Flavour and Roast Profiles
Coffees roasted to this colour generally have:
- delicate fruity aroma
- exquisite bouquet
- pronounced nutty notes
- natural sweetness
Coffees begin to lose some natural brightness in favour of:
- velvety flavour
- superb aroma
- some chocolate overtones
- balanced taste
Intensified caramelization of sugars, coffees are usually characterized by:
- more pronounced bittersweet notes
- pleasant pungency
- some caramel notes
Caramelization intensifies further. Coffee roasted to this style has:
- caramel and toffee taste
- complex flavour
- advanced pungency
This is the darkest roast. Caramelization of sugars peak. Characteristics are:
- superb bittersweet chocolate notes
- very strong flavour
- intense pungency
Complements the natural taste characteristics of espresso beans. The roast imparts:
- silky finish
- lasting chocolatey aftertaste
- balanced taste
- intoxicating aroma
