Green, unroasted coffee beans are farm processed seeds of the coffee plant "cherry". They are storage stable for relatively long periods of time.

As the roasting process begins, moisture is removed and the beans been to yellow. Aromas of hay, grass, and grain will be prominent during this stage.

This is entry level drinkable coffee. Sweetness will not have been developed and dominant flavors will be very grassy and grainy. Expect a highly acidic beverage.

At this stage of roasting, coffee beans are light brown and mottled. This roast highlights the crop origin characteristics and acidity is going be more complex than sharp.

At this stage of roasting, coffee beans are light brown and mottled. This roast highlights the crop origin characteristics and acidity is going be more complex than sharp.

This roast level yields a medium brown bean. This is a nice roast for balancing origin characteristics with the beginning nuances of the roasting process.

Entry level dark roast territory. Beans will be a medium dark brown and have patches or possibly tiny droplets of oil on the surface. The origins of the crop are highly muted.

Entry level dark roast territory. Beans will be a medium dark brown and have patches or possibly tiny droplets of oil on the surface. The origins of the crop are highly muted.

The beans are very dark brown and have a shiny coat of oil on the surface. Acidity is very highly muted and there is almost no origin flavor nor aroma remaining. The dominant flavor is that of the roasting process.

The beans will be black and shiny with oil. Burnt flavors are present, acidity all but gone, and very thin body.