Thanks - I'll try again.
I'm probably not much use to you as I'm in NZ. I just went around asking at places that said that they roast it. I got funny looks but everyone untried sold me green beans. Eventually I got far back enough in the chain to find the supplier that everyone buys from. The defensive attitude goes away when they know it's for home use, not potentential competitor. The supplier have a taster employed and a list of about 50 coffees that I can buy. The taster is an excellent source of knowledge that can always recommend something new and great.
Tldr: ask your local roaster for some or ask who their supplier is.
sweetmarias.com
They have in depth reviews of all coffees. I've bought from them for years.
Re:Coffee from California
by Baeocystin on Monday May 29, 2017 @09:54AM
(#14439094)
Thanks!
One suggestion: skip the hot air and use a stovetop popcorn popper. Both the air popcorn poppers and specific air coffee roasters struggle to get hot enough in my experience.
Re:Coffee from California
by Baeocystin on Monday May 29, 2017 @06:36PM
(#14441874)
I'll give that a shot next time. Thanks for the suggestion!
Regarding robusta- first crack tends to be hard to hear, which can mess up your roast if you aren't careful. My subjective recommendation is to use them for ~10% of your total bean bill. Crema for days when you pull shots, great earthy flavor. Pairs really well with Sumatran beans.