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Green Coffee - A Photographic Guide

I've been contemplating the idea of creating a green bean gallery for a while, and with some spare time this evening, I decided to give it a try. Let me clarify from the start that this isn't my area of expertise, and there might be some order discrepancies in the latter half, but I hope you'll still find it intriguing.

This post primarily comprises images. While some readers may find these images familiar, for others, they might be entirely new. I find the diversity in the appearance of green coffee beans absolutely captivating, which is why I wanted to share this post. If you're reading this in a feed reader, it may not be as enjoyable. However, if you're reading it here on the website, you can either click on each picture as we progress or use the option to cycle through them as they pop up, all of which are appropriately labeled. For now, I simply want to present a gallery, and I'll try to refrain from delving too much into my personal opinions about specific coffees.

So, from the very beginning…..

PART ONE:

The Cherry and the Parchment:

 

I broke open one of them, and scraped off a little parchment from the corner so you can see all the layers properly. I wish I had some fresh cherries to photograph…

Natural, Pulped Natural and Washed:

  

For me it is interesting to see how the colour changes across the processing methods (though these coffees are not all from the same farm or region, but hopefully they are “typical” enough to be benchmarks)

Kenyan Peaberry, Harrar Longberry and Sulawesi Kalosi:

  

I thought it would be interesting to have the slightly orange/yellow tinged Harrar next to the swampy green of the Kalosi.

The evil aged coffees - Monsooned Malabar and Old Brown Java:

 

I find it odd that the two aged coffees seem to have gone polar directions from their original colours, the Malabar fading away and the OBJ developing that disconcerting brown colour.

Supercritical CO2 Decaf (Colombian):

I’d like to find some more methods of decaf to photograph, and when I do I will add them in here.

Unwashed and Washed Robusta:

 

The washed robusta is a really clean prep and is a good robusta, even if it isn’t my kind of coffee.

Defected Maragogype and Triage Coffee:

 

I took my SCAE Barista Level 2 (though I never got round to paying for it, which means I don’t officially have it!) and one of the questions was about Triage coffee. At that time I had no idea what the term meant, and had to ask Alf Kramer who explained that it is pretty much the sweepings that no one would ever admit to buying but some people clearly do….

PART TWO:

The next part is something might be of interest to quite a lot of folks. All of the next coffee is from the same mill in Kenya, and we go from AA all the way down to the sweepings. Because grading is partially based on size, sometimes distinctions may not be very clear from the photos.

Kenyan AA, Kenyan AB and Kenyan C

  

Kenyan PB, Kenyan TT, Kenyan T

  

Kenyan MH, Kenyan ML, Kenyan Madres/Elephant Ears

  

Kenyan E (Large screen, fat beans)

Just to be clear the E isn’t the lowest grade - I just couldn’t figure out where to put it. I will stick this post in the Articles section and in time (I hope) keep adding to it.

Comments and suggestions are very welcome…. 

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