Frequently Asked Questions

Cafezin isn't a store, so this is a short list. If your question isn't here, write to hello@zin.cafe.

About the Coffee

What makes Cafezin coffee special?

It's a single origin from the Cocarive cooperative in Carmo de Minas, Brazil, grown in the Mantiqueira mountains and pulped-natural processed. I roast it in small batches in Seattle. Milk and dark chocolate, roasted almond, caramel and toffee, raisin and dried cherry.

Where is the coffee from?

Carmo de Minas, in the Mantiqueira de Minas region of Minas Gerais, Brazil.

How fresh is it?

I roast in small batches and mail bags soon after roasting, so what reaches you is close to its best.

Do you offer ground coffee?

The bags are whole bean by default. If you'd rather have it ground, say so in your request note and I'll grind it before it ships.

Getting a Bag

Is the coffee really free?

Yes. Cafezin isn't a business right now. It's coffee I share with people I'm glad to know. If we've crossed paths, ask and a bag is on me.

How do I request one?

Fill in the form at Request a bag. Name, email, and a mailing address are all I need.

When will it arrive?

I mail bags myself, so it depends on my roasting schedule. I'll get it out to you as soon as I can, and you can leave a phone number if you'd like a text when it ships.

Do you ship internationally?

For now I'm only mailing within the United States.

Brewing & Storage

What's the best way to store the coffee?

In an airtight container away from heat, light, and moisture. For best results, use it within two to three weeks of opening.

What brewing methods do you recommend?

All of them, honestly. There are fifteen brewing guides on the Ritual Guides page, from pour-over to cold brew.

How do I know what grind size to use?

Anything Else

How can I reach you?

Write to hello@zin.cafe or use the contact page. I read everything.