This pairing guide highlights the optimal roasting levels to best accentuate the unique flavour profiles of celebrated coffee varietals.

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Remember, personal preference always reigns supreme, so feel free to experiment! The bean varietals mentioned here are widely believed to be the Top 20 globally. The following gives you a reference for the optimal roasting level for each, along with brief descriptions of their flavour profiles:

1. Geisha: Light to Medium. This delicate varietal shines with bright acidity and floral notes. Over-roasting will mask its subtle complexity.

NOTE: Gesha and Geisha are effectively the same varietal with Gesha referencing the region in Ethiopia where it originated. Geisha, on the other hand, has been widely adopted, specifically referencing the adoption into Panama.

2. Bourbon: Light to Medium. Known for its sweetness and fruitiness, Bourbon benefits from a lighter roast that preserves its delicate flavours.

3. Typica: Light to Medium. This classic variety responds well to lighter roasts, showcasing its balanced acidity and subtle sweetness.

4. Caturra: Light to Medium. Similar to Bourbon, Caturra thrives with a lighter roast that allows its fruity and sweet notes to shine.

5. Gesha: (see note above) Light to Medium. As with Geisha, lighter roasts are ideal for this varietal to preserve its delicate floral and fruity notes.

6. SL28: Light to Medium. This Kenyan varietal is known for its bright acidity and fruity notes, best experienced with a lighter roast.

7. SL34: Light to Medium. Similar to SL28, this Kenyan varietal benefits from a lighter roast to showcase its vibrant acidity and fruity flavours.

NOTE The SL_ designation refers to Scott Laboratories in Kenya. These varietals are not genetically modified but were created using traditional breeding methods under laboratory conditions.

8. Pacamara: Light to Medium. This large-beaned variety often exhibits chocolatey notes, which are best appreciated with a medium roast.

9. Sumatra Mandheling: Medium to Medium-Dark. This Indonesian coffee boasts earthy and spicy notes, which are enhanced by a slightly darker roast.

10. Ethiopian Yirgacheffe: Light to Medium. Known for its floral and fruity notes, Yirgacheffe shines with a light roast that preserves its delicate aromas.

11. Guatemalan Antigua: Medium. This Guatemalan coffee offers a balanced flavour profile with notes of chocolate and nuts, making it suitable for both medium and medium-dark roasts.

12. Colombian Supremo: Medium. This Colombian coffee exhibits a well-rounded flavour profile with notes of chocolate and nuts, making it suitable for both medium and medium-dark roasts.

13. Kenyan AA: Light to Medium. This Kenyan coffee is known for its bright acidity and fruity notes, best experienced with a lighter roast.

15. Brazilian Santos: Medium to Medium-Dark. This Brazilian coffee offers a balanced flavour profile with notes of chocolate and nuts, making it suitable for both medium and medium-dark roasts.

16. Ethiopian Harrar: Medium to Medium-Dark. This Ethiopian coffee exhibits spicy and winey notes, which are often enhanced by a slightly darker roast.

17. Costa Rican Tarrazu: Medium. This Costa Rican coffee offers a balanced flavour profile with notes of chocolate and nuts, making it suitable for both medium and medium-dark roasts.

18. Guatemalan Huehuetenango: Medium to Medium-Dark. This Guatemalan coffee offers a balanced flavour profile with notes of chocolate and nuts, making it suitable for both medium and medium-dark roasts.

19. Sumatra Lintong: Medium to Medium-Dark. This Indonesian coffee boasts earthy and spicy notes, which are enhanced by a slightly darker roast.

20. Chiapas: Medium to Medium-Dark. This Mexican coffee often exhibits chocolatey and nutty notes, which are enhanced by a medium-dark roast.

Disclaimer

As I mentioned at the beginning, these are general rules. Your personal preference should always be your guide. In the beginning, however, you owe it to yourself to first experience what others have deemed to be the best combination. This will give your on-going experimentation a greater ring of authority.

Also, the ideal roast level for a specific coffee can vary depending on the bean’s origin, and the processing method. Experimentation is key to discovering the perfect roast for your taste.

I hope this helps! Let me know in the comments if you have any other questions. Also, be sure to subscribe to The Coffee Authority Weekly. Let the brewing begin!