{"title":"Raw coffee beans","description":"\u003ch2\u003eRaw coffee beans for home roasting\u003c\/h2\u003e\n\u003cp\u003eRaw coffee beans – also called green coffee beans – are coffee beans that have not yet been roasted. They are for those who want to roast their own coffee and work with roast degree, development, and flavor profile from raw bean to finished coffee.\u003c\/p\u003e\n\u003cp\u003eAt Brændeholm Risteri, you will find green coffee beans from various coffee-producing countries and regions. The assortment may change continuously, allowing you to experiment with different origins, processing methods, and flavor profiles.\u003c\/p\u003e\n\u003cp\u003eIf you would rather have the coffee roasted and ready for brewing, you can find our \u003ca href=\"https:\/\/braendeholmristeri.dk\/collections\/kaffe\"\u003efreshly roasted coffee and coffee beans here\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eWhat are green coffee beans?\u003c\/h2\u003e\n\u003cp\u003eGreen coffee beans are the raw coffee beans that remain after the coffee cherries have been harvested and processed, but before the actual roasting.\u003c\/p\u003e\n\u003cp\u003eThey are called green coffee beans because of their typical green to greenish or yellow-green color. \u003cstrong\u003eRaw coffee beans and green coffee beans are therefore usually used to describe the same product.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIt is only during roasting that the coffee beans undergo the significant physical and chemical changes that create the aroma, color, and flavor character we associate with roasted coffee.\u003c\/p\u003e\n\u003cp\u003eIf you want to understand more about what happens to the coffee bean before roasting, you can read our page on \u003ca href=\"https:\/\/braendeholmristeri.dk\/pages\/efterbehandling-af-kaffe\"\u003ecoffee processing\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eWhy roast coffee beans yourself?\u003c\/h2\u003e\n\u003cp\u003eHome roasting gives you the opportunity to experiment with coffee yourself.\u003c\/p\u003e\n\u003cp\u003eWhen you start with raw coffee beans, you can, among other things, work with how far the roast should be developed and investigate how different roast profiles affect the same coffee bean.\u003c\/p\u003e\n\u003cp\u003eThis makes home roasting interesting if you want to learn more about coffee rather than just brewing it.\u003c\/p\u003e\n\u003cp\u003eFor example, you can roast the same raw coffee in different ways and compare how a lighter and darker roast affects acidity, sweetness, body, and roast character.\u003c\/p\u003e\n\u003ch2\u003eHow do I choose raw coffee beans?\u003c\/h2\u003e\n\u003cp\u003eThere is no single green coffee bean that is the best for home roasting. It depends both on your preferred taste and on how you choose to roast the beans.\u003c\/p\u003e\n\u003cp\u003eA good place to start is to look at \u003cstrong\u003eorigin, tasting notes, and processing method\u003c\/strong\u003e of the individual product.\u003c\/p\u003e\n\u003cp\u003eThe tasting notes for a raw coffee should be understood as a description of the coffee's potential and character – not as a guarantee that your finished roast will taste exactly like that. The roast profile and subsequent brewing have a significant impact on the final result.\u003c\/p\u003e\n\u003cp\u003eTherefore, feel free to try different origins and roasts. It is one of the best ways to learn which coffee types you prefer.\u003c\/p\u003e\n\u003ch2\u003eThe coffee's origin matters\u003c\/h2\u003e\n\u003cp\u003eThe coffee's origin can have a major impact on its character.\u003c\/p\u003e\n\u003cp\u003eClimate, altitude, coffee variety, soil, and processing are among the factors that can influence the raw coffee bean and its flavor potential.\u003c\/p\u003e\n\u003cp\u003eTherefore, two raw coffees can react differently during roasting and provide very different results, even if you try to roast them in the same way.\u003c\/p\u003e\n\u003cp\u003eOn the individual products, you will find the information we have regarding, among other things, origin, processing, and tasting notes.\u003c\/p\u003e\n\u003ch2\u003eNatural, washed, and other processing methods\u003c\/h2\u003e\n\u003cp\u003eBefore the coffee beans arrive as green coffee beans, the coffee cherry must be processed.\u003c\/p\u003e\n\u003cp\u003eWith \u003cstrong\u003ewashed coffee\u003c\/strong\u003e, most of the fruit surrounding the bean is removed before drying.\u003c\/p\u003e\n\u003cp\u003eWith \u003cstrong\u003enatural processing\u003c\/strong\u003e, the coffee cherry is dried with the fruit surrounding the bean, before it is subsequently removed.\u003c\/p\u003e\n\u003cp\u003eThere are also other and combined methods.\u003c\/p\u003e\n\u003cp\u003eThe processing can affect the coffee's flavor profile, and therefore it is worth considering when you compare different raw coffee beans.\u003c\/p\u003e\n\u003cp\u003eYou can read more in our guide to \u003ca href=\"https:\/\/braendeholmristeri.dk\/pages\/efterbehandling-af-kaffe\"\u003ecoffee processing\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLight, medium, or dark roast?\u003c\/h2\u003e\n\u003cp\u003eWhen you roast your own coffee beans, you largely decide for yourself which roast degree you want to work towards.\u003c\/p\u003e\n\u003cp\u003eA \u003cstrong\u003elighter roast\u003c\/strong\u003e typically provides more room for the coffee's original character, fruitiness, and acidity.\u003c\/p\u003e\n\u003cp\u003eA \u003cstrong\u003emedium roast\u003c\/strong\u003e often provides more balance between the coffee's original character and the flavor nuances developed during roasting.\u003c\/p\u003e\n\u003cp\u003eA \u003cstrong\u003edarker roast\u003c\/strong\u003e provides more distinct roast character and often a stronger and more bitter flavor profile.\u003c\/p\u003e\n\u003cp\u003eIf you want to see how we work with different roast degrees for our pre-roasted coffee, you can compare our \u003ca href=\"https:\/\/braendeholmristeri.dk\/collections\/lysristede-kaffebonner\"\u003elight roasted coffee beans\u003c\/a\u003e, \u003ca href=\"https:\/\/braendeholmristeri.dk\/collections\/mellemristet-kaffebonner\"\u003emedium roasted coffee beans\u003c\/a\u003e, and \u003ca href=\"https:\/\/braendeholmristeri.dk\/collections\/morkristet-kaffebonner\"\u003edark roasted coffee beans\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eHow to get started with roasting coffee at home\u003c\/h2\u003e\n\u003cp\u003eAlways use equipment suitable for coffee roasting and follow the manufacturer's instructions.\u003c\/p\u003e\n\u003cp\u003eStart with smaller batches so you can get to know both the coffee and your coffee roaster. For example, note the quantity, time, and your observations during roasting. This makes it easier to compare different attempts and repeat a roast you are satisfied with.\u003c\/p\u003e\n\u003cp\u003eAlso, pay attention to ventilation. Coffee roasting generates heat, smoke, and loose chaff from the coffee beans, so roasting should take place with the ventilation and safety your equipment requires.\u003c\/p\u003e\n\u003cp\u003eWhen you change one parameter at a time, it also becomes easier to understand what affects the result.\u003c\/p\u003e\n\u003ch2\u003eAfter roasting\u003c\/h2\u003e\n\u003cp\u003eOnce green coffee beans have been roasted, they begin to release carbon dioxide, among other things.\u003c\/p\u003e\n\u003cp\u003eTherefore, freshly roasted coffee does not necessarily need to be brewed immediately after roasting. What rest period works best depends on, among other things, roast degree, coffee bean, and brewing method.\u003c\/p\u003e\n\u003cp\u003eOnce the coffee has cooled completely, it should be stored in a dry, dark place protected from unnecessary contact with air.\u003c\/p\u003e\n\u003cp\u003eIf you roast coffee regularly, \u003ca href=\"https:\/\/braendeholmristeri.dk\/collections\/ventilposer-til-kaffe\"\u003evalve bags for coffee\u003c\/a\u003e can be a practical solution for storing the finished roasted beans. You can also see our other selection within \u003ca href=\"https:\/\/braendeholmristeri.dk\/collections\/kaffeopbevaring\"\u003ecoffee storage\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eFrom raw coffee bean to finished cup\u003c\/h2\u003e\n\u003cp\u003eOne of the exciting things about home roasting is that you get the opportunity to follow the entire process yourself.\u003c\/p\u003e\n\u003cp\u003eYou choose the raw coffee bean, work with the roasting, let the coffee develop after roasting, and then adapt the grind size and brewing to the result you want.\u003c\/p\u003e\n\u003cp\u003eThis also means that the same raw coffee can provide different taste experiences depending on how you choose to roast and brew it.\u003c\/p\u003e\n\u003cp\u003eIf you need help with the subsequent brewing, you can find inspiration in our \u003ca href=\"https:\/\/braendeholmristeri.dk\/pages\/bryggeguides-din-guide-til-bedre-kaffe\"\u003ebrewing guides\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eRaw coffee beans from Brændeholm Risteri\u003c\/h2\u003e\n\u003cp\u003eAt Brændeholm Risteri, we work with roasting coffee ourselves at our coffee roastery near Faaborg on Funen.\u003c\/p\u003e\n\u003cp\u003eThis gives us practical experience with the process you will work with yourself when you buy raw coffee beans for home roasting.\u003c\/p\u003e\n\u003cp\u003eThe selection of green coffee beans can change continuously. Therefore, check the individual product for current information regarding, among other things, origin, processing, and flavor profile.\u003c\/p\u003e\n\u003ch2\u003eFrequently asked questions about raw and green coffee beans\u003c\/h2\u003e\n\u003ch3\u003eAre raw coffee beans and green coffee beans the same?\u003c\/h3\u003e\n\u003cp\u003eYes. Both terms are used for coffee beans that have not yet been roasted.\u003c\/p\u003e\n\u003ch3\u003eDo green coffee beans need to be roasted before use?\u003c\/h3\u003e\n\u003cp\u003eIf you want to use them for regular coffee brewing, they must be roasted first. Roasting develops the color, aroma, and flavor character we normally associate with coffee.\u003c\/p\u003e\n\u003ch3\u003eCan I roast coffee beans at home myself?\u003c\/h3\u003e\n\u003cp\u003eYes. There are coffee roasters intended for home use. Always follow the manufacturer's instructions and ensure necessary ventilation during roasting.\u003c\/p\u003e\n\u003ch3\u003eWhich raw coffee beans should I start with?\u003c\/h3\u003e\n\u003cp\u003eThere is no one correct choice. Look at origin, processing, and the described flavor profile and choose a coffee that seems interesting to you. Start with a smaller quantity while you get to know your coffee roaster and the bean.\u003c\/p\u003e\n\u003ch3\u003eWhich roast degree is best?\u003c\/h3\u003e\n\u003cp\u003eIt depends on the individual coffee bean, the brewing method, and your own taste. Light, medium, and dark roast can highlight different sides of the coffee.\u003c\/p\u003e\n\u003ch3\u003eHow long should coffee rest after roasting?\u003c\/h3\u003e\n\u003cp\u003eThere is no one rest period that suits all coffees. Roast degree, bean, and brewing method matter. Taste the coffee at different times after roasting and use your own results as a guide.\u003c\/p\u003e\n\u003ch3\u003eHow do I store raw coffee beans?\u003c\/h3\u003e\n\u003cp\u003eStore green coffee beans in a dry, cool place protected from direct sunlight, strong odors, and large fluctuations in temperature and humidity.\u003c\/p\u003e\n\u003ch3\u003eHow do I store the coffee after roasting?\u003c\/h3\u003e\n\u003cp\u003eLet the coffee beans cool completely first. Then store the roasted coffee in a dry and dark place in a suitable bag or container that limits contact with air.\u003c\/p\u003e","products":[{"product_id":"columbia-supremo-1000-gram-ra-bonner","title":"Colombia Supremo – raw coffee beans for home roasting","description":"\u003ch2\u003e\u003cspan\u003eColombia Supremo – green coffee beans for your own roasting\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIf you want to work with roasting yourself from raw coffee bean to finished coffee, Colombia Supremo is an exciting and versatile raw coffee to experiment with.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThese are \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003egreen, unroasted coffee beans\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e that you must roast yourself before they can be ground and used for regular coffee brewing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAt Brændeholm Risteri, we work with this exact Colombia Supremo in our own roastery. We roast it in light, medium, and dark profiles, and our experience with this raw coffee is that it can develop quite differently depending on how far you choose to take the roast.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe tasting notes are \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003edark chocolate, tart fruit, and caramel\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. For a raw coffee, the tasting notes should be understood as a description of the coffee's flavor potential – the final experience depends to a large extent on both your roasting and the subsequent brewing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIf you are new to home roasting or want to compare with other origins, you can see our entire selection of \u003c\/span\u003e\u003ca href=\"https:\/\/braendeholmristeri.dk\/collections\/gronne-kaffebonner\"\u003e\u003cem\u003e\u003cspan\u003eraw and green coffee beans for home roasting\u003c\/span\u003e\u003c\/em\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eOur experience roasting Colombia Supremo\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eOne of the advantages of this raw coffee is that you can work with it in different directions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWe roast Colombia Supremo in three different profiles and experience the difference like this:\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eLight roast – more freshness and origin character\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWhen we roast Colombia Supremo light, we experience it as \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003emore fresh and fruity\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, and the coffee's origin character stands out more clearly.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis is the direction we choose ourselves when we want to give the raw coffee as much room as possible and keep the roast character in the background.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIf you want to taste our interpretation of this profile, you can see \u003c\/span\u003e\u003ca href=\"https:\/\/braendeholmristeri.dk\/collections\/lysristede-kaffebonner\/products\/columbia-supremo-lysristet\"\u003e\u003cem\u003e\u003cspan\u003eColombia Supremo – light roast\u003c\/span\u003e\u003c\/em\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eMedium roast – balance and versatility\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWith a medium roast, we experience Colombia Supremo as \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003emore round and balanced\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. It lies between the freshness of the light roast and the stronger character of the dark.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis is the profile we consider the most versatile all-round version of Colombia Supremo.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eSee our pre-roasted \u003c\/span\u003e\u003ca href=\"https:\/\/braendeholmristeri.dk\/collections\/mellemristet-kaffebonner\/products\/columbia-supremo-mellemristet\"\u003e\u003cem\u003e\u003cspan\u003eColombia Supremo – medium roast\u003c\/span\u003e\u003c\/em\u003e\u003c\/a\u003e\u003cspan\u003e if you want to compare with our result.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eDark roast – more strength and body\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWhen we take the roast of the Colombia Supremo further, the expression becomes \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003estronger and fuller\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, while the fruity acidity becomes more subdued.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis is the profile we prefer when the coffee is specifically intended for espresso and milk-based drinks, where a clearer and stronger coffee character works well with the milk.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eYou can compare with our \u003c\/span\u003e\u003ca href=\"https:\/\/braendeholmristeri.dk\/collections\/morkristet-kaffebonner\/products\/columbia-supremo-morkristet\"\u003e\u003cem\u003e\u003cspan\u003eColombia Supremo – dark roast\u003c\/span\u003e\u003c\/em\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eWhich roast degree should you choose?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThere is no single correct roast profile for Colombia Supremo.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIt depends on which flavor experience you desire, which coffee roaster you use, and how the finished coffee will subsequently be brewed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAs a general starting point, you can think of it like this:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eLighter roast:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e More focus on freshness, fruitiness, and the raw coffee's origin character\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eMedium roast:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e More balance between origin character, sweetness, and body\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eDarker roast:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e More roast character, strength, and body\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIf you want to read more about the general differences, you can see our page about \u003c\/span\u003e\u003ca href=\"https:\/\/braendeholmristeri.dk\/pages\/risteprofiler-hos-braendeholm-risteri\"\u003e\u003cem\u003e\u003cspan\u003elight, medium, and dark roast profiles\u003c\/span\u003e\u003c\/em\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eYour own coffee roaster, batch size, and other roasting parameters have a major impact on the result. Therefore, always follow the manufacturer's instructions for your roasting equipment and feel free to use smaller sample batches while you get to know the individual raw coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eWhat does Colombia Supremo mean?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eSupremo\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e here denotes coffee beans that have been sorted to \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eScreen 17\/18\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eScreen size describes the size of the green coffee beans and in this case means that the beans are sorted within the size interval Screen 17–18.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis specific raw coffee is grown at an \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ealtitude of 1,300–1,650 meters\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, and the supplier's product data indicates the varieties:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003eCaturra\u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003eCastillo Colombia\u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003eTypica\u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe harvest period is indicated as \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eOctober–February\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eRaw coffee profile\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eOrigin:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Colombia\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eProduct:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Green \/ raw coffee beans\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eGrowing altitude:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 1,300–1,650 m.a.s.l.\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eBean sorting:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Screen 17\/18\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eVarieties:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Caturra, Castillo Colombia and Typica\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eHarvest period:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e October–February\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eTasting notes:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Dark chocolate, tart fruit and caramel\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eUse:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Home roasting \/ your own coffee roasting\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eRoast degree:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Decided by you\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan\u003eThe tasting notes depend on your roast\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe tasting notes \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003edark chocolate, tart fruit, and caramel\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e describe the coffee's character, but you should not expect all three notes to be experienced in the same way regardless of the roast profile.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe roast has a major impact on the balance between, among other things, freshness, sweetness, body, and roast character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis is precisely part of the interest in buying raw coffee beans: you can roast the same coffee multiple times with different profiles and experience for yourself how the result changes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIf you want to experiment systematically, it can be a good idea to start with smaller batches and note, among other things, batch size, the progression of the roast, and your subsequent tasting experience. When you change fewer things at a time, it becomes easier to understand what affects the result.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003e1, 2, 5 or 10 kg of raw coffee beans\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eColombia Supremo can be ordered in:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003e1 kg\u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003e2 kg\u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003e5 kg\u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003e10 kg in burlap sack\u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eA smaller quantity is obvious if you want to get to know the raw coffee or make several smaller sample batches.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe larger quantities are relevant if you already know the coffee, roast regularly, or wish for the opportunity to work more systematically with different roast profiles of the same raw coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eFrom the same raw coffee to three different cups\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eOne of the most educational aspects of home roasting is experiencing how much difference the roast can make to \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ethe same coffee bean\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eColombia Supremo is a good example. We use the same raw coffee ourselves for both our light, medium, and dark Colombia Supremo, but the three finished coffees are experienced as clearly different.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis is also why we do not believe that there is one \"right\" roast for this coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIf you want to explore the process from raw bean to finished coffee yourself, you can find more origins in our selection of \u003c\/span\u003e\u003ca href=\"https:\/\/braendeholmristeri.dk\/collections\/gronne-kaffebonner\"\u003e\u003cem\u003e\u003cspan\u003eraw coffee beans\u003c\/span\u003e\u003c\/em\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eRaw coffee beans from a coffee roastery on Funen\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAt Brændeholm Risteri, we work with roasting coffee ourselves at our roastery on Funen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWhen you buy raw Colombia Supremo from us, it is therefore not just a green coffee bean that we are reselling. It is a raw coffee that we also work with ourselves and roast in different profiles.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis gives us practical experience with how this particular coffee can develop from the green bean to the finished cup.\u003c\/span\u003e\u003c\/p\u003e","brand":"braendeholmristeri","offers":[{"title":"1 kg","offer_id":52413301850455,"sku":null,"price":159.0,"currency_code":"DKK","in_stock":true},{"title":"2 kg","offer_id":52413301883223,"sku":null,"price":310.0,"currency_code":"DKK","in_stock":true},{"title":"5 kg","offer_id":52413301915991,"sku":null,"price":700.0,"currency_code":"DKK","in_stock":true},{"title":"10 kg in a burlap sack","offer_id":52413301948759,"sku":null,"price":1250.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/0705\/4167\/files\/Screenshot-2024-08-20-202857-4_4f1cd288-3807-43a7-8d26-2e1361cb0c93.jpg?v=1751529309"},{"product_id":"etiopien-yirgacheffe-ra-kaffebonner","title":"Ethiopia Yirgacheffe – green coffee beans for home roasting","description":"\u003ch2\u003e\u003cspan\u003eEthiopia Yirgacheffe – green coffee with a floral and fruity character\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eEthiopia Yirgacheffe is an interesting green coffee for you who wants to work with a coffee where \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003earoma, fruitiness, and origin character\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e can play a clear role in the finished cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThese are \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003egreen, unroasted coffee beans\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e that you must roast yourself before they can be ground and used for regular coffee brewing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe supplier's flavor profile indicates \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eapricot, plum, milk chocolate, and raisins\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. Yirgacheffe is also described as a coffee with a complex aromatic profile, where floral and fruity characteristics can play a central role.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe tasting notes for a green coffee should be seen as a description of the coffee's \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003epotential\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. How your finished coffee will taste depends, among other things, on your roast profile and the subsequent brewing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAt Brændeholm Risteri, we work with this Yirgacheffe ourselves and roast it in both a light and a medium roast profile. This gives us practical experience with how differently the same green coffee can develop through roasting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIf you want to compare with other green coffees, you will find our entire selection of \u003c\/span\u003e\u003ca href=\"https:\/\/braendeholmristeri.dk\/collections\/gronne-kaffebonner\"\u003e\u003cem\u003e\u003cspan\u003eraw and green coffee beans for home roasting\u003c\/span\u003e\u003c\/em\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eOur experience with roasting Yirgacheffe\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWe use the same Yirgacheffe for two different roast profiles.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe interesting thing is that the coffee does not just become “more or less roasted.” The balance between aroma, fruitiness, body, and sweetness also changes.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eLight roast – more floral and aromatic\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIn our \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003elight roast\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, we find Yirgacheffe to be more \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003efloral, fresh, and aromatic\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eHere, we try to keep the roasting character more in the background so that the green coffee's own character gets as much space as possible.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis is the profile we choose when we want to highlight the coffee's lighter, more fruity, and origin-typical side.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIf you want to taste our interpretation, you can see \u003c\/span\u003e\u003ca href=\"https:\/\/braendeholmristeri.dk\/collections\/lysristede-kaffebonner\/products\/etiopien-yirgacheffe-aramo-lysristede-kaffebonner\"\u003e\u003cem\u003e\u003cspan\u003eEthiopia Yirgacheffe – light roast\u003c\/span\u003e\u003c\/em\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eMedium roast – softer and more balanced\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWhen we roast Yirgacheffe longer, we find the medium-roasted version to be \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003esofter and more balanced\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe fruity and aromatic character is still present, but is countered more by roundness, sweetness, and body.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis is therefore a good direction if you want to preserve the character of Yirgacheffe, but at the same time want a more rounded coffee expression.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eYou can compare with our \u003c\/span\u003e\u003ca href=\"https:\/\/braendeholmristeri.dk\/collections\/mellemristet-kaffebonner\/products\/etiopien-yirgacheffe-aramo-mellemristet-kaffebonner\"\u003e\u003cem\u003e\u003cspan\u003eEthiopia Yirgacheffe – medium roast\u003c\/span\u003e\u003c\/em\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eWhich roast profile should you choose?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThere is no single correct roast profile for Ethiopia Yirgacheffe.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWhen you buy the coffee green, the very opportunity to influence the result yourself is a large part of the experience.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAs a general starting point for flavor, you can think like this:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eLighter roast:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e More room for floral aroma, freshness, fruitiness, and origin character\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eMedium roast:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e More balance between the coffee's aromatic character, sweetness, and body\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eDarker roast:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e More distinct roast character and less focus on the most delicate floral and fruity sides\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThese are general directions and not a fixed recipe. Your coffee roaster, batch size, and other roasting parameters affect the result.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIf you want to understand roast degrees better, you can read more about our \u003c\/span\u003e\u003ca href=\"https:\/\/braendeholmristeri.dk\/pages\/risteprofiler-hos-braendeholm-risteri\"\u003e\u003cem\u003e\u003cspan\u003elight, medium, and dark roast profiles\u003c\/span\u003e\u003c\/em\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eGreen coffee profile\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eOrigin:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Ethiopia\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eCoffee:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Yirgacheffe\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eProduct:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Raw \/ green coffee beans\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eGrowing altitude:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Approx. 1,700–2,200 m.a.s.l.\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eBean sorting:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Screen 17–18\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eProducer:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Yahenu PLC\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eFlavor notes:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Apricot, plum, milk chocolate, and raisins\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eCharacter:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Floral, fruity, and aromatic\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eUsage:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Home roasting \/ own coffee roasting\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eRoast degree:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Determined by you\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan\u003eWhat do the flavor notes on green coffee beans mean?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe flavor notes \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eapricot, plum, milk chocolate, and raisins\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e do not mean that the green bean itself tastes like a finished cup of coffee with these flavors.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe notes describe the character that can be experienced when the coffee is roasted and brewed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe roasting has a great significance for the result. A lighter profile can provide more room for the fresh, floral, and fruity elements, while a longer roast can change the balance toward more sweetness, body, and roast character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eTherefore, two home roasters can start with exactly the same Yirgacheffe and end up with two distinctly different coffees.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThat is one of the most interesting things about roasting coffee yourself.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eHow to get to know Yirgacheffe better\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIf you have not previously roasted this coffee, it can be an advantage to start with a smaller test batch.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eFeel free to note the most important things from each roast and the subsequent tasting. If you change fewer parameters at a time, it becomes easier to understand how your roast profile affects the coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eA particularly interesting exercise with this Yirgacheffe is to roast \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003etwo different profiles\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e and taste them side by side.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eFor example, you can work with one lighter profile focusing on the floral and aromatic expression and one more developed profile focusing on balance and body.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIn this way, you get first-hand experience with how great an impact roasting has on the same green coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eFrom green Yirgacheffe to finished coffee\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAt Brændeholm Risteri, we work with this Yirgacheffe ourselves from \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003egreen coffee bean to finished roasted coffee\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWe have chosen two different profiles because we think the green coffee can show different interesting sides:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eLight roast\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e to highlight the floral and aromatic character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eMedium roast\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e to create a softer and more balanced cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWhen you buy the coffee green, you decide for yourself which direction you want to go.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis also means that our pre-roasted versions should not be interpreted as the definitive answer to how Yirgacheffe “should” be roasted. They merely show the two profiles we have chosen ourselves after working with the coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIf you want to explore other coffees from the green bean and onward, you can explore our entire selection of \u003c\/span\u003e\u003ca href=\"https:\/\/braendeholmristeri.dk\/collections\/gronne-kaffebonner\"\u003e\u003cem\u003e\u003cspan\u003egreen coffee beans\u003c\/span\u003e\u003c\/em\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eGreen coffee beans from a coffee roastery on Funen\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAt Brændeholm Risteri, we roast coffee ourselves at our roastery on Funen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWhen you buy green Ethiopia Yirgacheffe from us, it is therefore a coffee we also work with practically in the roastery ourselves.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis means that our descriptions of the difference between the light and medium-roasted version are based on our own experience with the coffee – not just on a general description of Yirgacheffe.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt is precisely this experience that we want to pass on, while at the same time giving you the freedom to create your preferred roast profile yourself.\u003c\/span\u003e\u003c\/p\u003e","brand":"braendeholmristeri","offers":[{"title":"1 kg","offer_id":53961263972695,"sku":null,"price":170.0,"currency_code":"DKK","in_stock":true},{"title":"2 kg","offer_id":53961264005463,"sku":null,"price":325.0,"currency_code":"DKK","in_stock":true},{"title":"5 kg","offer_id":53961264038231,"sku":null,"price":750.0,"currency_code":"DKK","in_stock":true},{"title":"10 kg in a burlap sack","offer_id":53961264070999,"sku":null,"price":1400.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/0705\/4167\/files\/Screenshot-2024-08-20-202857-4_4f1cd288-3807-43a7-8d26-2e1361cb0c93.jpg?v=1751529309"},{"product_id":"brasilien-santos-ra-kaffebonner","title":"Brazil Santos – green coffee beans for home roasting","description":"\u003ch2\u003eBrazil Santos – raw coffee with a mild and nutty character\u003c\/h2\u003e\n\u003cp\u003eBrazil Santos is an exciting raw coffee for those who want to roast their own coffee and prefer a \u003cstrong\u003emild, rounded, and nutty flavor profile\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThese are green, unroasted coffee beans that must be roasted before they can be ground and used for regular coffee brewing.\u003c\/p\u003e\n\u003cp\u003eThe supplier’s current flavor profile notes \u003cstrong\u003emilk chocolate, fig, and hazelnut\u003c\/strong\u003e, which aligns well with our own experience of the coffee. At Brændeholm Risteri, we roast Brazil Santos medium ourselves, where we find it to be particularly \u003cstrong\u003esmooth, rounded, mild, and nutty\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eWhen you buy it raw, you have the opportunity to decide for yourself how you want to work with these characteristics through the roasting process.\u003c\/p\u003e\n\u003cp\u003eIf you would like to compare it with other origins, you can find our entire selection of \u003cem\u003e\u003ca class=\"decorated-link\" rel=\"noopener\" href=\"https:\/\/braendeholmristeri.dk\/collections\/gronne-kaffebonner?utm_source=chatgpt.com\"\u003eraw and green coffee beans for home roasting\u003c\/a\u003e\u003c\/em\u003e.\u003c\/p\u003e\n\u003ch2\u003eRaw coffee profile\u003c\/h2\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Brazil\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eCoffee:\u003c\/strong\u003e Brazil Santos \/ Brazil Fine Cup\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eProduct:\u003c\/strong\u003e Raw \/ green coffee beans\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eGrowing altitude:\u003c\/strong\u003e Approx. 600–1,200 m.a.s.l.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eBean sorting:\u003c\/strong\u003e Screen 17\/18\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e Natural\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eHarvest period:\u003c\/strong\u003e May–September\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eFlavor notes:\u003c\/strong\u003e Milk chocolate, fig, and hazelnut\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eCharacter:\u003c\/strong\u003e Mild, rounded, smooth, and nutty\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eQuantities:\u003c\/strong\u003e 1 kg, 2 kg, 5 kg, and 10 kg\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eUsage:\u003c\/strong\u003e Home roasting \/ self-roasting coffee\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eRoast degree:\u003c\/strong\u003e Determined by you\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch2\u003eOur experience roasting Brazil Santos\u003c\/h2\u003e\n\u003cp\u003eOne of the advantages of buying raw coffee beans from a coffee roastery is that we work with the same coffee ourselves.\u003c\/p\u003e\n\u003cp\u003eWe roast Brazil Santos as a \u003cstrong\u003emedium-roasted coffee\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eHere we especially notice:\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003eA mild character\u003c\/li\u003e\n\n\u003cli\u003eA rounded and smooth cup\u003c\/li\u003e\n\n\u003cli\u003eDistinct nutty notes\u003c\/li\u003e\n\n\u003cli\u003ePleasant sweetness\u003c\/li\u003e\n\n\u003cli\u003eLimited sharp acidity\u003c\/li\u003e\n\n\u003cli\u003eA classic and accessible coffee profile\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003eThis aligns well with the supplier’s description of Brazil Fine Cup as balanced and smooth with notes of chocolate, nuts, and mild acidity. \u003cspan class=\"contents\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIf you would like to taste the profile we have chosen for this coffee, you can see \u003cem\u003e\u003ca class=\"decorated-link\" rel=\"noopener\" href=\"https:\/\/braendeholmristeri.dk\/products\/brasilien-santos-friskristet-kaffe?utm_source=chatgpt.com\"\u003eBrazil Santos – medium roast\u003c\/a\u003e\u003c\/em\u003e.\u003c\/p\u003e\n\u003ch2\u003eWhat can you adjust during roasting?\u003c\/h2\u003e\n\u003cp\u003eWhen you buy Brazil Santos raw, our medium roast is not the definitive answer.\u003c\/p\u003e\n\u003cp\u003eIt is our interpretation of the coffee.\u003c\/p\u003e\n\u003cp\u003eYou can experiment yourself with how far you want to develop the roast and explore how the balance between the coffee’s inherent character and the roast characteristics changes.\u003c\/p\u003e\n\u003cp\u003eGenerally speaking, different roast degrees will often steer the coffee in different directions:\u003c\/p\u003e\n\u003ch3\u003eLighter roast\u003c\/h3\u003e\n\u003cp\u003eA lighter profile typically gives more room for the raw coffee's own character and less flavor from the roasting process itself.\u003c\/p\u003e\n\u003cp\u003eFor this coffee, it can be interesting if you want to explore how many of the more delicate flavor nuances you can preserve.\u003c\/p\u003e\n\u003ch3\u003eMedium roast\u003c\/h3\u003e\n\u003cp\u003eThis is the direction we have chosen ourselves.\u003c\/p\u003e\n\u003cp\u003eHere we find the coffee to be \u003cstrong\u003emild, rounded, and nutty\u003c\/strong\u003e, where sweetness, body, and the coffee’s own character are in good balance.\u003c\/p\u003e\n\u003ch3\u003eDarker roast\u003c\/h3\u003e\n\u003cp\u003eA darker profile will generally provide more power and clearer roast characteristics.\u003c\/p\u003e\n\u003cp\u003eHow far you want to go depends on both your coffee roaster, your brewing method, and your personal taste.\u003c\/p\u003e\n\u003cp\u003eIf you would like to read more about the general differences, you can see our \u003cem\u003e\u003ca rel=\"noopener\" class=\"decorated-link\" href=\"https:\/\/braendeholmristeri.dk\/pages\/risteprofiler-hos-braendeholm-risteri?utm_source=chatgpt.com\"\u003eguide to light, medium, and dark roast profiles\u003c\/a\u003e\u003c\/em\u003e.\u003c\/p\u003e\n\u003ch2\u003eFlavor notes: milk chocolate, fig, and hazelnut\u003c\/h2\u003e\n\u003cp\u003eThe current flavor notes from the supplier are:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMilk chocolate · fig · hazelnut\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIt is important to understand flavor notes on raw coffee correctly.\u003c\/p\u003e\n\u003cp\u003eThey do not mean that the green beans have been infused with chocolate, fig, or nuts. They describe aromatic associations and the flavor potential that can be experienced in the finished, roasted, and brewed coffee.\u003c\/p\u003e\n\u003cp\u003eThe final result is influenced by factors such as:\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003eyour roast profile\u003c\/li\u003e\n\n\u003cli\u003ehow far the roasting is developed\u003c\/li\u003e\n\n\u003cli\u003ethe specific coffee roaster\u003c\/li\u003e\n\n\u003cli\u003egrind size\u003c\/li\u003e\n\n\u003cli\u003ewater\u003c\/li\u003e\n\n\u003cli\u003edosage\u003c\/li\u003e\n\n\u003cli\u003ebrewing method\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003eTherefore, two home roasters can start with the same Brazil Santos and end up with coffee that tastes noticeably different.\u003c\/p\u003e\n\u003ch2\u003eWhy do we emphasize the nutty character?\u003c\/h2\u003e\n\u003cp\u003eHazelnut is a specific flavor note in the current supplier datasheet. \u003cspan class=\"contents\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAt the same time, we find the coffee to be clearly \u003cstrong\u003enutty\u003c\/strong\u003e after roasting.\u003c\/p\u003e\n\u003cp\u003eThis makes the nutty quality a particularly relevant part of the product’s identity, as it is supported by both the supplier’s profile and our practical experience with the coffee.\u003c\/p\u003e\n\u003cp\u003eTogether with milk chocolate, it provides a more classic and smooth coffee expression than, for example, highly floral or citrusy raw coffees.\u003c\/p\u003e\n\u003cp\u003eFig contributes a sweeter fruit reference, but we would not describe Brazil Santos as an inherently \"fruity coffee.\" For us, \u003cstrong\u003eroundedness, mildness, and nuttiness\u003c\/strong\u003e remain the strongest traits.\u003c\/p\u003e\n\u003ch2\u003eNatural-processed Brazil Santos\u003c\/h2\u003e\n\u003cp\u003eAccording to the current data sheet, this Brazil Santos is \u003cstrong\u003enatural-processed\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn the natural process, the coffee cherry is dried with the fruit surrounding the coffee bean, before the dried fruit is later removed.\u003c\/p\u003e\n\u003cp\u003eNatural processing is one of the factors that can influence the coffee's character, but the processing method alone cannot predict how the final coffee will taste. Origin, raw coffee, roasting, and brewing also play a role.\u003c\/p\u003e\n\u003cp\u003eIf you want to delve deeper into the difference between natural, washed, and other processing methods, you can read our \u003cem\u003e\u003ca class=\"decorated-link\" rel=\"noopener\" href=\"https:\/\/braendeholmristeri.dk\/pages\/efterbehandling-af-kaffe?utm_source=chatgpt.com\"\u003eguide to coffee processing\u003c\/a\u003e\u003c\/em\u003e.\u003c\/p\u003e\n\u003ch2\u003eWhat does Screen 17\/18 mean?\u003c\/h2\u003e\n\u003cp\u003eThe supplier’s data sheet lists this raw coffee as \u003cstrong\u003eScreen 17\/18\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe screen designation is used for sizing green coffee beans.\u003c\/p\u003e\n\u003cp\u003eIt therefore tells you something about the beans' physical size – not directly how good the coffee tastes.\u003c\/p\u003e\n\u003cp\u003eIt is worth including as product data, but we do not use Screen 17\/18 as an artificial quality claim.\u003c\/p\u003e\n\u003ch2\u003eGrown at 600–1,200 meters altitude\u003c\/h2\u003e\n\u003cp\u003eThe data sheet specifies a growing altitude of \u003cstrong\u003e600–1,200 meters above sea level\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIt is a relatively broad interval, and therefore we would not write a more precise altitude than this.\u003c\/p\u003e\n\u003cp\u003eWe also do not use a specific Brazilian region or farm on the product page because the current data sheet does not document such a specific origin.\u003c\/p\u003e\n\u003cp\u003eIt is important to me that we continue the line we have established for previous products: \u003cstrong\u003efewer specific details are better than details we cannot document for the current batch.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eHarvest period\u003c\/h2\u003e\n\u003cp\u003eThe supplier’s product sheet indicates the harvest to be \u003cstrong\u003eMay–September\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe include this as product information, but it does not need to take up much space in the sales text. For the customer, the flavor profile, processing, and the possibilities of home roasting are more important.\u003c\/p\u003e\n\u003ch2\u003eChoose between 1 kg, 2 kg, 5 kg, and 10 kg\u003c\/h2\u003e\n\u003cp\u003eBrazil Santos raw coffee beans are available in:\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\u003cstrong\u003e1 kg\u003c\/strong\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cstrong\u003e2 kg\u003c\/strong\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cstrong\u003e5 kg\u003c\/strong\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cstrong\u003e10 kg\u003c\/strong\u003e\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch3\u003e1 kg\u003c\/h3\u003e\n\u003cp\u003eA good choice if you want to try Brazil Santos for the first time or if you want to make several smaller test batches.\u003c\/p\u003e\n\u003cp\u003eThis gives you the opportunity to get to know the coffee without buying a very large quantity.\u003c\/p\u003e\n\u003ch3\u003e2 kg\u003c\/h3\u003e\n\u003cp\u003eWith 2 kg, you have a better opportunity to repeat your roasts and adjust individual parameters along the way.\u003c\/p\u003e\n\u003cp\u003eThis is a good size if you already have some experience with home roasting or want to work more systematically with the coffee.\u003c\/p\u003e\n\u003ch3\u003e5 kg\u003c\/h3\u003e\n\u003cp\u003e5 kg is well-suited for you if you roast regularly, already know the type of coffee you want, or want to experiment with several different profiles.\u003c\/p\u003e\n\u003cp\u003eAt the same time, you get more raw coffee from the same product to compare your roasts.\u003c\/p\u003e\n\u003ch3\u003e10 kg\u003c\/h3\u003e\n\u003cp\u003e10 kg is the largest variant.\u003c\/p\u003e\n\u003cp\u003eIt is relevant for you if you roast a lot, want a larger stock of the same raw coffee, or want to work systematically with several batches and roast profiles over a longer period.\u003c\/p\u003e\n\u003ch2\u003eHow to get to know Brazil Santos\u003c\/h2\u003e\n\u003cp\u003eIf you have not worked with this coffee before, I recommend starting with smaller test batches.\u003c\/p\u003e\n\u003cp\u003eNote, for example:\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003ebatch size\u003c\/li\u003e\n\n\u003cli\u003eyour most important roast observations\u003c\/li\u003e\n\n\u003cli\u003ehow the coffee developed\u003c\/li\u003e\n\n\u003cli\u003ehow it tasted after roasting\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003eThen try changing \u003cstrong\u003ea few things at a time\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eIf you change many parameters at once, it becomes difficult to know what actually made the difference.\u003c\/p\u003e\n\u003cp\u003eAn interesting exercise with Brazil Santos is trying to find the balance where you personally feel that the \u003cstrong\u003eroundedness, nutty character, and sweetness\u003c\/strong\u003e are at their best.\u003c\/p\u003e\n\u003cp\u003eIt does not necessarily have to be the same profile that we use at Brændeholm Risteri.\u003c\/p\u003e\n\u003ch2\u003eA good raw coffee for a classic flavor direction\u003c\/h2\u003e\n\u003cp\u003eIf you already know that you prefer coffee with a very floral, berry-forward, or citrus-dominated character, there are other raw coffees in our range that might be more suitable.\u003c\/p\u003e\n\u003cp\u003eBrazil Santos moves in a more classic direction.\u003c\/p\u003e\n\u003cp\u003eIt is particularly interesting for those who seek:\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003emild coffee\u003c\/li\u003e\n\n\u003cli\u003eroundedness\u003c\/li\u003e\n\n\u003cli\u003enutty notes\u003c\/li\u003e\n\n\u003cli\u003echocolate-like sweetness\u003c\/li\u003e\n\n\u003cli\u003elimited sharp acidity\u003c\/li\u003e\n\n\u003cli\u003ea raw coffee that can be developed to your own taste\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003eThat is precisely why we have chosen to work with it as a medium-roasted coffee.\u003c\/p\u003e\n\u003ch2\u003eStorage of raw Brazil Santos\u003c\/h2\u003e\n\u003cp\u003eGreen coffee beans should be stored \u003cstrong\u003edry, cool, and protected from direct sunlight, strong odors, and large fluctuations in temperature and humidity\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThis is especially relevant if you buy 5 or 10 kg and therefore expect to have the beans for a longer period of time.\u003c\/p\u003e\n\u003cp\u003eRaw coffee should not be treated the same way as roasted coffee beans. After roasting, both storage requirements and the coffee’s development change.\u003c\/p\u003e\n\u003ch2\u003eFrom raw bean to our medium-roasted Brazil Santos\u003c\/h2\u003e\n\u003cp\u003eAt Brændeholm Risteri, we work with Brazil Santos from \u003cstrong\u003eraw coffee bean to finished roasted coffee\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eOur own medium roast is chosen to highlight the profile we like best in the coffee:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003emild · rounded · smooth · nutty\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBut when you buy the coffee raw, you are the one who decides the direction.\u003c\/p\u003e\n\u003cp\u003eYou can use our \u003cem\u003e\u003ca class=\"decorated-link\" rel=\"noopener\" href=\"https:\/\/braendeholmristeri.dk\/products\/brasilien-santos-friskristet-kaffe?utm_source=chatgpt.com\"\u003emedium-roasted Brazil Santos\u003c\/a\u003e\u003c\/em\u003e as a reference or start entirely from your own ideas.\u003c\/p\u003e\n\u003cp\u003eThat is precisely the freedom of home roasting.\u003c\/p\u003e\n\u003cp\u003eIf you want to work with several different origins, you can see our entire selection of \u003cem\u003e\u003ca class=\"decorated-link\" rel=\"noopener\" href=\"https:\/\/braendeholmristeri.dk\/collections\/gronne-kaffebonner?utm_source=chatgpt.com\"\u003eraw coffee beans for home roasting\u003c\/a\u003e\u003c\/em\u003e.\u003c\/p\u003e","brand":"braendeholmristeri","offers":[{"title":"1 kg","offer_id":53961296511319,"sku":null,"price":159.0,"currency_code":"DKK","in_stock":true},{"title":"2 kg","offer_id":53961296544087,"sku":null,"price":310.0,"currency_code":"DKK","in_stock":true},{"title":"5 kg","offer_id":53961296576855,"sku":null,"price":700.0,"currency_code":"DKK","in_stock":true},{"title":"10 kg in a burlap sack","offer_id":53961296609623,"sku":null,"price":1250.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/0705\/4167\/files\/Screenshot-2024-08-20-202857-4_4f1cd288-3807-43a7-8d26-2e1361cb0c93.jpg?v=1751529309"},{"product_id":"guatemala-huehuetenango-ra-kaffebonner","title":"Guatemala Huehuetenango – raw coffee beans","description":"\u003ch2\u003eGuatemala Huehuetenango – raw coffee beans for home roasting\u003c\/h2\u003e\n\u003cp\u003eIf you want to work on the roasting yourself, from green coffee bean to finished coffee, Guatemala Huehuetenango is an exciting raw coffee to experiment with.\u003c\/p\u003e\n\u003cp\u003eThis is an \u003cstrong\u003eArabica SHB coffee from Huehuetenango in Guatemala\u003c\/strong\u003e, grown at an altitude of approximately \u003cstrong\u003e1,600–2,000 meters\u003c\/strong\u003e and sorted to \u003cstrong\u003eScreen 17\/18\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe coffee is \u003cstrong\u003ewashed\u003c\/strong\u003e and has an SCA score of \u003cstrong\u003e82.5\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAt Brændeholm Risteri, we use this raw coffee ourselves for our roasted Guatemala Huehuetenango. In the medium-roasted version, we experience flavor notes of \u003cstrong\u003ered berries, apricot, and milk chocolate\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eAs a home roaster, you get the opportunity to work on how the balance between the coffee’s fruitiness, sweetness, and roast character should develop.\u003c\/p\u003e\n\u003ch2\u003eRaw coffee profile\u003c\/h2\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Guatemala\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Huehuetenango\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eSpecies:\u003c\/strong\u003e Arabica\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eClassification:\u003c\/strong\u003e SHB Huehuetenango\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e Approx. 1,600–2,000 meters above sea level\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eScreen:\u003c\/strong\u003e 17\/18\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eHarvest period:\u003c\/strong\u003e January–April\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eSCA score:\u003c\/strong\u003e 82.5\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eOur flavor notes after roasting:\u003c\/strong\u003e Red berries, apricot, and milk chocolate\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch2\u003eWhat does SHB mean?\u003c\/h2\u003e\n\u003cp\u003eThe coffee is classified as \u003cstrong\u003eSHB – Strictly Hard Bean\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe term is used for dense coffee beans from high-altitude growing areas. This specific Guatemala Huehuetenango is grown at an altitude of approximately \u003cstrong\u003e1,600–2,000 meters\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe supplier's data sheet describes the SHB quality as known for dense and flavorful coffee beans. \u003cspan class=\"contents\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFor the home roaster, the density of the bean means, among other things, that it is interesting to follow how the coffee reacts to heat and development time during roasting.\u003c\/p\u003e\n\u003ch2\u003eWashed Guatemala coffee\u003c\/h2\u003e\n\u003cp\u003eGuatemala Huehuetenango is \u003cstrong\u003ewashed\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eWith the washed processing method, the fruit flesh surrounding the coffee bean is removed as part of the process before the beans are dried.\u003c\/p\u003e\n\u003cp\u003eThis gives you a raw coffee where you can work on the coffee's own character through the roasting process without being tied to one specific finished roast profile.\u003c\/p\u003e\n\u003ch2\u003eFlavor profile after roasting\u003c\/h2\u003e\n\u003cp\u003eRaw coffee beans are, of course, not ready for standard coffee brewing. The flavor profile is only developed through roasting.\u003c\/p\u003e\n\u003cp\u003eWhen we roast this Guatemala Huehuetenango to a medium level ourselves, we especially experience:\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\u003cstrong\u003eRed berries\u003c\/strong\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cstrong\u003eApricot\u003c\/strong\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cstrong\u003eMilk chocolate\u003c\/strong\u003e\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003eThe red berries and apricot give the finished coffee a fruity side, while the milk chocolate adds roundness and sweetness.\u003c\/p\u003e\n\u003cp\u003eHow your specific roast ends up tasting depends, among other things, on the roast profile you choose.\u003c\/p\u003e\n\u003ch2\u003eExperiment with the roast level\u003c\/h2\u003e\n\u003cp\u003eOne of the advantages of buying raw coffee beans is that you decide for yourself how far the roast should be developed.\u003c\/p\u003e\n\u003cp\u003eA lighter profile can leave more room for the coffee's fresh and fruity sides, while further development during roasting typically shifts the taste experience toward more body and a more distinct roast character.\u003c\/p\u003e\n\u003cp\u003eThe interesting thing about home roasting is precisely making small changes from roast to roast and comparing the result in the cup.\u003c\/p\u003e\n\u003cp\u003eIf you want to better understand the differences between roast levels, you can read our \u003cem\u003e\u003ca class=\"decorated-link\" rel=\"noopener\" href=\"https:\/\/braendeholmristeri.dk\/pages\/risteprofiler-hos-braendeholm-risteri?utm_source=chatgpt.com\"\u003eguide to light, medium, and dark roasted coffee\u003c\/a\u003e\u003c\/em\u003e.\u003c\/p\u003e\n\u003ch2\u003eThe same Guatemala coffee that we roast ourselves\u003c\/h2\u003e\n\u003cp\u003eIt is the same Guatemala Huehuetenango that we use in our own coffee roastery.\u003c\/p\u003e\n\u003cp\u003eThis gives you the opportunity to both experiment with the raw coffee yourself and compare the result with our finished medium-roasted version.\u003c\/p\u003e\n\u003cp\u003eSee \u003cem\u003e\u003ca class=\"decorated-link\" rel=\"noopener\" href=\"https:\/\/braendeholmristeri.dk\/products\/guatemala-huehuetenango-friskristet-kaffe?utm_source=chatgpt.com\"\u003eGuatemala Huehuetenango – medium roast\u003c\/a\u003e\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eIt can be an interesting way to learn more about roasting because you can experience how much the roast profile matters for the same raw coffee.\u003c\/p\u003e\n\u003ch2\u003eRaw coffee beans for home roasting\u003c\/h2\u003e\n\u003cp\u003eGuatemala Huehuetenango is sold as \u003cstrong\u003eraw, green coffee beans\u003c\/strong\u003e and must be roasted before they can be ground and brewed like standard coffee.\u003c\/p\u003e\n\u003cp\u003eThey are therefore intended for you who:\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003eAlready roast coffee at home\u003c\/li\u003e\n\n\u003cli\u003eWould like to start experimenting with home roasting\u003c\/li\u003e\n\n\u003cli\u003eWant to work with your own roast profiles\u003c\/li\u003e\n\n\u003cli\u003eWant to compare different origins and raw coffees\u003c\/li\u003e\n\n\u003cli\u003eWant more control over the entire process from raw bean to finished cup\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003eYou can also explore our other \u003cem\u003e\u003ca rel=\"noopener\" class=\"decorated-link\" href=\"https:\/\/braendeholmristeri.dk\/collections\/gronne-kaffebonner?utm_source=chatgpt.com\"\u003eraw and green coffee beans\u003c\/a\u003e\u003c\/em\u003e.\u003c\/p\u003e\n\u003ch2\u003eFrom green coffee bean to your own roast profile\u003c\/h2\u003e\n\u003cp\u003eGuatemala Huehuetenango gives you the opportunity to decide for yourself how the finished coffee should develop.\u003c\/p\u003e\n\u003cp\u003eYou can keep the roast lighter and work with the fruity character or give the coffee more development and examine how sweetness, body, and roast character change.\u003c\/p\u003e\n\u003cp\u003eFeel free to note the time, temperature, and your own taste experiences from each roast. This way, it becomes easier to repeat a profile you are satisfied with and understand what your changes do to the coffee.\u003c\/p\u003e\n\u003cp\u003eIt is precisely this opportunity to \u003cstrong\u003eexperiment, compare, and adapt\u003c\/strong\u003e that makes raw coffee beans interesting for the home roaster.\u003c\/p\u003e","brand":"braendeholmristeri","offers":[{"title":"1 kg","offer_id":53961367945559,"sku":null,"price":159.0,"currency_code":"DKK","in_stock":true},{"title":"2 kg","offer_id":53961367978327,"sku":null,"price":310.0,"currency_code":"DKK","in_stock":true},{"title":"5 kg","offer_id":53961368011095,"sku":null,"price":700.0,"currency_code":"DKK","in_stock":true},{"title":"10 kg in a burlap sack","offer_id":53961368043863,"sku":null,"price":1250.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/0705\/4167\/files\/Screenshot-2024-08-20-202857-4_4f1cd288-3807-43a7-8d26-2e1361cb0c93.jpg?v=1751529309"},{"product_id":"nicaragua-shg-ra-kaffebonner","title":"Nicaragua SHG – raw coffee beans for home roasting","description":"\u003ch2\u003eNicaragua SHG – raw coffee for your own roasting\u003c\/h2\u003e\n\u003cp\u003eNicaragua SHG is a \u003cstrong\u003erounded, aromatic, and very versatile raw coffee\u003c\/strong\u003e, which gives you the opportunity to decide for yourself which direction the finished coffee should take through the roasting process.\u003c\/p\u003e\n\u003cp\u003eThese are green, unroasted coffee beans that must be roasted before they can be ground and used for regular coffee brewing.\u003c\/p\u003e\n\u003cp\u003eAt Brændeholm Risteri, we work with this specific Nicaragua SHG ourselves and roast it in \u003cstrong\u003elight, medium, and dark profiles\u003c\/strong\u003e. Our experience is that the coffee's fundamentally rounded and aromatic character works well across several roast degrees, while the coffee naturally becomes more powerful and gains more roast character the darker we roast it.\u003c\/p\u003e\n\u003cp\u003eThe tasting notes are \u003cstrong\u003eorange, milk chocolate, and blackcurrant\u003c\/strong\u003e. For raw coffee beans, the tasting notes should be understood as the coffee's flavor potential – the final result depends to a large extent on your own roast profile and the subsequent brewing.\u003c\/p\u003e\n\u003cp\u003eIf you want to explore more origins, you can find our entire selection of \u003cem\u003e\u003ca rel=\"noopener\" class=\"decorated-link\" href=\"https:\/\/braendeholmristeri.dk\/collections\/gronne-kaffebonner?utm_source=chatgpt.com\"\u003eraw and green coffee beans for home roasting\u003c\/a\u003e\u003c\/em\u003e.\u003c\/p\u003e\n\u003ch2\u003eWhat does Nicaragua SHG mean?\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSHG stands for Strictly High Grown\u003c\/strong\u003e and denotes coffee grown at high altitude.\u003c\/p\u003e\n\u003cp\u003eThe supplier's product data for this Nicaragua SHG specifies a growing altitude of \u003cstrong\u003e1,200+ meters above sea level\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThis particular coffee is also:\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003eclassified as \u003cstrong\u003eSHG\u003c\/strong\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003esorted to \u003cstrong\u003eScreen 17\/18\u003c\/strong\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\u003cstrong\u003ewashed\u003c\/strong\u003e\u003c\/li\u003e\n\n\u003cli\u003eharvested in the period \u003cstrong\u003eNovember–March\u003c\/strong\u003e\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003eScreen 17\/18 describes the size sorting of the green coffee beans.\u003c\/p\u003e\n\u003cp\u003eIf you want to better understand the difference between, for example, washed and natural, you can read our page on \u003cem\u003e\u003ca rel=\"noopener\" class=\"decorated-link\" href=\"https:\/\/braendeholmristeri.dk\/pages\/efterbehandling-af-kaffe?utm_source=chatgpt.com\"\u003ecoffee processing\u003c\/a\u003e\u003c\/em\u003e.\u003c\/p\u003e\n\u003ch2\u003eRaw coffee profile\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Nicaragua\u003cbr\u003e\u003cstrong\u003eProduct:\u003c\/strong\u003e Raw \/ green coffee beans\u003cbr\u003e\u003cstrong\u003eGrowing altitude:\u003c\/strong\u003e 1,200+ m.a.s.l.\u003cbr\u003e\u003cstrong\u003eClassification:\u003c\/strong\u003e SHG – Strictly High Grown\u003cbr\u003e\u003cstrong\u003eBean sorting:\u003c\/strong\u003e Screen 17\/18\u003cbr\u003e\u003cstrong\u003eProcessing:\u003c\/strong\u003e Washed\u003cbr\u003e\u003cstrong\u003eHarvest period:\u003c\/strong\u003e November–March\u003cbr\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Orange, milk chocolate, and blackcurrant\u003cbr\u003e\u003cstrong\u003eCharacter:\u003c\/strong\u003e Rounded, aromatic, and versatile\u003cbr\u003e\u003cstrong\u003eAvailable quantities:\u003c\/strong\u003e 1 kg, 2 kg, 5 kg, and 10 kg\u003cbr\u003e\u003cstrong\u003eUsage:\u003c\/strong\u003e Home roasting \/ your own coffee roasting\u003cbr\u003e\u003cstrong\u003eRoast degree:\u003c\/strong\u003e Determined by you\u003c\/p\u003e\n\u003ch2\u003eOur experience roasting Nicaragua SHG\u003c\/h2\u003e\n\u003cp\u003eOne of the things we particularly like about Nicaragua SHG is its \u003cstrong\u003eversatility\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eWe use the same raw coffee ourselves for three different roast profiles. The rounded and aromatic basic character is still recognizable, but the balance changes as the roasting progresses.\u003c\/p\u003e\n\u003ch3\u003eLight roast – most light and aromatic\u003c\/h3\u003e\n\u003cp\u003eIn our light version, we keep the roast character more in the background.\u003c\/p\u003e\n\u003cp\u003eThis allows more room for the coffee's aromatic and lighter side and is the profile we choose when we want the least powerful expression of the three.\u003c\/p\u003e\n\u003cp\u003eIf you want to taste our interpretation, you can see \u003cem\u003e\u003ca rel=\"noopener\" class=\"decorated-link\" href=\"https:\/\/braendeholmristeri.dk\/collections\/lysristede-kaffebonner\/products\/nicaragua-shg-friskristet-kaffe-lysristet?utm_source=chatgpt.com\"\u003eNicaragua SHG – light roast\u003c\/a\u003e\u003c\/em\u003e.\u003c\/p\u003e\n\u003ch3\u003eMedium roast – balance and versatility\u003c\/h3\u003e\n\u003cp\u003eIn the medium roast, Nicaragua SHG gains more body and power, while still being perceived as rounded and aromatic.\u003c\/p\u003e\n\u003cp\u003eThis is the profile we consider the most \u003cstrong\u003ebalanced all-round version\u003c\/strong\u003e – a natural midpoint between the lighter light roast and the more powerful dark roast.\u003c\/p\u003e\n\u003cp\u003eSee our \u003cem\u003e\u003ca rel=\"noopener\" class=\"decorated-link\" href=\"https:\/\/braendeholmristeri.dk\/collections\/mellemristet-kaffebonner\/products\/nicaragua-shg-friskristet-kaffe-mellemristet?utm_source=chatgpt.com\"\u003eNicaragua SHG – medium roast\u003c\/a\u003e\u003c\/em\u003e.\u003c\/p\u003e\n\u003ch3\u003eDark roast – most power and body\u003c\/h3\u003e\n\u003cp\u003eThe darker we roast Nicaragua SHG, the more powerful and full-bodied we experience the coffee.\u003c\/p\u003e\n\u003cp\u003eIn our dark roast version, the roast character gets more room, but the coffee still retains the rounded and aromatic basic profile that makes it so versatile.\u003c\/p\u003e\n\u003cp\u003eYou can compare with our \u003cem\u003e\u003ca rel=\"noopener\" class=\"decorated-link\" href=\"https:\/\/braendeholmristeri.dk\/collections\/morkristet-kaffebonner\/products\/nicaragua-shg-friskristet-kaffe-morkristet?utm_source=chatgpt.com\"\u003eNicaragua SHG – dark roast\u003c\/a\u003e\u003c\/em\u003e.\u003c\/p\u003e\n\u003ch2\u003eWhich roast degree should you choose?\u003c\/h2\u003e\n\u003cp\u003eThere is no one right roast degree for Nicaragua SHG.\u003c\/p\u003e\n\u003cp\u003eWhen you buy the beans raw, part of the experience is precisely that \u003cstrong\u003eyou decide the balance between the raw coffee's character and the taste from the roasting\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eAs a general guideline, you can think:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLighter roast:\u003c\/strong\u003e more focus on aroma, freshness, and the raw coffee's own character.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMedium roast:\u003c\/strong\u003e more balance between aroma, sweetness, body, and roast character.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDarker roast:\u003c\/strong\u003e more power, body, and distinct roast character.\u003c\/p\u003e\n\u003cp\u003eThis is not a fixed roasting recipe. Your coffee roaster, batch size, heat transfer, and other roasting parameters affect the result, so one specific time or temperature cannot be used as a universal recipe across roasting equipment.\u003c\/p\u003e\n\u003cp\u003eIf you want to read more about the general differences, you can see our \u003cem\u003e\u003ca rel=\"noopener\" class=\"decorated-link\" href=\"https:\/\/braendeholmristeri.dk\/pages\/risteprofiler-hos-braendeholm-risteri?utm_source=chatgpt.com\"\u003eguide to light, medium, and dark roast profiles\u003c\/a\u003e\u003c\/em\u003e.\u003c\/p\u003e\n\u003ch2\u003eA raw coffee that can be developed in several directions\u003c\/h2\u003e\n\u003cp\u003eThe supplier's data sheet describes Nicaragua SHG generally as a coffee with a \u003cstrong\u003ebalanced and nuanced profile, medium to full body, and a clean finish\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis harmonizes well with our own experience of the raw coffee as rounded and versatile.\u003c\/p\u003e\n\u003cp\u003eThat characteristic is interesting for home roasting because you are not necessarily locked into one specific roast degree or brewing method. We use Nicaragua SHG across three roast degrees ourselves, and in our experience, the finished versions work broadly for different brewing methods.\u003c\/p\u003e\n\u003cp\u003eWhen you buy it raw, it is you who decides which of these sides you want to highlight.\u003c\/p\u003e\n\u003ch2\u003eWhat do the tasting notes on raw coffee mean?\u003c\/h2\u003e\n\u003cp\u003eThe tasting notes \u003cstrong\u003eorange, milk chocolate, and blackcurrant\u003c\/strong\u003e should not be understood as ingredients or as a promise that every roast will taste exactly like that.\u003c\/p\u003e\n\u003cp\u003eThey describe the coffee's flavor profile and potential in the finished roasted and brewed coffee.\u003c\/p\u003e\n\u003cp\u003eIf you roast the coffee light, for example, the balance between the fruity and aromatic elements can be perceived differently than with a darker roast, where power and roast character get more room.\u003c\/p\u003e\n\u003cp\u003eIt is therefore possible to take the same bag of raw Nicaragua SHG, create two different roast profiles, and end up with two coffees that are perceived as distinctly different.\u003c\/p\u003e\n\u003cp\u003eThat is precisely one of the exciting things about roasting coffee yourself.\u003c\/p\u003e\n\u003ch2\u003eHow to get to know the raw coffee\u003c\/h2\u003e\n\u003cp\u003eIf it is your first time roasting Nicaragua SHG, I would recommend starting with smaller test batches rather than trying to hit a \"perfect\" profile right away.\u003c\/p\u003e\n\u003cp\u003eFeel free to note your most important observations from the roasting and taste the coffee afterward.\u003c\/p\u003e\n\u003cp\u003eYou can, for example, compare a lighter and a more developed profile of the same coffee. In this way, it becomes easier to understand how \u003cstrong\u003eyour roaster and your roast profile\u003c\/strong\u003e affect Nicaragua SHG.\u003c\/p\u003e\n\u003cp\u003eIt is best to change a few parameters at a time if the purpose is to learn from the difference between your roasts.\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003eChoose between 1, 2, 5, and 10 kg of raw coffee\u003c\/h2\u003e\n\u003cp\u003eNicaragua SHG can be ordered in four quantities:\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\u003cstrong\u003e1 kg\u003c\/strong\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cstrong\u003e2 kg\u003c\/strong\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cstrong\u003e5 kg\u003c\/strong\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cstrong\u003e10 kg\u003c\/strong\u003e\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e1 kg\u003c\/strong\u003e is a good choice if you want to try the coffee for the first time or work with several small test batches.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2 kg\u003c\/strong\u003e gives more room to repeat roasts and adjust your roast profile without having to buy a large quantity from the start.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e5 kg\u003c\/strong\u003e is suitable if you already know the coffee or roast regularly and would like to have the opportunity to experiment with several different profiles.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e10 kg\u003c\/strong\u003e is the largest variant and provides a good opportunity to work systematically with the same raw coffee over several roasts.\u003c\/p\u003e\n\u003cp\u003eIf you are new to Nicaragua SHG, it can be interesting to use part of the coffee for \u003cstrong\u003etwo different roast profiles\u003c\/strong\u003e and taste them side by side. You can, for example, compare a lighter roast with a more developed profile and experience how the balance between aroma, fruitiness, body, and roast character changes.\u003c\/p\u003e\n\u003cp\u003eIf you want to compare with other origins, you can see our entire selection of \u003cem\u003e\u003ca rel=\"noopener\" class=\"decorated-link\" href=\"https:\/\/braendeholmristeri.dk\/collections\/gronne-kaffebonner?utm_source=chatgpt.com\"\u003eraw coffee beans for home roasting\u003c\/a\u003e\u003c\/em\u003e.\u003c\/p\u003e\n\u003ch2\u003eWashed processing\u003c\/h2\u003e\n\u003cp\u003eAccording to the supplier's current product data, this Nicaragua SHG is \u003cstrong\u003ewashed\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWith washed processing, the majority of the fruit around the coffee bean is removed before drying. The processing method is one of several factors that can affect the raw coffee's character, along with origin, growing altitude, and subsequent roasting, among other things.\u003c\/p\u003e\n\u003cp\u003eIf you want to delve deeper into the process, you can read our \u003cem\u003e\u003ca rel=\"noopener\" class=\"decorated-link\" href=\"https:\/\/braendeholmristeri.dk\/pages\/efterbehandling-af-kaffe?utm_source=chatgpt.com\"\u003eguide to coffee processing\u003c\/a\u003e\u003c\/em\u003e.\u003c\/p\u003e\n\u003ch2\u003eFrom green coffee bean to three different finished coffees\u003c\/h2\u003e\n\u003cp\u003eAt Brændeholm Risteri, we don't just sell Nicaragua SHG as raw coffee.\u003c\/p\u003e\n\u003cp\u003eWe also work with the coffee ourselves in the roastery and have chosen to offer it in \u003cstrong\u003ethree different roast profiles\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThis gives us practical experience with how this specific coffee changes through roasting:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLight → more light and aromatic\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eMedium → most balanced\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eDark → most power and body\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur roast profiles are not the definitive guide on how Nicaragua SHG should be roasted. They are our own interpretations of the raw coffee.\u003c\/p\u003e\n\u003cp\u003eWhen you buy the beans raw, you get the opportunity to find the profile you prefer yourself.\u003c\/p\u003e\n\u003ch2\u003eRaw coffee beans from a coffee roastery on Funen\u003c\/h2\u003e\n\u003cp\u003eAt Brændeholm Risteri, we work with the coffee beans ourselves at our roastery on Funen.\u003c\/p\u003e\n\u003cp\u003eWhen you buy raw Nicaragua SHG from us, you therefore get a raw coffee that we also have practical experience roasting ourselves.\u003c\/p\u003e\n\u003cp\u003eThis is an important part of this product page: we don't just describe what the supplier's data sheet says about green coffee beans. We can also tell you how \u003cstrong\u003ewe experience the same coffee ourselves through three different roasts\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eIf you want to explore more raw coffees, you will find them in our selection of \u003cem\u003e\u003ca rel=\"noopener\" class=\"decorated-link\" href=\"https:\/\/braendeholmristeri.dk\/collections\/gronne-kaffebonner?utm_source=chatgpt.com\"\u003eraw coffee beans for home roasting\u003c\/a\u003e\u003c\/em\u003e.\u003c\/p\u003e","brand":"braendeholmristeri","offers":[{"title":"1 kg","offer_id":53961377284439,"sku":null,"price":159.0,"currency_code":"DKK","in_stock":true},{"title":"2 kg","offer_id":53961377317207,"sku":null,"price":310.0,"currency_code":"DKK","in_stock":true},{"title":"5 kg","offer_id":53961377349975,"sku":null,"price":700.0,"currency_code":"DKK","in_stock":true},{"title":"10 kg in a burlap sack","offer_id":53961377382743,"sku":null,"price":1250.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/0705\/4167\/files\/Screenshot-2024-08-20-202857-4_4f1cd288-3807-43a7-8d26-2e1361cb0c93.jpg?v=1751529309"},{"product_id":"tanzania-arabica-aa-north-ra-kaffebonner","title":"Tanzania Kilimanjaro AA - Raw coffee beans","description":"\u003ch2\u003eTanzania Kilimanjaro – Raw coffee beans for home roasting\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 22px;\"\u003eTasting notes: Citrus, berries, and chocolate\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 20px;\"\u003eProcessing: Washed  |  Origin: Northern Tanzania (Kilimanjaro \u0026amp; Meru)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis coffee bean from Tanzania is grown in the shade of Mount Kilimanjaro and Mount Meru at an altitude of 1,200–2,000 meters. The volcanic soil, cool nighttime environment, and slow maturation give the beans a natural complexity with a fresh, bright character and notes of citrus, berries, and chocolate.\u003c\/p\u003e\n\u003cp\u003eThe beans are hand-picked by small-scale farmers who have been growing coffee for generations. Many work in cooperatives with a focus on sustainable cultivation – including shade-grown methods under tall trees and natural farming practices that preserve soil quality.\u003c\/p\u003e\n\u003cp\u003eAs raw AA-classified beans (the highest grade), you get a uniform and dense bean that responds beautifully to light to medium roasts – perfect for highlighting the fruity and bright tasting notes.\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003eOrigin: Northern Tanzania – Kilimanjaro \u0026amp; Meru region\u003c\/li\u003e\n\n\u003cli\u003eAltitude: 1,200–2,000 m.a.s.l.\u003c\/li\u003e\n\n\u003cli\u003eClassification: AA (largest size)\u003c\/li\u003e\n\n\u003cli\u003eProcessing: Washed\u003c\/li\u003e\n\n\u003cli\u003eRecommended roast level: Light to medium\u003c\/li\u003e\n\n\u003cli\u003eSuitable for: Filter coffee, pour-over, French press\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eNB! Raw beans must be roasted before use.\u003c\/strong\u003e\u003c\/p\u003e","brand":"braendeholmristeri","offers":[{"title":"1 kg","offer_id":53961386262871,"sku":null,"price":170.0,"currency_code":"DKK","in_stock":true},{"title":"2 kg","offer_id":53961386295639,"sku":null,"price":325.0,"currency_code":"DKK","in_stock":true},{"title":"5 kg","offer_id":53961386328407,"sku":null,"price":750.0,"currency_code":"DKK","in_stock":true},{"title":"10 kg in a burlap sack","offer_id":53961386361175,"sku":null,"price":1400.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/0705\/4167\/files\/Screenshot-2024-08-20-202857-4_4f1cd288-3807-43a7-8d26-2e1361cb0c93.jpg?v=1751529309"},{"product_id":"products-kenya-aa-plus-kijani-kiboko-ra-kaffebonner","title":"Kenya AA Plus Kijani Kiboko – raw coffee beans","description":"\u003ch2\u003e\u003cspan\u003eKenya AA Plus Kijani Kiboko – green coffee for your own roasting\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eKenya AA Plus Kijani Kiboko is for those who want to start with the \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eraw, green coffee bean\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e and decide for themselves how the finished coffee will develop through the roasting process.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe coffee has a fresh and fruity flavor potential with notes of \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003elemon, lime, and raspberry\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. The supplier's profile also describes the green coffee as full-bodied with a pleasant acidity, which makes it interesting to work with if you want to explore the balance between fresh fruitiness, acidity, and body.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAt Brændeholm Risteri, we work with this same green coffee ourselves. In our own version, we choose a \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003elight roast profile\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e because we want to preserve as much of the coffee's origin character as possible and give the fresh and fruity sides room in the finished cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIf you want to compare with other green coffees, you will find our entire assortment of \u003c\/span\u003e\u003ca href=\"https:\/\/braendeholmristeri.dk\/collections\/gronne-kaffebonner\"\u003e\u003cem\u003e\u003cspan\u003eraw and green coffee beans for home roasting\u003c\/span\u003e\u003c\/em\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eOur experience roasting Kenya AA\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWhen we roast Kenya AA Plus Kijani Kiboko ourselves, we choose to keep the roast \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003elight\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe goal is not just to make the coffee light-roasted for its own sake. We do it because we want to preserve the coffee's origin and let its fresh and fruity character take up more space than the taste of the roast itself.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIn our pre-roasted version, we especially experience a coffee with a lively and fruity expression.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis does not mean that you necessarily have to copy our roast profile. Part of the interesting aspect of buying green coffee beans is precisely that you can investigate for yourself how the same coffee changes character when you change the roast.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIf you want to taste the direction we have chosen, you can compare with our \u003c\/span\u003e\u003ca href=\"https:\/\/braendeholmristeri.dk\/collections\/lysristede-kaffebonner\/products\/kenya-aa-plus-kijani-kiboko\"\u003e\u003cem\u003e\u003cspan\u003elight-roasted Kenya AA Plus Kijani Kiboko\u003c\/span\u003e\u003c\/em\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eWhat does Kenya AA mean?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eAA\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e is the coffee's grading.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis specific green coffee is also sorted to \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eScreen 17–18\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, which describes the size of the green coffee beans.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIt is useful to distinguish between these two pieces of information:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eAA:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e The coffee’s stated Kenyan grading\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eScreen 17–18:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e The specific size sorting of the beans\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWe do not use the term “Plus” as a technical quality explanation, because our current supplier data does not provide a separate definition of “Plus”.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eGreen coffee profile\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eOrigin:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Kenya\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eProduct:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Raw \/ green coffee beans\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eProducer:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Mumbi\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eAltitude:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Approx. 1,800 m a.s.l.\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eGrading:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e AA\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eBean sorting:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Screen 17–18\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eHarvest period:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e October–February\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eFlavor notes:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Lemon, lime, and raspberry\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eFlavor character:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Fresh and fruity with pleasant acidity\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eUsage:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Home roasting \/ coffee roasting\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003cspan\u003eRoast degree:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Determined by you\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan\u003eRoast the coffee to the profile you want\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThere is not just one roast degree you should choose for Kenya AA Plus Kijani Kiboko.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eYour roaster, batch size, heat transfer, development, and the overall roast profile affect the result. Therefore, we do not recommend one universal time or temperature to be followed across different roasting equipment.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAs a general flavor-related starting point, you can work with the following directions:\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eLighter roast\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eA lighter roast typically leaves more room for \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003efreshness, fruitiness, and origin character\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThat is the direction we chose for Kenya AA Plus ourselves, because we want to preserve as much of the coffee's character from the raw product as possible.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eMedium roast\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIf you take the roasting further, you can experiment with a different balance between the coffee’s fresh character, sweetness, body, and roast characteristics.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eDarker roast\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eA further developed roast will usually give more room to the roast character itself and less to the freshest and most origin-typical elements.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis does not mean that one profile is objectively better than the other. It depends on what you want to get out of the coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIf you want to understand the general differences better, you can read our page about \u003c\/span\u003e\u003ca href=\"https:\/\/braendeholmristeri.dk\/pages\/risteprofiler-hos-braendeholm-risteri\"\u003e\u003cem\u003e\u003cspan\u003elight, medium, and dark roast profiles\u003c\/span\u003e\u003c\/em\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eFlavor notes on green coffee – what do they mean?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe flavor notes \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003elemon, lime, and raspberry\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e do not mean that the raw green coffee beans themselves taste like a finished cup of coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe flavor notes describe the character that can be experienced in the roasted and brewed coffee. Your own roasting has a great impact on which parts of the coffee’s potential become most apparent.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eTherefore, two people can start with the same Kenya AA and end up with coffees that taste different.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThat is exactly what makes home roasting interesting.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eA green coffee with both fruitiness and body\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe established flavor notes of this coffee are \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003elemon, lime, and raspberry\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, and these are the ones we continue to use as the primary flavor profile.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBut the profile of the green coffee is broader than the citrus notes alone might suggest.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe supplier's assessment describes the coffee as having a \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003efull body and pleasant acidity\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, and it also points to both fruity and sweeter flavor directions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis makes it interesting if you want to experiment with a coffee where you don't just work with acidity, but also with how the roast affects the body, sweetness, and balance in the cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eCan Kenya AA be used for different brewing methods?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eYes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIn our experience, this coffee can work for \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eall brewing methods\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, but the roast profile will have a major impact on how the individual brewing method is experienced.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWe choose a light profile ourselves, but you can, for example, experiment with the coffee for:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\u003cspan\u003eFilter coffee\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003ePour over\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eAeroPress\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eFrench press\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eEspresso\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eOther brewing methods of your choice\u003c\/span\u003e\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWhen buying green coffee, it is therefore better to think:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003e“How do I want to roast the coffee for my preferred brewing method?”\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003erather than thinking that the green bean can only be used for one specific brewing method.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eHow to get to know the green coffee better\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIf you have not roasted Kenya AA before, it can be an advantage to start with a \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003esmall trial batch\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eNote, for example:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\u003cspan\u003eThe amount of green coffee\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eHow you develop the roast\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eWhen you stop the roast\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eHow the finished coffee looks and smells\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eHow the coffee tastes after resting\u003c\/span\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003cspan\u003eWhich brewing method you use\u003c\/span\u003e\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIf you then change one or a few things at a time, it becomes easier to understand what actually affects the result.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eYou can also roast two different profiles of the same coffee and taste them side by side.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eGreen Kenya AA from a coffee roastery that works with the coffee itself\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAt Brændeholm Risteri, we don't just sell Kenya AA as green coffee beans.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWe also work with the same coffee in the roastery and sell our own light-roasted interpretation of it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis gives us practical experience with the green coffee from the bean to the finished roast. For Kenya AA, we have chosen to focus on \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eorigin, freshness, and fruitiness\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, but when you buy the beans green, you are the one who decides the final direction.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThat is one of the great advantages of roasting coffee yourself.\u003c\/span\u003e\u003c\/p\u003e","brand":"Brændeholm Risteri","offers":[{"title":"1 kg","offer_id":54796852724055,"sku":null,"price":170.0,"currency_code":"DKK","in_stock":true},{"title":"2 kg","offer_id":54796852756823,"sku":null,"price":325.0,"currency_code":"DKK","in_stock":true},{"title":"5 kg","offer_id":54796852789591,"sku":null,"price":750.0,"currency_code":"DKK","in_stock":true},{"title":"10 kg","offer_id":54796852822359,"sku":null,"price":1400.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/0705\/4167\/files\/Screenshot_2024-08-20_202857.jpg?v=1787856075"}],"url":"https:\/\/braendeholmristeri.dk\/en\/collections\/gronne-kaffebonner.oembed","provider":"Brændeholm Risteri","version":"1.0","type":"link"}