- What's different about Zambrano Coffee?
- I believe roasting coffee is similar to baking bread - it simply doesn't scale that well. Would you rather eat some freshly-baked bread from a friend or a loaf from the store? I roast in small batches and ensure that every batch I sell is up to my high standards. If I don't think it's exceptional, I'm not going to sell it.
- Are my online orders secure?
- Absolutely. Zambrano Coffee payments are sent via PayPal which is completely secure and safe. You can pay with all major credit cards or your PayPal account.
- How much is shipping?
- If you go through the purchase process, your shipping charge will be calculated. Shipping charges range from $5-10. Note, only select the free "pickup" option if you've prearranged something with me.
- When will my coffee be roasted?
- I roast coffee about once a week or whenever there are enough orders to fill one batch of a particular bean. Your freshly roasted coffee should arrive within 1-3 days via USPS Priority Mail.
- How long does coffee last after being roasted?
- Coffee loses flavor over time and after about two weeks, you'll start noticing that unique characteristics start to fade. Zambrano Coffee is different than most large-scale coffee roasters because you'll always know exactly when and how your coffee was roasted. I'll do my best to make sure you get it within a few days of roasting to ensure you have the best coffee drinking experience possible.
- What's types of coffee does Zambrano Coffee offer?
- I'm very picky with the coffees that I drink. I only put coffees on my menu which I find exceptional and would drink myself. The coffee comes from all over the world, and they're all good!
- How should I brew Zambrano Coffee?
- It depends on the coffee. Each coffee I offer can be made as drip or moka pot or something of the like. The SHB Villalobos does well as espresso. My preferred method is french press, but it really helps to have a good grinder for that. If you have an inexpensive blade grinder, I'd suggest brewing drip. If you have a burr grinder, try a french press. If you have a fancy espresso machine, you probably already know what you're doing. You can always send me an email with questions.
