Blue Orchid is Huckleberry’s house espresso blend. We serve this coffee every day in our cafes, and it is designed to be approachable, both as espresso and as a brewed coffee, with and without milk. If you’ve ever had a great latte experience at one of Huckleberry’s cafes, Blue Orchid was the base.
While the Blue Orchid blend does change frequently, we try to maintain a sweet, full-bodied, chocolate and caramel flavor profile by using Central and South American coffees specifically chosen for those qualities. This is great tasting comfort coffee, and is a well-rounded crowd pleaser, especially if some of that crowd likes cream in their cup, or is still making the transition from darker roast profiles into specialty coffee. We love intense floral aromatics, but some mornings we just want the chocolate, toffee, and a bit of milk in our mug, and for those days, Blue Orchid is our go-to.
The current version of Blue Orchid is a blend of Brazil Fazenda Moinho Natural and a washed coffee from smallholder farmers in the La Coipa area of Peru's San Ignacio province.
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Don't call it a dark roast! Okay, okay...we won't.
How about we call it Civitas and say it's "a slightly darker roast with slightly longer development"? Yea, that sounds cool!
In either case, we're excited about this one! Huck has long believed that we should (or could) be just as proud of our darker & more developed coffees, as we are of our lighter offerings.
It just took us a while to find a roast profile that still checked all the boxes for us!
Our Civitas blend is meant for the fan of a full bodied coffee with notes of dark sugars, chocolate, toffee, and a great nuttiness -- not unlike our Blue Orchid Blend, but a hair darker than that.
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Bright, floral, complex and delicious, Israel Hernandez Gesha returns to Huck just in time for the holidays!
Huckleberry Roasters invests in people. We value longterm growing partners just as much as we value truly special coffee. So, for Huck, it's important that our Gesha offerings reflect both of those values. We have been sourcing Las Brisas from the town of Rioblanco in Tolima, Colombia since 2014, and tasted Israel Hernandez's very first harvest of Gesha during an origin trip in 2017. This is our second year roasting this delicious, floral coffee from Israel.
Israel Hernandez has been farming since 2005, and purchased his first Gesha trees in 2016. When we tasted his coffee at Caravela's Rioblanco warehouse on our visit three summers ago, we were floored by the coffee's florality and clean tropical flavors. It stood out not just among the more traditional varieties (which were clean and delicious, too!), but also stood head and shoulders over a few other Geshas.
After our first dive into roasting Israel's Gesha last year, we're stoked on year two. This crop might be even more tasty than the last, bursting with lemon-lime candy, fruit loops, and florals - delicate, limited, complex, and delicious!
Obsesso Processo Design helped us make this coffee truly stand out, designing an 8 oz retail jar that pops just as hard as the coffee in the cup. Featuring bright green colors and a playful homage to the coffee supply chain - from farmer to barista, and Israel himself - it's coffee that looks as good as we think it tastes.
We love the balance of approachability and jaw-dropping flavors that great Colombian coffees can exhibit, and Las Brisas has been one of our favorite Colombians for the past few years running. A couple years ago we had the chance to visit the group, and we're looking forward to not just roasting this year's harvest, but also many harvests ahead. In this crop we taste bright pomegranate and citrus, balanced by sweet flavors of stone fruit and molasses. All of this makes this an exciting coffee for the nerds, and also a friendly coffee for less-seasoned specialty coffee drinkers, too.
Las Brisas is grown by growers in ASOQUEBRADON growers group, based around the town of Rioblanco, Tolima. This area sits near the juncture of Colombia's three mountain ranges, or cordilleras, and the name Las Brisas refers to the strong winds blowing through the region.
We roast quite a bit of coffee grown by small producers. Las Brisas and our other Colombian coffees are unique in that smallholder farmers mill, wash, and dry their coffee individually, at their farms, rather than at a centralized wet mill. Most of our other smallholder coffees, like Guatemala Atitlán el Grano, Ethiopia Wolichu Wachu, and our Kenyan coffees from Othaya, for example, are picked and delivered in its cherry to a centralized washing station, where it is processed collectively.
Individual processing can create challenges for consistency and quality, but luckily our export partner Caravela's regional team of Davier and Wilfer work together with the growers to improve farming and washing practices, to help ensure that the coffee is delicious. All of the farmers who make up Las Brisas are well-practiced in proper fermentation and washing, and dry their coffees on raised beds for slow, even drying and under cover for protection from Colombia's rains.
Las Brisas has sweetness that lovers of more basic, milk-friendly coffees will enjoy, but also packs a punch of stellar, fruity brightness and the juicy flavors that excite the roasting team here at Huckleberry!
And, if you're looking for something extra-special, peep the Gesha release from Israel Hernandez, one of the farmers behind Las Brisas.
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$ 19.50 $ 21.00
Our last Ethiopian natural from the 2019 harvest is our first coffee of the month fro 2020!
We’re rounding out our 2019 harvest Ethiopia naturals with something unique: a single farm microlot from coffee farmer Tilahun Gedo. Tilahun’s coffee is the jam for the fruit-forward coffee lover: we taste raspberry candy, hibiscus florality, and sweet honey.
Most of our Ethiopian coffees come from cooperatives or privately-owned washing stations that collect coffee from many smallholder farmers. Until recently, the only other option were large estates, primarily in Western Ethiopia. Thanks to some changes in Ethiopian coffee laws, medium-size farmers are now able to export their own coffee, and we’re starting to see more of these farmers singled out.
In this case, Tilahun Gedo and his family own a farm in the kebele of Jemijemo, a small village in the Yirgacheffe area. They focus on natural-processed coffees, producing around 90x60 kilogram bags of their best quality, and Huckleberry is lucky enough to roast 20 of those.
For those unfamiliar with coffee processing, naturals are coffee seeds (beans) that are dried inside the cherry. Most of the coffees we drink have that fruit removed before drying. In the case of the best naturals, like this one, that in-fruit drying gives the coffee a particularly fruity character.
Tilahun’s our final Ethiopian natural until the 2020 harvest arrives in the late spring or early summer, and we saved one of the best for last. Clean, bright, floral, delicious, and of course, berry-forward.
This is our third year roasting this sweet, creamy coffee from Acatenango, and we’re stoked to have Mario Alarcon’s black honey process back in the Huckleberry quiver. While the bulk of our Guatemalan coffee and our efforts in the country will remain centered around the smaller-scale growers in AProCafé, we’ve never closed off the idea of other Guatemalan coffees, especially with a personal connection.
Our coffee buyer Kevin’s friend Frosty (or Cristian, but he’s pale by Guatemalan standards and that’s what everyone calls him) introduced us to Mario Alarcón and Christian Starry, two slightly larger-scale growers in the Acatenango region who banded together with other growers in the region to export their own coffee under the name Truth Trading Company. When we first tasted coffee together, Mario’s coffee stood out, and that excitement holds true for year three.
This honey-processed coffee is picked ripe, like any other coffee in our lineup, but falls somewhere between a washed coffee and a natural. Washed coffees are depulped of their cherry skin, then have all the additional sticky fruity material (honey or mucilage) washed off prior to drying. Naturals are dried with the fruit intact. Honeys are depulped, but dried with varying levels of that mucilage still on the bean. White honeys dry with very little mucilage, black honeys dry with the most.
Mario takes the basics several steps further. He uses a brix meter to decide when to pick his coffee (22 Brix), then before depulping, keeps his coffee in its cherry for a day or two of anaerobic fermentation. Then he depulps his coffee, leaving a large amount of mucilage intact, and dries slowly on raised beds over the course of 2-3 weeks. With its in-cherry fermentation, Miel de Oro almost straddles the line between honey and full natural, and we have a feeling that’s part of the reason it’s a standout.
All said and done, we’re here to roast you coffee that tastes good and tastes interesting, and we’re pretty happy that Frosty put Miel de Oro in our playlist. This is a full-bodied, creamy, and deeply sweet coffee that will stand up great to milk and work great as an espresso. It also packs plenty of complexity, without the intensity of some full naturals and a tad less brightness than some full washed coffees. On the bag we say cashew butter, grape jelly, and creamy milk chocolate. If you’re looking for a coffee with complexity but mellower acidity and full sweetness, Miel de Oro might be your pot of gold.
We’re wrapping up our 2019 harvest Kenyas with the little beans! This peaberry selection from the Gatuyaini factory packs a ton of the juicy, bright, and fruit-forward flavors we look for in Kenyan coffees, and comes from a cooperative we’re excited to support.
We were lucky enough to spend some time with the Othaya Farmers Cooperative Society this January, and we’re pleased to offer Gatuyaini as our second banger from the cooperative. Othaya Farmers Cooperative Society is a group of approximately 10,000 coffee growers in Nyeri County, who deliver their coffee to 17 different factories, or wet mills. 785 of these farmers bring coffee to the cooperative's Gatuyaini factory, where it is washed in the traditional Kenyan style, and dried slowly on raised beds.
One of things that’s special about Kenyan coffee is size separtation. Coffee mills separate their coffee by size, dividing coffees into the largest AA selections, then AB, PB (peaberry), and a few grades that we typically don’t see in specialty coffee. Some folks claim that AA is better, or that peaberries - the coffee cherries that happen to produce just one seed rather than two - are always the top. We’re not big believers that one screen size is automatically better (ABs often outperform the sexy grades), but the different grades do have different flavors, and they roast a bit differently. We tasted dozens and dozens of Kenyan samples this year, across all grades, and this peaberry lot was one of our favorites.
We’re psyched on Othaya Cooperative in large part because the society also manages its own dry milling and quality control. While many other factories deliver their coffee to foreign-owned dry mills, Othaya has its own cupping lab and dry mill in Nyeri, so the factories get feedback and have a bit more control over whether their coffees are sold directly to buyers like Huck, or go to auction. Everyone we met at Othaya was great, but it's worth saying that David, who runs the Othaya lab and mill, is the man. Furthermore, Othaya and a few other Cooperative Societies export their coffee collectively as Kenyan Cooperative Coffee Exporters. Kenyan owned, Kenyan operated. And the coffee’s delicious.
In Gatuyaini, we taste the juicy citrus pop we love in the best Kenyans, deep sugary sweetness, and loads of fruit, especially peach, plum, and fig. We’re hyped on our third Kenya of the year and our second of two from the Othaya Farmers Cooperative Society.View full product details
Carmen Natural is a new for us at Huckleberry, but it's a coffee that we've tasted and admired for a few years now. With black cherry, chocolate, and cola flavors, it's quickly becoming one of our favorite coffees from Central America.
Carmen Estate sits in the mountains of Volcán, Panama, and was founded by Carmen Aguilera. Carlos Aguilera is now the third generation running the farm, and ever since inheriting the estate, has taken care to produce some of the most consistently delicious coffees from Panama.
Carmen Estate grows primarily Catuaí and Caturra variety coffees, with small amounts of Gesha as well (Huck's barista competitors used Carmen Gesha this year). The natural catuaí/caturra has consistently been one of our favorite coffees when we've tasted it on the cupping table and from other roasters, and now we're excited to bring it into the Huckleberry quiver.
Carmen Natural is cherry-forward, with slightly boozy fruit and chocolate sweetness. Excellent on its own or as a single origin, milk-friendly espresso!
Phantom Limb is the wildest of Huckleberry’s blends. We conceived Phantom Limb to focus on fruit-forward flavors that one might not expect from a traditional espresso or drip blend.
Phantom Limb is an East African showcase, highlighting both natural and washed coffees. Phantom Limb will taste great as espresso and drip, but is intended to showcase the unexpected, unique flavors of its components - jam and berries from the natural process and the lemonade, clean, floral goodness we love in washed Africans - rather than adhere to anyone’s idea of a “traditional” espresso. If you want to think about it in terms of candy, Blue Orchid is your Tootsie Roll or Milky Way, Phantom is your bag of Jolly Ranchers or pack of Starbursts.
Even though we tend to use Phantom Limb as espresso in the two Huckleberry cafes, most often for straight shots and the smaller milk beverages, it’ll still taste great as a brewed coffee at home. Expect floral undertones, tangy brightness, and jammy, fruity sweetness, .
Current Blend: Ethiopia Yirgacheffe Aramo Washed, Ethiopia Banko Dhadato Natural
Current Tasting Notes: raspberry and blackberry, lemon brightness, floral aromatics, subtle cocoa.
Many people suffer from phantom pain, limb loss or limb difference (including customers of ours) and therefore with every purchase of this blend we try to raise awareness and money by donating a portion of proceeds to local amputee support organizations. All of our coffee blends are named after songs that have significance for our company's history. Phantom Limb is a song by The Shins that was one of the first conversations that Koan and Mark ever had.
Here's a link to one of the three organizations that this blend supports.
At Huckleberry, we prize clean sweetness in all the coffees we roast. For better or worse though, coffees from the Pacific Islands - Indonesia and Papua New Guinea - often bring a lot more earthiness and funk to the table than we’re looking for. Luckily, PNG in particular can produce some coffees with Africa-like citrus and fruit and deep, clean sweetness reminiscent of the best coffees from Colombia, and Aparila is one of them.
This coffee comes to us from Papua New Guinea's Eastern Highlands, and specifically the village of Aparila. The 200 or so farmers who grow this coffee primarily focus on sustenance farming, but the small amount of coffee they produce is one of the few sources of cash income to purchase goods that they cannot grow.
The farmers from Aparila deliver their coffee to the Colbran family, who have been at the forefront of both quality and traceability in Papua New Guinea since the early 2000s. The family’s Baroida Estate has long grown some of PNG’s best coffees in its own right, and over the past decade or so, the family has purchased coffee from farmers in the outlying communities, paying high prices and maintaining full traceability for the best lots.
Aparila has balance in spades. It packs a deep, gingersnap cookie-like sweetness that helps it stand up to milk and win over more traditional coffee drinkers, but also has date and candied orange pop. Bridging the span between approachability and excitement , we’re looking forward to brewing up Aparila on the regular this winter.View full product details
We love coffee for a lot of reasons. We love the flavors of a cup that's been sourced, roasted, and brewed with care, and we love sitting down with friends and a few mugs. Most of the time, we love that subtle kick of caffeine, too.
Sometimes though, we like to have a bit of coffee when we're already way too wide awake, so offering a great decaffeinated coffee is important to us at Huckleberry. Skeleton Key is the same decaf coffee that we serve in both of our Huckleberry's cafes, and we're finally bagging it for you to bring home and enjoy after dinner, or whenever you're craving coffee without the jitters.
Skeleton Key is a seasonally-rotating coffee chosen for versatility, with chocolatey and nutty sweetness and a round body. It works well as espresso or drip, with or without milk, and we only use Swiss Water Processed or Mountain Water Processed beans.
The current version of Skeleton Key is a Mountain Water Processed coffee from Peru.
Who doesn’t like David Bowie? We like David Bowie.
Bowie's pretty much always the right choice. And while there are plenty of moments when we reach for that Misfits record and a cup of bright Kenyan coffee or some NSFW early 90's gangsta rap and a cup of slightly savory coffee from Sulawesi, we also value both music and coffee that's always the right choice, no matter the audience. Something that'll please both the classic rock fans and the hipsterest hipsters. In our blend lineup, that’s where Sound & Vision comes in. It’s not quite as poppy and in-your-face as Phantom Limb or many of our single origins, but we also wanted to give folks a bit more intrigue than tried-and-true Blue Orchid.
So, we’ve started out with a chocolatey, full-bodied Latin American base very similar to Blue Orchid, and kicked it up just a tiny bit with a small amount of natural-processed East African goodness. A tiny bit of fruit and brightness to keep the more discerning palates satisfied, but also plenty of comforting, traditional flavors for folks who want their coffee to taste “bold” or “like coffee, damnit.” Confident on its own, but also plays very well with milk.
Do you like cold brew, too? This also happens to be the blend that we use in our kegged cold brew, so if you’re too far away for us to deliver a keg, don’t have a tap system, or just want to do it yourself for any other reason, Sound & Vision is our go-to cold brew suggestion. What about espresso? We're pulling shots of S+V as our house espresso at our Dairy Block café in downtown Denver. Whether it's a shot, a cup full of ice, or a filter brew for a crowd, Sound and Vision is an easy choice.
Current Blend: 40% Brazil Fazenda Moinho, 50% Peru Laurel Village, 10% Ethiopia Banko Dhadato Natural