Coffee roasting is an art form that requires patience, precision, and skill. The best roasters are able to control the roast by using their knowledge of chemistry to understand how different chemical reactions will impact the final flavor profile of their product.

This is a summary or general guideline of organic coffee flavors by region and how the flavor characteristics are changed by the type of roast. This will help with choosing the type of roast.

General roasting characteristics

RegionLight RoastMedium RoastDark Roast
Central Americaclean, sweet, high acidity, floral flavorsweet light to medium body, floral flavorbitter-sweet, medium body
South Americaclean, sugars, low to medium aciditycaramel, chocolate, medium-bodiedfull body, bittersweet, dark chocolate
Africahigh acidity, light-body, flavorful, fruity (citrus or berry)medium body, flavorful, fruity (citrus or berry)bold, flavorful, fruity (citrus or berry)
Indonesialow acidity, smooth, good balancebold, smooth, dark chocolate, earthyspicy, bold, dark chocolate, earthy, syrup
Coffee Growing Regions

Please remember that these are general guidelines and not all organic coffees from that region will react the same way when roasted.


Enjoy your organic coffee!
Dave, Roastmaster, and CEO
Bowers Lake Coffee, Whitewater Wisconsin

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