The difference between perfectly roasted coffee and a ruined batch can be a matter of seconds. Roasting brings out the aroma and flavour that is locked inside the green coffee beans. A green bean has none of the characteristics of a roasted bean. It is soft and spongy to the bite and smells green, almost 'grassy.'
At lighter roasts the bean will exhibit more of the characteristics of the origin of the bean. This is determined by the weather, location, altitude, soli and variety of the bean.
Darker roasts have reduced acidity therefore the 'bitterness' of the bean is less noticeable. However the origin of the bean can be difficult to distinguish.
The two most common coffee beans used today are Arabica and Robusta.
Originally from the high altitude, humid forests of Ethiopia and South Sudan, where it still grows wild, Arabica coffee (Coffea arabica) is considered to produce the finest coffee beans. Most instant coffee is made from a mixture of Arabica and Robusta (Coffea canephora), the latter having a less delicate flavour and aroma and more caffeine. Generally, Arabica is grown in upland plantations and Robusta in lowland plantations.
Our Coffee Beans
At The Runner Bean Coffee Co we use a blend of Arabica and Robusta beans, 80% and 20% respectively. The beans are 40% Honduran, 20% Ugandan and 40% Brazilian producing deep smokey spice notes with walnuts in the finish.