Once a month, members of the Roastmaster’s Select Coffee Club have the opportunity to sample unique micro-lot coffees from around the world. “What is a micro lot,” you ask? Read up on how we source the beans and what happens when they reach our roastery.

Following the harvest cycle, Roastmaster’s Club Members have exclusive access to these one-of-a-kind coffees at their peak freshness, and now it’s your turn!

Each month, our Roastmaster, Jacob Long, hand-picks fresh and unique micro lot coffees that we deliver straight to your doorstep. “What is a micro lot,” you ask? Read up on how we source the beans and what happens when they reach our roastery.

Jacob’s selection this month is a special coffee grown in Papua New Guinea

Join the Roastmaster’s Select Club to begin your coffee journey around the world.

From Royal Coffee: "This coffee is sourced from family owned farms located in the Nebilyer Valley within Tambul-Nebilyer District, Papua New Guinea. Each producer cultivates coffee on 1 to 2 hectares of land. The coffee is fully washed and sun dried at the Kuta mill, which has been in operation for over 40 years. The Kuta mill operates between the Ulga and Kolga tribes and has become a place of common ground for producers who have traditionally been in conflict because of tribal differences. The mill owner, Brian Leahy, makes a bonus payment after the harvest to farmers who consistently deliver quality cherries."

We're proud to share this exceptional coffee with you. Sign up for our Roastmaster's Select Club and receive it this month in your shipment!

Our Quarterly Roastmaster's Select coffee is wet-hulled, and we've talked about this a few times but just in case, here's what that means:

"Wet hulling’s popularity can be attributed to producers’ need for prompt payments. It was also adopted specifically by many producers who lacked the drying infrastructure that was needed to shelter drying parchment from the high humidity and inconsistent rainfall typical in Sumatra. At higher elevations with constant humidity and unpredictable rainfall, drying can prove to be slow, risky and difficult." -Sucafina

‘Wet Hulling’ or ‘giling basah’ in Indonesian is not to be confused with wet processing. Wet hulling is similar to wet processing initially – with the first steps of picking and pulping the coffee beans, then fermenting in order to break down the fruity layer of the coffee cherry called the mucilage, which is washed off the next day. The difference is, the drying process is much shorter in wet-hulling and it’s only dried until 50% of the moisture remains, resulting in lower acidity levels and more flavor and aroma.