VERY LIGHT ROAST!

Very light roasts, or "Nordic" roasts are very popular right now. The idea behind it is that you roast the coffee light enough to not create any roast flavors to the beans - you just "cook" them enough to be drinkable and to keep all the natural flavors intact. You can expect a very bright (i.e. acidic) and almost tea-like experience. Virtually no chocolate or caramel flavors, but that doesn't mean Nordic roasts aren't "sweet." 

Sweetness in coffee isn’t about adding sugar—it’s a natural characteristic of the coffee bean itself. When coffee cherries ripen on the tree, they develop natural sugars, much like fruit. During roasting, these sugars caramelize, creating flavors reminiscent of honey, chocolate, dried fruit, or even brown sugar. Lighter and medium roasts preserve more of this natural sweetness, allowing you to taste the vibrant, complex flavors that come from the bean’s origin and processing method. Darker roasts, while bold and rich, tend to mute these delicate sugars, replacing them with smoky or bitter notes. That's why lighter roasts are often described as having "raw sugar sweetness."

The best way to have this coffee reach its full potential is to brew it using a manual pour method like a Chemex or V60. To bring out more of the natural flavors, a higher brew water temperature is suggested and a slightly coarser grind setting is optimal.

Flavors
Bright and complex! Blueberry, blackberry, ripe melon, rose water and coffee fruit ("cascara") tea.

Processing Method
Dry Processed (Natural)

Bag Details
8oz. whole bean coffee