A few years back I discovered that the Ethiopian run minimart up the street sells unroasted coffee beans, $6/lb.

I bought a pound and followed the proprietor’s advice, roasting small quantities in a cast iron pan on medium high and agitating/stirring until it looked right.

This was too labor intensive to be sustainable (40m for about 100g), but the end result was breathtaking. Immediately bought a roaster from Sweet Maria’s and haven’t looked back.

I’m in the Pacific Northwest and we are spoiled for choice with artisanal roasters and coffee shops alike, but mine still tastes better since I roasted it yesterday.