From Bean to Brew: Understanding Raw Coffee
The unroasted seeds of coffee cherries are known as raw coffee beans, also popularly known as green coffee. These beans have an oval shape and a hard outer layer, appearing green or beige. Consumption of raw coffee beans in their natural state is not typical, as their bitter taste and hard exterior make them unfit for consumption. However, once roasted, these same beans are transformed into the beloved beverage we all know and love. Learn more about raw coffee beans and how they're grown.
Growing & Harvesting
The "coffee belt" is a collection of central coffee-producing regions situated near the equator in South America, Central America, Africa, and Asia. Cultivating coffee requires unique environmental conditions such as soil quality, altitude, rainfall, and temperature range. Two primary species of coffee, Arabica and Robusta, are widely grown. Still, different growing regions and microclimates affect their flavor profiles, leading to diverse coffee options for consumers worldwide. Enthusiasts of coffee enjoy exploring these differences to discover their favorite brews.
Coffee plants typically grow for 3-4 years before bearing their first crop of cherries, which start green and ripen to red over 6-7 months before harvesting. Farmers may handpick only perfectly ripe cherries or employ large machines depending on the farm. After the initial harvest, plants continue to produce cherries once a year for decades.
Processing, Drying, Sorting
Once cherries are harvested, they are put through wet or dry processing methods, resulting in raw coffee beans, also known as green coffee. The chosen method can significantly influence the final product's taste, prompting growers to select carefully. Once the beans have been processed, they are dried to a moisture content of 10-12%, sorted based on size, shape, and color, and then shipped to roasters across the globe.
Roasting
The roasting process is crucial in developing coffee's distinct flavor profile, rich aroma, and characteristic brown hue. Depending on the roast level, a light roast can accentuate fruity notes with higher acidity, while a dark roast will produce a robust, slightly bitter taste with lower acidity. Once roasted, the beans are prepared for grinding and brewing, culminating in a steaming cup of your preferred coffee blend.
Advantages of Raw Beans
Purchasing raw coffee beans presents various benefits in contrast to pre-roasted ones. Firstly, green coffee possesses a lengthier shelf-life while also allowing for customized roasting based on your preference and desired flavor profile, be it a light, medium, or dark roast. Such adaptability makes raw coffee an excellent choice for those eager to explore diverse coffee flavors.
Whether you're a hobbyist or an expert roaster, if unroasted raw coffee sparks your interest, feel free to contact us, and we will guide you toward the most suitable product for your needs.