OCTOBER 23 2009

I love coffee.

I have been the Roastmaster/ coffee buyer since 2001, but prior to that I had managed a local Coffee Shop in Memphis.The most exciting part of my job is researching and sampling the many different coffees from around the world. It is amaizing the incredible variety of coffees available. It is comical when I talk to people and they make statements like "all coffee is the same". These people have no idea of the complexity of the brew. This is evident when I train our new employees or have classes on the art of cupping. I usually start them with an Indonesian and a Central for contrast. As they slurp their first spoonfull, I really enjoy seeing the look of puzzlement that slowly changes to enlightment as they realize the depth and possibilities of different origins. If you ever have the opportunity to do a coffee tasting, I would highly recommend it. If you are in Memphis, we do open cupping sessions from time to time and would love to have you. We will be posting sessions soon.

We have recently purchased a coffee from Burundi that is fantastic. I roast it to a full roast. It has a great body with a flavor that reminds me of dried cherries. The oveall profile is similar to Ethiopian coffees, but the fruit flavor really makes it stand out. If you are looking for a change or just want to try something different, this is a great one to try. When ordering, use code "rmbur10"  for a 10% Roast Master's discount. This will be good through Nobember 15 ,2009.

For you Flavored coffee drinkers, we have recently taken on a new flavor called "Buttermoon". This flavor was originally developed by Lambert's Coffee Roasters in 1992 and rapidly became their best selling flavor. Due to the economic conditions (we all know what that is like) Lambert's has given us the rights to use the flavor to make Buttermoon UGLY.

We will still use the special formula of natural extracts of roasted nut and sweet caramel, but the difference is we will be combining this with our coffees. I have been sampling the flavor with a variety of coffee types and roast profiles to produce the best experience.

David