Green coffee beans as they arrive at the dock. They can be stored for up to two years.

As beans roast, they lose water and increase in size.

A very light roast level, immediately before first crack. Light brown, toasted grain flavors with sharp acidic tones, almost tea-like in character.

Moderate light brown, but still mottled in appearance. A preferred roast for some specialty roasters, highlights origin characteristics as well as complex acidity.

Medium light brown, towards the end of first crack. A common roast for some single origin coffees.

Medium brown, common for most specialty coffee. Good for tasting the varietal character of a bean.

Medium dark brown with occasional oil sheen, roast character is noticeable. At the beginning of second crack. A common roast level for espresso blends.

Moderate dark brown with light surface oil, more bittersweet, caramel-y flavor, acidity muted. In the middle of second crack. Origin characteristics become mostly eclipsed by roast characteristics at this level.

Dark brown, shiny with oil, burnt undertones, acidity diminished. At the end of second crack. Roast character is dominant at this level. Little, if any, of the inherent flavors of the coffee remain. ^[6]

Very dark brown and shiny, burnt tones become more distinct, acidity almost gone, thin body. ^[7]

Extremely dark brown, nearly black and very shiny, charcoal and tar tones dominate, flat, with thin body.