People often ask what green coffee beans look like. In general, they’re green, smaller than the roasted bean and not at all something you’d want to eat, sniff or even soak in water.
It’s the roasting that brings out the size, flavors and tones. This photo shows the before and after look of the Tanzanian Southern Highlands bean we been tinkering with. The last roast left me wanting more earthy notes, but others who tried it felt it was similar to what you might find at Starbucks. (Your choice whether that’s good or bad).
In today’s roast, available now, I extended the lower-temperature roasting time to see if that coaxes out the intense rich notes of other African beans. Let me know what you think eh?