Sumatra and other exciting coffees

This month’s Sumatra is dark, floral with some fruity brightness. We found it brewed best with a coarse grind a substantial amount of “bypass.” Bypass is a term used on our commercial brewers to add hot-water directly into the pot, bypassing the grounds.

In Atlanta, we cupped some scarce Indian coffees including some very high-end robustas and a super-fruity natural-process arabica. The arabica tasted like pineapple/banana. Not subtle, very unique. We’ll be bringing in one or more of them depending on availability in the U.S. We’ve been invited to visit the farm this winter.

We haven’t had a Kenyan for a couple of years as I haven’t found one that was a good value (there’s lots of mediocre Kenyan). I spent some time this afternoon talking to one of our friends whose company has an export office in Kenya. We had a great conversation about what Zingerman’s is looking for and I’m keeping my fingers crossed about a sample he is sending.

The new crop of New Guinea coffees are coming in and we’ll be sampling and contracting for these for the 2nd half of 2009 and early 2010.

Cold-brew season is heating up. Available at all Zingerman’s businesses and other stores.

You can also do it yourself the hard way or the Vietnamese way.

Bonus Recipe
Café de Saginaw

This drink is found on the menu of many Ann Arbor restaurants. It’s on the menu board at the Roadhouse and it’s been a fixture on the Earle’s bar menu for decades.

1/2 ounce Cointreau
1/2 ounce B&B
1/2 ounce Kahlua
8oz coffee
top with whipped cream

Adjust the alcohol in equal volumes to taste.