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10/14/2026

Geisha coffee has quite the story.

The variety originated in Ethiopia before making its way through Costa Rica to Panama, where it became known for producing an exceptionally distinctive cup. Grown at high elevations, Geisha is known for delicate floral and fruit-forward flavors that can include jasmine, bergamot and tropical fruit.

It’s a coffee that has earned a reputation for a reason, and one that’s worth experiencing for yourself.

Curious about Geisha? Check out the Geisha offerings we currently have available at Roastmasters.com.

10/12/2026

This week's is Bolivia Organic de Apolo. Arrived early August 2026 in grainpro lined bags.

Apolo is a small community located between the eastern slopes of the Andes and the Amazon Basin in northwestern Bolivia. This is one of the most biologically diverse landscapes in the world, where cloud forests give way to tropical rainforest and coffee farms exist alongside an extraordinary range of native plants and wildlife.

APCA stands for the Asociación de Productores de Café de Apolo. This is an area of smallholders and coffee serves as an important source of household income. APCA helps producers reach international markets and it invests in training and equipment that allows producers to consistently produce higher-quality coffees.

What makes APCA unique is its relationship with the surrounding environment. Many member farms are located within the buffer zone of Madidi National Park, an internationally recognized biodiversity hotspot that protects ecosystems ranging from Andean cloud forest to Amazonian lowlands. Coffee is grown beneath diverse shade canopies that help maintain wildlife habitat while supporting healthy soils and resilient farming systems. High grown Bolivian coffee is versatile can withstand a broad range of roasts. It's a great single origin but can add depth and brightness to blends. We like it best as it approaches second crack, as this roast level accentuates body. But you can feel equally comfortable backing off a bit and roasting it lighter, or, going further towards a dark roast.

Don't miss your chance to try it! Get some today at the link --> https://www.roastmasters.com/bolivia-organic-apolo.html

10/08/2026

Why can two coffees grown in completely different parts of the world taste so different, even when they’re roasted the same way?

A lot of it comes down to terroir, or the environment where the coffee is grown.

Altitude, soil, rainfall, temperature, sunlight and even the amount of shade a coffee plant receives all play a role in how the cherry develops. A coffee growing high in the mountains may mature more slowly, while the mineral-rich volcanic soils found in places like Guatemala can contribute to a very different growing environment than you’d find elsewhere. Even the local pattern of rain and sun can change how quickly cherries ripen and what happens to them after harvest.

By the time those green beans make it to you, they already have a story.

As a home roaster, you’re not creating that character from scratch. You’re figuring out how to bring out what’s already there.

10/06/2026

Take control of every roast with the Gene Cafe CBR-101.

Its unique off-axis roasting chamber creates a vortex-like mixing motion that helps keep the beans moving for an even, consistent roast. You can adjust both time and temperature during the roast, watch the beans through the glass chamber, and let the machine automatically transition into cooling when the roast is finished.

With a 250g capacity and a fully automatic roasting and cooling cycle, the Gene Cafe gives home roasters plenty of control without making the process complicated.

Available with 6 lbs. of coffee, a roast log, pocket scale, and $25 certificate included.
Get yours today: https://www.roastmasters.com/genecafe.html

10/05/2026

This week's is Costa Rica Etiope Honey. Arrived July 2026, new crop, vacuum packed by air to us.

'Etiope 47' is a variety that was developed in Ethiopia in a seed bank focused on rust resistant varieties. Coffee leaf rust is a disease that can attack the leaves of coffee trees, and over the past decade or two, caused a lot of crop damage. Therefore, efforts were made to develop varieties that were resistant to rust, while exhibiting positive flavor traits. After being successful in Ethiopia seeds were then brought to Costa Rica where they found an environment of roughly similar elevation.

Producer Juan Ramon Alvarado began planting this variety starting 5 years ago; he is expanding its production now because of its excellent flavor profile, paired with it being a very resistant variety that is also very flavorful. Juan Ramon named his farm after his father Don Jose.

Don't miss your chance to try it! Get some today at the link --> https://www.roastmasters.com/guji-washed-g1.html

10/01/2026

Happy International Coffee Day! ☕🌎

Today is a celebration of the farmers, producers, roasters, and coffee lovers who make this industry so unique.

For us, it’s also a reminder of what makes coffee so interesting: every bean carries the influence of its variety, origin, growing conditions, processing, and roast.

Here’s to exploring new coffees, roasting something different, and enjoying the work that goes into every cup!

09/29/2026

Happy ☕

If you could only roast one coffee for the rest of the year, what would it be? A favorite origin? A particular varietal? Washed or natural? Light roast or something with more development?

Tell us what’s in your roaster right now 👇

09/28/2026

This week's is Costa Rica Brumas del Zurqui San Roque Natural. Arrived end June 2026, new crop in Grainpro lined bags, direct by air from Costa Rica. This is a Direct Trade coffee. Perhaps our favorite single coffee from Costa Rica this year is this San Roque Natural. We just loved it.

We have several coffees this year Brumas del Zurqui farms and processed at their mill. Producer Juan Ramon Alvarado puts much care and attention to detail into both farming and processing, and in recent years has been more experimental with respect to varieties that he is developing. The mill was established in 2004 on his El Beneficio farm, and processes coffees from several other farms.

San Roque Natural will benefit from roasting on the light side, but not super light if the body is to have its potential viscosity. This is a sweet, floral coffee with a lot of natural sweetness, acidity and bean hardness due to its growing altitude.However, you will taste the roast and forfeit most of the sweet, winey, cola character of the variety itself.

Don't miss your chance to try it! Get some today at the link --> https://www.roastmasters.com/brumas-san-roque.htm

09/24/2026

The Nucleus LINK is a commercial sample roaster designed for precision roasting in small 50–100g batches.

Its adaptive profiling system accounts for coffee density, processing method, and roast style to help create consistent, repeatable results across different coffees.

Add in 200+ available profiles and a rugged travel case, and the LINK is equally at home in a professional cupping environment or with an advanced home roaster exploring new coffees.

Learn more and get yours today --> https://www.roastmasters.com/link-roaster.html

09/23/2026

Bean density, origin, processing method, and varietal all influence how a coffee responds to heat.

High-density coffees may benefit from more heat and development, while delicate, floral coffees often shine with a lighter roast. Naturally processed coffees may also benefit from additional development to emphasize sweetness and body.

Some coffees peak at Light, while others become more balanced and developed at City+ or Full City.

The goal isn't a specific roast level. It's finding the level that best showcases the coffee.

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