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.
November Feature: COSTA RICA FINCA LA AMISTAD
This month’s Roastmaster’s Selection is sourced from family owned farms organized around the Hafursa Cooperative located in southern district of Yirgacheffe, Ethiopia.
Learn more below...
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
- Colombia Finca La Cabana
- 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
-
REGIONCoto Brus, Puntarenas, Costa Ric
-
VARIETYCaturra, Catuai
-
ALTITUDE1200 – 1500 masl
-
PROCESSFully washed and dried in the sun and mechanical driers
-
SOILVolcanic loam
COSTA RICA - FINCA LA AMISTAD
The coffee from Hacienda la Amistad shines not only in the cup, but in its commitment to the environment and community. It’s remarkable that 97% of the land that Roberto Montero’s grandfather first purchased in the early 1900s has been dedicated to forest preservation, with 6,000 of the original 10,000 hectares given back to the government of Costa Rica for the for the preservation of La Amistad International Park, the largest natural reserve in Central America. With the 4,000 hectares that have remained in this third-generation coffee farmer’s possession, Montero has dedicated 300 hectares to organic coffee production and most of the rest is forested and teeming with wildlife.
Roberto’s commitment to organic farming pairs harmoniously with his commitment to his community. La Amistad’s proximity to the border of Panama has attracted many indigenous people from that country who come to the farm during harvest season with their entire families. Roberto ensures their needs are met by providing housing and free access to medical care for the seasonal pickers. Roberto also takes pride in his ability to provide more than 100 full-time jobs to his neighbors from Las Mellizas, not only in coffee cultivation, but also in the dried fruit operation that he runs year-round at La Amistad. Roberto hosts an annual employee celebration to recognize all their hard work and he also distributes school supplies to their children each year before school starts.
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."
