Go Getter (signature blend) green beans

Smokin Beans

Details

Process

Washed, Natural, Honey

Roast Suitability

Description

About the Blend Go Getter – an energizing coffee blend for those who like to get things done! Uniquely smooth tasting with a interesting depth of cup character. It opens with a nutty lemongrass leading edge with nuance of cocoa, walnut, and salted peanut.The cup can be a bit strong on its own and a little cream and sugar may set it off just about right. This particular blend was crafted from our beans that contain the highest levels of natural caffeine making it a real energy booster with plenty of get up and go. At the medium roast level the taste is lighter and a bit more mellow, at darker roasts it will become more roasty and a bit more chocolate forward. Crafted for standard drip brewing. 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 an