We are happy to supply green raw coffee beans for the home coffee roaster or small commercial roaster.
Where do green coffee beans come from?
We source our green coffee beans from around the world including Colombia, Costa Rica, Guatemala, Brazil and Nicaragua. African green coffee beans include Ethiopia, Kenya, Burundi. We also have a range of interesting green beans from Papua New Guinea, East timor, India and Indonesia.
What are green coffee beans?
Green coffee beans are coffee in it’s raw raw state. There are usually two coffee beans to every coffee cherry with the exception of peaberry coffee beans which only have 1 green coffee bean per coffee cherry.
The green bean is essentially the nut or stone of the coffee cherry. The coffees once picked are processed by different methods the main ones in very broad terms being:
Natural, a natural processed coffee beans are allowed to dry naturally – usually in the sun – before removing the outer mucus of the coffee bean,
Washed, a washed green coffee bean are fermented slowing the outer outer coffee skin to become soft and them removal using a washing process
Honeyed or semi washed which is somewhere in between Natural coffee and Washed coffee
What are the best green coffee beans to start roasting at home?
We suggest the best coffee beans to use when starting roasting are probably a washed Colombian bean. Actually most coffees that come out of Colombia are washes.
Why use a washed green bean if you start roasting coffee beans at home?
Washed green beans are a little more forgiving and can take a little abuse and still create a coffee that is drinkable! The Colombian green coffee beans are especially good for this and will reward you with something quite special once you have nailed your technique. They also have a lot to offer in terms of what you will get out of them. You can get a bright fruity coffee and a dark chocolate taste profile all from the same bean.
So if you’re new to roasting green beans at home, start by ordering some quality Colombian green beans and have fun trying different roast profiles. We suggest you start by dropping them just before second crack. Then try dropping your beans towards the end of first crack. There is far, far more to profiling coffee roasting but this is a good starting point.
One more tip, try your coffee just after roasting and again in 3 or 4 days. In general, roasted coffee tastes better after a few days and will keep changing up to 24 days after.