After seeing the devastation in person, it’s remarkable that Sumatran coffee continues to make its way out of the region. 🌧️☕

Cyclone Senyar caused significant damage across Sumatra, and the impact is still being felt along the roads connecting coffee-producing areas to port.

This bridge was completely wiped out by the storm has been replaced by a temporary crossing with a 12-ton load limit. A journey from Takengon to Medan that normally takes around 15 hours can now take 24 hours or more, with trucks having to make additional trips to move the same amount of coffee.

It’s a powerful reminder of just how much effort it takes getting coffee from origin to your cup. Link in bio to learn more.

#sumatra #sumatrancoffee #specialtycoffee #coffeeimporter #royalnewyork

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Open post by royal.newyork with ID 18045976340835081

After seeing the devastation in person, it’s remarkable that Sumatran coffee continues to make its way out of the region. 🌧️☕

Cyclone Senyar caused significant damage across Sumatra, and the impact is still being felt along the roads connecting coffee-producing areas to port.

This bridge was completely wiped out by the storm has been replaced by a temporary crossing with a 12-ton load limit. A journey from Takengon to Medan that normally takes around 15 hours can now take 24 hours or more, with trucks having to make additional trips to move the same amount of coffee.

It’s a powerful reminder of just how much effort it takes getting coffee from origin to your cup. Link in bio to learn more.

#sumatra #sumatrancoffee #specialtycoffee #coffeeimporter #royalnewyork

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As part of Royal New York’s first combined Tea/Coffee origin trip, we traveled through Sumatra and Bali to spend time with our longtime partners and see their work firsthand.

From traditional wet-hulling methods to the ongoing recovery from last year’s cyclone, the trip offered a closer look at the people, processes, and challenges behind Indonesian coffee.

Sumatra is best known for its traditional wet-hulling process, locally called giling basah which is when coffee is hulled while it’s still around 40% moisture.

Unlike many washed coffees, which are fully dried in their parchment before hulling, wet-hulled coffees have their parchment removed while the beans still contain a relatively high level of moisture.

Dark chocolate, molasses, and cedar. There’s a reason these profiles are so recognizable.

Wet-hulling reflects the region’s growing conditions and contributes to the characteristics often associated with Sumatran coffees, including a heavy body and notes of dark chocolate, molasses, and cedar.

Seeing this process firsthand gave us a greater appreciation for what makes these coffees so different.

What should have been a two-hour flight became a nearly 13-hour journey by road.

From Medan, we traveled north toward the Gayo Highlands, visiting farms, cooperatives, and mills throughout the region. Damaged roadways and temporary bridges were still visible as communities continued to rebuild following the cyclone.

As we traveled north, the lasting effects of the cyclone became increasingly apparent. Roadways remained heavily damaged, temporary bridges were still in place, and communities were continuing to rebuild.

The infrastructure supporting the movement of coffee throughout the region had been severely damaged.

Before the cyclone, moving coffee from the northern growing regions toward Medan typically required approximately 15 hours using a single truck.

Today, damaged roadways and temporary bridges have forced exporters to rely on two smaller trucks, with each journey taking upwards of 24 hours.

The fact that these coffees continue to make their way from remote farms in the mountains to roasters around the world is incredible.

Alongside tra

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Open post by royal.newyork with ID 18222440149344518

As part of Royal New York’s first combined Tea/Coffee origin trip, we traveled through Sumatra and Bali to spend time with our longtime partners and see their work firsthand.

From traditional wet-hulling methods to the ongoing recovery from last year’s cyclone, the trip offered a closer look at the people, processes, and challenges behind Indonesian coffee.

Sumatra is best known for its traditional wet-hulling process, locally called giling basah which is when coffee is hulled while it’s still around 40% moisture.

Unlike many washed coffees, which are fully dried in their parchment before hulling, wet-hulled coffees have their parchment removed while the beans still contain a relatively high level of moisture.

Dark chocolate, molasses, and cedar. There’s a reason these profiles are so recognizable.

Wet-hulling reflects the region’s growing conditions and contributes to the characteristics often associated with Sumatran coffees, including a heavy body and notes of dark chocolate, molasses, and cedar.

Seeing this process firsthand gave us a greater appreciation for what makes these coffees so different.

What should have been a two-hour flight became a nearly 13-hour journey by road.

From Medan, we traveled north toward the Gayo Highlands, visiting farms, cooperatives, and mills throughout the region. Damaged roadways and temporary bridges were still visible as communities continued to rebuild following the cyclone.

As we traveled north, the lasting effects of the cyclone became increasingly apparent. Roadways remained heavily damaged, temporary bridges were still in place, and communities were continuing to rebuild.

The infrastructure supporting the movement of coffee throughout the region had been severely damaged.

Before the cyclone, moving coffee from the northern growing regions toward Medan typically required approximately 15 hours using a single truck.

Today, damaged roadways and temporary bridges have forced exporters to rely on two smaller trucks, with each journey taking upwards of 24 hours.

The fact that these coffees continue to make their way from remote farms in the mountains to roasters around the world is incredible.

Alongside tra

116 3

RNY Roaster Round Up! ☕️

This week we’re drinking a fresh arrival from Sumatra that has subtle cedar noes and a deep chocolatey, molasses like sweetness.

What coffee are you drinking this week?

#coffeeimporter #specialtycoffee #coffeeroaster #sumatra #sumatrancoffee

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Open post by royal.newyork with ID 17918202522259204

RNY Roaster Round Up! ☕️

This week we’re drinking a fresh arrival from Sumatra that has subtle cedar noes and a deep chocolatey, molasses like sweetness.

What coffee are you drinking this week?

#coffeeimporter #specialtycoffee #coffeeroaster #sumatra #sumatrancoffee

85 2

Learn the fundamentals of latte art at The Lab by Royal New York! ☕

Good latte art takes more than a steady hand. Milk texture, pouring technique, and timing all play a role in creating clean, consistent designs. Learning how to bring these elements together can help you feel more confident behind the espresso machine.

Our new Latte Art Fundamentals Workshop covers the essentials, from steaming milk to pouring your first hearts and tulips. Ready to level up your latte art? Link in bio to learn more.

#latteart #barista #latteartist #latteartgram #baristatraining

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Learn the fundamentals of latte art at The Lab by Royal New York! ☕

Good latte art takes more than a steady hand. Milk texture, pouring technique, and timing all play a role in creating clean, consistent designs. Learning how to bring these elements together can help you feel more confident behind the espresso machine.

Our new Latte Art Fundamentals Workshop covers the essentials, from steaming milk to pouring your first hearts and tulips. Ready to level up your latte art? Link in bio to learn more.

#latteart #barista #latteartist #latteartgram #baristatraining

24 1

POV: you zoomed in and saved 💸

Don’t miss your chance to level up your coffee knowledge at The Lab by Royal New York, link in bio!

#specialtycoffee #coffeeroaster #coffeeclass #coffeeroasting #roastingclass

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POV: you zoomed in and saved 💸

Don’t miss your chance to level up your coffee knowledge at The Lab by Royal New York, link in bio!

#specialtycoffee #coffeeroaster #coffeeclass #coffeeroasting #roastingclass

39 2

What’s new in the “C” Market?

Following the near 50-cent surge in July, prices stayed elevated through August until a recent high of $3.4565 on August 25th. Since then, prices have pulled back and appear to have found some stability in the $2.85–$2.95 range. Overall, the market has struggled to break through the psychological $3.00 level and hold above it.

Swipe through to learn more about the market factors you should watch and link in bio for the full October 2026 Market Watch.

#specialtycoffee #coffeeroaster #coffeebuyer #greencoffee #coffeeimporter

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Open post by royal.newyork with ID 18118564435756591

What’s new in the “C” Market?

Following the near 50-cent surge in July, prices stayed elevated through August until a recent high of $3.4565 on August 25th. Since then, prices have pulled back and appear to have found some stability in the $2.85–$2.95 range. Overall, the market has struggled to break through the psychological $3.00 level and hold above it.

Swipe through to learn more about the market factors you should watch and link in bio for the full October 2026 Market Watch.

#specialtycoffee #coffeeroaster #coffeebuyer #greencoffee #coffeeimporter

144 1

☕ Your coffee might taste great on the cupping table. But what about in your customer’s cup?

Cupping is a great tool for evaluating coffee in a controlled, repeatable way and isolating its flavors. But that’s not how most customers drink it.

If you want to understand how your blend really performs, you need to taste it the way your customers do: as a batch brew.

Because how a coffee cups and how it brews aren’t always the same story. Link in bio to learn more.

#specialtycoffee #coffeeroaster #specialtycoffeeroaster #greencoffee #royalnewyork

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Open post by royal.newyork with ID 18115951243817274

☕ Your coffee might taste great on the cupping table. But what about in your customer’s cup?

Cupping is a great tool for evaluating coffee in a controlled, repeatable way and isolating its flavors. But that’s not how most customers drink it.

If you want to understand how your blend really performs, you need to taste it the way your customers do: as a batch brew.

Because how a coffee cups and how it brews aren’t always the same story. Link in bio to learn more.

#specialtycoffee #coffeeroaster #specialtycoffeeroaster #greencoffee #royalnewyork

116 2

Want to learn how to pour latte art like a pro?

Start your journey with our Latte Art Fundamentals Workshop.

Link in bio to sign up. But hurry, only 3 tickets left!

#latteart #latteartclass #barista #baristaclass #royalnewyork

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Open post by royal.newyork with ID 18074397557736968

Want to learn how to pour latte art like a pro?

Start your journey with our Latte Art Fundamentals Workshop.

Link in bio to sign up. But hurry, only 3 tickets left!

#latteart #latteartclass #barista #baristaclass #royalnewyork

57 2

Is your coffee menu holiday ready? ☕️

We’ve rounded up a few of our favorite single origin offerings that bring those warm, cozy holiday vibes to the cup. Think rich body, deep chocolate, molasses sweetness, and just the right amount of spice.

☕ Sulawesi Toraja “Sapan Minanga” GR1 | This offering produces such a warm and cozy feeling with its intense body and smooth, silky mouthfeel. It has a richness similar to other wet-hulled Indonesian offerings that shine at a darker roast level.

☕ Sumatra Takengon GR1 DP PT IKA | Classic, bold, earthy, sweet! Sumatra is known for its heavier bodied profile with subtle cedar notes and that deep chocolatey, molasses like sweetness.

☕ Organic Java Taman Dadar Wet Hulled | This coffee stands out from the rest because of its spice notes. It gives off that holiday feel with a vanilla sweetness and chocolatey body to tie it all in.

Link in bio to learn more and shop these coffees.

#coffeeroaster #specialtycoffee #specialtycoffeeroaster #coffeeimporter #royalnewyork

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Open post by royal.newyork with ID 18106395389579659

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Gingerbread. Vanilla. Cranberry. Orange.⁠
⁠
Some flavors just feel like the holidays.⁠
⁠
But how do you turn those familiar flavors into a seasonal menu that feels fresh, cohesive, and worth coming back for? We’re walking through how to build your holiday cafe menu. Link in bio.⁠
⁠
#holidaymenu #cafemenu #menubuilding #holidaycoffee #holidaytea

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Open post by royal.newyork with ID 18193036171400135

Gingerbread. Vanilla. Cranberry. Orange.⁠
⁠
Some flavors just feel like the holidays.⁠
⁠
But how do you turn those familiar flavors into a seasonal menu that feels fresh, cohesive, and worth coming back for? We’re walking through how to build your holiday cafe menu. Link in bio.⁠
⁠
#holidaymenu #cafemenu #menubuilding #holidaycoffee #holidaytea

24 1

RNY Roaster Round Up! ☕️

This week, we’re embracing the changing seasons and drinking some of our favorite holiday offerings. One fresh arrival in particular stands out with its spice notes. It has that holiday feel, with vanilla sweetness and a chocolatey body to tie it all together.

What coffee are you drinking this week?

#specialtycoffee #coffeeroaster #specialtycoffeeroaster #coffeeimporter #royalnewyork

185 6

Open post by royal.newyork with ID 18119831420013226

RNY Roaster Round Up! ☕️

This week, we’re embracing the changing seasons and drinking some of our favorite holiday offerings. One fresh arrival in particular stands out with its spice notes. It has that holiday feel, with vanilla sweetness and a chocolatey body to tie it all together.

What coffee are you drinking this week?

#specialtycoffee #coffeeroaster #specialtycoffeeroaster #coffeeimporter #royalnewyork

185 6

NEW CLASS AT THE LAB BY ROYAL NY! ☕️

Because we heard you wanted to learn how to pour latte art... Our new Latte Art Workshop is a 4-hour, hands-on class covering everything from milk steaming and texture to pouring technique and foundational latte art designs.

You’ll get behind the espresso machine and put it all into practice, working on the classic heart and tulip stack variations.

No previous experience necessary, just come ready to learn, practice, and pour.

Spots are limited → Sign up through the link in bio.

#latteart #barista #latteartclass #latteartgram #coffeeclass

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Open post by royal.newyork with ID 18080463953345263

NEW CLASS AT THE LAB BY ROYAL NY! ☕️

Because we heard you wanted to learn how to pour latte art... Our new Latte Art Workshop is a 4-hour, hands-on class covering everything from milk steaming and texture to pouring technique and foundational latte art designs.

You’ll get behind the espresso machine and put it all into practice, working on the classic heart and tulip stack variations.

No previous experience necessary, just come ready to learn, practice, and pour.

Spots are limited → Sign up through the link in bio.

#latteart #barista #latteartclass #latteartgram #coffeeclass

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Sunday	Monday	Tuesday	Wednesday	Thursday	Friday	Saturday
1	2	3	4 SCA Roasting Professional	5 SCA Roasting Professional	6 SCA Roasting Professional	7
8	9 SCA Evolved Q Grader Course	10 SCA Evolved Q Grader Course	11 SCA Evolved Q Grader Course	12 SCA Evolved Q Grader Course	13 SCA Evolved Q Grader Course	14 SCA Evolved Q Grader Course
15	16	17	18	19	20 Latte Art Fundamentals Workshop	21
22	23	24	25	26	27	28
29	30

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