast. This kind of coffee is perfect for those who prefer a strong cup of coffee to start their day.

Dark roast coffee is distinguished by its brown color and oily surface, which gives it a full and classic diner-style. The roasting process used for this kind of coffee is what makes it distinctive, and it is important to choose a quality coffee that has been roasted properly to enjoy the best experience.

It is crucial to roast a dark-roasted coffee until the beans start cracking. This indicates that the premium arabica coffee beans beans are well-roasted and ready to be brewed. Dark roasted coffee also needs to have a balanced taste and mouthfeel.

To find the best dark roasted coffee, you must focus on beans of high-quality that have been roasted at just the right temperature. This will allow the unique and exotic characteristics of the beans to shine without being masked by an over-roasted flavor.

To find the best dark-roasted coffee, it is important to consider the origins of the beans and the region where they were cultivated. For example, some regions have a distinct sweetness that is better suited for coffee that is dark roasted, while other regions offer an incredibly complex and rich flavor that can withstand the intensity of a dark-roasted bean.

It is important to remember that the darker the roast the higher amount of caffeine you will find in your coffee. This is because roasted coffee beans are exposed to higher temperatures and release more caffeine. Additionally the darker a roast is more prominent the bitterness will be.

Washed Coffee

Washed coffee beans have gone through a process called "wet processing." After the process is completed the cherries, they are then de-pulped and then fermented in tanks filled with water to break down the sticky mucilage that covers the beans. Then, the beans are dried and then washed to get rid of any remaining pectin. This method is very popular among specialty roasters. It's a great choice for anyone who wants a clean, crisp, acidic taste profile with moderate sweetness and body.

Based on the duration of fermentation and the amount mucilage is left on seeds, various flavors are created. They can be earthy, floral, fruity or nutty notes. This allows washed coffees to show a wide range of terroir, and varietal typicity. Natural processed coffees can produce unique flavors due to the fruity pulp that surrounds the bean.

After the mucilage has been removed the beans are dried by soaking in large tanks of water (as in the washed method) or spread out on raised beds or patios in the sun and rotated frequently. The process continues until the seeds have a moisture content of between 10-12 percent.

The final step is roasting. When the roasting process begins, the temperature within the bean will increase and crackling sounds can be heard. This is the time when vapors begin to penetrate the outer shell of the bean. This is referred to as the first crack.

After this, the roasted beans can be enjoyed. Light roasts will taste fresh and fruity because they haven't been cooked long enough for the oils to develop. Medium roasts are more bready and have a more rich and deeper flavor, since they've been cooked for longer. Darker roasts can have a chocolaty or smoky flavor, based on the degree of roasting.

This makes for a variety of flavors and aromas. It is your choice to decide which coffee suits your tastes! Try a variety single-origin roasts, including light, medium and darker roasts. Each is distinct in its own way.