Prospectors Cold Brew Coffee Expanding Rapidly into Midwest Markets

Prospectors Cold Brew Expanding Rapidly into Midwest MarketsAll-New Ready-to-Drink Brand Offers Fair-Trade Organic, Sugar-Free Option

GRAND RAPIDS, Mich., June 30, 2015 – Prospectors Cold Brew coffee, a new, ready-to-drink, cold brew beverage, has negotiated placements in more than 60 stores across the Midwest and is growing rapidly. Retailers now include Kroger, SpartanNash and Fresh Thyme stores, as well as many local fresh markets.

Made with the best organic, fair-trade coffee, and balanced with fresh mint, Prospectors Cold Brew coffee is a healthy option for those who are watching their sugar intake but still want to enjoy a cold, caffeinated beverage. The brand is currently available in three ready-to-drink flavors, Original, Almond Milk and Extra Strength.

Prospectors was created by David Wentworth and Eric Pearson. Wentworth, a Type-1 diabetic, had trouble finding refreshing, caffeinated beverages he could drink that didn’t include high amounts of sugar or other sweeteners, so he and Pearson, his business partner and long-time best friend, created one.

“We created this coffee to give coffee lovers a healthy cold brew option without added sugar and other unnecessary ingredients,” said David Wentworth, Prospectors co-founder. “The combination of the cold brew process and the addition of mint, a Turkish inspiration, makes it smooth, balanced and very drinkable, eliminating any bitterness people may associate with cold, black coffee.”

Prospectors beans are sourced from Guatemala through Rowsters, Grand Rapids-based specialty coffee roaster that specializes in fair trade coffee. The company’s current product line is sold in the three, ready-to-drink, 355 ml flavors, a 16oz and a 32 oz cold coffee concentrate, as well as in kegs for restaurant and café service on nitro taps. Prospectors also creates limited-edition seasonal offerings such as Pumpkin Spice.

Prospectors steeps the coffee for 16 hours before filtering it through a proprietary system. This process replaces the traditional method of making hot brewed coffee, and then chilling it with ice. The long steeping time “excites” the bean’s natural flavor while eliminating acidity and bitterness, resulting in a crisp, smooth coffee exuding tones of lemon and honey – with a slightly smoky, refreshing finish.

“Cold brew coffee is a growing trend in the United States right now, and we’re right on the cutting edge of that increasing interest in this new beverage category,” said Eric Pearson, Prospectors co-founder. “While Starbucks and many other national chains are now offering their own version of cold brew, we’re proud to say we’ve been making it for the last couple years, and make each batch of Prospectors Cold Brew by hand every step of the way.”

According to the National Coffee Association’s 2015 trends report, nearly 60 percent of Americans age 18 and up report they drink coffee on any given day, with this year’s Zagat coffee survey finding that number to be closer to 80 percent. Cold-served coffee’s share of the U.S. coffee industry jumped from 19 percent in 2009 to 24 percent in the first quarter of 2013 and is steadily rising.

CONTACT: Erin Cataldo,, 810-423-0017


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