Zingerman's Coffee » Roaster’s Pick

Ugandan Bugisu

apomykala — Tue, 31 Aug 2010 17:44:06 +0000

We’re excited to have this coffee back for only the second time in 5 years. This crop is the sweetest yet with notes of cocoa/chocolate and ripe, dark fruit. It knocked our socks when we made espresso from it.

It is grown on Mt. Elgon near the Kenyan border.

Costa Rica Terrazu

apomykala — Wed, 04 Aug 2010 12:19:08 +0000

We look forward to each year’s new arrivals from Costa Rica and have chosen one from the most famous coffee growing region, Tarrazu. It’s high grown at about 1,500 meters.

In the cup it gave us notes of a grapefruit, honey and malt. It also makes a fine addition for home espresso, so check it out. We’ll keep some in the third grinder just for single origin espresso lovers.

This is a fantastic summer coffee; the staff can’t get enough of it.

Indian Mysore Nuggets

apomykala — Tue, 01 Jun 2010 17:36:37 +0000

We’ve been a big fan of Indian coffees since we started roasting.

This coffee is from the Ossoor Estates in Manjarabad and is a new find for us. This crop is the best Indian coffee we’ve had in 5 years.

It has a wonderfully rich body; hints of sweet and warming spices (think cardamom); and a long clean finish.

It is grown between 3,000 and 3,250 feet elevation on a 120 year old farm. The term “nugget” is believed to come from the gold mining that once took place in this region.

Papua New Guinea Peaberry

gthergaonkar — Tue, 06 Apr 2010 16:18:04 +0000

We were recently offered a small lot of peaberry PNG from the Kimel farm in the Kuta region.

Normally, two seeds develop inside each coffee fruit. In a small percent of the berries only 1 seed is formed and wraps around the fruit and is called a peaberry. Because of this small size, it must be roasted a little more gently.

This PNG has flavors of sweet citrus, floral and a nice bright finish.

Rwandan

apomykala — Mon, 11 Jan 2010 14:40:07 +0000

The New crop of Rwandan coffees have finally arrived after a year of anticipation and we are very excited that they are finally here…..
Rwanda has some of the best coffee growing conditions in the world. This coffee is grown on the steep slopes of northern Rwanda’s volcanic mountains, where the rich soil, high altitudes and abundant rainfall give the coffee trees along the mountain slopes the best environment for high quality yield. Our cupping notes best describe this coffee as sweet and smooth with orange/peachy notes and has a long deep finish.

If you’ve not had a cup, come on down and try it before you buy it.

Holiday Blend

admin — Tue, 24 Nov 2009 14:53:20 +0000

Our annual holiday blend has become our most popular coffee both for our guests and staff. We’ll bring it out again in mid-November and once it’s gone, it’s gone. It’s super fruity with a good percentage of a natural processed Sumatran. This very unusual coffee is cupping with flavors of strawberry jam, lavender and toasted bread (seriously!).

Kenya Kuraiha Estate

smangigian — Fri, 16 Oct 2009 01:13:12 +0000

We cupped a lot of coffees from a lot of importers. This one came from an importer that we have cupped with in New York but from whom we’ve not purchased. We cupped the Kenyans blind and this one was the clear winner – stunning bright fruit acidity.

Citrus / orange blossom fragrance, with a pleasant fruity brightness, flavors of tangerine and currant, all of which carry through into a sweet finish.

Great Kenyans like this are hard to find and really exciting when you get one like this.

Enjoy!!

Indian Natural Processed-Sethuraman Estates

smangigian — Wed, 09 Sep 2009 15:29:46 +0000

In Atlanta this spring at the SCAA conference, we cupped 3 tables of Indian coffees from our friend Nishant Gurjer. We were actually looking for the best of the many fine robustas that they carry, when we came across this natural processed arabica.

It was a shocker! It had as much clean fruit flavor as any African coffee, yet oh so unique. It has a bright floral aroma with a flavor reminiscent of a pineapple. Yes, sweet pineapple. Every time we taste it, it’s unmistakable. It also has a small amount of spice. It has a wonderful full body and crystal clear finish that makes you want to go back immediately for another sip.

We bought most of the tiny lot that made it to the states and we are thrilled to offer this coffee.

Guatemala Trapichitos

aleibowitz — Wed, 05 Aug 2009 19:24:08 +0000

June’s Roaster’s Pick is Guatemala Trapichitos.

This fantastic Guatemalan comes to us from our friends Al Liu and Craig Holt in Seattle.

The coffee has everything we look for:
- nice floral fragrance
- sweet, clean cocoa flavor
- very pleasant citrus brightness

Wholly wonderful.

The story of this relationship coffee is astounding. The native (Mayan) farmers
were forced from their land during a brutal civil war. Through the efforts of a Seattle-based NGO, they’ve been able to buy back some land and grow coffee. Craig Holt set up a program where the farmers set the price for their coffee.

Burundi Micro-lot

aleibowitz — Wed, 15 Jul 2009 00:12:27 +0000

Another stunning East African coffee, following on the footsteps of our popular
Rwandan. This coffee is complex and rich. A floral fragrance gives way to rich almost savory dark flavor with notes of vanilla and sage.

A complex long finish.