Roast types

Generally speaking we prefer to roast our coffees lighter than what is currently the rage here on the west coast. French roasts originated in the 17 th century to provide the gentry of France with coffees that were consistent in flavour and character. At that time crops varied tremendously in quality from one colony to the other and roasting could not bring out what wasn’t in the harvest in the first place. As a result roasters roasted the beans uniformly dark to provide a consistent flavour regardless of what the quality of the crop.

Today, we have much better quality beans from around the world. All of AROMA’s beans are high grown Arabica beans full of complex and aromatic flavours waiting to be released by roasting.

For us at AROMA lighter coffees offer far more complexity and character than the darker roasts. Any given coffee roasted dark will taste fairly similar to anything else. They would both have that dark bittersweet flavour but lack character.

Light to medium roast coffees preserve the character of their origin. Most coffees reach their peak of flavour and complexity at a medium roast. The coffees shine in their distinctive character and are unique from one another.

Light roast

Some coffees, like our Costa Rica, have such a delicate fragrance that roasting them beyond a light- medium roast would ruin them

Medium roast

Incredibly complex, full flavour, optimal body, balanced acidity. This is where we get the most and the best out of our beans.

Dark roast

Our Dark French roast is roasted slowly to caramelize the sugars in the beans. This results in a sweeter finish than most fast roasted dark beans available elsewhere. The intensity of the French roast lies in its bittersweet peculiar taste.