Very strong coffee.
The beans are smaller than arabica beans and the flavour is somewhat more bitter.
This is a great coffee for mixing blends together.
- Light roasts are light brown in colour, with a light body and no oil on the surface of the beans. Light roasts have a toasted grain taste and pronounced acidity. The origin flavours of the bean are retained to a greater extent than in darker roasted coffees. Light roasts also retain most of the caffeine from the coffee bean.
- Medium roasted coffees are medium brown in colour with more body than light roasts. Like the lighter roasts, they have no oil on the bean surfaces. However, medium roasts lack the grainy taste of the light roasts, exhibiting more balanced flavour, aroma, and acidity. Caffeine is somewhat decreased, but there is more caffeine than in darker roasts.
- Dark roasted coffees are dark brown in colour, like chocolate, or sometimes almost black. They have a sheen of oil on the surface, which is usually evident in the cup when the dark roast coffee is brewed. The coffees origin flavours are eclipsed by the flavours of the roasting process. The coffee will generally have a bitter and smoky or even burnt taste. The amount of caffeine is substantially decreased.
- As coffee roasts get darker, they lose the origin flavours of the beans and take on more flavour from the roasting process.
- The body of the coffee gets heavier, until the second crack, where the body again thins.
- Lighter roasts have more acidity than darker roasts.
- Light roasted beans are dry, while darker roasts develop oil on the bean surface.
- The caffeine level decreases as the roast gets darker.