Hints of Tropical fruits, Honeysuckle and Citrus.

Light roast Arabica coffee is celebrated for its lively and pronounced acidity, which adds a bright and refreshing quality to the cup. This acidity often highlights the coffee’s natural flavour notes, such as citrus, berries, or tropical fruits, depending on the origin. Because Arabica beans already have a delicate and complex flavour profile, the light roast further enhances their nuanced characteristics without overshadowing them with roast-induced flavours. The result is a crisp and vibrant coffee that appeals to those who appreciate a clean, well-balanced brew with a touch of zest.

The process of creating light roast coffee involves carefully roasting green coffee beans to a lower temperature and shorter duration than darker roasts, typically ending just after the first crack (around 356–401°F or 180–205°C). This precise roasting method requires close monitoring to avoid overdevelopment while preserving the bean’s natural flavours and delicate aroma. Light roast coffee retains more of its original acidity and unique characteristics, such as fruity or floral notes, making it ideal for highlighting single-origin beans. The lighter roast level also results in a denser bean, which requires finer grinding for optimal extraction during brewing.

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. Compared to other varieties, such as Robusta, Arabica has a lower caffeine content and a sweeter, more refined taste, making it a favourite among specialty coffee enthusiasts. Despite being more susceptible to pests and requiring precise growing conditions, Arabica’s superior flavour profile justifies its prominence in the global coffee market.

Between 800 - 1600 MASL