A comment from your roaster:
When roasting coffee I have a simple philosophy that I apply towards roasting coffee...
Roast the coffee according the the country of origin. Dark is not always better.
In fact many coffees are best if roasted as a lighter American or City roast.
When choosing a roast style I consider how the cup of coffee should taste at the beginning, middle and at the end of the cup. Looking for the right amount of acidity or (LIFE of the coffee). Each country or origin being different. I also try to achieve extracting the best body and mouth feel of the coffee and how smooth or how the taste lingers on at the end or the finish.
Below is a list of the roast styles we offer at Fat Boy Coffee:
"Never burnt, Just RIGHT!"
Thomas Isole' Roaster/Owner
This is a medium bodied roast. The beans are a nutty brown in color with no oils on the surfacea dry look and touch. We offer this roast style to preserve some of the floral and citrus flavors that can often be found in African and Latin American coffees.
Slightly darker than American roast. Roasting is halted prior to the small hints of oils coming to the surface.
This roast is a fine balance between maintaining acidity and full body. The acidity makes the coffee feel more alive like a pop or surprise when you take that first sip. This roast style results in the coffee beans rich brown color. You begin to see some small hints of oils coming to the surface.
Moderate dark brown still some acidity left. Bitter sweet with a heavy body.
Dark brown in color. Most of the complex flavors of the coffee are no longer present. A smokey undertone is present as the dominant flavor. Depending on the country of origin, the beans are heavily coated in oils. We work hard to ensure you never get a burnt or bitter coffee with this style of roasting.