bourbon coffee from cerrado, brazil sweet and rich with a light body.
In August 2005, Ari and Roastmaster Allen traveled to Brazil on a visit to Daterra Estates, a plantation in the Cerrado region. Their goal was to find some great green coffee beans and learn about them at the source. The result? There were many great finds, but this Rainforest Alliance-certified coffee was the definite star. Bourbon is the oldest strain of coffee in Brazil, a storied bean that was brought from its namesake island that's less productive (fewer beans per acre) but still sought after. We are offering the yellow bourbon varietal, a rare offshot of the original "red" bourbon line. It makes a coffee that's rich with a light body, and soft chocolate tones that leave a supple finish on the palate. It's also distinctly sweet, a characteristic that's prized in a good Bourbon brew.
detroit street decaf decaf so good you could plotz.
Allen has spent a lot of time tasting coffees to come up with a decaf that folks want to drink because it actually tastes good, not just because it's decaffeinated. It's made with one of our favorite beans as its base, the special high altitude stuff we get from Guatemala. Because of the decaffeination process, the roasted beans look a little darker than their caffeinated cousins.
espresso blend #1 a velvety rich and sweet blend of brazilian coffees from daterra estate.
By design Brazilian beans coming from Daterra Estates are selected and roasted to produce a rich and hearty espresso, thick with luxurious crema. What some folks don't realize is well-roasted espresso beans can also be brewed in a drip maker to produce a great cup of coffee that is exceptionally dense, very rich and very smooth.
french roast coffee smooth and dark.
We use strictly high-grown Columbian Supremo coffee beans for our French Roast, and if you love a dark roast coffee this is the one to buy. The common mistake made when producing a French Roast is over-roasting, which causes the natural oils in the beans to take over the flavor and forsake any nuances or complexity they might possess. Oils can go rancid, taste sour, and leave you with the sense that you just drank a cup of steeped charcoal. That's why other roasters use the cheapest beans they can find and roast the heck out of 'em. By contrast, Allen stops just short of "dark" when roasting, leaving the beans with a high acid content, but only slightly oily. The result is a robust, rich cup of coffee accented by a stout liveliness that will start your morning off on the right foot.
indian Monsooned Malabar medium roasted with a hint of spice.
This fine Indian coffee is carefully exposed to moist monsoon winds causing the bean to absorb some of the moisture from the air. It is then carefully turned and dried. In the process, the bean swells up and the formerly green bean takes on a pale straw color. The flavor seems to mellow a bit, but still retains a nice hint of spice that is common in Indian coffees.
roadhouse joe coffee well-balanced. low acidity. rich in flavor.
Our chief coffee concoctor Allen and Chef Alex Young designed this blend for Zingerman's Roadhouse which opened in fall 2003 and it’s been a hit ever since. Coffee lovers quickly warmed up to its easy-to-enjoy balance of high, middle and low flavor notes, put together with lots of body and no bite.
Technically, it's a mix of Papua New Guinea, Guatemala Antigua, Indian Coorg and Brazilian Peaberry, each added for their contribution in body, balance and nuttiness respectively. Less technically--but more importantly--it's a sensible, smooth, crowd-pleasing coffee that's guaranteed to satisfy anyone at your table (or on your gift list).
sweet yellow brazilian coffee very nutty and super smooth.
The Sweet Yellow is a really exceptional batch of beans from Daterra, a very special grower in Brazil that's Rainforest Alliance Certified with half of its land considered a nature reserve. Fruit trees are still interspersed with the coffee trees in order to provide feed for native birds. The farm is active in its community and in promoting the rights of the workers on the coffee farms. And the coffee itself? It's made from a series of very special varietals (bourbon, catoise and caturra) that the folks at Daterra have spent years working on. Zingerman's Roastmaster Allen treats it gently, so the brewed cup is amazingly sweet, very nutty, and super smooth, almost buttery, with lots of happy high notes.
zingerman's papua new guinea full-bodied. complex with a little brightness on the finish.
Single Origin Papua New Guinea is a rare coffee that will appeal to anyone who likes dark, deep, rich flavors. Its mouthfeel is thick, its flavor can be chocolaty, its impact intense. Our Papua New Guinea is hand-harvested by 300 people, give or take, in the highlands where the elevation (5,200 feet) and bountiful rainfall create an ideal environment for growing coffee. This is one of only two estate-grown Papua New Guinea coffees. We transform the excellent raw green beans we receive into something fantastic—one of the best coffees we've ever carried at Zingerman's. Order a bag to taste for yourself.
zingerman's single origin brazilian peaberry coffee light- to medium-bodied. slightly nutty.
Brazilian Peaberry coffee is not meant to stop you in your tracks. Its purpose in life seems to be to help you run out the door, to loosen you up, to make you enjoy your mornings a bit more. Mild, with just a bit of nuttiness and virtually no acidic bite, Brazilian Peaberry is easy to wake up to.
zingerman's single origin guatemala antigua coffee if you're new to single origin coffees, guatemala antigua makes a great introduction. like famous hawaiian kona, but a bag costs half as much.
True single origin Guatemala Antigua, the Bordeaux of brews, is one of the world's most balanced coffees, built for ride as smooth as a 1973 Cadillac Brougham. In that sense it has a lot in common with Hawaiian Kona--but you can buy that flavor here for a lot less money. If you're new to single origin coffees and want to see what the fuss is all about, this would make a great trial run. Buyer Beware: A lot of coffees claiming to be "Antigua" are not truly high-grown mountain coffees. Our Guatemalan Antigua is the real deal, grown at elevations over 4,500 feet in an area surrounded by 3 volcanoes--the Agua, Fuego, and Acetenango.
Having seen this phrase everywhere from the local convenience
store to supermarkets, we'd like to tell you a little about
our coffees and our philosophy.
We focus on small estate grown coffees and single origins.
Each growing region produces characteristic flavors
that make their coffee unique. This is very similar to
the character of wine. Buying an estate grown coffee is like
buying an estate wine instead of a generic "table wine."
We taste a lot of coffees from many producers in many countries.
We do this every year since, after all, coffee is a crop.
We make our selection based on ONE CRITERIA: TASTE.
Cost and availibility are secondary. Our coffees almost always have
limited production. When they're gone, they're gone. In any year
we may not have good coffee from a certain region or producer. The good
news is, there are lot of producers and we taste ALL THE TIME.
One advantage we have in being small is that many of the importers
with whom we work know that we love picking up the small lots of
outstanding and unusual coffees.
We produce a few blends and only when they have something
to offer when combined (like Mokha Java) or for a special purpose
(espresso, decaf).
WE WANT YOU TO KNOW AS MUCH AS POSSIBLE ABOUT THE COFFEES
YOU'RE BUYING.
Whenever possible:
- we'll tell you where it was grown and by whom
- either we or our importer will have visited the producer
- we'll provide you with information on the current year's
crop information and tasting notes
Ask your current coffee shop who grew the coffee you're drinking!
