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*Please note this listing is for GREEN UNROASTED COFFEE* This coffee is not ready to drink, it has to be roasted prior to use. Welcome to Lavanta Coffee Roasters, Inc., proud roasters and coffee professionals of exquisite coffees from around the world. Lavanta Coffee is a second generation family-owned business that makes it our mission to work directly with farmers to ensure quality, consistency, and healthy environmental practices. By working with our farmers and by “direct trade”, we ensure our coffee is in direct contact with our company from the farmer to your cup. Direct Trade also allows Lavanta Coffee to build mutually beneficial and respectful relationships with our farmers and cooperatives in the coffee producing countries from around the world. We additionally support women in origin by sourcing as much as possible from women farmers and cooperatives that reinvest in children’s education, health, clean water supplies and increase of their living standard. Lavanta Coffee works diligently to produce high quality specialty coffees at reasonable prices. By working with Lavanta Coffee Roasters, you are not only ensured that you are receiving fresh specialty coffee, but you are also extending your support to farmers, women producers, and cooperatives that we invest in to improve their livelihoods and local habitats. Green UNROASTED Coffee 100% High Grade Arabica Coffee Direct trade with Farmers to ensure fair compensation Recommended Roast Profiles: Light to Medium Cup Characteristics: This India Monsooned Malabar AA is known for having a big and rich full body with spicy notes, low acidity, and balanced well. The cup will offer smooth richness and will most definitely please your palate. Indian coffee has come very far along, especially in the last few years, in quality and quantity. In the 90’s the coffee industry in India made a big change. Where it was once “pooled” coffee, in which various coffees were blended and sold, it is no longer that way. When this changed, each specialty coffee was then showcased and identified in the international market. The high quality coffees are grown in Tellichery and Malabar in Kerala state. The reason this coffee has peaked much interest in the specialty coffee lovers, is the process known as “monsooning”. Back in time, when it would take several months for the Indian coffee to arrive to Europe on the ships, those beans were exposed to lots of moisture and humidity which changed the original characteristic of the bean. It has turned the beans from a classic green bean to various different shades of yellow. The flavor was also affected by this transition. However, this is how the consumers became accustomed and the producers found that many of their customers wanted the same beans. In order to reproduce the same characteristics of this bean, a process known as “monsooning” has been introduced to some Indian Coffees. This process occurs in May and June in Southwest India where the beans are spread to a depth of 5-8 inches in special buildings. These special buildings are open sided and the beans are left exposed. The beans get racked over frequently to ensure all beans are exposed to the elements of this high humidity. Once they have been out for 5 days, the beans are then loosely packed in bags and those bags get stacked, they are then exposed so the beans go through the monsoon winds and the wind can bow around and over the sacks. These special beans are repacked and restacked weekly for at least 7 weeks. After the 7 weeks, they are hand picked to ensure the color and flavor characteristics have changed and the unaffected coffee beans are removed. This specialty coffee is then ready for roasting! Why Lavanta Coffee Roasters? Lavanta Coffee Roasters is a family owned and operated business that has 40+ years of combined experience that makes it our mission to work directly with farmers to ensure quality, consistency, and healthy environmental practices. Read more Supporting Farmers and Cooperatives Around the World One of our top priorities is to our farmers and cooperatives. We work hand-in-hand with our farmers to ensure their quality of life is greater. We have planted over 10,000+ trees, built water systems to provide fresh water, and built schools filled with school supplies. We have provided means of transportation, assisted in building homes and medical centers for our cooperatives to ensure our farmers and cooperatives are provided with a higher standard of living. Read more Producing the Highest Quality of Coffees Lavanta Coffee works diligently to produce high quality specialty coffees at reasonable prices. We offer custom selected and roasted coffees from over 40 different origins and an additional 15 signature blends. Read more Great Coffee Starts with Sourcing the Right Beans! We travel to many plantations and areas around the world to carefully hand select ultra premium green coffee beans. We are USDA, Rainforest Alliance, and Fair Trade certified. We work tirelessly to bring only the highest quality of coffees to you. With over 40+ years of experience, we know quality coffee and how to source it properly. Read more From the Manufacturer Working Hand in Hand with Farmers We work hand in hand with every farmer that we purchase coffee from. Every coffee purchased, is hand sorted, picked and checked prior to every sale. Every batch is cupped and tested to ensure your coffee is delicious and consistent from roasting batch to batch & cup to cup! Ensuring Farmer's Receive Fair Compensation By working with Lavanta Coffee Roasters, you are not only ensured that you are receiving some of the best coffee, but you are also extending your support to farmers, women producers, and cooperatives that we invest in to improve their livelihoods and local habitats. Finding the right coffee for you Not sure if this is the right coffee? Take a look at our Amazon shop, see all of our variety of coffees, and sizes! We have a coffee for every person out there, we promise! Read more
100% High grade arabica coffee
Green Unroasted Coffee
26 Full Ounces
Direct Trade with Farmers To Ensure Fair Compensation
Specialty Coffee
UPDATE: after allowing some of the coffee roasted with the Nesco roaster to sit for a few weeks in an airtight container (while I enjoyed some different coffee), a funny thing happened that I wasn't expecting and have never experienced before: the coffee got better. Dramatically so. So much so that I really enjoyed it. Maybe this "aging" process is something that frequently occurs but that I've just never read about, but whatever occurred, it ended up taking fantastic.That earns a swift and well deserved upgrade from 2 stars to 5!ORIGINAL REVIEW: I've been slowly getting into home coffee roasting after a friend with a Nesco home roaster let me sample several of the coffee's he's done, which he's purchased on Amazon from Lavanta. A Kenya blend he had was simply outstanding and sold me that home roasting was something I had to try.Traditionally, I've always liked Sumatra medium/dark roasts. I purchased Sumatra Peaberry as a way to roast something I was already familiar with from many other coffee companies, hopefully to give me a baseline of how Lavanta's coffee measured up.I started with an air popper (ghetto garage style) after reading many online reviews, tutorials, and opinions on this process. The roasting process was simple and the beans roasted beautifully. I turned off the popper right as 2C started, and immediately cooled them down to stop the roasting process. Waited 24 hours for them to off-gas and then got ready to try it. The beans smelled great. I used my hand-crank burr grinder to grind them for my AeroPress and the grounds smelled great. I made it in the usual manner and they bloomed right up - or even more so than I expected. First sips were decent, but really didn't blow me away. I finished my cup with mixed feelings, but just figured I could adjust the roast for the next batch.The next day I went to make another cup of coffee with the same fresh roasted Sumatra Peaberry, and I don't know what happened in the beans, but I literally couldn't finish the cup. It tasted very ashy, and almost...sour?I tried a couple of other batches of roasts and never had the same experience with it tasting "sour", but never achieved anything other than average-at-best 7-Eleven mini mart style coffee. I had about 1/2 pound left and asked my friend with the Nesco roaster to roast up the last of it so that I could at least compare THAT roast against my air popper roast(s). It was marginally better, but not dramatically at all.What I thought might have been the result of the ghetto air popper roasting process, I think actually was the batch of beans I had. I don't know if it was the Peaberry beans, or if it's their Sumatra blends in general. I'm not going to give up and want to try at least two other roasts before I give up on Lavanta, but for what it's worth, their Sumatra Peaberry isn't ever worth purchasing again if it continues to taste like that.I always have on hand a Kenyan or Tanzania bean. If you like beans from Mt Kilimanjaro these peaberry won’t disappoint you; it has a bright clean smooth favor void of bitterness or grassy hints. I’ve placed 2 orders and been happy with both shipments. My 4 photos show 5 roastings between light (ending of 1st crack) and dark (30+ seconds into 2nd crack with some oily sheen).My only note of many marked as excellent was pulled at 10 minutes at 435° laser probe and 20 seconds into 2nd crack (this reading of a pair of red laser beams at the bottom of a smokey Whirley popcorn popper are an approximate reference point). This temperature and duration in 2nd crack has been repeated several times. However, on one occasion that I can’t explain I couldn’t get the beans after a reasonable time to enter 2nd crack and pulled them before my impatience grew; this has only happened once before and that bean was a peaberry too.My 4 pics of different roastings all use a Stainless Whirley Pop on a Bayou Classic cooker.1.) light roast, my note indicates a single first crack at 6:10, regular random 1st cracks 6:30 at 380° (laser probe, ¿calibrated?); dumped at 7:30 & 415°2.) Med+ roast, pulled at 410°+, these are darker than a batch pulled at 415° (laser probe was more or less accurate one of the two times)3.) Dark w/med roast, pulled at 430° and 30+ seconds into 2nd crack4.) light to medium roast, pulled at 415° and medium to dark roast, pulled at 435° and 20 seconds into 2nd crack. I often blend a mixture of two roasting unless one cups really well.I love Peaberry, and with a simple phone call... they convinced me to try this Sumatra Peaverry. Lavanta's coffee is worth the time and effort to roast it yourself. I timed my first crack at about 7.5 minutes, setting of 4 on my electric burner and a Whirly-Pop. Two turns per second... and yes, manually, and tilting and tapping about every 20 seconds so that beans don't get stuck under the agitator. After first crack, that's not an issue and doesn't need to be done. Second crack started at about 12.5 minutes. I immediately removed it from the heat then, placed them a colander, and then went outside with a fan so that I could pour from the colander to a metal strainer to remove the chaff. A minute later, it was resting on the counter, an hour later it was in a lightly lidded container, and the next morning it was in a mason jar. I let it sit for 5 day for the best flavor. Next day is okay, 3rd day is considerably better, but day 5 until gone (a couple of days later), is the best. When you see "beads of oily sweat" on the outside of the bean, that's when I found the best flavor for this peaberry. Day 3 had a little bit of sweat, but day 5 was spot on.Really fresh (years from expiry) and flavoursome once roasted. Message me for temp, timing, and tips.wonderful aroma with fragrant chocolaty taste.Very disappointing.
