Coffees
8 coffees
A Cooxupé decaf from the Sul de Minas and Mogiana highlands, decaffeinated with the chemical-free Mountain Water Process. Deep cocoa and nougat with dried plum and soft caramel; an omni roast for espresso, milk drinks, Moka pot or AeroPress.
Cocoa, Nutty nougat, Dried plum, Caramel
The everyday espresso: a natural from Fazenda Lagoa in the Sul de Minas highlands with deep dark chocolate, roasted hazelnut and a thread of orange. Creamy body and smooth finish, completely at ease in milk.
Dark chocolate, Hazelnut, Orange zest
A light, floral and precise Sidamo for the pour-over: jasmine in the aroma, honey sweetness in the body and bergamot zest on the finish. Best black, on a Kalita, AeroPress or V60.
Jasmine, Honey, Bergamot, Citrus
A fifty-fifty blend of Brazilian Arabica and Indian Robusta, roasted so neither dominates: orange brightness, nutty warmth, molasses sweetness and a gentle white-pepper note. Smooth and grounding, made for after dinner.
Orange, Roasted nuts, Molasses, White pepper
Guatemalan beans bring dark chocolate, orange and honeyed sweetness; Indian Robusta adds cocoa depth, walnut weight and a white-pepper finish. Full-bodied, aromatic and unapologetic, for espresso, Moka pot or americano.
Dark chocolate, Orange, Honey, Walnut, White pepper, Cocoa
AA grade from the Kiangoi factory in Kirinyaga with juicy acidity and a complete, convincing cup of honey, rhubarb compote and apricot. Roasted for filter; Zermatt Kaffee suggest a Chemex.
Honey, Rhubarb compote, Apricot
A blend of contrast: Brazilian Arabica from Sul de Minas brings chocolate sweetness and hazelnut smoothness, Indian specialty Robusta from Karnataka brings crema, structure and white-pepper warmth. Rich and full-bodied, holds up in milk.
Dark chocolate, Hazelnut, Citrus, White pepper
Zermatt Kaffee's trademark: a single-origin Sidamo espresso with a soft, silky body and mild, delicate acidity. Black tea, bergamot and jasmine; also excellent in a Moka pot, AeroPress or long black.
Black tea, Bergamot, Jasmine