Posted by Matthew on 7/26/2024 to
Coffee Education
You ask, we answer: understanding green unroasted coffee
Coffee doesn’t have to be complicated. But with so many types and so many ways to prepare your favourite cup, it can sometimes feel that way. Let’s simplify, demystify and get you on your way to home roasting happiness.
What coffee should I choose?
If you’re a budding home roaster, we offer our Green Coffees in packages starting at 2 lbs. so you can start with a few very different coffees—origins like Ethiopia, Mexico, and Papua New Guinea, for example. Experiment with these to discover the unique flavours each region brings to the table. Remember, while the roast level will significantly impact flavour (and we do provide roast recommendations on the labels), the origin sets the foundational taste.
What factors influence coffee flavour?
Coffee flavours can vary widely depending on where they’re grown. Key factors include climate, soil, altitude and processing methods (how the coffee cherry is transformed into green beans for export). Each region imparts distinct characteristics to its coffee, offering a world of flavours to explore. Light or dark roasting will also change the flavour profile. The darker the roast, the more rich and earthy the coffee. If that’s your jam, swell, but keep in mind that the more delicate floral and fruity notes fade as roast time increases.
I prefer classic coffee flavours, not fruity or flavoured. What should I focus on?
Central American coffees are your best bet for a classic, clean and crisp taste. They strike a perfect balance of brightness, body, and aftertaste. Our big crowd-pleasers are green beans from Guatemala, Honduras, Mexico and (dipping into South America), Peru. They’re the kind of coffees you’ll want to drink again and again.
I love coffee with fruity notes!
For a fresh, fruity flavour, look no further than high-altitude, wet-processed coffees. Ethiopian coffees from regions like Sidama, Yirgacheffe, Shakiso, or Agaro are excellent choices. Try our Ethiopia Yirgacheffe for a taste of this delightful fruitiness.
Dark roast is my thing! Which green coffee roasts best dark?
If you’re into dark roasts, you’ll enjoy coffees with a lot of body and low acidity. Our Guatemala and Indonesian (like Papua New Guinea) varieties are great choices. Some of the best coffees that roast dark also perform well at any level, maintaining their brightness and preventing a flat, ashy taste even when substantially roasted. Densely grown, high-altitude coffees tend to excel at any roast level.
How long does green coffee last?
Unroasted coffee is quite stable when stored correctly and lasts from 6 months to a year without a perceptible drop in cup quality. This is much longer than roasted coffee, which starts to lose its flavour within a week or two of roasting.
How should I store my green coffee?
Keep your green coffee beans cool, dry and away from direct sunlight at room temperature. Not difficult! Avoid the refrigerator (too moist) and the freezer (too dry). The general rule is: if it’s comfortable for you, it’s comfortable for your coffee. Our paper shipping bags are fine for short-term storage (up to a month), but for longer-term storage transfer your beans to glass, metal or airtight plastic containers to maintain quality.
Enjoy your coffee journey, and happy roasting!