When coffee arrives at our roastery, it is in a raw state. We refer to coffee in this state as ‘green coffee’, due to its colour.
Green coffee is smaller and heavier than roasted coffee, and has a vegetal, grassy smell to it. Moisture content is also very different, with the majority of specialty coffees laying around the 11% area.
Turning green coffee into the roasted product is what we have been doing for almost a decade, and we’re still learning everyday.
Photography by Michael Clement - https://www.michaelclement.co.uk/