3 Lb, Single Origin Unroasted Green Coffee Beans, Special Grade From A Single Nicaraguan Estate, Direct Trade (Caturra Variety)

Primos Nicaraguan green beans roast beautifully and very evenly in my home roaster, producing an excellent cup with a smooth chocolate-forward profile and low acidity. I consistently get reliable results and would definitely recommend these beans, especially for home roasters who enjoy a sweet, chocolatey Nicaraguan coffee. Great value for the bag, as well.

Bought for my son's new coffee roaster as a present. They roast beautifully, and make lovely coffee. We've used a medium roast (about 24 minutes at 180°C, but it varies with weight of beans); when cool we sieve to remove the chaff and then leave a day before starting to use, medium getting in a cafètiere). Great fun, lovely coffee, amazing aroma from roasting.

I have been home roasting for several years and have enjoyed beans from around the world but this one is my new favourite! This bean is great at a medium roast but got some amazing results when I tried a darker, oily roast, too. And the extra bonus that it comes directly from a family’s farm in Nicaragua, makes it even more enjoyable.

I've always been a coffee lover. Being of spanish descent, having a good strong cup of coffee is of utmost importance. I grew up on Cafè Bustello and making coffee in the sock (coffee grinds in a sock that you pour boiling hot water over and let steep in a pot.) Much of the flavor derived from the coffee came from re-using the sock / coffee ground method over and over. As I got older, I upgraded to whole bean coffee and a grinder to grind myself. I threw away the sock method of brewing and used a simple pour over instead. As the flavors in coffee became more succinct and aromatic, I continued to explore new and innovative ways to make coffee. Recently I stumbled upon an article that talked about saving money by buying green coffee beans. It piqued my interest and I found I could roast my own coffee without having to invest in expensive gadgets. I did a quick search on Amazon for "green coffee beans" and came across all the great reviews that Primos Coffee Co. had. I decided to make the jump and quickly bought 3 lbs of green coffee beans. When the beans arrived I used a stainless steel pot to roast them. I waited 24 hours before grinding them and then quickly made myself a cup of coffee. I became hooked! I have never tasted such a rich and aromatic cup of HOME MADE coffee!! Who knew you could get coffee house style coffee at home and for a fraction of the cost. I would highly recommend these beans to anyone who is looking to brew coffee at home. There is a learning curve to roasting and especially if your looking to roast via the stove top method. Personally, I didn't want to spend money on a hot air popcorn popper because my kitchen is small and cupboard space is valuable real estate. Instead, I poured over article after article that discussed using a heavy stainless steel pot to roast green coffee beans. It was very challenging and because I like my coffee beans on the dark side, there's a fine line between dark / oily dark / and the dreaded burnt bean. Make sure you get the pot nice and toasty before pouring 1 cup of green coffee beans in. Once the beans are in the pot begin stirring with a wooden spatula and don't stop! Train your ear to listen carefully for that first and second crack. Once you get to second crack, the beans seem to come alive and it sounds like bacon sizzling on a frying pan. Throughout the entire process the key is to constantly stir the beans with a wooden spatula AS WELL AS shake the pot back and forth. This helps the beans get an even roast between them. I've experimented with just stirring and only shaking and found that a combination of the 2 motions help even out the roast of the beans. Otherwise, you'll have both dark-dark- roasted beans and chocolatey caramel colored beans in the same roast. Once the beans come to a preferred roast, quickly whisk them out of the pot and into a mesh strainer. If you live in the northeast, take your beans outside and whisk them in the chilly winter air to cool. It also helps get the chaff off the bean without having your kitchen look like a chocolate feather contest gone wild. After the beans cool, place them in a glass jar and seal. I've found that the flavor becomes richer the longer you let the beans rest. 3 day "old" beans are a perfect rich cup of coffee for me whereas next day or 2 day old beans have a mild flavor. 1 cup of green coffee beans yields me 5 days worth of coffee.

Lovely mild taste when brewed unroasted. Worked well as an appetite suppressant too.