The North is flush with boutique roasters sourcing some of the planet’s best beans and creating nuanced coffees that are every bit as terroir-driven as Old Mission Peninsula riesling. Level up your home-brew game with these essential beans from A-list Northern Michigan coffee roasters.
867 S. East Silver Lake Rd., Traverse City // 231.943.3917
Cannonball Espresso: Jack’s signature sauce for pulled shots. Deep chocolate and roasted nut character with a lemon peel finale.
808 Red Dr., Traverse City // 231.922.9009
Sumatran Permata Gayo Silk: From HG’s Apex series, these organic Sumatran beans undergo extended fermentation to spin off heady dried plum, toffee and berry fruit flavors.
207 Howard St., Petoskey // 231.489.8336
Ethiopia Kayon Mountain: High elevation growing imparts clean, lifted notes of lime zest, melon and cocoa.
708 Boon St., Traverse City // 231.252.9500
Guatemala Union Cantinil: This single origin roast from Mundos carries the signature sweetness and chocolate character of Guatemalan beans with amped-up overtones of blackberry and pear.
(Perfect Populace Pour Over)
We find the floral, citrusy soul of Populace’s Kayon Mountain beans is best expressed as a Chemex pour-over.
Unbleached coffee filter
700 grams filtered, dechlorinated water
42 grams Populace Ethiopia Kayon Mountain coffee beans (ground)
Bring measured water to boil in gooseneck kettle, remove from heat and wait 30 seconds; meanwhile grind measured coffee beans. Place filter in Chemex, wet slightly with hot water, then add measured coffee. For the bloom, add twice the hot water to coffee at 2:1 volume and stir gently. Wait 30 seconds then pour over remaining water in a slow steady spiral motion. Remove filter and spent grounds from Chemex and transfer coffee to warm mug.