Roasting Notes

“Roasting notes” are our shorthand for what a coffee actually tastes like — the aromas, flavors, and finish you can expect once it hits the cup. Think of them as a map, not a rulebook: your water, your brewer, and your palate all shape the final flavor.

Reading a roast level

We roast every coffee to one of three levels, chosen to flatter the bean rather than a one-size-fits-all curve.

Light — Stopped just after first crack. Bright acidity, delicate body, and the most origin character: florals, citrus, and stone fruit come forward.
Medium — Our most versatile profile. Balanced acidity and sweetness with rounder body — caramel, toasted nut, and ripe fruit. Forgiving across brew methods.
Dark — Developed toward second crack for low acidity and a heavy, syrupy body. Expect cocoa, dried fruit, and a bittersweet, lingering finish.

A small tasting glossary

The words on our bags aren’t marketing filler — each one points at something specific.

Acidity — The bright, lively sparkle in a cup, not sourness. Good acidity tastes like biting into fresh fruit.
Body — How heavy or full the coffee feels on your tongue, from tea-like to creamy.
Finish — The flavor that lingers after you swallow. Clean and short, or rich and long.
Notes — The flavors we actually taste while cupping. We don’t add anything; it’s all in the bean and the roast.

Getting the most from your beans

Freshness is only half the equation — here’s how to honor it at home:

Grind right before brewing for the brightest, most aromatic cup.
Mind your water — aim for about 200°F, just off the boil.
Weigh your coffee — a kitchen scale beats a scoop every time. Start near 1:16 coffee to water and adjust to taste.
Store cool and sealed, away from light and heat. Skip the freezer for everyday beans.

Let the coffee guide you

Use these notes as a starting point, then trust your own palate. The best roast level is the one that makes you want a second cup — and with a subscription, the next fresh bag is already on its way.