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There’s been many different titles and ways to describe roast levels throughout the history of specialty coffee, none of which are universally recognized. You may have heard of “Full City” or “French Roast” before, but there’s not an agreed upon definition of these terms.

So when we set out to create medium roast blends and single origins, we aren’t concerned with what temperature we roast the beans at or how long they are roasted for, but rather what kind of flavor profiles are typically associated with medium roast coffees.

The washed Ethiopian part of this blend is incredibly floral, it’s reminiscent of lavender, light but not soapy, an element of earl grey tea, and a juicy and winey feel. And to us, that kind of flavor is strongly associated with a light roast profile. So we added our favorite Brazilian bean to this blend, a generally low elevation country with coffees that bring out strong earthy and nutty notes, which both pair and mute the brighter floral flavors of the Ethiopian.

Of all the medium roast blends this one is probably the most compelling and complex flavorwise. It also makes for a great lighter espresso less oily option.