Fresh Roasted Coffee, Unroasted Colombian, Kosher, 5 Pound

I love these coffee beans! I've tried most of the unroasted coffee that this company sells and it's by far my favorite! Not too bold and nice and smooth. And yes, while the brand is named "Fresh Roasted Coffee," these are indeed not yet roasted. But it's not hard to roast and grind your own coffee, and the taste and smell from your own home-roasted coffee is like no other!! So I recommend you learn how to roast! (We do ours outside to avoid the off-gas smell and chaff.) Thanks, Fresh Roasted! I'm a customer for life!

I have tried the organic Peru, Guatemalan and Monsoon Malabar. They are all very good. I have a convection oven with an air roast setting and a screen baking tray, roast a single layer in a donut shape, at 445° for 10/11 minutes. Works great, definitely could get a better setup but I wanted to try it first and see how I like it. There are a few small beans in the Peru and Guatemalan but there would be, that’s how they grow in nature. The Monsoon Malabar beans are different, they are larger with no chaff to remove which makes them a good bean to share with friends if you enjoy roasting your own beans and sharing them. The Peru bean is a lighter bean and the flavor opens up when you allow them to age for a week or two. I’m not sure if that is normal for freshly roasted beans. The Guatemalan is naturally a darker bean that roast very nicely and has a wonderful flavor. The Monsoon Malabar is a larger, darker bean. Also very good. I’m a coffee lover, I’m not good at noticing the different profiles. They are all good, I probably like the Peru blend the best so far. I do a dark roast even though they are lighter you can still take them to a darker roast. The difference from light roast to dark roast can be a minute or two. If you have an oven the temp should be 460° for 10 minutes. The first crack happens about 5 minutes in. The second crack is quieter and is usually still happening when you take the beans out of the oven. Each bean will be different and doing test roast for each is a good idea to achieve the desired roast. If it is your first time roasting, there is a tremendous amount of smoke when roasting your own beans. You might benefit from wearing a mask and using a vent if your oven has it and a fan. Also there is a lot of information out there on how to roast your own beans at home, I found Move. Nourish. Heal. on youtube to be knowledgeable and easy to follow. In a sea of people trying something for the first time, to going into way too much detail youtube can be a confusing place to just find the info you are looking for. Good luck.

I tried most of the starter kits and now know what my taste buds like. I store them in a low humidity gun safe, wrapped up in an Amazon Basics Vacuum Compression Zipper Storage Bag, with a 100g Rechargeable Desiccant Pack. I opened a year-old bag of Organic Mexican beans and roasted them. The coffee beans were good and the brew was great.

Product Review: Fresh Roasted Coffee – Unroasted Indian Monsoon Malabar As a home roaster who enjoys bold, low-acidity profiles, I was excited to try the Indian Monsoon Malabar beans—and they did not disappoint. These beans offer a unique roasting and drinking experience that stands apart from most origin coffees. Pros: • Unique Processing, Unique Flavor: The monsooning process gives these beans their characteristic earthy, mellow flavor with a slightly salty, woodsy undertone. Perfect for fans of aged or exotic profiles. • Low Acidity: If you’re sensitive to acidity or just prefer a smooth, full-bodied cup, this coffee excels. It has a creamy mouthfeel and deep richness that works beautifully in espresso and dark roasts. • Roasting Tolerance: These beans are forgiving in medium to dark roasts. They don’t go through first crack the same way as other beans, so it takes some attention—but the result is worth it. • Fresh and Clean: The beans arrived green and well-packaged, with minimal defects. The quality is on par with other premium specialty suppliers. Cons: • Not for Light Roast Fans: This origin doesn’t shine as a light roast. The flavor is too flat unless you roast darker to bring out its syrupy body and spice. • Unusual Appearance: New roasters might think the beans look odd—pale and bloated due to the monsooning process—but this is normal for this type. • Moisture Content Variability: These beans can retain more moisture than others, which might affect roast times and consistency if you’re not used to them. Overall Rating: 4.6/5 If you’re looking to expand your roasting palette with something truly distinctive, Indian Monsoon Malabar is an excellent choice. It’s not your everyday coffee—but in the best way possible.

When I opened the bag the green coffee beans smelled a little sour and musty, but didn't think much of it because I thought maybe that's what unroasted coffee beans smelled like. My plan was to start a gallon batch of jujubes mead and let it ferment for two full days. Then on the third day add the five pounds of Ethiopian green coffee beans and let them ferment for three days. I was hoping I was going to smell something like apples, burnt sugar, honey and bourbon notes, but instead on the third day when I had taken the lid off of the fermenter I got hit with unpleasant pungent sour, musty smell. At first I thought maybe I had messed and maybe by adding the green coffee beans to the mead might of thrown off the ph and turned into vinegar. So I did a ph test and got a ph level of 4.5. If the mead turned into vinegar the ph would of been 2-3.5. I had rinsed off the coffee beans dry them for a couple days and then roast them. That eventually ground up some and made a pot of coffee. Hoping the flavor would improve but they did not and their was still a sour musty aftertaste. After rereading some of the negative reviews with a couple other customers receiving rancid green coffee beans. I am pretty sure the mead was not the issue it was the coffee beans I received. If I try fermenting green coffee beans again I will try a different brand and hopefully will have better luck.