Bolivia: La Paz Department, Caranavi FTO

Light roasted coffee beans are lightly browned, preserving their original flavors and high acidity, with fruity or floral notes and a mild, bright taste profile.

Medium roasted coffee beans are brown with a balanced, well-rounded flavor, less acidity, and notes of caramel and subtle chocolate.

Dark roasted coffee beans are deep brown with a shiny, oily surface. They have a bold, rich flavor, low acidity, and pronounced bitterness, often with smoky or chocolatey undertones.

A medium grind is needed for this method. The coffee is brewed by dripping hot water over the grounds, contained in a Single Use Pod.

This method requires a medium grind, similar in texture to sea salt. The coffee is brewed by dripping hot water over the grounds, which are contained in a filter.

Pour over, like V60 or Chemex, calls for a medium-coarse grind. This method involves pouring hot water over coffee grounds in a filter and letting the coffee drip into a vessel below.

A coarse grind is best for French Press. This brewing method involves steeping coffee grounds in hot water for several minutes before pressing down a plunger to separate the grounds from the brewed coffee.

Cold brew requires the coarsest grind, similar to breadcrumbs. It involves steeping coffee grounds in cold water for an extended period, usually 12 hours or more, to produce a smooth, rich coffee concentrate.