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 Sao Benedito Natural and a washed coffee from smallholder farmers in the La Coipa area of Peru's San Ignacio province.
*** for roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions ***
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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.
*** for roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions ***View full product details
$ 21.00 $ 25.00
Huckleberry's own Avery Leith is competing in US Barista Championships serving Israel Hernandez Gesha, and to celebrate, we're knocking $4 off this delicious coffee for its final two roasts!
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.
*** for roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions ***View full product details
$ 19.50 $ 21.00
February Coffee of the Month
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!
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.
Sergio Enamorado is our final Central American offering from the 2019 harvest, and is here to please the crowds!
Sergio Enamorado’s farm is unique in that every year, he experiences a very late flowering. While the bulk of his coffee is harvested in December through March, like most Central American producers, Sergio’s late flowering produces a smaller, particularly late harvest, akin to the fly crops common in Colombia, Ecuador, Kenya, and some other countries close to the Equator. This is an exceptional rarity in countries as far north as Honduras, and Huckleberry has all of Sergio’s mini-harvest, which he calls his second flush.
Sergio has all the potential to produce great coffee, but that’s only part of the story. Beneficio San Vicente, a wet and dry mill owned by the La Paz family, has put the Santa Barbara area on the map and made it possible for US roasters to showcase coffees like Sergio’s. While smaller farmers’ coffees have traditionally been blended together into non-traceable regional lots, San Vicente has worked hard to single out tiny farms and help the farmers connect with roasters.
Sergio’s second flush is primed to make everyone happy - the perfect example of a sweet, approachable coffee. We’re tasting brown sugar and hazelnut, with subtle red apple. But really, this tastes like coffee - unsurprising in its flavor profile, but damn tasty on its own, with milk, or however you like it.
Peru is one of the most exciting coffee producing countries in the world right now, with both loads of quality and tons of untapped potential. With the world’s second highest mountain range running North-South through the country, Peru has the altitude to continue producing great coffee in the face of global warming, the country has largely embraced organic farming practices, and as the coffee industry works to single out small farmers from the country’s tradition for large, regional lots, we’re tasting some true gems.
La Mandarina is one of those special coffees, and comes to us from Ismael Padilla in Northern Peru’s San Ignacio Province. Huckleberry purchases a relatively large (for us, at least) amount of coffee from Ismael and his neighbors in the village (or aldea) of Laurel, in San Ignacio’s La Coipa district. Aldea Laurel is a great coffee in its own right, and forms the backbone of Blue Orchid and Sound and Vision, but we also have the chance to taste coffee from some of the group’s best individual farmers.
Ismael Padilla and his wife Exilda own Finca La Mandarina, and this year, they produced our favorite coffee out of Aldea Laurel. This coffee is oozing with syrupy sweetness and ripe, dark fruit. There’s a ton of complexity in the cup, but the biggest flavors we’re tasting are caramel, juicy blackberry, and dark chocolate. This coffee has plenty of traditional sweetness that will stand up to milk and won’t polarize those who aren’t looking for too much excitement, but if you are looking for interesting flavors, they’re right there.
We’re excited to work towards to the future with Ismael, the other farmers in Laurel, and Origin Coffee Lab, an exporter dedicated to transparency, farmer assistance, fair pricing, and full traceability. While great farm location, varieties, and farm practices are undeniably a huge factor, there’s always some level of chance when it comes to microlot-quality coffee like La Mandarina. So it’s important to us to not just cherry-pick from the top, but also support growers at a level that’s a bit more attainable without the fortune of good luck. This is our ideal purchase model, and close to what we strive for in other origins like Guatemala: commit to buying coffee from a group of farmers at a level they can attain, and showcase the all-stars.
So, if you’re looking for some great coffee from Peru, you can find it as part of Blue Orchid and Sound and Vision. For the truly exceptional, check out La Mandarina.
*** for roasting schedule, shipping, receiving & additional information, please visit our Frequently Asked Questions ***View full product details
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 Yukro 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
Winter and spring are a time for Southern Hemisphere coffees to shine, and this season, our first Africa from south of the equator is Ejo Heza from Rwanda.
As little as 5 years ago, quite a few coffee folks looked down on Southern Hemisphere African coffees in comparison to early summer arrivals from Ethiopia and Kenya. Luckily for us, Rwanda and Burundi are producing some of the world's best, most interesting coffees. At Huckleberry, we look forward to fresh Rwandas and Burundis just as much as new Ethiopians, and are excited to kick this season off with Ejo Heza.
In the Kinyarwanda language, Ejo Heza means a brighter future, and this coffee comes to us from female members of the KOPAKAMA cooperative who are dedicated to that aim. KOPAKAMA is a 774 farmer cooperative, and in 2011, the female farmers organized themselves into a new group: Ejo Heza. Ejo Heza focuses on helping its members produce better coffee and attain higher pricing, and re-invests its premiums into women’s health and education initiatives, agronomy support, and microcredit loans for its members.
One of the reasons we love Rwandan coffee is that the Lake Kivu area is planted almost entirely in Bourbon, a coffee variety that lends a deep, sugary, syrupy sweetness. Beyond variety, rich red clay soil, meticulous picking and sorting, careful processing all work together to layer that sweetness with sparkling acidity complexity. At KOPAKAMA, coffees undergo a special step - a post-wash soak before drying that is most common in Kenya - that adds to the coffee’s complexity. We’re tasting plum, cranberry, lime, and cola in our mugs.
We’re excited to showcase and support the women of Ejo Heza, and the coffee’s delicious - juicy, bright, and sweet.
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 Sao Benedito, 50% Peru Laurel Village, 10% Ethiopia Banko Dhadato Natural