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Your cart is empty.Our Malawi unroasted green coffee beans show off tropical fruit flavors and subtle key lime notes that pop as the cup cools. The acidity is soft but has a tangy black tea with orange aspect that is offset by a lovely caramel, chocolate body. This single origin, fair trade African whole bean raw coffee is refreshing and complex with a hint of blackcurrant like a great Kenyan AA coffee. Home roisters will enjoy roasting fresh our single origin, African whole bean raw coffee. Medium roast profile develop a smooth cup of coffee with mellow floral undertones and caramelized flavor of tangerine peels, cocoa and spices. A dark roast profile will extract syrupy dark chocolate tones, a creamy caramel mouthfeel and the finish is marked by a honey note making for a pleasant interplay of cocoa and sweet flavors.
Jeremy Baker
Reviewed in the United States on April 19, 2022
Taste great
Todd
Reviewed in the United States on September 4, 2021
These bean did not roast well for me. It seemed they did not good to the first crack very well. The chaff on these beans stay on the beans. I will not get these green beans again.
Ouroborus
Reviewed in the United States on March 21, 2021
It's somewhat difficult to provide a "rating" on something like a food product because taste preference vary so wildly. I like my coffee dark and bold, with strong flavors, so my 4/5 star review reflects that an is not necessarily indicative of the objective quality of the product itself. Quality-wise, the beans arrived in good shape, with very few beans that I have needed to remove from the roast.I roasted these beans to just a hair beyond Full City, maybe not quite Full City+. After curing, they aren't fully oily like Vienna or French Roast, but have speckles of oil appearing on the beans.The roasted beans are a little harder than I would have expected and take a little persuasion to grind up to a fine grind in a blade grinder. I would definitely recommend a burr grinder with these beans to get to the finer grinds.The aroma of the roasted beans was very nice. Grassy, hay-like subtleties, with not too much astringent char smells. Comparable aroma to Nicaraguan roasts of similar depth, and I expected a similar punchy flavor based on the aroma.In spite of the fairly robust aroma, the Full City roast brews up light and subtle. At hot temperatures, the expected boldness is almost non-existent, with a very bright and light mouthfeel. There is a slight richness, and the bitterness doesn't linger much at all, dissipating quickly. Chocolate and caramel notes are very light, with much more of the earthy grassiness shining through. As the cup cools, the rich flavors begin to bloom a little more, with the dark cocoa becoming much more evident over the straw-like flavors, and the stronger dark flavors begining to linger a little longer on the tongue.I believe that this coffee is a great palate cleanser with its subtle, brief flavors. I agree with the description that this is a varietal that is probably best at no more than a medium (City+) roast in order to not roast out the flavors that make a single-origin bean unique and definitive.UPDATE: After a longer curing period, more like 72-96 hours, the richer and darker flavors begin to really shine through. For whatever reason, this bean seemed to like a little more rest than some of the other cultivars.
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