Coffee like you remember as a young chuck! A full-bodied blend of lightly roasted beans from Colombia, Central America, and Brazil producing a mild coffee with a smooth pleasant taste and rich aroma.
Light roasts are light brown in color, with a light body and no oil on the surface of the beans. Light roasts have a toasted grain taste and pronounced acidity. The origin flavors of the bean are retained to a greater extent than in darker roasted coffees. Light roasts also retain most of the caffeine from the coffee bean.
Light roasted beans generally reach an internal temperature of 180°C – 205°C (356°F – 401°F). At or around 205°C, the beans pop or crack and expand in size. This is known as the “first crack” (for the “second crack,” see below). So a light roast generally means a coffee that has not been roasted beyond the first crack.