For most this means somewhere in the high to full-city, giving the bean a chocolate brown color. Some beans, like the Monsooned Malabaar, should roast a little darker to develop distinct characteristics. Kenyan, however, is removed seconds earlier to keep it's lively mouthwatering qualities. There are four main properties to keep in mind when describing a coffees taste. Acidity is that pleasant sharpness, or it's mouth-watering effect, which creates a lively and bright cup of coffee.
Aroma is that fragrance expressed by coffee when freshly brewed.
Body is that mouthfeel or sense of thickness when the coffee is tasted. And finally there are spicy, sweet, nutty and many other flavors which linger on your palatte . So, with that in mind, please browse through our fine selection and embark on a journey within the delectable realm of coffee. We place a high priority on selling fresh roasted coffee to our customers. Our roast date displays the freshness.