Light Roast
Preserves terroir. Bright, floral, complex. What we believe shows coffee at its most expressive.
Light roast means the bean is roasted just past "first crack" (the audible pop when moisture escapes the bean) and stopped before any significant oil appears on the surface. The bean is tan to light brown, dry, and dense.
Light roasts preserve the bean's origin character: the floral and fruit notes that come from the variety, processing, and terroir are loud and clear. Acidity is bright, body is tea-like, and the cup is articulate.
We believe light roasts show coffee at its most expressive. Dark roasting (see below) flattens those distinctions into generic "coffee flavor." If you've ever been told a coffee tastes like "blueberry" or "jasmine," it was almost certainly a light roast.
53 coffees in the catalog →