The Royal NY Line Up is a rotating assortment of the most unique, high-scoring micro lots of specialty green coffee, delivered in approachable quantities! We launched our 22lb. coffee boxes in 2022 and have continuously focused on sourcing high-quality micro lots with experimental processes ever since. Our goal is to allow our customers the opportunity to offer something exceptional on their menu. That being said, a lot goes into stocking the Royal NY Line Up! Mike Romagnino is here to explain how thorough of a quality analysis an offering must go through to be selected for a 22lb. coffee box.
Selecting 22lb. Coffee Box Offerings
Over the years, Royal New York has built strong relationships with farmers and producers across the globe. This allows us to offer high-quality micro lots of various processing methods. Additionally, this allows producers to branch out, experiment, and offer something different.
Coffees are selected a few different ways for the Royal NY Line Up. Firstly, traders consistently travel to origin to support and develop relationships with producers. When we spend time on the farm or at the mill, we get to know a coffee at its source. We cup offerings with producers, discuss processing methods, and reserve specific lots based on what we taste. In fact, if a coffee has yet to be picked, we may have the opportunity to request a coffee be processed a certain way!
Alternatively, a producer may ask us to sample roast and cup a specific offering of an experimental micro lot. If we are pleased with the coffee’s performance on the cupping table, we decide to bring the coffee inhouse for our Royal NY Line Up menu.
Analyzing Quality for a 22lb. Coffee Box
When we select an offering for the Line Up, we put the coffee through a rigorous quality analysis. We use a number of factors to determine if an offering meets menu standards. If a coffee is approved, it then goes through a series of steps before it’s ready to be offered on the Royal NY Line Up.
Sample Roasts
We begin our quality analysis by roasting samples of a coffee with varying development times.
Cupping & Evaluation – Sample Roasts
By tasting the same sample roasted to various levels, we’re able to determine a coffee’s flavor profile. Therefore, this gives us an understanding of how workable a coffee is and opens discussions on what a coffee has to offer.
Discussion
When we cup as a team, we discuss what we taste and smell. We review fragrance/aroma, flavor, aftertaste, acidity, body, balance, sweetness, and cleanliness of the cup.
Approval
After we taste and discuss the coffee as a team, we decide if the offering meets our quality standards. If it does, we push it forward to add it to our Royal NY Line Up menu.
Coffee Box Creation
Once we approve a coffee, Team RNY breaks it down into our 22lb. boxes.
Production Roasts
Even though we sample roasted it, we also do a production roast of the approved offering. We use our Diedrich IR-5 and our 15k Loring to roast two batches that vary in roast level.
Cupping & Evaluation – Production Roasts
Following the production roasts, we cup the two batches as a team to evaluate fragrance/aroma and taste as we did with the sample roasts. Then, we discuss which roast best represents the coffee as the production roast determines the flavor and roast profile we publish.
Brew Method
Seeing how the coffee performed on the cupping table, the next step is to taste how the offering translates to different brew methods. Depending on the brew method, dose, and/or grind size, we may find differences in body, mouthfeel, and texture. Plus, we may find differences from the flavors originally tasted when we cupped the sample and production roasts.
Roast Analysis
Referencing the roast curve and notes taken during the production roasts, we publish a written analysis and guide on roasting metrics. This includes charging temperatures, heat application, development time, and duration. Using Cropster’s roasting software, we publish a roast curve, gas chart, and modulation chart that is discussed in the written analysis.
Brew Analysis
Similarly, we use our findings from the production roast cuppings and brew method assessment to publish a written brew analysis. This includes what we experienced while cupping and tasting brew methods, the flavor profile, and tasting notes.
Final Thoughts
Our quality analysis provides roasting support and insight to our customers who may not have much experience roasting differently processed coffees. They may have only offered washed coffees and want to branch out by offering something like a honey or natural process. Offering 22lb. quantities allows customers to try something different without committing to a full bag while also receiving support from our findings by working closely with a particular coffee.
Current Royal NY Line Up Offerings
Right now, we’re featuring Costa Rica micro lots on our Line Up menu! These unique offerings are exclusive to the Royal NY Line Up and can’t be found anywhere else on our site. We’re so excited about upcoming coffee box offerings in the works, and we invite you to join The RNY Source so you can be the first to know when these new arrivals drop.
All 22lb. boxes include FREE SHIPPING within the continental U.S. and ship next business day from our NJ warehouse via UPS Ground. Check out a few of our current offerings on the Royal NY Line Up!
Costa Rica Cumbres del Poas Black Diamond Bourbon Naranja Finca Pinitos
This black diamond lot comes from a bourbon varietal produced by Finca Pinitos of Las Lajas. Las Lajas is a micro mill located in the foothills of the Poas volcano in Costa Rica.
In the cup we found lush and layered notes of raspberry, pineapple, and watermelon with a juicy, sweet finish. The cup was delicate and expressive with a well-defined and impressive integration of flavors.
Costa Rica Cumbres del Poas Natural Black Diamond SL28 Finca Carrizal
Also from Las Lajas, this black diamond lot stems from the SL28 varietal produced by Finca Carrizal.
In the cup we found intricate notes of lime, black cherry, and kiwi with a clean, crisp finish. With a crisp acidity and smooth texture, we were impressed with the integration of flavors as well as the overall balance and depth of the cup.
Costa Rica Alturas de Lourdes Esnider Rodriguez Yellow Pacamara Natural
This natural lot comes to us from Los Manatiales in the region of Valle Occidental, Costa Rica.
In the cup we found complex, integrated notes of apricot, melon, and toffee with a delicate body and pleasant acidity. The brew had a nuanced, silky mouthfeel and texture with a pleasant, mellow acidity throughout the cup.
Costa Rica Danilo Salazar Finca San Cristobal Natural Micro Lot
This stellar natural micro lot comes to us from producer Danilo Salazar of Finca San Cristobal.
Both the production roast and brews were sparkling with a crisp acidity. In the cup we found notes of lime, grape, and green apple, rounded out by a delicate body.
