Collection: Light roasts

Let's start at the beginning, at the coffee farm. This is where the foundation for good coffee is laid. The farmer has many decisions to make that influence the final taste of the coffee. One particularly influential one is how he processes the coffee cherries after the harvest. During these processes, the pulp, mucilage and parchment skin are removed from the kernel, i.e. the actual coffee bean, and the kernels are then fermented. There are two different main methods: the dry method and the washed method. In the dry method, the coffee cherries are first dried and then processed further. In the washed method, the pulp is removed right at the beginning.
There are now many other, more complex methods that allow farmers to influence the taste of their coffees even more radically.
Basically, it can be said that the final quality of the coffee is largely determined by the preparation process. Mistakes (lack of time management, lack of know-how and poor equipment) lead to undesirable flavors, but good work allows the farmer to get the best out of his harvest.

When these coffees arrive at our roastery, we naturally want to process them with the same care, expertise and attention to detail.
Here we can rely on over a decade of experience, coupled with state-of-the-art technology. The aim is to bring out the individual strengths and characteristics of each coffee. With light roasts, it is important to ensure the optimum development of the bean without destroying or overpowering the more delicate aromas.
Ideally, this creates a harmonious overall picture in which aromas and flavors, sweetness and acidity come into their own.

To best discover the unique variety of flavors of our light roasts, you should choose the right preparation method. Light roasts contain more acidity, which is why fruity notes dominate. These are perfectly accentuated in the standard filter methods.

During preparation, the suspended matter and oils in the coffee are perfectly bound and filtered out, allowing the coffee taste to come across clear, nuanced and without bitterness. The hand filter & Chemex preparation is the best way to discover the individual notes of any coffee. If you prefer something a little crazier, the AeroPress is also an interesting preparation method for light roasts.
The AeroPress uses both light pressure and a small paper filter. This produces sweet notes that are almost reminiscent of syrup.

However, the light roasts are not only suitable for filter methods. The beans can also be prepared using a portafilter. You can then expect a fruity espresso, but it's not for everyone. It is more for coffee fans who like to experiment and try something different.

To enjoy the delicious taste of your light roasts for as long as possible, there are a few things you should bear in mind. Let's start with the right grind.

You should always choose the grindsize according to your chosen preparation method. While the coffee for hand filter preparation should be a medium coarse grind, it is ground a little finer with the AeroPress. With the right grind, you can guarantee an optimal contact time between the coffee and water, resulting in the perfect extraction. If this contact time is not perfectly adjusted, too many aromas are released from the bean, resulting in over-extraction.

You should also always be careful when storing your light roasts. Your coffee should not come into contact with light, oxygen or strong odors. The first two factors accelerate the oxidation of the coffee, causing it to lose its unique taste. Other odors can also affect the taste of the coffee and change it for the worse. Therefore, always store your coffee in a dark place, preferably in a vacuum can and away from foreign odors.

Do you have any further questions about our light roasts? Then you can always contact us at info@wild-kaffee.de or get in touch with us via Instagram and Facebook. We will get back to you as soon as possible and will be happy to help you.