Episode 82: Can you tell the difference between a Colombian washed and an Ethiopian natural just by looking at the unroasted beans? In this episode, we answer a listener's question about identifying coffee origins and processing methods by what we can glean from the green coffee beans themselves!

Catherine and Stephen share useful tips on what to look for when examining green coffee beans, including:

Visual Identification Tips:

✅ Size & Shape: Small beans (Yemeni, Ethiopian) vs. large beans (Kenyan AA, Indian Mysore Nuggets)

✅ Color Indicators: Processing methods leave distinct visual signatures (natural process = darker/reddish tones)

✅ Density Differences: Feel the weight - Monsoon Malabar vs. dense high-altitude beans

✅ Peaberries: Recognize the unique oval/tubular shape vs. traditional flat-sided beans

✅ Moisture & Sheen: What the surface tells you about freshness and processing

Pro Tip: Create your own reference collection! Save 10 beans from each coffee in labeled Ziploc bags to build a visual comparison library.

Plus in this episode:

- Updates from Current Crop's new espresso bar and pastry launch

- Why taking detailed roasting notes is crucial

- Special shout-out to listeners who visited from Texas!

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NOTES:

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