Future Essentials Canned Costa Rican La Palma Green Coffee Beans, 12 Cans

Canned Green Coffee Beans

For years, coffee lovers have known that roasting your beans ensures the freshest coffee. You would have to pay more per pound or buy more than 100 pounds at a time and then figure out how to ship it and store it for an extended period when you could get it at your local grocery store. 

The lack of quality coffee with a long shelf life has frustrated those who want to store rich coffee for long-term use or prepper pantry, so we usually settle for run-of-the-mill brand-name coffee, either ground or instant.

However, now, we have another solution – canned GREEN coffee beans! These beans have yet to be roasted, so you can roast them yourself when ready to use them.

The shelf life of the beans is much longer since they have yet to be cracked. They can last for many years because they are canned with oxygen absorbers and food-grade desiccant packs.

You can roast them over heat (stove, solar oven, campfire, gas grill, etc.) or under heat (broiler, oven, etc.). A hot-air popcorn popper is a popular method of roasting coffee at home.

100% US-canned Costa Rican Coffee – not available in any retail store in the United States. They are filled with oxygen absorbers and desiccants to keep them moist and oxygen-free for a long time.

This coffee is grown in Costa Rica’s West Central Valley, where it is known for its silky texture. Besides its smoothness, Costa Rica La Palma has a crisp aftertaste and blueberry notes. Like other Costa Rican coffees has a clean, crisp flavour and finish.

The coffee’s brightness is highlighted well by a Medium-Dark Roast, which enhances the brightness of the coffee.

A little history on the Coffee Beans: The Costa La Palma Green Coffee beans were produced in the West Valley region of Costa Rica. This blend consists of shade-grown Caturra and Catuai varieties that grow around 1300 meters, and La Palma is harvested between November and February, with the flowering in March.

The average rainfall is 1800 mm per year, and the temperature is approximately 23 degrees Celsius.

ROASTING TIPS:

With any roasting process, you will see the following:

• Green beans will turn yellowish with a grassy scent after a few minutes.

• As water is released from the beans, they will begin to steam.

• The steam will take some time to become fragrant, and you will soon hear the “first crack.” As the roasting begins, the beans begin to caramelize, release more water, break down their structures, and release oils.

• After the first crack, the beans reach the Cinnamon Roast. This roast is light, with dark brown beans that aren’t oily.

• Caramelization increases as the roast becomes darker, more oils appear, and the bean expands.

• You should stop roasting at the first sign of the second crack unless you are going for a dark roast. The “second crack” happens soon after the first and is likely louder.

• The dark beans will become extremely oily as the sugars burn, and the smoke intensifies.

• A very dark roast will result from the beans being heated to the point where the sugars begin to burn completely. you purchased your beans based on their country of origin or not, they look like espresso beans now. Smoke is much more prevalent.

• A French or Italian roast will almost wholly burn off the sugars and oils, resulting in a thinner drink.

These days, food ingredients and spices are becoming more expensive, making them an excellent addition to a food storage program.

Ingredients: Green Coffee Beans. No additives, coloring, or preservatives.

Storage instructions: Store in a cool, dry place