Redwoods

Here is a simple analogy - Imagine that you are cooking a steak. If you cook the steak for a short amount of time, it will be rare. If you cook the steak for a longer amount of time, it will be medium-rare, medium, well-done, or even burnt.

The same is true for coffee beans. The longer you roast the beans, the darker they will become and the more intense the flavor will be.

Light, medium, and dark roast coffees are all made from the same coffee beans, but they are roasted to different levels. The roast level affects the flavor, acidity, and caffeine content of the coffee.

• Light roast coffees are roasted for the shortest amount of time. They have a light brown color and a bright, acidic flavor. Light roast coffees also have the highest caffeine content.
• Medium roast coffees are roasted for a longer amount of time than light roast coffees. They have a medium brown color and a more balanced flavor, with less acidity and more body than light roast coffees.
• Dark roast coffees are roasted for the longest amount of time. They have a dark brown to black color and a bold, smoky flavor. Dark roast coffees have the least acidity and caffeine content.

Espresso roast coffees are a type of dark roast coffee that is specifically roasted for espresso drinks. Espresso roast coffees have a very dark brown to black color and a rich, intense flavor.

Coffee processing methods have a significant impact on the coffee's quality and flavor. The processing method affects the coffee's acidity, sweetness, body, and aroma.

At Idyllwild, our coffees are almost always processed using one of the four methods below:

• Washed & Sun Dried: Washed and sun-dried coffee is the most common processing method. The coffee cherries are harvested and then de-pulped to remove the skin and pulp. The beans are then washed to remove any remaining pulp or debris. Finally, the beans are sun-dried until they are completely dry. Washed and sun-dried coffee is known for its clean and bright flavor profile. It typically has high acidity and a medium body. Washed and sun-dried coffee is also known for its complex aroma, which can include notes of fruit, flowers, and chocolate.
• Natural & Raise Bed Dried: Natural processed coffee is the oldest processing method. The coffee cherries are harvested and then spread out on raised beds to dry. The skin, pulp, and mucilage remain on the beans during the drying process. Natural processed coffee is known for its sweet and fruity flavor profile. It typically has low acidity and a heavy body. Natural processed coffee is also known for its unique aroma, which can include notes of berries, dried fruit, and chocolate.
• Washed & Raised Bed Dried: Washed and raised bed dried coffee is a hybrid processing method that combines the elements of washed and natural processing. The coffee cherries are harvested and then de-pulped to remove the skin and pulp. The beans are then washed to remove any remaining pulp or debris. Finally, the beans are dried on raised beds until they are completely dry. Washed and raised bed dried coffee is known for its balanced flavor profile. It typically has medium acidity and a medium body. Washed and raised bed dried coffee is also known for its complex aroma, which can include notes of fruit, flowers, and chocolate.
• Swiss Water: Swiss water processing is a more delicate processing method that is used to produce high-quality coffee. The coffee cherries are depulped and then soaked in a water bath. The water bath dissolves the sugars and other soluble compounds in the coffee beans. The beans are then removed from the water bath and dried. Swiss water processed coffee is known for its smooth and clean flavor profile. It typically has low acidity and a medium body. Swiss water processed coffee is also known for its complex aroma, which can include notes of fruit, flowers, and chocolate.