El Salvador Finca Altamira Dark

The roast level of coffee is entirely a personal preference. This preference is shaped especially by your palate, past experiences, and the region you live in.

First of all, let's state that coffee is a fruit, containing complex flavors and acidity. Despite this, during the roasting process, we can change this situation based on our preferences. The roasting process is a complex one.

Coffee goes through certain stages during roasting. The most important of these stages is the first crack stage, where the coffee becomes drinkable. At this stage, the moisture in the coffee evaporates, and the trapped steam creates pressure within the bean. The hard structure of the bean cannot withstand this pressure and expands, causing it to crack. A "cracking" sound is heard at this stage. The time elapsed after this sound determines the roast level of the coffee.

1.     Light Roast

When the first crack begins, the roaster removes the coffee at a determined time and temperature without waiting for the popping to finish, and puts it to cool.

 Light roast offers you the following:

·       Flavor notes can be clearly perceived,

·       Despite its light body, sweetness is abundant,

·       It clearly reflects its regional character and terroir,

·       It has a vibrant acidity.

Disadvantages: It is more prone to brewing errors. If the coffee is under-extracted or over-extracted, its taste will be sharp. If you don't have a quality coffee grinder, grinding can be difficult. If you are preparing espresso-based coffees, channeling risk is higher due to the hard structure of the beans, and acidity can become much more pronounced and disturbing. The gas release waiting period, which we call "degassing", is also longer compared to others. (Average 15 days)

2.     Medium Roast

The most important difference between medium roast and light roast is that the coffee beans are removed after the first crack finishes.

Medium roast promises you the following:

·       Flavor notes intensify and blend,

·       It has low acidity,

·       Its body (mouthfeel) is more intense.

·       It is more balanced in Turkish coffee, espresso, and moka pot brewing methods,

·       In high-pressure brewing methods like espresso, the risk of channeling is low. Brewing is easier,

·       The gas release period is approximately 10 days.

·       Automatic coffee machines with built-in grinders are not strained.

Disadvantages: Flavor notes and terroir characteristics are difficult to perceive. In filter coffee brewing, due to low acidity, it loses its vibrancy. Perceived sweetness is less compared to light roast. It reduces the potential of high-scoring specialty coffees.

3.     Medium Dark Roast

While the roast profile is generally the same as medium, it is given a little more time for development.

Medium dark roast promises you the following:

·       The coffee flavor is more intense,

·       Only nuanced differences are felt between coffees,

·       The mouthfeel is more intense compared to medium roast,

·       Acidity is so low that it is barely felt in all brewing methods,

·       If you are new to the world of espresso-based coffee, it is easier to prepare,

·       It pairs very well with milky beverages; the coffee taste is more pronounced,

·       The gas release period is approximately 7 days,

·       It yields very successful results in entry-level coffee machines,

·       More balanced coffees are prepared with low alkalinity household filtered water.

Disadvantages: The flavor notes are almost completely masked. In filter brewing, due to low acidity, the vibrancy of the coffee decreases. Perceived sweetness levels are lower compared to medium roast.

4.     Dark Roast

Roasted longer than medium dark, the roasting is stopped immediately after the second crack is heard. The second crack is a structural crack. It follows the same logic as the crackling of burning wood on a fire.

Dark roast promises you the following:

·       The classic coffee taste is at its most intense,

·       Acidity is not felt,

·       The difference between coffees is almost non-existent,

·       Since coffee beans soften significantly, the gas release period is short,

·       It is the preferred roast type by industrial producers due to the standardization it provides.

Disadvantages: Organic acids and complex aromatics are damaged. Therefore, regardless of the brewing method, bitter and harsh tastes are perceived. It stales quickly. In espresso, crema appears more abundant but its quality decreases. It covers up the flaws of coffee, making even low-quality coffee palatable.

Which Coffee Roast Should You Prefer?

Those who want to discover the flavor notes of coffee; understand regional and varietal differences, and consume a special filter coffee with natural acidity, should prefer a light roast. This roast is an excellent choice especially for those who want to explore the world of specialty coffee.

If you don't mind the flavor notes intensifying and blending, if you are looking for more full-bodied coffees, if you expect coffee to tolerate brewing errors, if you don't like pronounced acidity in filter coffee, and if you prefer a light acidity in espresso-based coffees, then medium roast is for you. Also, if you enjoy plain coffee and use an automatic coffee machine, a medium roast will satisfy you. In Rumo, you can find these coffees under the headings intense filter coffee and espresso.

If flavor notes are not important to you, and you are looking for a full-bodied coffee with low acidity and sufficient nuanced differences, then you should choose medium dark. This coffee is quite easy to brew in automatic coffee machines and entry-level espresso machines. If you love espresso but don't want bitter tastes, and you adore milky coffees, you should try medium dark coffees. In Rumo, Savanna Black perfectly meets these criteria.

If bitter, woody, and smoky flavors don't bother you, and you want an intense and oily mouthfeel along with a long aftertaste, you should try a dark roast. This is already used in industrial coffees. Therefore, it is a type of roast you will not find in Rumo.