These
are common descriptions for the type of roasts you might encounter.
They range from light to dark as you go down the page.
Cinnamon
The beans are a light brown color with no oil visible. The taste is
described like baked bread. There is not much body in the roasted
coffee.
American
The beans are a darker brown and this is a common roast in America.
City,
Medium
The beans are a bit browner than American but not yet black. This roast
is common in the western parts of the USA.
Full
City
With Full City, the beans are now a medium-dark brown. You will begin
to see some oil drops on the surface of the beans. You may detect a
caramel or chocolate note to the taste.
Full
City+
Medium-dark to dark beans. Now you see a bit more oil on the bean.
French,
Espresso
The beans are really starting to be dark brown, and will be shiny and
oily. There is less acidity, but with now they begin to taste a bit
burned. This roast would make a nice Espresso. Note that you are
tasting more of the roast profile than the bean flavor.
Italian,
Dark French
Similar to the above but darker still. Darker and oilier than above
with a strong burned flavor.
About Kona Coffee Coffee Grades
Kona
coffee is graded differently than most coffees. The grading includes the
size of the bean and the number of defects.
Kona
coffee beans must meet certain grading specifications before they can
be sold with the Kona name.
Here
are the grades, starting with the best on top.
Type
II beans consist of one round bean per cherry. This is sold as Peaberry.
Type
I beans consist of two beans per cherry, flat on one side, oval on the
other. And are the most common beans you will buy.
The
grades of Type 1 Kona coffee are:
- Kona Extra
Fancy
- Kona Fancy
- Kona Number 1
- Kona Select
- Kona Prime
Specifics
about the grading may be seen here: http://www.hawaiiag.org/hdoa/pdf/qad-greencoffeestd.pdf
