Classic Bean (signature blend) green beans

Smokin Beans

Details

Origin

Ethiopia

Process

Washed, Natural, Honey

Roast Suitability

Description

About the Blend Classic Bean is our take on the classic pairing of Ethiopian Yirgacheffe with Indonesia Sumatra. The bright Ethiopian character balances the deeply toned Sumatra structure quite nicely. It makes for a good satisfying chocolate spice forward cup, with an earthy roundness on the palette, and unmistakable Ethiopian sweet juiciness throughout. The cup is loaded with rich nuances of bakers chocolate, cedar, lemongrass, bakers spice, with hints of vanilla and molasses in the lingering earthy finish. Preferred at full city roast for greater mellowness and more diversity of flavor nuances. Enjoy as a classic French Press or espresso or really any brewing method you prefer. Supports cream and sugar if so desired. 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 h