Cinnamon

The bean is light brown, and dry (no oil visible). The flavor is baked or bready, like toasted grain. There will be definite sour tones. There is not much body in cinnamon roasted coffee and it is NOT recommended.

New England

A term not used as frequently as the others, though this roast is apparently common in the north eastern United States. It's a little darker than the cinnamon roast, but without the grainy flavors. New England roast will still have some sour tones to it.

Light (aka American)

Medium light brown beans. This roast is the norm for the eastern United States and is the most often used for cupping or professional tasting. This roast creates a very nice cup.

City (aka Medium)

The color is darker still, more of a medium brown (think chocolate). This roast is common in the western parts of the United States. This roast is a good choice to begin to taste the differences between the varieties.

Full City

Medium-dark brown beans. The beans will start to show oily drops on the surface with this roast. Full City will have caramel or chocolate undertones. This roast is great for automatic drip coffee, vacuum or French press coffee makers. Our favorite!

French

Starting to become dark brown and shiny with surface oil. There is less acidity in this roast and it is the most often used for making espresso. Many people think this is the darkest roast available, but that's not true. This roast is best if you make more espresso than regular coffee.

Italian

Very similar to the French roast, but a bit darker and oilier looking, and with a stronger flavor. A very popular roast among Europeans. It can also be used to make Espresso.

Spanish

This is the darkest roast of all. The color is nearly black, and the flavor is flat with a charcoal undertone (because it IS charcoal). It is not a recommended roast.