Whichever Way You Roast It

Why is one coffee roasted medium, another dark roast and another light? 

What happens when coffee is roasted to a different temperature? 

It’s all about flavor

Coffee is grown all over the world, in uniquely different terrains, and there are numerous plant varieties. Coffee processing ranges, both regular coffee and decaf from traditional, low-tech methods to commercial washing. Before green coffee goes to market, it is batch-roasted and cupped (tested) locally. 

Whichever way you roast them, all coffees are beans.

Purveyors of green coffee provide detailed flavor profiles of each bean offered. It’s up to the coffee roaster to select beans with their desired flavor profiles, and then aim to recreate delicious-sounding words into flavorful, aromatic reality. 

It’s not that one bean needs to be roasted to one specific temperature in order to be “done”, more that we aim to bring out specific flavors, which manifest based on roasting time, temperature, and technique. 

Light roast highlights delicate fruit and floral profiles

Like blueberry, jasmine, kiwi, melon, orange

Dark roast brings out caramelized sweetness, chocolate, and roasted nuts

But there’s milk chocolate, baker’s chocolate, dark chocolate, cacao nib. There’s peanut, almond, walnut, brazil nut, hazelnut…it’s all in the bean, and it’s all up to the roaster to make it happen.

Black Rose has been obsessed with coffee from India for years. When we finally got a hold of India Karu Nadu Highlands, it was so good we had to offer it 3 distinct ways: Light, Dark, and Espresso Blend. The bean’s profile makes this possible. Sweet and toasty with chocolate chip cookie goodness as light roast, and caramelized, roasty and bittersweet like fresh baked banana bread as dark.

Black Rose makes it delicious, whichever roast you choose!