Roastmaster's Select Coffee Club
Roastmaster's Select Coffee Club
Join our Roastmaster’s Select Coffee Club and receive two 12-ounce bags of our freshest coffee with the grind of your choice to your doorstep every month, with free shipping! Your card will be billed monthly, and you can cancel or postpone delivery anytime, right from your account.
July Feature: Guatemala Joyabaj Honey Process
Each month, our Roastmaster, Jacob Long, will select special coffees exclusively for members of this monthly coffee club. These special blends and single origins will showcase our most exciting new coffees of the moment for you to enjoy.
These are truly special coffees. Each one from a microlot that has been carefully selected by Roastmaster Jacob, and then expertly roasted to reveal the unique flavor within. As a Roastmaster's Select Monthly Coffee Club member, you have exclusive access to these coffees.
Past Roastmaster's Select Coffees
We've sent out some truly magnificent coffees to our club members in the past few years... here's a taste of what you could receive when you join the club:
- Ethiopia Hafursa
- Nicaragua Finca Alexa
- Kenya Nyeri Othaya Ichamama
- Peru COCLA
- Ethiopia Konga
- Guatemala Los Jóvenes ASOBAGRI, Medium Roast
- Honduras COMSA, Light Roast
- Tanzania, Zanzibar Peaberry, Medium Roast
- Malawi Medium Roast
- Sulawesi Indonesia, Toarco Jaya
- Mexico, Enjambre Cafetalero
- Ecuador, FAPECAFES
- Ethiopia Medium Roast, Banko Dhadhato
- Bolivia, Caranavi
- Brazil, Southern Minas
- Nicaragua Natural Medium Roast, Byron Corrales
- Honduras Honey-Process Light Roast, Miriam Perez
- Nicaragua Washed Medium Roast, Carlos Lanza
- Nicaragua Medium Roast, Reynaldo Mairena
- El Salvador Medium Roast, JJ Borja Nathan
- Malawi Medium Roast, Mzuzu Cooperative
Description
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REGIONJoyabaj, Quiche, Guatemala
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VARIETYBourbon, Catuai, Caturra
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ALTITUDE1500 – 1900 masl
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PROCESSHoney processed
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SOILClay minerals
FECCEG - Federación Comercializadora de Café Especial de Guatemala (Guatemalan Specialty Coffee Marketing Federation) - has partnered with coffee producers in San Martin Jilotepeque since 2013, uncovering a thriving commercial coffee tradition across 13 municipalities surrounding Joyabaj. The region's track record for producing high-quality coffee validated the need for a central wet mill to purchase and process ripe coffee cherries. Located in an accessible hub with all necessary operational services, the Joyabaj Wet Mill completed its first processing season from January to April 2021, handling 5,000 quintals of parchment coffee.
Harvesting, collection, and initial bean selection are managed directly by producer families. Because not all farmers have access to transportation, designated haulers move the harvested cherries from local farms to the mill. Once at the Joyabaj Wet Mill, the cherries are washed and sorted to remove low-quality floaters, then fermented in their husk for an average of 8 hours. Finally, the coffee is moved to drying patios or African beds for 8 to 10 days, where workers manually rake the beans and perform daily quality checks to ensure uniform, controlled drying.
Customer Review
Coffee to Water Ratio
Using the correct amount of coffee will ensure that your coffee is brewed to strength, without over-extracting or under-extracting the coffee to compensate for an inappropriate dose. We recommend 2 grams of coffee for every fluid ounce of water used to brew. Weighing coffee is the most accurate way to measure the appropriate dose. If a scale is not available, we recommend 2 heaping tablespoons of ground coffee for every 5 ounces of water used to brew.
Grind Size
Producing the correct particle size in ground coffee is one of the most important steps in coffee brewing. In general, a finer grind will produce a more intense brew and a coarser grind will produce a less intense brew. At the same time, a grind that is too fine will produce an over-extracted, astringent brew, and a grind that is too coarse will produce a weak, under-extracted brew lacking flavor. In pour-over methods, grind size also affects the rate of extraction, as water will pass more slowly through a finer grind, and more quickly through a coarser grind. We strongly recommend burr grinders over blade grinders.
Water Temperature and Quality
Water temperature dramatically affects the extraction of coffee’s flavor during brewing. We recommend brewing with water at 200-202° Fahrenheit for best results. Using fresh, clean, chlorine-free water is essential.
Coffee 101
Discover how to make the most in your cup with our brew blog - Coffee 101. Brewing variations, roast colors, coffee storage, steaming, and so much more. Not just for beginners, this info has gems for all coffee enthusiasts from novice to barista and beyond.
"It takes a certain spirit of adventure to embark on this coffee journey. To step into the unknown and welcome a mystery coffee each month is exemplary. Those who venture with open minds will not be disappointed by the wonders they discover."
