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Quarterly Roastmaster's Select

2500
Quarterly Roastmaster's Select
Quarterly Roastmaster's Select

Quarterly Roastmaster's Select

2500

Have you been interested in our Roastmaster Select Club but were afraid to make the subscription commitment? Here is your solution!

Every quarter our Roastmaster, Jacob Long, will select one of the recent RSC coffees to feature for a limited time. This gives you the opportunity to try one of these rare, limited quantity coffees and see why the Roastmaster's Club is the place to be.

The tradeoff is that the individual selection will be at Market Price which will vary.

This quarter's offering is; Timor-Leste. See Description below.

Learn More

GrindWhole Bean

  • Whole Bean
  • Auto Drip
  • French Press
  • Espresso
  • Turkish

Size12oz Bag

  • 12oz Bag

Description

Reviews

Brewing Basics

About this coffee...

  • Elevation:
    1,000 to 1,900 meters
  • Varietals:
    Catimor, Typica, and Timor

This Wet Hulled coffee is produced by smallholders in Timor Leste who cultivate coffee on small plots of land. Their farms sit at 1,000 to 1,900 meters above sea level, where the conditions are ideal for the Catimor, Typica and Timor varieties they cultivate. 

This is a limited offering, giving you an opportunity to experience the type of quality that can only be found in our Roastmaster's Select Club. Don't miss this opportunity to try this remarkable coffee!

‘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.

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.