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.
=== April 28th Rotation ===
Granja Paraíso 92 - Colombia
Tasting Notes: Lychee, Hibiscus, Pineapple, Fuzzy Peaches
At 2,100 meters in Colombia’s Cauca region, this Caturra from Wilton Benitez’s Granja Paraíso 92 is precision-crafted through a 40-hour anaerobic washed process. Aromas of fuzzy peaches lead into a vibrant cup bursting with lychee, pineapple, and the floral lift of hibiscus. A strikingly expressive light roast with tropical elegance in every sip.
Roast: Light
Country: Colombia
Region: Cauca
Producer: Wilton Benitez
Variety: Caturra
Process: 40hr Anaerobic Washed
Altitude: 2100 MASL
Tropical Fruit Gesha - Colombia
Tasting Notes: Wild Tropical Fruits
A wild expression of Gesha from Colombia’s San José de Isnos, this coffee from Juan Darío Gómez’s La Villa Farm is a fruit-forward adventure. Crafted through a meticulous 72-hour anaerobic fermentation using a custom yeast-fed mucilage wort, the result is a cup that bursts with wild tropical fruit—bright, juicy, and electric. It’s like Fruit Loops for grown-ups—complex, bold, and unforgettable.
Roast: Light
Country: Colombia
Region: San José de Isnos
Producer: Juan Darío Gómez
Variety: Gesha
Process: 72hr Anaerobic Fermentation
Altitude: 1720 MASL
Citrus Bloom - Colombia
Tasting Notes: Lemon Zest, Brazil Nuts, Cacao Nibs
These beans have undergone a fully washed process to give the coffee a clean, balanced taste, showcasing the unique terroir found in high-quality Colombian coffees.
Roast: Medium
Country: Colombia
Region: Huila
Producer: Gloria Ortega
Variety: Caturra, Castillo
Process: Washed
Altitude: 1,870-1,920 MASL
Mango Melon – Kenya
Tasting Notes: Mango, Melon, Lulo, Blackberry, Black Tea
From the volcanic highlands of Nyeri, this Ngunguru AA field blend bursts with lush tropical sweetness and refined structure. Produced by smallholder farmers of the Tekangu Cooperative Society and processed at the Ngunguru Factory, it brings together SL28, SL34, Ruiru 11, and Batian varieties grown in rich red Nitisol soils. The result is a cup brimming with juicy mango and ripe melon, layered with hints of blackberry, lulo, and a gentle black tea finish—vivid, clean, and unmistakably Kenyan.
Roast: Light
Country: Kenya
Region: Nyeri (Mount Kenya Highlands)
Producer: Smallholder farmers, Tekangu FCS
Variety: SL28, SL34, Ruiru 11, Batian
Process: Washed
Altitude: 1700–1950 MASL
Pomelo Bloom – Colombia
Tasting Notes: Pomelo, Melon, Black Tea, Cotton Candy
From the highlands of Bruselas in Huila, Colombia, this washed Pink Bourbon from Carlos Guamanga’s Finca El Recuerdo is a vibrant and elegant cup. Hand-selected cherries undergo a precise multistep process: 24 hours of whole-cherry fermentation, followed by 60 hours depulped in sealed barrels, then slow drying on raised beds and in parabolic dryers. The result is crisp and clean, with bright pomelo and melon fruitiness, delicate black tea florals, and a subtle cotton candy sweetness that lingers like sunlight through morning mist.
Roast: Light
Country: Colombia
Region: Bruselas, Huila
Producer: Carlos Guamanga
Variety: Pink Bourbon
Process: Washed, Multistep Fermentation
Altitude: 1650–1900 MASL
Techno Peach – Ethiopia
Tasting Notes: White Champagne Peach, Sencha Tea
Grown by smallholder farmers in Chelbesa, Gedeb and processed by Habtamu Fikadu Aga, this washed Ethiopian coffee showcases the harmony of heritage varieties and precise fermentation. After a two-stage submerged fermentation and careful raised-bed drying, it reveals a juicy brightness reminiscent of champagne white peach, with a buttery body and a gentle sencha-like savoriness. Refined, balanced, and quietly vibrant.
Roast: Light
Country: Ethiopia
Region: Chelbesa, Gedeb
Producer: Habtamu Fikadu Aga
Variety: Kurume, Dega, & Wolisho
Process: 72hr Fermentation, Washed
Altitude: 1950–2200 MASL
Techno Peach – Ethiopia
Tasting Notes: White Champagne Peach, Sencha Tea
Grown by smallholder farmers in Chelbesa, Gedeb and processed by Habtamu Fikadu Aga, this washed Ethiopian coffee showcases the harmony of heritage varieties and precise fermentation. After a two-stage submerged fermentation and careful raised-bed drying, it reveals a juicy brightness reminiscent of champagne white peach, with a buttery body and a gentle sencha-like savoriness. Refined, balanced, and quietly vibrant.
Roast: Light
Country: Ethiopia
Region: Chelbesa, Gedeb
Producer: Habtamu Fikadu Aga
Variety: Kurume, Dega, & Wolisho
Process: 72hr Fermentation, Washed
Altitude: 1950–2200 MASL
