- 🍵 Premium Arabica Unroasted Greed Beans – get the most latest lot from our top Nicaragua producer.
- 🍵 High Quality Single Origin Beans – less than 5 defect per 300 grams, we make sure you get the best of the best for your home roasting needs.
- 🍵 Strictly High Grown – with high altitude and shade our beans have a greater density and provide a better specialty cup.
- 🍵 Best Sustainability Standarts – we make sure to follow best practices and promote sustainability at our farms
- 🍵 GUARANTEED – Your satisfaction is our number one priority! That's why we offer an unbeatable 60 DAY GUARANTEE on all of our coffee products! Try us out, and whether you use a little or a lot, if it's not up to your expectations, just send whatever's left back our way and we'll send you back your money! It's truly that easy.
Roasting Process Stages
Yellowing: For the first few minutes the bean remains greenish, then turn lighter yellowish and emit a grassy smell
Steam: The beans start to steam as their internal water content dissipates.
First Crack: The steam becomes fragrant. Soon you will hear the first crack, an audible cracking sound as the real roasting starts to occur: sugars begin to caramelize, bound-up water escapes, the structure of the bean breaks down and oils migrate from their little pockets outward.
First Roasted Stage: After the first crack, the roast can be considered complete any time according to your taste. The cracking is an audible cue, and, along with sight and smell, tells you what stage the roast is at. This is what is called a City roast.
Caramelization: Caramelization continues, oils migrate, and the bean expands in size as the roast becomes dark. As the roast progresses, this is a City + roast. Most of our roast recommendations stop at this point. When you are on the verge of second crack, that is a Full City roast.
Second Crack: At this point a second crack can be heard, often more volatile than the first. The roast character starts to eclipse the origin character of the beans at this point and is also known as a Vienna roast. A few pops into second crack is a Full City + roast. Roasting all the way through second crack may result in small pieces of bean being blown away like shrapnel!
Darkening Roast: As the roast becomes very dark, the smoke is more pungent as sugars burn completely, and the bean structure breaks down more and more. As the end of second crack approaches you will achieve a French roast.
Ack!! Too Late!: Eventually, the sugars burn completely, and the roast will only result in a thin-bodied cup of “charcoal water.”