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(page 9 of 12)

THE BEAN SCENE

Starbuck’s beware: you’ve got some homegrown competition in Idaho. Coffee roasting is both an art and a science; a dance of time, temperature and airflow, and Idaho’s small roasters have it dialed in.

-Ellen Bodal

 

Grace Organics, Hailey

Britt Peterson’s family was roasting for twenty years before she launched her own company in 2006. She sells heaps of the dark and nutty French Roast, but her local customers have made her Hailey’s Comet blend the Valley’s preferred cup.

 


Hailey Coffee Company

Chief roaster Todd Emerick uses the Sivetz hot air method to roast his popular blends, including Taza de Valle, or “Cup of the Valley,” a signature organic espresso. To keep their perishables freshest, Hailey Coffee Co. recommends freezing their beans. Owner Carrie Morgridge said it’s her customers’ questions and compliments about their roasting that keeps business going strong.
 


Lizzy’s Fresh Coffee, Ketchum

Running her upstart company, Liz Roquet is busy, so she uses a Diedrich roaster that can be programmed for various beans’ roasting profiles. This way, she can take care of the rest of her business while her all-organic beans take care of themselves. Roquet is also a firm believer in long-lasting roasts. Like any baked good, coffee has an expiration date. To preserve her beans, Roquet lets them rest anywhere from four hours to three days so the beans can de-gas, a process where beans release carbon dioxide, and, allegedly, achieve their fullest flavor potential. Her Bad Dog blend is a smoky, dark roast which Roquet said was designed “to please IT professionals everywhere.”
 


Zaney’s, Hailey

Sue Martin wants to know everything about her coffee beans: At what altitude are they grown? How are the workers treated? “I want the story behind the estate and their beans,” the Zaney’s owner said. “I want to know there is integrity in their production.” Zaney’s only chooses beans grown above 6,000 feet—the mountain chill creates a hard and consistently sized bean. “Bits of broken beans can burn and taint an entire roast,” she said. “With our estates, I hardly ever see a broken bean.” The result? Consistently good, rich-tasting coffee.
 


White Cloud Coffee, Boise

Jerome Eberharter, founder of White Cloud, said his Sivetz hot air roaster avoids burning and produces an overall cleaner bean. The number of bean blends out there can be dizzying. A White Cloud favorite is the Sun Valley blend, which sports the fitting tag line, “Rich but not arrogant.”

 

 

GET YOUR BEANS

Grace Organics, White Cloud Coffee and Lizzy’s Fresh Coffee are all available at Atkinsons’ Markets in Ketchum, Hailey and Bellevue. Lizzy’s sells online at www.lizzysfreshcoffee.com. Grace Organics are available at Bravo, the Iconoclast Café, CIRO and Elkhorn Markets and online at www.graceorganics.com. In addtion, you can find White Cloud Coffee at Albertsons in Hailey. Hailey Coffee Company roasts are served at their café, at numerous local restaurants including Perry’s, CIRO, Cristina’s and Fresshie’s, and can be found at Albertsons and the Bellevue Atkinsons’ Market. Zaney’s beans can be purchased at Ketchum Kitchens and at Zaney’s River Street Coffee House in Hailey.

 

 Photograph Five B Studios

 

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