I would recommend trying a few “natural process” (the beans are dried before removing the fruit) light roasts. They’re often far richer in flavor, with much mor

I would recommend trying a few “natural process” (the beans are dried before removing the fruit) light roasts. They’re often far richer in flavor, with much more pronounced fruit notes. Then if you can find a natural process dark roast (rare in my experience), compare. You’ll notice that while you may still taste the fruit notes, they’ll be masked pretty heavily by the roast. It was a natural process roast that got me to even care about the difference, and now I almost always go out of my way for light roasts. If you’re in/near/visit Seattle or have access to any of these roasters: Seattle Coffee Works specializes in light roasts, most of Victrola’s single origins are light, and many of Ladro’s are as well. All three often have at least one natural process. They’re all quite good!