Microclimates within countries create flavor nuances which can be maximized by the color of the roast the artisan roaster selects. The sweet spot may be at 410°F with a 12-minute roast using 9 pounds of gas pressure, or it may be at 440°F medium roast in an 8-minute roast. The roaster’s challenge is to uncover the secret of the region, the magic that the terroir infused into the growing plant. Unlocking the magic is what single origin coffees are all about.

What you need to know is that single origin coffees from specific appellations are light roasted to reveal their character. There is more to coffee than the light roast flavor band, but what would coffee be like if we hadn’t evolved to the point of knowing that there are subtleties, even if we are all hard pressed to recognize them.