We have always been a coffee house that has roasted our beans to a medium roast. When you were taught that way and it works, I guess you never ask why go to a darker roast?
As we source our high quality beans from an accredited coffee buyer, we have had the opportunity to find out more about the origin of the beans and have found that some beans are better if taken to a darker or lighter roast. Now I am asking the question, why is that?
What is it about medium roast beans that makes it work versus darker or lighter roasted beans.
Well, “Flavour profile” is a term that I come across regularly when conducting research about coffee. Ethiopian Yirgacheffe is a relatively famous coffee bean that is well-loved for its distinct fruity flavors of lemon and blueberry. A darker roast will introduce smoky, charcoal flavours which is not necessary for a bean that already has such distinctive unique flavours.
Coffee beans from regions in Nicaragua have a flavour profile that is more subtle and as such a darker roast will highlight a number of the sweet and nutty with chocolate and citrus flavours that come from the benefits of being grown at high altitudes. The beans we source from Nicaragua are SHG (Strictly High Grown specifies the altitude at which the coffee was grown. A coffee must be grown at 1,200 meters above sea level or higher to be considered SHG. The higher altitude and lower temperatures mean that the coffee fruit matures more slowly, creating a denser bean). Hence, our decision to offer single origin Nicaraguan beans as a dark roast.
In summary our house blend contains beans from 5 different origins 4 of which feature in the top ten most popular regions for coffee. And, medium roasts along with light roasts are more likely to have fruity, floral or sweet notes that can really make a coffee sing. These kind of roasts are what is high-quality for high quality coffee, whether that is served in a coffee shop or just at home. It’s no wonder people are enjoying their coffee when they have one of our house blended coffees.
The oils on the coffee beans is another interesting characteristic that beckons another conversation or topic for a blog.