Maillard

If you’ve ever wondered why some light roasts sing with fruitiness while others fall flat, you’re not alone. Natural process coffees, especially from Colombia, are known for their vibrant acidity and tropical notes, but mastering their aroma is an art. The user’s struggle—capturing that elusive bright, berry-forward profile—highlights a common challenge: balancing light roasting’s delicacy with the risk of underdeveloped flavors. The key lies in understanding how temperature, timing, and bean origin shape aroma. Light roasts preserve the coffee’s inherent characteristics, but they demand precision. A natural process coffee’s fruitiness stems from its high acidity and fermentation during drying, which…