El Salvador Coma Sagua medium-dark, 1#
These beans tend to be longer and skinnier than the other kinds. It produces a smooth cup both hot and cold. People have commented that they generally don't need sugar when they drink this kind.
Brazilian Cerrado, just under a dark roast. 1#
This is what I would consider the baseline coffee bean. It's not any unusual shape or size and is relatively inexpensive to purchase for roasting.
This particular variety tends to have a higher oil content, which makes for a lovely bold flavor. Caution is required not to roast this one too heavily, otherwise the oil breaks down quickly and will rancidify within a short time.
In general it makes a lovely espresso due to its oil content.
Ethiopian Geta Bore Cooperative, medium-dark. 1#
Aside from peaberry coffee beans, I'd say this variety is cute and adorable! The beans are short and rounded, almost like a little baby.
I have tried this bean with different roasting levels and all of them are beautiful and unique. The difference between the medium and the medium-dark is tremendous despite being so close to each other. The medium tends to be higher acidity while medium-dark tends to be warm and smooth.
Whatever style you choose, you'll develop a lovely relationship with it.
Honduras Royal Select decaf. 1#
This bean being decaf means it appears to be darker than the actual roasting level. The texture of the bean is also drier and almost sandpapery.
The overall characteristics of this bean has challenged my thinking on decaffeinated coffee. When roasted, ground and brewed fresh, it tastes identical to regular coffee much to the delight of decaf drinker!
When roasted light to medium, it's very sweet and at darker levels it's smooth. This has changed many minds on their outlook on decaf.
Well there you have it, my roasting adventures for the day!