Green coffee beans are raw unroasted coffee cherries, all coffee starts it's life as a seed in the fruit of a coffee plant. Each fruit has two coffee seeds - these will become coffee beans. After the fruit is harvested it needs to be processed. There are three methods for doing this:-
The Wet Method or Washed Coffee:
This is used in regions where there is a plentiful supply of fresh water. A machine first strips away the outer layers of skin and fruity pulp. The beans, still enclosed in a sticky inner pulp and parchment wrapper, are soaked for 24 to 72 hours in fermentation tanks. This loosens the remaining pulp through a series of enzymatic reactions, which is then washed away. Time in the fermentation tanks is critical as too much or too little time will harm the beans. These coffees will generally have a higher acidity and cleaner flavors than their dry cousins.
The Dry or Natural Method:
The cherries are allowed to dry on the tree or are laid out to dry in the sun for three to four weeks. When the pulp has dried, a hulling machine strips away the outer skin and pulp. Although the beans are not always consistent in quality, the acidity of the beans is reduced and the body and earthy flavor is increased. Producing high quality coffee with the dry method is challenging because the beans are exposed to climatic conditions during the drying process. Some of the dry method coffees are Sumatra, Ethiopia Harrar, and Yemen.
Semi-washed method:
In Sulawesi, the coffee cherries are washed and sorted as in the washed method, but are not placed in fermentation tanks. Instead they are set out to dry. Sulawesi coffees are a bit more cleaner and smoother than their Sumatra cousins.
After the wet or dry process, a mill removes any remaining parchment and the silverskin - a thin covering that clings to the bean.
Finally we have actual coffee beans, we are packed normally in 60kg jute bags, and then shipped to whereever they are needed. Green coffee is fairly inert and providing it is stored in dry room, away from tainting odours and not exposed to sunlight it should remain fresh and usable for a few years.
If you are buying green coffee beans you will something to roast them with, most people will use a roasting machine like the I Roast or Gene Cafe coffee roaster.
Nicaragua Maragogype is a SHG (strictly high grown) bean. Medium in strength with a sweet high acid and vibrant citrus mouth filling flavour. Well balanced with a light body and smooth tangy aftertaste. Well suited to plunger or filter brewing.
Raw coffee beans for roasting, Produces a cup with exceptional taste, full bodied and sweet with a low toned semi-sweet chocolate character.
Raw unroasted green coffee beans, Colombian origin raw green coffee beans, Delivers an amazing flavour with a smooth, medium body.
Well balanced, deep bodied with a medium acidity. Produces a brew with sweetness and a slight chocolate taste.
Colombian Decaffeinated green coffee beans, Amazing flavour and low acidity with virtually no caffeine from the Carbon Dioxide process.
Green coffee beans from Peru, Fairtrade certified. Good medium body, nice brisk acidity and depth. Handles a darker roast well.
Green coffee beans from Honduras. Rich and full bodied with acidic flavours .
Indonesia Java Blawan: Estate grown, exceptional heavy bodied arabica of unique character. Displays a spicy tang, with a rich and nutty texture. Blend with mocha for distinctive popular brew.
Produces a smooth and mellow cup, good for blending.
Grown on the top of Rante Karuna Mountain in South Sulawesi, Indonesia. Some people say it reminds a little bit of walnut.
Green origin coffee beans from Java. Light bodied and earthy with medium acid. Low toned and rich.
Origin green coffee beans, Maragogype. Green beans, the type Marogype means Elephant Foot - referring to the large size of the green bean.
Strong and heavy bodied with medium acidity. Mysore Arabica green coffee beans. Strong and heavy bodied with medium acidity.
Full bodied with a rich flavour and low acidity. Sumatra Arabica green coffee beans. Produces a full bodied brew with a rich flavour and low acidity.
Considered a lower grade to Arabica, neutral taste which can border on harsh and oatmealy. Robusta Green Coffee Beans. Considered as a lower grade to Arabica, Coffea Robusta grows at lower altitudes and is easy to cultivate and harvest. Robusta however is
Yemen Mocca Matari. In the central mountains of Yemen. Mocca Matari is grown at the highest altitude of all Yemen coffee's. Producing a rich, but sweet complex cup of coffee.
Origin green coffee beans from Kenya. High grade coffee with sharp acidity, solid body and smooth winey flavour.
Origin Kenya Peaberry green coffee beans. Peaberry is exclusive and makes for a more complete finish. Full body with medium acidity and a sweet quality.
Origin Kivu green coffee beans. Strong and full bodied, blends well with Mysore.
Mocha green coffee beans. Smooth rounded body with a strong acidity
Origin Monsson Malabar green coffee beans. A pure Indian coffee, harvested post-monsoon to deliver a plump mature bean. When medium roasted produces a full palate with well rounded body and a strong hint of spice.
Below are some useful sources for more information on home roasting green coffee beans:-
Pennine Tea and Coffee, 6 Hall Street, Halifax, West Yorkshire, HX1 5AY. 01422 347734.
Registered Fairtrade Distributor FFdistp0013 -www.fairtrade.org.uk
Company Registration Number 4743172
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