Specialty Division Wholesale Catalog
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PRSRT STD Coffee Masters US POSTAGE 7606 Industrial Court PAID WI Spring Grove, IL 60081 STEVENS POINT PERMIT NO. 272 © 2020 Coffee Masters LOG SPECIALTY DIVISION WHOLESALE CATA ONLY | F: 815.675.3166 WHOLESALE COFFEEMASTERS.COM | P: 800.334.6485 a tax ID number on file. To place a wholesale order, you must have ROAST LEVELS RAW Coffee Beans ........... We start with only the highest possible grade of raw coffee bean. To find the best beans, we evaluate the following: bean size, color, uniformity of color and size, occurrence of any “defects” (which can be broken beans or stones within a sample) and most importantly the flavor of the roasted coffee when brewed. From any single country there will be several different grades of quality. We choose the best, which may carry a higher price, but produces a better cup of coffee. American Roast ............. RECOMMENDED AT THIS LEVEL: Guatemalan, Kenyan, Mexican, & Flavored. The best raw coffee can be completely ruined by improper roasting. Correct roasting is a delicate balance of time and temperature. As coffee roasts, it changes from green to shades of golden yellow to its familiar brown. American Roast is the point where coffee beans have achieved their rich, medium brown color without any of coffee’s natural oils appearing on the surface. American Roast is the traditional roast level of American style coffee. Vienna Roast ............. VR RECOMMENDED AT THIS LEVEL: Colombian, Costa Rican, & Ethiopian Yirgacheffe. Characterized by a slightly deeper color than American Roast, with small spots of oil present on the bean’s surface. This oil, which comes from within the coffee bean, is brought to the surface by the prolonged roasting time. The oil is important in the flavor of brewed coffee at higher roast levels, the greater presence of oil is what gives dark roasted coffee its distinguishable taste. Vienna Roast slightly intensifies the character of each coffee from different origins, as well as bringing out flavors that may remain hidden at the American Roast level. This is perhaps the most difficult roast level to master. Just moments too long in the roaster will result in too much oil on the bean’s surface. However, if the roast is finished seconds early, no oil will appear. Full City Roast .......... FC RECOMMENDED AT THIS LEVEL: Sumatra and Tanzanian Peaberry. Distinguished by the deep brown color and heavy oil on the bean’s surface, Full City Roast further intensifies the unique character of each different coffee. Coffee does not become bitter when roasted darker. Bitterness in coffee is from poor quality beans or improper roasting. Dark roasted coffee should have a heavy, rich flavor, never burnt or bitter. The extended time in the roaster not only makes coffee darker, but also lighter in weight. Coffee contains water, which is turned into steam during the roasting process, and steam pressure causes the beans to swell in size. After roasting, coffee can weigh up to 25% less from the loss of the moisture within the bean. French Roast ............. FR RECOMMENDED AT THIS LEVEL: Any coffee used as part of a blend. Roasting coffee just slightly longer brings the beans to French Roast level. With more oil on the bean and a little darker color than Full City Roast, French Roast brings coffee to the height of its flavor. French Roast creates a deep, heavy flavor, some of the more subtle flavors of coffee will be hidden by the dark roasted smokiness. As coffee is roasted longer, the unique character of each varietal, such as Kenya or Sumatra, is diminished. All coffee would taste the same roasted dark enough. Espresso Roast .......... ER Espresso Roast flirts on the edge of ruin. Coffee is roasted to its extreme limit. The beans are nearly black with very heavy oils. Seconds longer in the roaster will completely destroy all of the natural oil in the beans. Traditionally used for espresso and espresso-based drinks, this roast level has seen diminished use in favor of Espresso Blends which combine the flavors of different Single Origins at varying roast levels to create great espresso. AROMA - brings across very subtle characters of coffee. BODY - the feeling coffee has in your mouth. The thickness, Aroma is the combination of fragrances before and during heaviness, or richness perceived when you drink it. Heavy drinking. bodied coffee is often described as earthy or nutty. Example: The way whole cream feels in your mouth compared to water. ACIDITY - a desirable characteristic. It is the sensation of dryness that coffee produces under the edges of your FLAVOR - all 3 of these characteristics combining together. tongue and on the back of your palate. Acidity in coffee,plays Everyone has different perceptions of the components of cof- the same part as it does in the flavor of wine. It provides a fee, and everyone will describe the same coffee in different sharp, bright, vibrant flavor. Coffee with-out good acidity will ways. No coffee is better than any other coffee; it is a matter tend to taste flat. of personal taste. 2 CoffeeMasters.com | 800.334.6485 IMPORTANT COFFEE INFORMATION • All of our coffee is roasted to American Roast • Bulk coffee prices listed “per pound.” Check our unless otherwise specified at the time of order website for up to the moment pricing • 5 lb minimum order per coffee (3 lb bags are • FREE shipping on bulk coffee/tea at 40 lbs or more available for American Roast only with a 75¢ • Order 100 lbs of coffee - receive 25¢ off per lb per lb up-charge) • Prices subject to change without notice • Coffee is shipped whole bean unless otherwise • If you have your own roaster, deduct $1.00 for specified at the time of order. Add a “G” to green bean pricing (5 lb minimum) the end of your coffee code to indicate ground • Ground coffee is non returnable FOR ALL OTHER ROAST LEVELS: • There is a 25¢ per lb grinding charge to grind coffee • Must add roast level code before the coffee code • All flavored coffee is offered in regular and decaf • 5 lb. minimum. All custom roasts and blends Add a “D” at the beginning of the code for Decaf have a variance (+/-10%) • Packaged whole bean coffee has roughly a 1 year • Add 5¢ per lb. per level of roast to the cost shelf life and ground coffee has 6 months of the coffee Style A 12 OZ. RETAIL BAG OPTION Style B All of our coffees (flavored, single origin and blends) are available in 12 oz. bag options. 2 Styles available, shown below. See price list for pricing. • 12 oz bags are sold in cases of 4 bags per flavor, variety or blend • The top label can be custom with unique flavor & description / company name • Coffee is whole bean unless you specify as ground (15¢ charge per bag grinding charge) • Select the style - Add 12A | 12B at end of code. If you don’t specify, style 12B will be used • Add a “G” before 12A or 12B at the end of the code if you want the coffee ground • Add a “D” at the beginning of the code for Decaf CoffeeMasters.com | 800.334.6485 3 100% pure coffee from the single origin in which it was grown such as America, Africa or Indonesia. Look for SINGLE ORIGIN COFFEE + symbol in front of our top sellers! FLAVOR / TYPES ITEM # DESCRIPTION / INFO DECAF FAIR TRADE American Origins Light to medium body and medium to high acidity. A well rounded cup. ITEM # ORGANIC BRAZIL SANTOS ............................. BS Medium bodied, pleasant aroma & light smooth taste, from Cerrado region. ------- OBS BRAZIL PEABERRY ........................ BP Smooth taste, medium body, mild flavor & pleasant aroma. ------- ------- COLOMBIA EXCELSO ..................... CE Round bodied, clean aroma, & bright acidity. ------- ------- + COLOMBIA SUPREMO ............ CS Highest grade Colombian. Well rounded, good acidity, light to medium body. DCS OCS COSTA RICA SHB ............................ CRT Medium bodied with a full deep flavor & balanced acidity. DCRT OCRT EL SALVADOR ................................. ES Balanced, clean, medium bodied. ------- ------- + GUATEMALA ANTIGUA SHB .. GGA Sweet nutty flavor, full bodied, sharp acidity. ------- ------- HONDURAS SHG ............................. HON The finest “Strictly High Grown”. Medium body, soft acidity, citrus flavor. ------- OHON KONA FANCY ................................... KF Light bodied with a low acidity. Produces a smooth mild cup. ------- ------- MEXICAN ALTURA ........................... MA Medium bodied, medium flavor & low acidity. ------- ------- NICARAGUA .................................... NIC Sweet aroma, medium acidity, a well rounded cup. ------- ONIC PANAMA ........................................... PAN Medium round body, pointed & sparkling acidity, clean aroma. ------- ------- PERU ................................................ PER Mild body with a wonderful aroma. One of our best selling coffees. ------- OPER WATER PROCESS DECAF MEXICAN ALTURA ................... SWPOMA AVAILABLE IN FAIR TRADE ORGANIC ONLY. CALL FOR PRICING. a WATER PROCESS DECAF PERU ......................................... SWPOPER AVAILABLE IN FAIR TRADE ORGANIC ONLY. CALL FOR PRICING. a African Origins Full bodied, medium to high in acidity and mild to intense in flavor. BURUNDI .......................................... BUR Balanced body & brightness. Sweet & bittersweet flavors. ------- ------- ETHIOPIAN HARRAR ...................... EH Earthy aroma, heavy bodied, medium acidity. DEH ------- ETHIOPIAN YIRGACHEFFE ............ EY Complex, winey flavor & heavy body. ------- OEY KENYA AA+ ...................................... KAA Heavy bodied, high acidity with a crisp, snappy taste. -------