In fact, some decaffeinating processes will boost you into the atmosphere with chemical jitters. This method employs carbonated water to eliminate the caffeine, not the flavor. In this process the CO2 only combines with the caffeine in the bean, and leaves the flavor where it belongs. Roasting Roasting the green bean brings out its true nature and full potential. Proper roasting creates a complex series of physical and chemical reactions within the bean to develop the ideal color, aroma and taste.
Light roast is used by coffee tasters to evaluate the subtle characteristics of each coffee.
Light roast coffee is still highly acidic. Its body and complexity are not yet fully developed. In a medium roast the distinguishing varietal characteristics of a particular coffee are most pronounced, the acids and sugars are balanced. Medium roast coffees range from light city roast to full city roast. Our beans are primarily all medium roasted .