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Roastmaster's Select Coffee Club

4300

Roastmaster's Select Coffee Club

4300

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. 

June Feature: Sumatra - Red Badger

Johnson Tanojo – a Wisconsin "Badger" Alum with Indonesian roots puts together this lovely coffee. Fresh as can be with beautiful prep (for a Sumatra) and a taste to follow. This is not your average Sumatra, Johnson does a wonderful premium screen ensuring a very premium cup. 

ABOUT THE CLUB

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:

  • Colombia Finca La Cabana
  • 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



        Learn More

        GrindWhole Bean

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

        Bag Size12oz Bag

        • 12oz Bag

        Description

        • REGION
          Pondok Ulung village, Region: Bandar, Subdistrict: Bener Meriah, Province : Aceh – Sumatra, Indonesia
        • VARIETY
          Catimor, Ateng, Timtim, and Bourbon
        • ALTITUDE
          1200-1500 masl
        • PROCESS
          Giling Basah – Semi Washed (Wet-Hulled)
        • SOIL
          Volcanic, rich in minerals

        SUMATRA - RED BADGER

        Johnson Tanojo – a Wisconsin "Badger" Alum with Indonesian roots puts together this lovely coffee. Fresh as can be with beautiful prep (for a Sumatra) and a taste to follow. This is not your average Sumatra, Johnson does a wonderful premium screen ensuring a very premium cup.

        Sumatra coffee always brings unique elements not comparable to many other offerings.  Wet-hulled coffees are the ugly ducklings of the coffee world, if you compare wet-hulled coffee to washed or natural processed, even one this clean, you will know what we are talking about. 

         A very nice fresh crop arrival. Full bodied with a creamy mouthfeel, low acidity and spot on tastes from a traditional Mandheling Sumatra; peat moss, smoky, chocolaty and strong. These beans give a smoother mouthfeel and has a bit of sweetness and acidity upfront.

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        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."
        -Paul Katzeff, Roastmaster Emeritus and C0-Founder - Thanksgiving Coffee