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Typically we don't like to generalize or simplify, but we will share with you a little tip that the ladies back in the farm say as they roast coffee on the clay pan on the wood fire. "Raw sugar is always sweeter then caramel and dark chocolate is always heavier and longer lasting then milk chocolate" With coffee these two analogies are generally true. As we roast from light to dark, what we might give up in sweetness we might gain in body.
Ask yourself these questions? Do you enjoy a black cup of coffee? Are you looking for more caramel notes? A medium roast would be great.