Once a coffee cherry is ripened and harvested, the green bean is removed and stored until it is ready for roasting. A green bean is very different from a roasted bean – it’s soft, spongy and smells earthy or grassy. If properly stored, green beans can lock in flavor for up to a year before being roasted.
The roasting process causes chemical changes to take place as the beans are brought to very high temperatures. Different roast times and temperatures bring out the aromas and flavors that are inside the green coffee beans.
When they reach the peak of perfection, which varies depending on the roast profile and coffee origin, they are quickly cooled to stop the roasting process. Roasted beans smell like coffee, and weigh less because the moisture has been roasted out through evaporation. They are crunchy and ready to be ground and brewed. In general, roasts fall into one of four color categories — light, medium, medium-dark and dark.
Light brown in color, this roast is generally preferred for milder or more delicate coffee varieties. There will be no oily sheen on the bean because they are not roasted long enough and they are not dark enough for the oils to break through to the surface of the beans. These coffees tend to have a pronounced acidity that balances out with a lighter body and fruity sweetness. Our light roasts include:
§ Caramel Creme
§ French Vanilla
§ Hawaiian Hazelnut
§ Jamaican Me Crazy
§ Salted Caramel Mocha
This roast is medium brown in color with more body, a caramelized sweetness, well-balanced flavor and a non-oily surface. It’s often the preferred roast in the United States and Canada. Our medium roast coffees include:
§ Oktober Spice
§ Rodeo Drive
§ After Dark
§ Vanilla French Toast
§ Chef’s Reserve
Medium Dark Roasts
Rich, dark color, this roast has some oil on the surface and with a slight bittersweet aftertaste. Our Medium-Dark roast is:
§ South Pacific Dark
This roast produces shiny black beans with an oily surface and a pronounced bitterness. You can expect a sweet smokiness, a very heavy body and lower acidity in dark roasts. The darker the roast, the less acidic the coffee is. Our dark roasts include:
§ Espresso Fortuzo
§ Sumatra Kopi Raya
§ WP Espresso
COFFEE MYTH: Many consumers assume that the strong, rich flavor of darker roasts indicates a higher level of caffeine, but the truth is that light roasts actually have a slightly higher concentration.
COFFEE MYTH 2: Espresso has more caffeine by volume than brewed coffee, false. A dopio espresso contains 80mg and a 12oz drip brew packs about 120mg of caffeine.