A few years ago, when I was still living in Colombia, I took a week long training with the Colombian Coffee National Federation where we learned the difference between Arabica and Robusta coffee varietals. During that week we also experienced the different grades of beans and the styles of roast. Arabica coffee is consider the best bean, it is delicate, highly aromatic and it is the bean grown in my beautiful Colombia. I like to compare the production of coffee with the production of wine, or chocolate for that matter. The best beans, or grapes, produce the more distinctive coffee to land product or "terroir" as the french will say, and the roast is the "wine makers touch" the end result is a premium product, be it coffee or wine.
I was quite glad to find a coffee shop here in Denver where the coffee, and its true flavor and nuances, is the main objective, no frills sugary syrups of flavored coffee, which I still can't understand.
The coffee is well balanced, nicely roasted, not too light and definitely not too strong, or almost burnt as many places I had visited.