Coffee beans that have not been roasted and that are grown organically are known as organic green coffee. Instead of being roasted before being sold, organic green coffee is purchased as a green bean and then roasted prior to consumption. This product has become more popular with individuals who choose to consume products grown in an organic fashion. Regulations for organic growing differ from place to place, so it is important for an individual who is interested in products such as organic green coffee to learn the regulations of the area where his or her coffee is being grown.
This type of coffee is known as organic green coffee because the coffee bean is purchased in its green state, meaning that it has not been roasted. In order to obtain the coffee beans, farmers harvest coffee cherries after they have turned bright red. The fruit is dried by using either a dry or wet method and hulled, resulting in what is known as a green coffee bean. Bags of green coffee beans are shipped worldwide.
The growing process is what gives this type of coffee its status as organic. Coffee was originally grown in shaded areas, meaning that trees did not need to be cut down to make farmland for growing many coffee plants. Aside from any environmental benefits that this might have, allowing the coffee plant to grow under shade and in the nutrient-rich soil that is often found in these areas yields what many believe to be a superior type of coffee in comparison to full-sun-grown coffee.
Shade-growing is not the only component of organic green coffee. The coffee plants are grown without the use of chemical fertilizers and pesticides, and they are produced without the use of chemicals. Many people believe that this provides them with coffee beans that are pure, natural and chemical-free. They also believe that this method results in coffee that is not as bitter as non-organic coffee.
After a consumer purchases organic green coffee, he or she must roast and grind the beans to brew a cup of coffee. Roasting involves heating the bean to a certain temperature to remove water and to caramelize the sugars within the bean, and it will cause the beans to darken and become larger. Constant motion prevents the beans from scorching. After the roasting process is complete, the beans should be cooled quickly. About 24 hours after the beans have been roasted, they are ready to be ground and used to make coffee.
