Introducing Zeal Coffee Discs, the perfect way to enjoy a pour-over coffee on the go. Savor the convenience and deliciousness of these portable coffee discs, filled with expertly roasted beans by local small batch coffee roasters in Vancouver. Elevate your coffee experience with our Zeal Coffee Discs, and enjoy specialty grade coffee anytime, anywhere! Whether you're on a camping trip, or stuck with crappy and stale work coffee, you can always bring a coffee disc with you and brew whenever desired.
At Zeal®, we take pride in grinding these small batch beans in-house using a 98mm flat burr grinder at low RPMs (For the coffee nerds, we use the Kafatek Monolith Flat MAX) This ensures a perfect balance of clarity and flavor notes in every cup. We calibrate to the appropriate grind size for every batch.
Items you'll need:
Hot water source (Gooseneck kettle recommended or near boiling water in a thermos)
Weighing scale recommended
Cup/Carafe/Mug with a diameter no wider than 9.5cm / 3 3/4″
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15g of beans per disc
Yields 210-225ml/7-8oz of coffee
Sold in packs of 8
Each disc is freshly ground and vacuum sealed immediately afterwards to preserve freshness and flavor
Once done brewing, simply compost the coffee and recycle the lid
Instructions printed on box and individually on each bag
Please allow up to 1-3 days for coffee to ship as we work with our local roasters and grind the beans upon your order for peak freshness.
We will rotate a selection of various coffees from specialty roasters around Vancouver, BC, Canada every two to three weeks. Prices will fluctuate depending on what beans we choose to offer.
=== March 31st Rotation ===
Sumatra - Indonesia
Tasting Notes: Burnt Sugar, Cream, Dark Chocolate
Experience the bold, earthy character of this dark roast from the highlands of Sumatra. Grown by Mandheling farmers at 1,300–1,600 MASL and processed using the unique wet-hulled method, this coffee delivers a velvety, full-bodied profile. Perfect for those who enjoy low acidity and deep, indulgent flavors, it offers notes of caramel, dark chocolate, and a hint of creamy sweetness. A true classic for lovers of robust, satisfying brews.
Roast: Dark
Country: Indonesia
Region: Sumatra
Producer: Mandheling
Variety: Bourbon, Catimor, Typica
Process: Wet Hulled
Altitude: 1,300 - 1,600 MASL
Aprocassi - Peru
Tasting Notes: Chocolate, Brown Sugar, Cherry
Grown in the picturesque highlands of Cajamarca, this medium roast coffee from Aprocassi showcases the elegance of Caturra, Typica, and Bourbon varieties. The washed process brings out a clean and vibrant profile, with tasting notes of chocolate, brown sugar, and a touch of cherry. Perfectly balanced with a smooth body and bright sweetness, it's an ideal cup for those who appreciate nuanced yet approachable flavours.
Roast: Medium
Country: Peru
Region: Cajamarca
Producer: Aprocassi
Variety: Caturra, Typica, Bourbon
Process: Washed
Altitude: 1,750 - 1,820 MASL
Let’s Get Lost - Kenya
Tasting Notes: Blueberry Compote, Rum, Twist of Lime
Sourced from the renowned Ichamama Washing Station in Nyeri County, Kenya, this light roast showcases a vibrant fusion of SL28, SL34, and Ruiru 11 varieties. The natural process highlights juicy notes of blueberry compote, a subtle hint of rum, and a bright twist of lime. “Let’s Get Lost" offers an uplifting cup bursting with lively fruitiness—perfect for those seeking an adventurous, memorable coffee experience.
Roast: Light
Country: Kenya
Region: Nyeri County
Producer: Ichamama Washing Station
Variety: SL28, SL34, Ruiru 11
Process: Natural
Altitude: 1,740 MASL
Caught On The Double - Ethiopia
Tasting Notes: Banana pudding, Peach Candy
Experience the vibrant flavors of this intensely fruity, candy-like coffee from Ethiopia’s Gedeo Zone. Sourced from the Biloya Station, cherries from nearby small farms are meticulously hand-sorted for peak ripeness, then undergo a 24-hour anaerobic fermentation in oxygen-free tanks. Following fermentation, they are sun-dried for three weeks, allowing the natural sugars to fully develop before being hulled and prepared for export. This careful process ensures a creamy, indulgent cup bursting with sweetness. Don’t miss out on this exceptional anaerobic coffee!
Roast: Light
Country: Ethiopia
Region: Kochere, Gedeo Zone
Producer: Biloya Station
Variety: Local landraces / heirloom cultivars
Process: Natural Anaerobic
Altitude: 1,600 - 2,100 MASL
Whisky Business - Colombia
Tasting Notes: Candied Orange Peel, Marzipan, Cherry Liqueur.
This washed Field Blend from Huila, Colombia, is locally barrel-aged in Vancouver for six weeks in bourbon casks once used for Rye Whisky and Amaretto. Light roasted to perfection, it boasts notes of candied orange peel, marzipan, and cherry liqueur, with a warm, festive charm. A cask-aged coffee experience like no other!
Roast: Light
Country: Colombia
Region: San Augustin, Huila
Producer: Monkaaba
Variety: Field Blend
Process: Barrel-Aged, Washed
Altitude: 1,650 - 1,900 MASL
