City roasts are those dropped during the last stages of, or just after, the first crack. Such roasts are light in color and highly acidic. City roast is currently the most progressing roasting type, and have historical roots in Scandinavian countries.
City roast is acidic, winey, sweet (especially if developed well), and juicy, with floral, fruity aromas, and hints of caramel. Bean size is small. This roast can be grassy, lemony, and tart if not developed adequately.
