Caramel
The flavor odyssey continues with caramel. We use a bean from Peru, roast it medium and then apply the caramel flavoring while the bean is still hot. Applying the flavoring while the bean is still hot allowing the flavoring to bake into the bean. The caramel flavoring compliments the bittersweet chocolate and granola flavor profile of the Peruvian coffee bean. This roast is great however you decide to brew it!
Light - Roasted to our lightest level. Usually before first cracks end. Called a Half City Roast.
Medium/Light - Roasted to first crack. Called a City Roast.
Medium - Roasted after first cracks before well before second crack. Called a City+ Roast.
Medium/Dark - Roasted to the start of second cracks.
Dark - Roasted from the start of second cracks to 15 seconds into second cracks.
Very Dark - Roasted beyond 15 seconds into second cracks.
