Full City: Medium brown in colour with more body than light roasts. They have no oil on the bean surfaces and lack the grainy taste of City roasts. This is a more balanced cup in terms of aroma and acidity. Distinct flavours are more easily detected; the taste can become quite fruity, spicy, with chocolate or caramel notes. This roast can produce incredibly complex, nuanced flavours that ebb and flow as the cup temperature changes. I take a Full City roast from 440-455 degrees Fahrenheit, depending on the bean origin. Again, the upper and lower limits of this level would be Full City- and Full City+. The beans have gone through their first crack, and are approaching the second crack. Roaster temperature is turned off after the first crack. Internal bean temperature and roast manipulation brings the beans up to the desired temperature. Other common names are Medium, Regular, American, or Breakfast.
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