Zoka Coffee Roaster & Tea Co Menu

producer antonio rene aguilar lemus inherited la montañita during the 1980´s from his father, also named antonio rene, who had owned the farm for more than 65 years. this farm consistently produces outstanding coffees, coming in at 6th place in the 2012 el salvador cup of excellence®, and taking 2nd place in 2006

producer antonio rene aguilar lemus inherited la montañita during the 1980´s from his father, also named antonio rene, who had owned the farm for more than 65 years. this farm consistently produces outstanding coffees, coming in at 6th place in the 2012 el salvador cup of excellence®, and taking 2nd place in 2006

this small finca (farm in spanish) is owned by producer ignacio gutiérrez solis, and is located in chalatenango, near the pueblo of la palma. we are so excited to bring you an offering from ignacio’s finca, as he produced the the #1 winning coffee at the 2011 el salvador cup of excellence® competition. la roxanita scored an incredible 93.19 points, and placed above forty-one other coffees that qualified as cup of excellence® coffees.

notes of cashew and dried fig with a medium body and soft acidity. the high elevation farm of el guaje produces distinct coffee which the owners have called natamaya after their two daughters, natalia and mayita. this old growth bourbon is cultivated at elevations ranging from 3940 to 5160 feet

citrus notes of key lime pie with a creamy delicate body. this usda certified organic coffee comes from the apaneca-ilamatepec region of el salvador. the high altitude (4250-4500 feet) of this region in conjunction with soils rich in volcanic ash and organic material are ideal for the production of superior bourbon coffee

ethiopia yirgacheffe is a staple of specialty coffee- ethiopia being the only country in the world where the coffee plant is native. this particular yirgacheffe has been wash-processed in the classic tradition of yirgacheffes. after the beans are free from the outer layers of skin and pulp, by use of natural enzymes, they are placed into tanks to ferment for 72 hours

floral and fruity, flavors of jasmine, bergamot, and citrus make this an exciting cup from bolivia

this year’s trip to the mierisch farms in nicaragua brought us several delightful coffees. and the second day of the visit brought us to the farm los altos. after exploring the farm once again and cupping for a few days, we determined that the bourbons from this farm were consistently scoring 87 and above- so we purchased this great little jewel of a coffee

this amazing java nica is a family direct trade coffee from the mierisch’s san jose farm. this family-run farm is located in jinotega, 1300 meters above sea level, and overlooks the majestic lake apanas

notes of grapefruit and fig with a creamy and buttery mouth feel. the farm of finca el limonar (“the lemontree”) lies close to the mexican border in mountainous guatemalan region of huehuetenango. the farm avoids using chemical herbicides where possible, instead weeds are removed by hand using a machete

this coffee is produced by an association of growers who are based around the town of viotá, high in colombia’s eastern cordillera some 86km south west of bogotá. the association numbers around 80 small producers, with farms averaging not more than four hectares apiece

mshikamano a farmers group located in bara village ,mbozi district and mbeya region about 1512m above sea level, founded in 2003 , the focus of the farming group has been to to improve quality by enhancing their processing methods, knowing that their coffee could fetch high price in the market, thusly benefiting the farmers and their families

abakundakawa translates to: those who love coffee. this rwandan cooperative with a funny name formed in 2004. in six years, it has quickly emerged as one of rwanda’s premiere cooperatives– not only in terms of producing superior coffee, but in providing the tools and infrastructure its members need, such as an increased potable water supply and repairs to roads surrounding the cooperative’s central washing station

the tuscan blend is rich and dark italian style roast. this is our darkest roast- bold toasted and smokey flavors are abundant in this coffee. this is for all you coffee drinkers out there that love to put a little cream in their coffee or love those roasty notes

our most popular coffee, espresso paladino starts with a rich, honeyed body and finishes with the subtle taste of baker’s chocolate and walnuts. flecked with caramel and cocoa flavors, this espresso blend has been poured and proven in many barista competitions

tangletown blend, one of zoka’s top selling coffees, has been a mainstay of our menu since the day we opened our doors in 1997. the neighborhood that surrounds the original zoka cafe, near seattle’s green lake, was given the name “tangletown” years ago when a streetcar interchange occupied the space where businesses and condominiums now stand

organic tatoosh blend stands out among zoka’s other ebony roast blend, colonel fitzroy’s blend, by highlighting the flavor of roast and featuring very heavy body and extremely low acidity. fans of dark roasted coffees who are looking for a compliment to decadent desserts, or simply a cup to enjoy in the late afternoon or to round out an evening meal, will enjoy this rich, smoky blend

the entire world is waking up to the idea of sustainability. zoka is committed to this effort and makes sustainable choices, especially when it comes to purchasing our coffees! this, in combination with a heightened demand from increasingly environmentally aware customers, led us to develop organic espresso quatro as a certified organic espresso blend

organic zoka-java blend is a taste experience in itself. it is an ideal mid-day coffee, as well as the perfect companion to a light breakfast or a simple dessert. the two blend compenents are very powerful on their own, and when combined in the cup make for a charismatic profile that many coffee lovers will enjoy. its prominent fruity flavors, floral aromatics, and earthy low notes make it easy to enjoy and a terrific gift for a friend learning to appreciate the subtle characteristics of regional coffees and blends

decaf organic espresso quatro is roasted to our espresso roast, giving it a slightly smokier flavor than the rest of our decaffeinated coffees. though intended for use in an espresso machine, decaf organic espresso quatro is an excellent coffee for slow brewing in a filter-drip device or a french press, especially for decaf lovers looking for a slightly darker roasted coffee

with intense toasty notes of dark chocolate and smoke, this medium bodied coffee is a refreshing, clean and light ebony roast. fine acidity – sweet and persistent aftertaste. the tale of col. fitzroy has roots deep within washington state history

bakers chocolate with caramel low notes and fruit and floral nuances compliment tangletown’s bright acidity. tangletown blend, one of zoka’s top selling coffees, has been a mainstay of our menu since the day we opened our doors in 1997. the neighborhood that surrounds the original zoka cafe, near seattle’s green lake, was given the name “tangletown” years ago when a streetcar interchange occupied the space where businesses and condominiums now stand

balanced flavor with full body, moderate acidity and the combination of nut-like chocolaty flavors, and fruity floral high notes. zoka-java blend is a taste experience in itself. it is an ideal mid-day coffee, as well as the perfect companion to a light breakfast or a simple dessert

keemun is produced in the qimen county of huangshan shi, in anhui (anhwei) province of china. “keemun” was actually the english spelling for “qimen” during the colonial era. keemun has a relatively short history. it was first produced in 1875 by a failed civil servant, yu quianchen, after he traveled to fujian province to learn the secrets of black tea production

what do you think of when you hear “black tea”? “english breakfast” is the easy pick for tea lovers. depending on who is crafting the tea, english breakfast can be a blend of several black teas. it is described as full bodied, rich, and good with milk and sugar associated with a breakfast

bergamot oil adds the characteristic flavor for a tea that is delicious at any time of the day

rooibos is afrikaans for “red bush” and is grown only in a small area in the cederberg region of the western cape province of south africa. harvested during the summer time, green rooibos is picked, bruised, then cut using a tobacco cutting machine

this soothing herbal tea is great for nighttime. the caffeine-free tisane produces golden, yellow liquor and has a mild flavor. honey compliments chamomile for a soothing and sweet stress reliever