The First Roast

Choosing the Beans

The star of today’s roast was a sample of the Costa Rica Honey processed green coffee beans. The Honey process is a unique method that combines elements of both washed and natural processing methods. The coffee cherries are partially stripped of their outer layer, leaving some of the fruit pulp on the beans. The pulped beans are then spread out for drying without any washing, leaving part of the pulp. After drying, the processors have to mill or hull the coffee to remove the last layers of the skin, which protect the inside beans. Of all the coffees I’ve roasted so far (admittedly not loads) this has been my favourite. There is a unique colouring that comes from the fermantion and a fruitness in the output roast that is really something special to try.

The Roasting Process

With my Cormorant electric roaster ready to go, I carefully measured out the green coffee beans and poured them into the roaster. As I switched on the roaster, I could hear the hum of the vents and the gentle whirring of the drum as it started to heat up.

Having charged the beans and brought them up to the development phase, the aroma that filled my kitchen was nothing short of magical. There’s something incredibly satisfying about roasting your own coffee. It’s not just about the end product, but also about the process itself - watching the beans turn from green to golden brown, hearing the first crack, and knowing that you’re just moments away from having freshly roasted coffee.

The Result

After what always seems to feel like an eternity (but is actually just a few minutes), it was time to drop the beans. This Honey process just hits different. The smell is intoxicating - sweet and slightly fruity, with a hint of nuttiness.

I cupped these quickly and was very pleased with the result. I am sure these are going to be a hit for everyone that gets a bag.

Roasting my own coffee gives me an appreciation for every cup I drink. It’s my hope that you feel the same way with every small-batch roast from Forge Valley Roasters. So here’s to many more Sunday mornings spent roasting coffee, exploring new flavors, and sharing the fruits (or should I say beans) of my labor with you all.