Light roast
also: light roasted, cinnamon roast
A roast stopped near first crack: bright, acidic, origin-expressive, with a dry surface and no oil.
A light roast is coffee taken off the heat at or shortly after first-crack, when the beans have expanded and turned a light to medium brown but have not roasted long enough for oils to migrate to the surface. The beans stay dry-looking and the original character of the green coffee is largely preserved.
Why it matters: less roast development means more of the bean’s inherent flavors survive, so light roasts taste the most like where they came from. Expect higher perceived acidity and brightness, floral or fruity notes, and lighter body. Origin and processing (a washed Kenyan versus a natural Ethiopian) show through clearly.
In the cup, light roasts can taste sharp or even sour if under-extracted, so they reward finer grinding, slightly hotter water, and patience. Many specialty roasters favor this level for single origins. Compare with medium-roast and dark-roast to see how flavor shifts as roasting continues. See roast-levels-explained for the full spectrum.