Sunshine Blend (signature blend) green beans

Smokin Beans

Details

Process

Washed, Natural, Honey

Roast Suitability

Description

About the Blend Sunshine in a cup. Like a cup of warm glowing energizing liquid sunshine this coffee shines in its beautiful soft warming character. It is remarkably soft smooth and round in structure almost buttery in body notes. The cup is clean tasting and easy going, with nuance of orange, white chocolate, cherry limeade, graham cracker, and honey in the soft buttery easy finish. The medium high acidity twinkles in a soft and comfortable brilliance. Overall the cup feels plush and approachable at the city roast profile and makes an enjoyable pour over or drip brew. Grind some and add a little Sunshine to your day! About the Roasting Process Maybe you have heard that roasting coffee is a work of art and to achieve excellent beautiful taste development in coffee beans it requires skillful and calculated inputs by the roast master throughout the entire roasting process? Is this true or not… Let’s look at this topic a little deeper. Some would argue that roasting coffee is easier than all that and you don’t need to worry about all those “technical aspects” to enjoy roasting your own coffee at home. In the most basic sense, you simply need to heat the beans to about 450*F or until they reach the desired “doneness” or “brown” and then cool them as quickly as possible with a fan to stop the internal roasting changes happening inside the beans. After this the coffee beans can be ground and used to brew coffee. It is as easy as that! However, as you delve a little deeper into roasting your own beans you soon realize that there does seem to be a certain science or a required sequence of events behind the roasting process that must be met to achieve the best taste in the cup. You will learn that when the cup tastes grassy or underdeveloped that you must add more time and/or temperature to your roasting profile. You will also learn that sour notes come from too low of heat in your profile curve and that roasting too long gives a “flat” or “baked” tastes in the cup. So how