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Roasted in the Baton Rouge area, Roastmaster Select was born from the aspiration to connect real coffee lovers with the incredible flavors of single origin coffee. Our Coffees of Origin are as bold as they are delicious. With Roastmaster Select Coffees of Origin, you'll experience a world of flavor and delicate aromas in every cup.

Indonesia Sumatra Mandheling

Acidity: Low, Mellow
Notes: Clean, Woody
Body: Full, Rich Body
Flavors: Herbal, Chocolate, Earthy

Many of the islands of Indonesia were formed by volcanoes. Therefore, they are mountainous and have rich soil that is ideal for growing coffee. It is no wonder that some of the world’s most famous coffees are grown on the islands of the Malay Archipelago of Indonesia: Sumatra, Sulawesi, and Java.

This region’s unique blend of natural elements impart a special character and flavor to these beans that can’t be found in any other growing regions. Today, most of this coffee is carefully grown and harvested on family-owned plots, and processed using distinctive, traditional techniques.

Ethiopia Sidamo

Acidity: Citrusy, Bright
Notes: Savory, Pleasant Citrus
Body: Soft, Yet Smooth Body
Flavors: Tea-Like, Lemony

The Sidamo region is well known for having ideal climate conditions for growing coffee. It’s high altitudes of 1600 – 1900 meters, ample rainfall, optimal temperature, and rich soil impart bright notes in the beans, such as sweet lemon and floral.

Once roasted, these high quality washed beans offer an ideal balance between acidity and body, and are sometimes compared favorably with coffee from the Yirgacheffe region. While Grade 2 coffees allow more imperfections, typically the quality of washed coffee is more consistent than that of unwashed coffee.

Guatemala SHB EP Tecuamburro

Acidity: Medium-Bright
Notes: Baking Spice, Citrus, Caramel
Body: Medium Body
Flavors: Caramel, Chocolate, Light Citrus

This Tecuamburro coffee is produced in Pueblo Nuevo Viñas, Santa Rosa, Guatemala, about 25 miles southeast from Guatemala City.

The region is well known for its clay volcanic soils (which are full of minerals), and receives between 1,700 and 2,500 mm per year of rainfall. Since the micro-climate of this coffee tends to be drier December thru April, the majority of the coffee is shade grown. Tecuamburro farmers value conservation of their natural environment, and some of their farms have designated areas for reforestation.

Kenya AA

Acidity: Very Bright
Notes: Spicy, Tobacco
Body: Medium Body
Flavors: Citrus, Berry

The topography of high-altitude plateaus in major Kenyan coffee regions combined with acidic soil provides excellent growing conditions for Arabica beans. It’s the condition and nature of the Kenyan soil that gives this coffee its remarkable flavor.

All Kenyan coffee is graded primarily by screen size immediately after milling (a measure of the size of the bean with larger being higher grade); it then proceeds to the weekly auction at the Nairobi Coffee Exchange. The AA Grade is the top grade based on screening.

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