Ethiopian Yirgacheffe Green Unroasted Coffee Beans 1 Pound

Rating a coffee in some ways is like rating a flower: if you like flowers they are all pretty nice, just some you like better than others. I liked this coffee just fine! It's taken me a while to post a review because it took a while to learn to roast. I tried the air popper method and 'twas a total bust for me. Not that the popper is a bad method, just didn't work for me. I went pioneer style and pulled out my cast iron skillet. That's when things got fun! The first two roasts I aimed for and got a gorgeous city roast. Alas the flavor was vauguely grassy. Not unpleasant, just not what I wanted. Finally, grabbing courage against fear of burning coffee and getting that familiar sb over-cooked flavor, I left beans in long enough to achieve a dark roast. Cue the angelic choir..! Beans were luscious deep brown (see photo) and the aroma was intoxicating! FYI, I prefer cooked coffee aka no pour over, no pour through, straight up cooked for 1-2 minutes, so take that into consideration as you eval this coffee. I roasted, rested and prepped beans and had an excellent cup of coffee! It was a pure, rich, smooth coffee flavor with no hint of bitterness. Yes, yes, yes! Totally worth the effort. One warning though, these beans are ca-ca-ca-caffeinated!! I almost busted out a moonwalk, kick-ball-chain, finish with a ninja turtle flair right there in the kitchen after a half-cup of that dark brew. Yessir, that's a fine coffee. I do recommend.

I am new to bean roasting, this is my second bean sample. The previous was a Mexican bean, I found it ok but weak. I bought this one based on the reviews. I agree, this is some amazing coffee. It's also good cold, and reheated in a microwave. This batch was 3/4 cup, roasted in cast iron, stirred constantly with a wire whip. Heat setting was slightly cooler than for a steak. Time was 13 minutes in preheated pan. Almost every bean popped loudly, given enough time. If it seemed too hot, I backed the heat down to the six o'clock setting for a minute. Once it cooled off, heat was turned back up. There was some chaff, most of which was completely charred by the end. When done it was sifted in a metal colander, and I fanned it by hand to speed cooling. I would rate this as a medium-dark roast. It has now been 24 hours, the aroma is the best I've ever smelled, bar none. A fascinating, complex, indescribable sensation. It seems to change and draw you in. The beans are beginning to ooze oil droplets. I am going to give it 2 more days, then grind half of it. The remaining sample will age a full 6 days. Am looking forward to the results. Get this coffee, you already have all the gear needed to fire it up like a pro.

I decided to try my hand at cold brew coffee for all the benefits and just to give it a go. These beans were a very good choice. They roasted well in my Air Fryer with the small initial batches I tried (about 1 1/2 ounces), first for 12 minutes then 20 @400 degrees in a rotating drum. As I'm still experimenting, I used a course grind which allowed the wonderful flavor of these beans to fully come through at either setting. These unroasted beans made a brew that tasted great & gave me personally, no stomach discomfort at all the way store bought pre-ground did. I also tried a larger batch roasting them in an oven with equally satisfying results.

I am new to roasting and I use my oven. The raw beans are small and have a sweet chocolatey smell that Is intriguing. I am not able to roast them to an even color, though I am trying for a lighter medium roast. I make the coffee usually in a moka pot. I really like the coffee. It is a complex taste and quite addictive. A little fruity and acidic in a good way. I do add cream and a little sugar. I plan to reorder.

I'm new to roasting coffee, so take this with a grain of salt. For the most part I'm satisfied with the beans — they appear fresh, were relatively easy to work with, and produced a good cup of coffee. A few things though: • They say there's no (or next to no) chaff. My beans produced a fair amount of chaff — so I don't know how others are roasting their beans without producing any chaff. It's not a big deal or a deal-breaker, it just means that I have to take some extra time to blow out the chaff from my colander while cooling off the beans. • I get why they sell them in one or two pounds bags, but quite frankly for those of us who aren't familiar with the varieties available and how they're going to actually taste, it would be nice to see these being sold in half- or quarter-pound sample packs, too. It'd allow us to get to know all of the different options with less commitment. • I found this particular variety a bit tough to get an even roast out of. I use a high-efficiency, 72,000 BTU propane burner (with VERY even heat distribution), a large stainless steel mixing bowl, and a wooden spoon for stirring — and with constant stirring, I get a relatively even heat distribution in the bowl. But even with that, I found it difficult to get an even roast with this and the other two varieties I've tried. And until I have had enough time at this, for now I'll chalk it up to the roaster and roasting method, not the beans. • As a newer roaster, it'd be helpful to have suggested roast levels for the different types of beans as well as maybe flavor profiles for light, medium, and dark roasts from that same bean. All in all, I'm satisfied with the product, but when you're trying to get to know the various options, one pound bags (and up) are too much of a commitment when trying to find a bean that you'll really enjoy.