Cinnamon: A very light roast that has little body and distinct, breadlike flavors.
City: A light roast, distinguished by its milk chocolate color, that reflects coffee's natural flavor characteristics.
Full City: Oils, which form naturally as a result of chemical reactions that take place during the roasting process, begin to show on the surface of brewed Full City-roast coffee.
Vienna: The lightest of the dark roasts but the first in which the roast becomes noticeable in the taste. When brewed, the coffee has a rich brown color and reveals more oil on the surface.
French: The roast, not the coffee bean, is the dominant element in French-roast coffee, which has a deep flavor that is both acidic and smoky.
Italian: Tastes almost exclusively of the roast and is one of the darkest grades available.