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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. 

May Feature: Ethiopia Limu

This is a smallholder-grown coffee processed centrally by Fahem General Trading PLC, an independent specialty exporter operating in Limu Seka, a small agricultural area at the top of the Jimma zone, southeast of Addis Ababa. Generally considered part of Ethiopia’s “western” coffee area, Jimma sits next to the Keffa zone, in whose high altitude forests arabica coffee is believed to have first evolved.  


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
          Limu Seka district, Jimma zone, Oromia region, Ethiopia
        • VARIETY
          Indigenous landraces and heirloom cultivars
        • ALTITUDE
          1900 masl
        • PROCESS
          Washed
        • SOIL
          Vertisol

        ETHIOPIA LIMU

        This is a smallholder-grown coffee processed centrally by Fahem General Trading PLC, an independent specialty exporter operating in Limu Seka, a small agricultural area at the top of the Jimma zone, southeast of Addis Ababa. Generally considered part of Ethiopia’s “western” coffee area, Jimma sits next to the Keffa zone, in whose high altitude forests arabica coffee is believed to have first evolved.  

        Jimma Zone  

        Jimma zone sits southwest of Ethiopia’s capital, Addis Ababa. Like much of coffee-growing Ethiopia, Jimma is a broad, sloping plateau of indescribable fertility and drastically high elevations. The best coffees of Jimma, from the Limu, Gera and Goma districts in particular, are known for being snappy with sweet and delicate fruit flavors. The area’s “white” honey, foraged by bees from coffee and forest blossoms, is another famous Jimma icon, and an utter sensory delight. Coffees from this zone, along with those from neighboring Illubabor, are commonly referred to as “Limu”, which is not a geographical indicator itself but more of a terroir distinction encapsulating common cup profiles from this part of the country.  

        Fahem General Trading PLC and processing  

        Ato Mohamed Lalo is the founder of Fahem General Trading PLC and is very involved in Ethiopia’s specialty industry, along with his wife, who co-runs the couple’s private coffee estate in Limu Seka. Like a lot of private estates, they make the most of their processing capacity by buying cherry from surrounding smallholders—in this case almost 3,000 of them—to use the estate like a washing station, processing centrally and selling the coffee separately from farm’s.  

        Fully washed coffee is produced by intaking cherry from registered smallholders daily at Fahem’s collection sites in the area. The coffee is weighed and transported to the estate where it is immediately depulped and fermented underwater for an average of 12 hours, then soaked in fresh water for another 12 hours, and finally washed and spread across raised screen beds to dry. Drying takes 7-10 days, after which the parchment coffee is bagged and moved into a ventilated warehouse for longer term storage.  

        Fahem consists of over 500 staff during harvest months, including all farm work, certification, training for farmers, marketing for their international sales (and local roasted brand), and apiary management. A portion of the company’s profit is annually reinvested in the local community, including schools, grain mills, pruning tools for smallholders, a local bridge, and expanding the national electric grid.  

        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."
        -Paul Katzeff, Roastmaster Emeritus - Thanksgiving Coffee