the true quality has more to do with who's roasting it than its origin to begin with. that being said you need to eliminate the truly inferior beans/roasts & try simply to just please the tongue.
Darker roasts have a more robust flavor & generally contain less caffiene as it is lost due to the longer roasting process. Somewhat easy to make a bitter pot/cup of joe accidentally.
Light roasts on the other hand tend to have a bit less potent flavor but contain more caffiene than dark roasts. Tough to make a bitter pot or cup imo.
I actually prefer a slightly stout and acrid cup of dark roast, drunk black no sugars.
I pay just $23.00 for a big 3 pound bag wholesale. Alakeef beans, roasted over in Duluth, MN.
Darker roasts have a more robust flavor & generally contain less caffiene as it is lost due to the longer roasting process. Somewhat easy to make a bitter pot/cup of joe accidentally.
Light roasts on the other hand tend to have a bit less potent flavor but contain more caffiene than dark roasts. Tough to make a bitter pot or cup imo.
I actually prefer a slightly stout and acrid cup of dark roast, drunk black no sugars.
I pay just $23.00 for a big 3 pound bag wholesale. Alakeef beans, roasted over in Duluth, MN.