Light Roast is light brown in color and has no visible oil on the surface of the beans. Lighter roasted coffees typically have crisp acidity, a mellow-smooth body, and brighter fruity flavors. Our coffee is warehoused and roasted locally in order to preserve the unique characteristics of the bean.

 

Fellowship coffee beans are hand-cultivated and are only picked by farmers when they become perfectly ripe. During the light-roasting process, our beans produce a very wide variety of flavors, aromas, aftertastes and beyond. Light roasting is beloved in the specialty coffee industry for its ability to bring more vibrant, unique flavors out of coffee – ours is no different. Our Fellowship Coffee Light Roast highlights the unique flavor profile characteristics of Guatemalan coffee more than any other roast style.

 

Light roasted coffee beans often reach an internal temperature of 350-375 degrees Fahrenheit during their roast. These beans barely reach what is called “first crack”, a stage where the vapors inside the beans break through the outer wall and create a “cracking” noise.

Medium Roast coffee is a caramel-pecan shade of brown color and rarely has an oily surface. This coffee has a medium acidity and body, as well as a well-rounded flavor profile. Roasting our Fellowship coffee to this level also preserves many of the unique flavors of its local Guatemalan origins, but it also begins to reach into the deeper caramel sweetness of a longer roasting process. As a result, our medium roast coffees are balanced, well rounded, and are slightly darker and sweeter. Some of the bright flavor notes of our light roast may be reduced at medium, but it’s a trade-off for balance and is our most popular roast.

 

Medium roast coffee beans reach an internal 400-430 degrees Fahrenheit and are typically roasted a little beyond ‘first crack’, but not all the way to second crack.

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Our local specialty coffee roasters love medium roasts because they are more approachable than light roasts to most coffee drinkers. Our medium roast is less acidic and intense, but still showcases the distinct natural flavor profiles of our beloved Guatemalan beans.

Dark Roast coffee is a darker hickory-chocolate shade of brown color and often has an oily surface. Our dark coffee has a low acidity, heavy body, and tend to reveal deeper, darker flavors. Dark roasted coffee tends to not have many of its native Guatemalan flavor characteristics left, but that does not mean that this roast is bland and boring. Our Guatemalan coffees really lends itself to a darker roast because it brings out its chocolatey, nutty, and caramel flavors.

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Dark roast coffee has long reigned king in New York, largely because the majority of coffee quality is rarely premium graded specialty coffee. The goal of our local specialty roasters is not to roast away any adverse flavors of our coffee, but to lean into the deeper, darker pleasant flavor profiles that are welcomed by our very hard Guatemalan green bean.

 

Our dark roast coffee reaches an internal 430-450 degrees Fahrenheit inside the roaster and typically reaches a ‘second crack’, if not a little bit beyond. While this has traditionally been an easy way to combat low quality coffee beans, this is no longer needed with Fellowship coffee because we have made our specialty grade Guatemalan coffee beans available to many of our Westchester and Rockland roasting partners.

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