Zephyr Offerings

We now have two offering lists!

one for our warehouse in Kansas City
one for our warehouse in the Seattle area

Australia Mountain Top Fancy
Sweet and fat with muted acidity. Mild as drip, really shines as an espresso. This coffee has taken more than one competitor to the top ranks in World Barista competions. Each box (yes, box) contains two vacuum-sealed 10Kg bags (total of 44lb.).

Australia Bundja Fancy
Sweet and fat with muted acidity. An espresso gem. Ships in ridiculous 20Kg (44lb.) bags.

Bolivia CIAPEC Certified Organic & Certified Organic Fair Trade
Just another SCAA 80+ rated Bolivia, grown in the microregion Canton Rosario, 1450-1700 meters elevation. Primarily caturra and criolla, sun-dried, sweet with lovely acidity. Shade-grown near the Parque Nacional Bella Vista.

Brazil Cerrado 17/18 FC SS Natural
Smooth, sweet, hint o' nut... Bing Crosby? Nope, just classic Santos.

Brazil 17/18 FC SS Moreninha Formosa– sun-dried full natural
Drying on African beds takes the risk out of full natural Brazils. Chocolate covered cherries. Another perfect choice for espresso. Read more about this coffee.

Brazil Certified Organic
So typical… Chocolate, fruit and a bit gamey. Take a walk on the wild side. Read about the farm.

Colombia Huila Timana small-farmer 15+ Screen
Who cares about screen size? Give us cup quality any day. Remarkably clean and sweet. Grown in Timana (southern Huila, near San Agustin) by a group of 247 family farms.

Colombia Excelso Huila Zephyr
From a superlative mill known for clean, sweet, bright, citrusy coffee.

Colombia Excelso Huila Pitalito 'Faisury Toro'
Faisury Toro is a small company that has mills in Pitalito (Huila) and Chinchina (Caldas). Aside from having a really cool name, they specialize in high-quality coffees from the veredas directly surrounding their mills. This one: sweet, good acidity, rich and very full-bodied.

Colombia Versalles Classico - Excelso and Supremo
Lovely coffee from Valle de Cauca, 80% typica (no, FNC hasn't convinced everyone to rip them all out yet), grown 1800-1900 meters above sea level. How does it cup? Really big body, sweet, thick, good acidity, touch of buttery fruit.

Colombia Supremo 18 Screen
Classic caramelly-sweetness and walnuts. No fruit or phenol in this cup. Full silky body and, well… coffee flavor.

Colombia Tierradentro Certified Organic
Sweet and bright with lovely apricot and lemon flavors. Grown in Cauca, at an elevation of 1700-2100 meters, by a group of indigenous farmers called Los Cabildos de Tierradentro. More info and pretty pictures here.

Costa Rica Herbazu Estate Naranjo
Another coffee that we have been chasing after for years. Herbazu was an early leader in the micro-mill revolution that has hit Costa Rica. Their small production has been snapped up every year, well in advance of the harvest. The cup may surprise you with its winey, Kenya-like acidity.

Costa Rica Las Trojas Superior
Another West Valley treat: moderate acidity, good body, toasty, clean cup. In 2007 this arrival was called Santa Laura, but the name was changed to protect the innocent.

Costa Rica Santa Laura Tarrazu
Good acidity, substantial body, toasty, balanced cup. Classic.

Costa Rica Vino de Arabia
Central Valley, San Isidro de Heredia, single farm micro-mill madness; produced and milled by Brumas del Zurqui. Fantastic stuff, small production, fully-washed, African bed-dried.

Costa Rica Vino de Arabia Miel
Central Valley, San Isidro de Heredia, single farm micro-mill madness; produced and milled by Brumas del Zurqui. Fantastic stuff, small production, pulped natural, African bed-dried.

Costa Rica Helsar de Zarcero Conventional & Certified Organic
A multiple-award-winning, micro-milled shocker of a Costa: Helsar rock star. Two small farms that share a mill and produce a mere 300 bags a year, and those are tough to get a hold of. A truly excellent West Valley coffee, grown between Naranjo and Zarcero, at an elevation of 1700-1800.
This Costa really has it all- Starting with intense, crisp acidity. After that... it gets pretty complex to describe. Check the cupping notes from the Costa COE this year (http://www.cupof excellence.org/CountryPrograms/CostaRica/2007Program/WinningFarms/tabid/375/ItemID/761/Default.aspx) or ask someone who played with the coffee at this year's Roasters Guild Retreat and you'll know what we mean.

Costa Rica Cerro Alto Estate
Another amazing find. Classic, old school Central Valley coffee - just the kind of thing that we look for. Another old farm that over the years has gotten lost into big lots. A new ecological micro-mill and patios for sun-drying. The real plus, varietals that have mainly gone bye-bye in Costa Rica- bourbon, Villa Sarchi and old caturras. This coffee will kill you with aromatics, not to mention acidity!

Costa Rica Estate Dota Finca Cedral 1800 meters
A neighboring farm to Finca Toña. In this case, we went with a traditional washed process to brign out the crisp acidity of this Dota gem.

Costa Rica La Horqueta, Top 50 meters
Culled from the top 50 meters of this fine West Valley, single estate.

Costa Rica La Horqueta
West Valley single estate, the way to go with Costas.

Costa Rica Alturas de San Ramon Fancy SHB EP
Grown at 1200-1350 meters in the verdant hills above San Ramon in Alajuela, picked at the peak of the crop, rested for a minimum of 8 weeks, meets the specs of the Specialty Coffee Association of Costa Rica. Lovely sweet full-bodied Central Valley coffee.

Costa Rica Cerro La Pastora Estate Tarrazu
More micro-mill, extremely high grown coffee from the heart of Tarrazu... toasty. La Pastora is a small community overlooking San Marcos. It doesn't get any more Tarrazu than this.

Costa Rica Estate Dota Finca Toña Tarrazu Miel
Honey coffee from the town of Santa Maria de Dota, 'nough said. Elevations of 1800-1950 meters, the highest of the true Tarrazu coffees. Beautiful views and an even better cup.

Costa Rica Las Lajas Certified Organic
Single estate, micro-mill organic from the Chacon family in Poas. Grown at 1300-1500 meters, these caturra and catuai are eco-mill processed and dried on African beds and patios only. We have a limited amount of honey (miel, aka pulped natural) coffee from the farm as well as traditional coffee. It's a big, bold Costa Rican cup and organic as well.

Costa Rica Las Lajas Miel Certified Organic
Single estate, micro-mill organic from the Chacon family in Poas. Grown at 1300-1500 meters, these caturra and catuai are eco-mill processed and dried on African beds and patios only. We have a limited amount of honey (miel, aka pulped natural) coffee from the farm as well as traditional coffee. It's a big, bold Costa Rican cup and organic as well.

Costa Rica Naranjo
Scott’s new favorite region of Costa Rica. Watch for our new projects in the West Valley. Crisp, bright and clean. Grown high enough to be roasted triple crack. From Coopenaranjo.

El Salvador Pulped Natural San Emilio 100% Bourbon
Hello sweetness. Practically a Guatemalan by geography and altitude, with 100% bourbon pulped natural sweetness. This stuff takes a good hand at the roaster, unbelievably dense but worth the wait. .

El Salvador SHG El Jabali Certified Organic Fair Trade
Sweet, with mild acidity and good body, plus a hint of leather. Ooh!

Ethiopia Semi-Forest Natural Sidamo
We didn't exactly need more natural Sidamo, but when we cupped it we had no choice; luscious body, winey, and - GLORIOUS FRUIT! Crazy fruit. Lock-that-fruit-up fruit. This is one wild coffee. Thanks, Moredocofe!

Ethiopia Harrar
Berries and chocolate, wine and Ella Fitzgerald. Mmm Mmmm Mmm. From the good people at Oromia Coffee Farmers Union.

Ethiopia Harrar Certified Organic
Berries and chocolate, wine and Ella Fitzgerald. Mmm Mmmm Mmm. From Oromia Coffee Farmers Union. NOP Certified Organic.

Ethiopia Natural Sidamo
Dry-processed, fruity, winey, pungent with a touch of earth.

Ethiopia Washed Sidamo
Remember where Yirga is? Yep - the highest part of Sidamo. Sweet, juicy, floral, moderate acidity, well-balanced.

Ethiopia Yirgacheffe
We've said it before - floral and tea-like, with good acidity. From Oromia Coffee Farmers Union.

Ethiopia Yirgacheffe Certified Organic
afloat
One more time: floral and tea-like, with good acidity. From Oromia Coffee Farmers Union. NOP Certified Organic.

Ethiopia Yirgacheffe Certified Organic Fair Trade
afloat
One more time: floral and tea-like, with good acidity. From Oromia Coffee Farmers Union. NOP Certified Organic.

Guatemala Genuine Antigua Pastoral
Deep, rich dark chocolate with immense body, just as Antigua should be. From our pals at FEDECOCAGUA.

Guatemala Huehuetenango SHB
If you don’t like intense ripe, winey, fruity acidity, don’t ask for a Huehue. Enough said. From our pals at FEDECOCAGUA.

Guatemala SHB San Marcos Certified Organic
A real surprise from San Marcos. Sweet cup, good body, and very well-balanced. From ASODETS, a cooperative in Tajumulco. Certified NOP Organic by Biolatina.

Guatemala SHB Asociación Chajulense Maya Ixil Certified Organic Fair Trade
A bit of spice, a hint of fruit in the fragrance, sweet with moderate and balanced acidity. From Asociación Chajulense Va’l Vaq Quyol (say that 3 times fast), a coop established in 1990 by ethnic Maya Ixil farmers in Chajul, El Quiche. More info about the producers. Grown 1500 meters up the hill.

Honduras Marcala Especial
Sweet, good body, mild-to-moderate acidity, and caramel apple on a graham cracker crust, all in one cup. From the good folks at COHORSIL.

India Monsooned Malabar AA
Some roasters see this as espresso crema panacea. Dry-process arabica beans are exposed to monsoonal moisture in open-walled warehouses, then dried and sorted a second time. The beans swell up and become ghostly pale, and pick up a profound musty/peppery flavor with hints of cedar. Not for the timid. Makes a great blend with other bold coffees (especially Sumatra and Sulawesi) and really does work well as an espresso component.

India Monsooned Robusta
This is different. Like Monsooned Malabar, they start with a dry-process bean and expose it to monsoonal moisture in open-walled warehouses, then dry and sort it for a second time. The end result: crackerjacks. A hint of nuttiness (there are, like, 5 peanuts in a box of crackerjacks) plus amazing caramel sweetness. I swear you can drink it solo.

India Kaapi Royal Robusta Screen 17
Because sometimes you just have to have robusta. In this case, washed, big-bean, sweet, and not agressive or pungent or otherwise gnarly.

India Mysore Nuggets Extra Bold
India produces some excellent coffees. Mostly they get press for what they do with robusta, as well as the whole monsooning thing. Plus they have nuclear weapons and aren't afraid to test them. Well, don't forget the washed arabicas. Mysore Nuggets are the big boys - 19 screen beans from the Baba Budan region of Chikmagalur. Sweet, spicey, good body, ridiculous name.

Jamaica Blue Mountain Mavis Bank Grade 1
So you're ready to sell the cow and buy a barrel of JBM; why choose Mavis Bank Coffee Factory instead of one of the other mills? Well, Mavis Bank has history (opened in 1920, and the family that started it has been growing coffee on Blue Mountain since 1885. MBCF is one of the two largest mills in Jamaica (you can guess the name of the other, and between the two they acccount for at least 75% of all certified Blue Mountain coffee); what is notable is that MBCF is located about 3000 feet above sea level, not at sea level down in Kingston, so the coffee isn't subject to the fading and cup degradation we see in samples from other mills. Most of Mavis Bank's coffee goes to Japan, so we are fortunate to have some on our offering list. Smooth, mild, sweet, good body, a bit floral.

Java Arabica Blawan Estate 1-X
X is the largest bean, M is medium, S is small. We figured that if we were going to pay the price we should buy the biggies. Blawan is one of the four old-school government estates. Cup is thick and heavy, low acidity, bit o' spice.

Kenya AA Gakurari lot 483
This is grown in Muranga. Bright citrus acidity with black currant notes. SL 28.

Kenya AA Gakuyuini lot 408
Grown in Kirinyaga on the lower slopes of Mt Kenya, primarily by smallholder farmers. Black currant tea with half a lemon thrown in. SL28, if you want to know. Note that lot numbers are recycled from auction to auction (this lot is from NCE17), but still, it's cool to have a lot number.

Kenya AA Gichi lot 535
Grown in Kiambu (the suburbs of Nairobi), where arabica was first planted in Kenya. Another peachy Kenya! SL 28, SL34, Ruiru 11.

Kenya AA Gitutu lot 485
Grown in Nyeri by smallholder farmers. Bright citrus acidity with hints of peach. SL 28.

Kenya AA Ichamara lot 1423
We beat the system on this one - bypassed the auction system and purchased directly from the coop. Grown in Nyeri by the Gikaru Coffee Farmers Cooperative Society. Bright citrus acidity with great body and deep black currant, incredibly long finish - the pick of the litter! SL 28.

Kenya AA Kagunyu lot 512
Grown in Nyeri by smallholder farmers. Lemony acidity, hint of berry, lots of body. SL 28.

Kenya AA Mburi lot 728
Grown in Kirinyaga. Rich, deep, lots of body. SL 28.

Kenya AA Muthigini lot 732
Grown in Kirinyaga. Sharp lemony acidity, lots of body. SL 28.

Kenya Peaberry Gachirago lot 744
Grown cooperatively in Muranga. Black currant and chocolate. SL28.

Kenya Peaberry Gakuyuini lot 388
Grown in Kirinyaga. Sharp, citrusy acidity, very clear and clean. SL28.

Kenya Peaberry Gichi lot 497
Grown in Kiambu. Big, rich, deep, hint of grapefruit. SL28, SL34, Ruiru 11.

Kenya Peaberry Gituamba Greens lot 382
Grown in Nyeri. Body, acidity, lemon. SL28.

Kenya Peaberry Karurumo lot 685
Grown coopertively in Muranga. Body, acidity, black curarnt. SL28.

Kenya Peaberry Thangaini lot 742
Grown cooperatively in Muranga. Black currant and chocolate. SL28.

Kenya AA EP
Sparkly and bright, black current with a touch of lemon, great acidity and body.

Kona Greenwell Farms Extra Fancy & Fancy
Sweet and refreshing like the tropical breeze that gently caresses the cherries.

Mexico SHG EP Pluma Oaxaca 'don Eduardo'
A sweet, smooth-cupping Mex, just like mom used to make.

Mexico SHG EP La Selva Certified Organic & Certifed Organic Fair Trade
Okay, the full name of the coop is Union de Sociedades de la Selva, S.S.S. I have no idea what the SSS stands for, but I can tell you the coffee is classic Chiapas. Bright, frisky, lots of flavor - leaning toward the character of a Guatemala Fraijanes. This cooperative of more than 2000 farmers has been around since 1978. For more information, check out their TransFair profile: www.transfairusa.org/content/certification/producer.php?floid=2368.

Nicaragua Limoncillo Estate
Lush thick mollasses body, sugar cane sweet, hints of bright peach and apple. More information about this farm. I fell down a hillside here a couple of years ago - with at least 4 witnesses - but I would hike there again.

Nicaragua Limoncillo Estate, Java variety
A long story behind this one. Let's just say that there is a small amount of Java variety of coffee growing in Nicaragua, most of which is bought out every year. Somehow, like a Java, somehow like a Central. An early cupping of this year’s crop was very different- bright citrusy acidity and flavor with all the Java body and spiciness. Visit the Mierisch family website: http://smierisch.googlepages.com.

Nicaragua Maragogipe
You have size issues? this should take care of it.Visit the Mierisch family website: http://smierisch.googlepages.com.

Nicaragua Pacamara Peaberry
Peaberry from the Pacamara variety, who asked for that? It is all in the cup, extremely bright and orange-like. Call for roasting instructions. Peaberries this big require special talent. From the Limoncillo and Placeres farms. Visit the Mierisch family website: http://smierisch.googlepages.com

Nicaragua Apanas UCASUMAN Certified Organic Fair Trade
Located on Lake Apanas, this small co-op has been producing surprisingly good coffee the past few years despite their limited resources. Member farms average two hectares with wet milling done with hand-cranked depulpers. The coffee cups somewhere between a Matagalpa/Jinotega and a Segovia, which is in keeping with their geographic locale.

Nicaragua Jinotega San Jose Estate
One word- cocoa. Overlooking Lake Apanas, this recently refurbished farm is producing some of the best and most unusual Nicaraguan coffee to date. Seriously… cocoa. Visit the Mierisch family website: http://smierisch.googlepages.com

Nicaragua Placeres Estate
afloat
Pure Matagalpa single estate coffee. A beautiful farm with copious shade, practically a museum of Nicaraguan coffee history. The cup, rich deep and tobacco; crisp with cognac aftertaste. Visit the Placeres website: http://smierisch.googlepages.com/fincalosplaceres2.

Nicaragua Placeres Estate Pulped Natural
Yes, you know we are crazy. Honey coffee from Nicaragua. All the experiments have gone well and we are ready to release this on our poor, unsuspecting roaster friends. we like honey; how 'bout you? Visit the Mierisch family website: http://smierisch.googlepages.com

Panama Bambito Estate
The last coffee farm on the left, going up the hill from Volcan towards Cerro Punta. 2^nd place in last year’s Best of Panama Competition. For years this coffee was lost into larger, generic lots. We have been visiting them for three years in an effort to keep their coffee separate. Finally, success. It is a very small farm and the coffee rocks.

Panama Carmen Estate
Yup, Carmen. About as good as it gets in the non-gesha variety. Taking reservations now. Not cheap, but auctions indicate it is worth so much more. The Paso Ancho of Volcan is producing some of the best coffees in Central America these days. Did we mention this is a Rainforest Alliance certified coffee? And they put up a website: www.panamacarmencoffee.com.

Panama Hortigal Estate
Single estate high grown Boquete coffee. A classic in our minds. Complex nuances with full body. A high proportion of Typica for old-time sweetness.

Panama Finca Cielito
Early, quality coffee from Boquete; now known as the vacation spot of Sean Connery, Mariano Rivera, countless former Panamanian presidents and now thousands of baby-boomer retirees that can't afford Boca Raton. It is devastating to visit Boquete year after year and note the loss of coffee lands to McMansions. Life goes on.
Moderate acidity, good body, typical fat Panamanian aftertaste...very much like simple clover honey. Last time I visited, they kept mentioning the sudden influx of deadly snakes on the farm. Thanks for telling me halfway into my hike of the farm.

Panama Baru Indian High
Grown in the Horqueta highlands of Boquete. Sweet, fat, and charming, just like your favorite uncle.

Peru SHB Piura
Peru that hits the entire palate - sweet, good body, and moderate acidity. From CEPICAFE - a great and consistent shipper in Piura.

Peru SHB Piura Conventional, Certified Organic and Certified Organic Fair Trade
Peru that hits the entire palate - sweet, good body, and moderate acidity. Plus, it happens to be certified organic. From CEPICAFE - a great and consistent shipper in Piura.

Sulawesi Genuine Kalossi Grade 1
And what were you looking for? Spice, baker's chocolate, velvety body, clean cup? A stunner.

Sumatra Mandheling Grade 1
The usual suspect. Loads of earthy body, interesting hint of lemon at a lighter roast, bittersweet when dark.

Sumatra Mandheling Grade 1 "Old School"
An in-between Sumatra prep. Huge rich body, earthy but not musty, herbal, clean enough to be roasted light, enough Sumatra character to burn to a crisp. Dope.

Sumatra Mandheling Grade 1 Triple Pick
Triplicious.

Sumatra Certified Organic Mandheling Grade 1 Triple Pick
We're living on the clean side with this one. Very nice prep, even roast, hints of bittersweet chocolate, but earthy enough to remind you where it came from.

Sumatra Aceh Grade 1 Certified Organic Fair Trade
From our old friends at PPKGO, the original organic FT producers in Aceh. Learn more at http://www.transfairusa.org/pdfs/profiles/PPKGO-Indonesia.PDF.

Tanzania AA Mbinga
Bright, floral, delicate, with a honey aroma. Produced by smallholder members of the Association of Kilimanjaro Specialty Coffee Growers (KILICAFE). This coffee is grown in the Matengo Highlands, which is in the Mbinga district of the Ruvuma region in southern Tanzania. Some pretty pictures online at http://kilicafe.com/coffee.html.

Tanzania Peaberry Mbinga
Bright, floral, a little bolder than the AA. Proud to be a peaberry. Produced by smallholder members of the Association of Kilimanjaro Specialty Coffee Growers (KILICAFE). This coffee is grown in the Matengo Highlands, which is in the Mbinga district of the Ruvuma region in southern Tanzania. Some pretty pictures online at http://kilicafe.com/coffee.html.

Decaf-land!

Brazil Coffein MC

Brazil 17/18 SS FC moreninha Formosa Mountain Water Process

Colombia Coffein MC

Colombia Swiss Water Process

Costa Rica SHB Coffein MC

Costa Rica SHB EP Central Valley Mountain Water Process

Costa Rica SHB Swiss Water Process

Ethiopia Washed Sidamo Coffein MC

Guatemala SHB EP Coffein MC

Guatemala SHB EP Swiss Water Process

Guatemala Genuine antigua Pastoral Mountain Water Process