Roast level shapes flavour more than almost anything else. Light roasts preserve the bean’s origin character — think bright acidity, floral and fruit notes, as in our Ethiopia Yirgacheffe.

Dark roasts like our Midnight blend develop bold, smoky, bittersweet-chocolate flavours as roast reactions take over from origin traits. Acidity drops and body increases.

Neither is ‘better’ — it comes down to taste and brew method. Filter and pour-over flatter lighter roasts; espresso and press love a medium-to-dark.