“We've been a big fan of Indian coffees since we started roasting,” explained Allen Leibowitz, founder and roast master at Zingerman’s Coffee Company. “They’re often complex with really interesting notes of spice.” This coffee is from the Ossoor Estates in Manjarabad, and Allen attests it’s “the best Indian coffee we've had in five years, easy.”
Grown between 3,000 and 3,250 feet, on a 120-year-old farm, it has a wonderfully rich body, hints of sweet and warming spices (think cardamom) and a long, clean finish. Allen likes it a touch on the light side, when it comes to the roast—it lets the complex and subtle nuances come through when brewed.
It’s great brewed up in a press pot. I’ve even taken to letting it cool down a bit and sipping it long into the morning. The sweetness comes out, and the clean mouth feel doesn’t leave your tongue with a bitter aftertaste. Great in the morning or late in the afternoon.
The term "nugget" comes from the gold mining that took place in this region and put it on the map.
Body: Full Body.
Tasting Notes: Complex, sweet, spicy with a crystal clear finish.
Facts: Roasted fresh by Zingerman’s Coffee Company. Shipped whole bean.