Light roast coffee is roasted for a shorter time, preserving more caffeine and antioxidant compounds. It features bright, fruity notes and a lighter body.

Medium roast coffee strikes a balance between acidity and body, offering smooth flavor with chocolate and nut undertones.

Dark roast coffee has a bold, smoky flavor with low acidity. It’s roasted longer, resulting in a fuller body and lower caffeine than lighter roasts.

Grown at high altitudes, Guatemalan coffee is known for its full body, rich cocoa tones, and bright acidity — often with floral and citrus notes.

Colombian coffee is famous for its mild, well-balanced flavor and smooth mouthfeel, with hints of caramel, red fruit, and nutty notes.

Mexican coffee typically offers a light to medium body with sweet, nutty flavors and subtle acidity, often used in specialty blends.

Brazil is the world’s largest coffee producer. Its beans are known for a chocolatey, nutty profile with low acidity and great consistency.