All The Coffee
Blue Orchid Blend
$ 16.00
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 Sitio Santo Antonio and a washed coffee from longterm partners Aprocafé el Grano in Guatemala.
*** for roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions ***
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Brazil Sitio Embira
$ 19.00
Brazil! As a single origin!
Feels kinda strange to say that, to be honest. Brazil is the world's biggest coffee producer by a longshot, and while it's always played a role at Huckleberry, it's usually been a utilitarian one. With relatively low altitudes and a coffee industry that prioritizes productivity over cup quality, your stereotypical Brazil - if it's a good one - is low in acidity and overall pretty mellow in flavor. And while some of the farmers are undoubtedly great people, Brazil's coffee industry is steeped in its colonial past, dominated by huge farms, owned primarily by families of European descent.
Not necessarily the type of coffee we usually seek out for our single origin lineup, but good, basic Brazils have always formed an important building block in Blue Orchid, Sound and Vision, and cold brew.
This year though, we're offering two Brazils we think rise way above the tide in the country, and can thank Phyllis Johnson and Miriam Aguiar for bringing these to our attention and raising the bar. Phyllis owns BD Imports in the US, and has been one of the major forces pushing for increased diversity in the coffee industry. And Miriam runs Apara Coffees, an exporter focused on developing coffee and sustainable practices at smaller farms in the Minas Gerais region in Brazil. Together, they've been working to highlight female and black Brazilians in coffee, and have given us the chance to taste and roast some wonderful coffees. More often than not, these gems would have been blended into large, untraceable, regional lots.
The more adventurous of the two coffees we're highlighting this year comes from the Româo family and their farm, Sitio Embira. Luis Româo worked on others' coffee farms in his youth, but spent much of his adult life as a bricklayer. Luis returned to coffee through a stroke of luck, entering a church raffle and winning the money he needed to move back to the countryside and purchase the land for Sitio Embira. Several years in, Luis manages the farm, while his wife Edelaine and son Diego manage processing, drying the farm's natural-process coffee on raised beds, an exceedingly rare setup in Brazil.
Sitio Embira produces coffee that's far from your typical Brazil - this ain't mellow at all. We're tasting big fruit - concord grape and raspberry, red wine-like acidity, and a pastry-like sweetness in our mugs.
For the first time, we're truly excited about coffees from Brazil, and are excited to partner with Phyllis and Miriam to highlight a more diverse group of farmers. While we haven't been super enthused about Brazil in the past, we're thankful to be proven wrong, in the best way possible.
*** for roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions ***
Photos courtesy Isabela Lobato and BD Imports
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Brazil Sitio Santo Antonio
$ 19.00
Brazil! As a single origin!
Feels kinda strange to say that, to be honest. Brazil is the world's biggest coffee producer by a longshot, and while it's always played a role at Huckleberry, it's usually been a utilitarian one. With relatively low altitudes and a coffee industry that prioritizes productivity over cup quality, your stereotypical Brazil - if it's a good one - is low in acidity and overall pretty mellow in flavor. And while some of the farmers are undoubtedly great people, Brazil's coffee industry is steeped in its colonial past, dominated by huge farms, owned primarily by families of European descent.
Not necessarily the type of coffee we usually seek out for single origin, but good, basic Brazils have always formed an important building block in Blue Orchid, Sound and Vision, and cold brew.
This year though, we're offering two Brazils we think rise way above the tide in the country, and can thank Phyllis Johnson and Miriam Aguiar for bringing these to our attention and raising the bar for Brazil. Phyllis owns BD Imports in the US, and has been one of the major forces pushing for increased diversity in the coffee industry. And Miriam runs Apara Coffees, an exporter focused on developing coffee and sustainable practices at smaller farms in the Minas Gerais region in Brazil. Together, they've been working to highlight female and black Brazilians in coffee, and have given us the chance to taste and roast some wonderful coffees. More often than not, these gems would have been blended into large, untraceable, regional lots.
Sitio Santo Antonio is the more comforting of the two Brazilian coffees we're highlighting this year, and comes to us from the Peixoto family. The Peixotos are a group of 6 brothers plus their extended families, who started their coffee journey as sharecroppers - a common role in the industry for black Brazilians. Over the years, they saved up enough money to collectively buy 44 hectares of land, becoming one of the few families in the country to work their way up from sharecropping to farm ownership.
From the start, the Peixotos have focused on quality, separating their coffee by variety, and building a cupping lab on their farm to hone in on best farming and processing practices. We're lucky to roast this Yellow Catucaí lot as a single origin coffee, and are also featuring a few other coffees from the farm in our blends.
This coffee is just sweet and pleasant. Milk chocolate and graham cracker are the main flavors, backed up with a pleasant nuttiness, a hint of red pear fruitiness, and a tiny bit of florality. Drink your coffee with milk? This'll pair great. Drink it straight, and it'll be a sweet, unassuming, but rewarding cup. It'll also work great as a single origin espresso.
For the first time, we're truly excited about coffees from Brazil, and are excited to partner with Phyllis and Miriam to highlight a more diverse group of farmers. We haven't been super enthused about Brazil in the past, but are thankful to be proven wrong, in the best way possible.
*** for roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions ***
Photos courtesy Isabela Lobato and BD Imports
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Burundi Ninga Washed
$ 21.00
Civitas Blend
$ 16.00
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 ***
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Ethiopia Raro Nansebo Natural
$ 20.00
Raro Nansebo is our final natural Ethiopia of the the 2020 harvest, and we're closing the season with a bang! This coffee is juicy, fruity, and just hella delicious, with big flavors of mixed berry jam, chocolate, tropical fruit, and florality that only peaks through the fruit in the best of naturals.
Ture Waji has become a pretty big name in the world of Ethiopian coffee, gaining well-earned notoriety for producing some of the country's best naturals for the last several harvests. Ture and his family - primarily cousins Eegata and Fedhesa - own and operate Sookoo Coffee. Sookoo means gold in the Guji region's Afaan Oromo language, and Sookoo Coffee focuses exclusively on naturals - no washed coffees, just coffee dried in its fruit. And that focus pays off.
Raro Nansebo is Sookoo's second station, and brand new for the 2019-2020 harvest. After making a name for themselves with the Odo Shakisso station a bit further west in Guji, Sookoo expanded into the Guji Uraga area, building the Raro Nensebo station and working with smallholder farmers in the surrounding area. No learning curve here, the first harvest is phenomenal.
Big fruit is the big draw in most naturals, and the florality we love in washed Ethiopias often gets masked by the berries. In the best cases though - like this gem from Raro Nansebo - floral aromatics get to join the fruit punch. We're stoked on this first lot from Raro Nansebo, and are already looking forward to more great coffee from Ture and fam's 2020-2021 harvest.
*** for roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions ***
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Good Food Awards Winner! Phantom Limb Blend
$ 17.00
Phantom Limb is a 2021 Good Food Awards Winner!
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 Worka Sakaro and Benti Nenka Washed, Kenya Njuriga Washed, Ethiopia Guji Uraga 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.
*** for roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions ***
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Guatemala Atitlán el Grano
$ 19.00
Guatemala is always on our minds here at Huckleberry, and even though the coffees from the AProCafé El Grano Growers Association might only be on our menu for a few months each year, these coffees represent year-round work and commitment from both Huck and the growers. After months of work and a bit of waiting, we’re always stoked to drop Atitlán el Grano back into the lineup.
This year, before coronavirus turned our world upside-down, we traveled to Guatemala with a crew of Huckleberry baristas for the first time ever. Keep your eyes peeled for some fresh video content! As always, it's a pleasure to spend time with the team at AProCafé, and sharing that experience with our own team made it even more special. Every time we visit we're blown away by AProCafé's hard work, dedication to organic farming and preserving the environment, and the farmers' eagerness to both welcome us and work towards improving their coffee.
We've been roasting coffee from AProCafé el Grano since 2015, and have been working hands-on with these growers since day one. Several years ago we worked with the group to develop their first single farmer microlot program, and each year, have used a portion of proceeds from our holiday Sister Winter blend to help the group with a variety of projects. AProCafé has used Sister Winter funds to purchase and apply organic-approved leaf rust prevention treatments, to build raised drying beds to improve coffee processing, and this year we purchased Brix meters for the group, to help picking coffee cherries at their optimal ripeness.
While we’ll have special single farm microlots from a few farmers in the group, the main lots from AProCafé are equally special. We're tasting red apple, hazelnut (we would've put Nutella on the bags if we legally could), plum, and caramel in this year's crop - Atitlán el Grano is back for year six, and as always, is dependably sweet and delicious!
*** for roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions ***
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Guatemala Monte de Oro
$ 14.70 $ 21.00
For our fourth year working with Mario Alarcón and Finca Monte de Oro, we decided to kick things up a notch.
The past three years, we’ve roasted Mario’s black honey-processed caturra, and called it Miel de Oro (miel is Spanish for honey, get it?). But when we visited the farm in early 2020, before coronavirus effectively halted origin travel, we tasted all of Mario’s coffees and were inspired to try something unique.
This year we’re calling Mario’s coffee by the farm name, and it’s actually a single origin blend. We’re mixing Mario’s creamy and sweet black honey with his jammy and berry-forward natural to create a blend that we think is the best of both worlds. Big body, big sweetness, and fruit that’s plenty present, but not quite as overpowering as it can be in a full natural.
A big shoutout to Mario for not only encouraging us to experiment with his coffees at the roastery, but also for experimenting and sharing knowledge with us on his farm. Mario and his team at Monte de Oro sweat all the details when it comes to picking, fermenting, and drying his coffee, and they’ve been happy to share the details with us. We in turn have shared some of that knowledge with other partners like AProCafé, so Mario’s coffee isn’t just excellent, but it helps create a rising tide for all the coffee we buy and roast from Guatemala.
So 2020 Monte de Oro is a bit different than years past, but we think it’s the best, and most interesting yet. We’re tasting grape jam, honey, chocolate, and blueberry muffins in this two process blend. We’ve enjoyed the chance to experiment a bit with Mario and with single origin blending at the roastery, and are certainly enjoying the coffee in our mugs.
*** for roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions ***
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Honduras Sergio Enamorado
$ 22.00
Sergio Enamorado is back at Huck, and this year we’ll have two coffees from his farms. This lot - the more adventurous of the two - comes from Sergio’s original farm, Finca Las Robles. La Plantilla, from a new plot Sergio bought this past year, will be a bit more traditional, but this lot from the Las Robles is the bomb.
Over the past few years, Sergio has been experimenting with his processing techniques, adding some carefully-controlled in-cherry fermentation before depulping and washing his coffee, and it’s pulled some delicious, tangy fruit into the cup now that he has that process dialed. It's a more controlled version of a technique used by some farmers we buy from in Huila, Colombia, and there's a certain similarity in that tangy complexity.
Sergio’s coffees have always been sweet - we’re still tasting the brown sugar and hazelnut we loved last year. But the pre-wash in-cherry fermentation adds some delicious, bright fruit - we get lime zest and tamarind in our mugs. If tamarind’s an obscure reference, next time you're at your Latin American grocery store or getting tacos, Tamarindo is the best Jarritos soda flavor. Potentially-obscure flavor calls aside, the coffee is just super tasty.
This past November, Honduras was hit hard by Hurricanes Eta and Iota. While Sergio’s original farm was mostly spared, a large part of his new farm, La Plantilla, was wiped out by flooding and wind damage. So this year we’re sending Sergio an additional $1 for every pound of his coffee we sell, from both farms. We’ve already sent an advance payment, and are planning to send the rest once we finish roasting his coffee.
Together, let’s drink some tasty coffee, and help Sergio recover from 2020’s hurricanes. Keep your eyes peeled for a more straightforward coffee called La Plantilla, but if you want a bit of adventure in your brew, snag a bit of this coffee.
*** for roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions ***
Pictured: Sergio delivering coffee to Beneficio San Vicente, courtesy Benjamin Paz.
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Peru Mavila Peralta
$ 19.00
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.
Each year, Huckleberry purchases a relatively large (for us, at least) amount of coffee from smallholder farmers 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.
This year, Mavila Peralta Pérez produced our favorite coffee amongst the group, with approachable sweetness and subtle, fruity complexity. We’re tasting cocoa, caramel, yellow apple, and dried berry in our mugs. And while we roast this for filter brewing, it’ll make a sweet and bright, but not too bright, single origin espresso.
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. 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 consistently attain, and also showcase the best of the best.
If you’re looking for some great coffee from Peru, you can find it as part of Blue Orchid and Sound and Vision. Mavila Peralta produced this cream that rises to the top though, and we’re excited to roast it on its own.
*** for roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions ***
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Rwanda Ejo Heza
$ 21.00
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, back for its second run at Huck.
In Kinyarwanda - Rwanda's official language - Ejo Heza means a brighter future, and it comes to us from female members of the KOPAKAMA cooperative. 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 worked with Ruth Ann Church of Artisan Coffee Importers to build our coffee from two of several day lots from Ejo Heza, and we're tasting bright cranberry, sweet spicecake, and juicy pink grapefruit in this year's crop.
We’re excited to showcase and support the women of Ejo Heza, and the coffee’s delicious. Year one was great, and year two is even better!
*** for roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions ***
Ejo Heza photos courtesy Ruth Ann Church of Artisan Coffee Importers.
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Skeleton Key Decaf
$ 17.00
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, roasted to work with or without milk, as espresso or brewed coffee.
In the past we’ve always roastedSwiss Water Processed or Mountain Water Processed beans for Skeleton Key, but over the past few years a new process, using sugarcane-derived ethyl acetate, has become an increasingly prevalent and chemically-safe alternative. And while water process can only occur at two plants in the world, in large batches, Colombian producers can produce sugarcane decafs in-country, in smaller batches.
The current version of Skeleton Key was grown by the Mustafa family in Risaralda, Colombia, and sugarcane-processed by La Real Expedición Botánica, a collective of farmers we work with for a few choice microlots. It has just a tiny bit more fruit than our usual decafs - we pick up some subtle raisin and dried cherry - but packs all the chocolate, caramel, and sweet nuttiness we always highlight in Skeleton Key.
The current version of Skeleton Key is a sugarcane-decaffeinated coffee from Finca Mustafa in Risaralda, Colombia.
*** for roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions ***
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Sound and Vision Blend
$ 17.00
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: 50% Brazil Sitio Santo Antonio, 40% Guatemala Aprocafé el Grano, 10% Ethiopia Guji Uraga Natural
*** for roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions ***
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