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.
February Feature: Colombia Finca La Cabaña
The Santa Marta Sierra Nevada in the department of Magdalena is a Caribbean coastal range distinct from the Andes range that makes up the majority of Colombia’s coffeelands. From the beach town of Santa Marta, it’s a short trek to the village of Palmor, where the snow capped peak, nearly 6000 meters above sea level, is hard to miss. This is where Dario Delgado and his family have owned and operated a 136-acre estate called La Cabaña since 1998. Coffee is cultivated under a canopy of guamo, carbonero, and other native shade trees. The bird-friendly estate has certifications from the Rainforest Alliance and the Smithsonian Migratory Bird Center (SMBC). Organic fertilizer is produced on the estate with compost originating from coffee pulp and manure. La Cabaña has had organic certification through ECOCERT since 1999.
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 micro-lot 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:
- Kenya Nyeri Othaya Ichamama
- Peru COCLA
- Ethiopian 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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REGIONVillage near the Vereda San Pedro in the Municipality of Magdalena, Colombia
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VARIETYTypica, Caturra, and Castillo
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ALTITUDE1100 - 1300 masl
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PROCESSFully washed and dried inside solar dryers that provide protection from the rain
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SOILClay minerals
Looking for a Colombian with a beach view? Or maybe you prefer a snowcapped peak. The Santa Marta Sierra Nevada in the department of Magdalena is a Caribbean coastal range distinct from the Andes range that makes up the majority of Colombia’s coffeelands.
During the harvest a great deal of care and focus is dedicated to picking the best quality cherries, which are delivered to the wet-mill located at the estate. Here the coffee is depulped, fermented, washed, and gently pre-dried on patios and precisely dried to 11% in mechanical driers. Dario also has his own dry mill in Santa Marta, which allows him to prepare fully traceable lots all the way through to the final export stage.
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."
