The light roast has a cinnamon color.

It is the one that best preserves the flavors of the origin, which is why it is usually used for origin or gourmet coffees.

Coffees with herbal and fruit nuances.

Light roasts are characterized by a more pronounced and intense acidity combined with a clear and smooth cup.

In high-quality beans, this can contribute to a better coffee experience, since the roast notes do not affect the spectrum of the original flavor.

This type of roasting is the one that best preserves the anti-inflammatory and antioxidant properties of the original coffee beans. As well as caffeine levels.

The light roasts have a light brown and matt color without the presence of oils or shine on the surface of the grains.

The aroma it gives off is more fruity.

Light roasted beans generally reach an internal temperature of 180°C - 205°C. Around 205°C, the beans pop or crack and expand in size.

They keep almost all of the caffeine in the bean.