MOEMA
A tasteful medium roast, perfect for any time of day.
moema Beans
Medium roast coffee strikes a balance between the bright acidity of lighter roasts and the richer, caramelized flavours of darker ones. During roasting, the beans develop a deeper sweetness, often revealing notes of chocolate, nuts, or caramel, while still retaining some fruity or floral undertones from the coffee’s origin. The acidity in medium roast coffee is more subdued than in lighter roasts, creating a smoother and more balanced cup that appeals to a wide range of palates. This roast level highlights both the bean’s inherent characteristics and the nuanced flavours developed during roasting, making it a versatile choice for many brewing methods.
About this coffee
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Hints of Chocolate, Nuts and Citrus Fruit.
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Medium roast coffee is a well-rounded coffee with moderate acidity, a smooth body.
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The process of making medium roast coffee involves roasting green coffee beans to a temperature of about 410–428°F (210–220°C), typically ending between the first and second crack. This level of roasting allows the beans to develop a balance between their natural flavours and the caramelized sweetness created by the Maillard reaction. The roaster carefully monitors the process to ensure the beans achieve a rich, medium-brown colour without the smoky or bitter flavours associated with darker roasts.
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Arabica coffee, scientifically known as Coffea arabica, is the most popular and widely cultivated coffee species in the world, prized for its smooth, complex flavours and aromatic qualities. Native to Ethiopia, Arabica beans thrive at high altitudes, often producing notes of fruit, floral undertones, and a balanced acidity.
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Between 800 - 1600 MASL