Roasting & Colour
Coffee roasting is a lot like popping popcorn. When the inside of the corn kernel reaches a certain temperature the shell pops open and viola, popcorn. With coffee, there are two shells to split, one on the surface of the green coffee bean and the second on the inside of the bean. During roasting the audible splitting of the shells is called a “crack”. I can hear the second crack about 3 minutes after the first crack.
It is hard to find consensus on what to call the different degrees and colours of roasted coffee. It seems that across the world different coffee roasting associations have a different name for a specific colour of roast. Even across North America there are different opinions of what the names should be. The Pacific coast tends to like darker coffees that the east coast and so the common names of the roasts mean different things. The names range from Cinnamon for a very light brown roast to Dark French/Neapolitan/Spanish for a very dark brown colour. My roast styles begin at a full city roast and gos to the Dark French roast. With my roaster, the Full City roast happens to co-inside with the second crack of the coffee beans, so it is a good process control point.
The following are the green coffee beans currently in stock here at Coffeys Coffee. These are reasonably priced high quality coffee beans that suit my style of roasting. Other beans will be purchased and added to the list as they are available and if they meet my standards. I can accommodate special orders if requested, but there will be a minimum purchase required.
As I purchase coffees from different brokers there are different classifications of green beans. Coffees marked as UTZ certified are responsible coffees which are similar to Fair Trade coffees just from a competing certification body. Those coffees marked as FTO mean they are certified as Fair Trade and Organic.
Cuban Crystal Mountain
Cuba’s humid climate with its gentle Atlantic winds and traditional farming methods make for excellent coffee. Cuba Crystal Mountain coffee represents a very small percentage of Cuba’s coffee production and is undoubtedly a unique coffee right at the top of the scale. It offers an intense aroma, rich nutty notes and a slightly smoky finish.
Hawaii Mocha – OUT OF STOCK This exceptionally small bean grown on Maui has been be compared to Yemen Mokha, but not quite. In my tasting I found it to have a bright apple-like acidity and light body with a hint of caramel in the finish.
Colombian Hacienda Venecia – UTZ Certified
Freshly roasted Colombian coffee is rich in flavor, heavy bodied, has a bright acidity, and is intensely aromatic. Colombia produces about 12% of the coffee in the world, second only to Brazil. Grown in the Andes mountains and probably the most popular in the world. This It’s perfect for drinking morning, afternoon, or evening.
Costa Rica Tarrazu
Tarrazú coffee is referred to as a “classically complete” coffee — a sweet aroma, aromatic complexity, full body, pleasant acidity and a delicate clean aftertaste with rich chocolate and nutty undertones. The small Tarrazu region, in the high mountains is located in southern pacific region south of the capital of Costa Rica, is the most densely planted high altitude region. Tarrazú is celebrated as the region in Costa Rica for the best volcanic soils and highest altitudes. Because they grows at high altitudes and on volcanic soil, these shade grown coffee cherries ripen more slowly which give it a rich and hearty flavor.
Guatemala Antigua Iglesias
This complex and aromatic gourmet coffee is grown high up in Antigua’s premier mountain growing area, where the beans ripen slowly. Its bright, smooth cup, enhanced by its chocolate note, can be mistaken for its Central American neighbor, Jamaica Blue Mountain coffee.
Papua New Guinea
There’s a lot of talk about coffee from the Jamaican Blue Mountain growing regions. Whenever it comes up, two things are mentioned: the delightfully smooth yet full-bodied flavor profile and the prohibitively high price tag. Luckily, our Papua New Guinea has you covered on both fronts. This unique Indonesian coffee is actually grown on trees transplanted from the Jamaican Blue Mountain region! Not as earthy as a Sumatra and with a lighter body than a Java, it is a clean cup with sweet acidity and a deep, complex flavor. We roast this bean to a City Roast level to bring a full-bodied and rich flavor to this excellent bean.
The flavour characteristics of this coffee typically are fruity highlights, rich and caramelized. According to my suppliers notes this Peruvian coffee originates from a plantation where fifty year old coffee plants produce rich and intense coffee cherries. You could call this the Shiraz of coffee!
Sumatran Gayo GR1
Natural milling slowly dries and hardens the ripe cherries, giving this coffee an earthy flavor with low acidity and an earthy herbal aroma. Due to Sumatra Gayo’s syrupy body and low acidity it continues to be one of the more popular coffees.
This arabica coffee is a limited stock item. It comes from the Arusha region of Tanzania, the plant variety is Bourbon & Kent and the beans are washed with fermentation. “Grown on the famous slopes of Mount Kilimanjaro, this coffee offers a winey acidity, medium-body and berry-like aroma.”
Colombian Excelso CO2 DECAF – UTZ Certified
Freshly roasted Colombian coffee is rich in flavor, heavy bodied, has a bright acidity, and is intensely aromatic. Colombia produces about 12% of the coffee in the world, second only to Brazil. Grown in the Andes mountains and probably the most popular in the world. This It’s perfect for drinking morning, afternoon, or evening. The caffeine is removed by using liquid carbon dioxide method. I believe that this method of decaffeination leaves the most flavor of all methods with no chemical residue.
Espresso Mediterranean Blend
A classic Mediterranean style espresso.
Espresso Decaf Blend
This MC Decaf coffee is excellent as an espresso. You can drink it all day long and not worry about the caffeine buzz.
A blend of Colombian, Ethiopian and Guatemalan coffees roasted to complement each other and create a unique tasting full bodied coffee.
Low Caf Blends
For coffee drinkers who are trying to limit their consumption of caffeine but not totally eliminate the good coffee flavour. This is a blend of the Colombian decaf and whatever coffee you want, at whatever level decaf you want. Popular blends are 50 % decaf or 25% decaf blended with Tanzanian Peaberry or 33% decaf blended with Colombian Supremo.
Fair Trade & Organic Green Coffee Beans
Ethiopia Wild Forest
A washed organic coffee that is harvested from trees growing in the forest, with virtually no management of the surrounding forest or vegetation, except perhaps some removal of undergrowth to facilitate access to the coffee trees. It has the bright acidity and light body expected from a washed Ethiopian coffee with the acidity coming across as an apple note.
Galapagos Island FTO
Imported directly from the Islands of Galapagos, this precious coffee is organically cultivated in ideal climates. The beans are hand-picked, sun-dried and washed. Delicious full-bodied cup with a strong aroma. Not to be missed !