New coffee bar to open in Fairfield

A good ol’ cup of Joe is one of life’s simplest pleasures.

And Shearwater Organic Roasters, slated to open this month in Fairfield, is putting a spin on the java experience with a full-service coffee bar.

The 1,200-square-foot modern industrial café will feature a selection of organic and artisan-roasted coffees imported from small coffee farms in Mexico, Central and South America, East Africa and Indonesia. Popular in the region since Shearwater’s founding in 2013, its coffee is brewed in restaurants such as l’escale in Greenwich, Artisan Southport and the bartaco family of eateries in Westport, Stamford, West Hartford and Port Chester.

For true coffee enthusiasts, a retail section will offer specialty-brewing devices – such as pour-over equipment, grinders and French presses – from brands Hairo, Chemex, Baratza and Espro, to name a few. And, most important, the USDA-Certified Organic and Fair-Trade coffee beans will be available for purchase by the pound.

Those craving a quick – and delectable – bite need not worry. The bar will also offer pastries from noted local bakeries. Options will include flourless fudge brownies, seasonal shortcakes and turnovers, organic first-cut buttermilk biscuits and muffin cakes, including carrot-ginger and cream crumble cake, from Huckleberries Artisan Pastries in East Norwalk. The Bee and the Baker in Westport will provide gluten-free options such as carrot apple raisin muffins, zucchini bread, peanut oat chocolate chunk cookies and paleo granola. Belgian chocolates from international brand BE Chocolate and artisan teas from Leaf & Ardor in Fairfield will also join the menu.

And we mustn’t forget that iced coffee and nitro coffee – cold-brewed coffee infused with nitrogen gas – will be available on tap, throughout the day, from a kegerator (an iced-coffee keg dispenser). How’s that for innovative?

Shearwater Organic Roasters is slated to open later in mid-June at 1215 Post Road in Fairfield.

For more, visit shearwatercoffeeroasters.com.

– Danielle Renda

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