A few factors—such as the type of bean being roasted, the amount of heat applied, and the exact timing—affect our coffee roasting procedures and profiles. Everything else is up to you, the customer. If you prefer darker roasts, they will have the lowest levels of acidity and caffeine. Light, medium, and dark roasts all have different characteristics; medium roasts have little to no oil on the bean’s surface, while light roasts have a delicate body, light brown color, and low oil content. The oils that float to the top of a dark roast will give it a distinctively smoky flavor.