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 Cachoeira de Grama and a washed Peruvian coffee grown by farmers in Laurel village.
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The landscape of Huila, Colombia is dominated by one giant mountain. Legend has it that long ago, a giant named Matambo lay to rest in Huila, forming the massive mountain that dominates the region's landscape. The nearby town is now known as Gigante, and the coffee from this area - that we’re calling Matambo - has been a giant part of our coffee lineup for the past 3 years.
The best Colombias - and particularly the best Huilas, like Matambo - pull off a balance between approachability and exciting flavors that few other origins can match. This latest crop is a perfect example of that balance, popping with green grape and plum fruitiness, but rounding out the pop with dark honey and buttery pie crust sweetness.
Matambo comes from the 82 farmer Asociación de Cafeteros el Desarollo, and association based in the town of Gigante. We had the pleasure of visiting these growers in August of 2017 with Caravela, one of our favorite sourcing partners who we work with throughout Latin America. Read more about that visit here to see why we're stoked not only for this crop of Matambo, but also the long game with these growers and Caravela in Colombia.
We think Matambo has something for everyone. Plenty of traditional coffee flavors and sweetness for those who prefer a more approachable or milk-friendly mug, but also packing juicy, fruity flavors and high-end brightness to please folks who prefer more adventurous coffees. Year 3 of the giant from Gigante, and we’re looking forward to brewing it for the next few months!
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$ 17.50 $ 19.00
Atitlán is back in the lineup, and on sale as our coffee of the month for July!
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.
Lake Atitlán is a truly stunning body of water, surrounded by mountains on all sides, and three volcanoes on its southern shore. The coffee growers of AProCafé are based on the southwest shore of the lake and the slope of Volcan San Pedro. Their rich volcanic soil, combined with well-managed organic growing practices and careful processing, contribute to a delicious coffee year after year. AProCafé farmers also consider themselves stewards of the environment, growing their coffee with only organic inputs and taking care to properly treat their processing water. Petrochemical fertilizers and improperly treated water from washing stations have contributed to various environmental problems in the area, including increased algae on the lake over the past decade. AProCafé is one of several grower groups around Atitlán working to improve the environment while also producing tasty coffee.
Huckleberry has 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 have used a portion of proceeds from our holiday Sister Winter blend each year 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 a portion of funds from 2018-19 helped the association build a few more drying beds and purchase a new depulper for some of the group’s more remote farmers.
While we’ve had special single farm microlots each year, this year’s main lot from AProCafé is equally special, and may be our best multi-farmer coffee from the group to date. While AProCafé does produce excellent coffees from all 40+ farmers, this year we worked with the group, and with exporting partner Caravela, to take it a step further. This year we cupped dozens of single farmer coffees to build a lot that we’re blending into Blue Orchid and Sound and Vision, this lot that we’re selling as Atitlán el Grano, and separated 3 small single farmer coffees to showcase as microlots.
This year’s Atitlán el Grano is balanced, deeply sweet, but also packs plenty of complexity - we’re tasting caramel, black cherry, plum, orange, and cocoa, and are looking forward to brewing it up as both a filter coffee and espresso over the next several months. Keep an eye out for the single farm coffees from these growers, but don’t overlook the main lot - it’s tasty as hell.
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Florals, citrus candy, and tropical fruit - it's fresh crop Ethiopia season! We’re stoked to kick off our 2019 Ethiopias with this stellar coffee from Abdi Jebril, and excited to keep it in the family.
Huckleberry has roasted at least one coffee from Ethiopia’s South Guji zone for the past several years, and last year’s Yabitu Koba came from the Hana Asrat Washing Station, owned and operated by Feku Jebril.
This year we’re starting our Ethiopian offerings from one village over, and from Feku’s brother, Abdi. Independent farmers from the village of Larcho Torka deliver their coffee to Abdi Jebril’s washing station, where the coffee is washed, dried, and sorted with the attention detail that must just run in the family. The combination of great growing conditions, high altitude, Ethiopian varieties, and meticulous processing yields another gem from South Guji.
Larcho Torka is fairly remote, so we didn't have time to visit Abdi's washing station during our trip to Ethiopia this winter, but we were lucky enough to meet Abdi in Addis Adaba. His coffee is sparkling, clean, and sweet - the perfect start to Ethiopia season. This coffee has enticing floral aromatics,and we’re tasting a bright fruit cocktail of kiwi, melon, and citrus candy.
*** for roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions ***
Photos of Abdi's washing station are from Abenezer Asfaw of SNAP Coffee Exporters.
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Huck took its first trip to Kenya in early 2019, and we’re stoked to start roasting these coffees! Kenyan coffees are always among our favorites - bright, complex, and uniquely dynamic - and this year we’re excited to put some names behind the amazing flavors.
We’re kicking off our Kenyas with this gem grown by Rachel and Stephen Gichuki at their farm in Nyeri County. We started off our Kenya trip tasting coffee, and Gichuki stood out as one of our favorites among over 40 samples at Kenyan Cooperative Coffee Exporters. It was delicious then, and now that it’s here in the USA, it’s juicy, sweet, and fruity, with notes of ruby red grapefruit raspberry, currant, and dark honey.
Beyond the cup though, we were also charmed by the farmers, and see a great opportunity for a longterm partnership. Rachel Gichuki, who divides her time between farming and teaching middle school geography up the road, hosted us for a few hours, explaining her challenges, her commitment to environmental sustainability, and her commitment to quality. The none-coffee fruit on her farm is delicious, too.
One of the challenges the Gichukis and many other Kenyan farmers face is theft. Coffee is a great way to make quick cash, and so theft of already-processed coffee is rampant. This past harvest thieves broke into the Gichuki family’s storage room and made off with almost half of the harvest. Huckleberry purchased the remainder. We’ve already added a small premium to the Gichukis’ asking price for their green coffee to help the family invest in improved farm security. And now, we’re planning on sending an extra $0.50 per retail bag direct to Rachel and Stephen so they can make their farm a bit more theft-proof before the next harvest.
Bright, sweet, and juicy coffee? Money straight back to the farmers? What’s not to like? We’re excited for all our Kenyas this year, but especially happy to lead off with this one from the Gichuki family.View full product details
Phantom Limb is the wilder of Huckleberry’s two blends. We designed the 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 jammy, fruity sweetness, tangy brightness, and a syrupy body.
Current Blend: Ethiopia Sidama Guji Bensa, Uganda Sipi Falls 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.
Kivirinka is sweet, approachable, and milk-friendly. While we love fruity and floral coffees, we also love to showcase great coffees that are simple, clean, and sweet. Kivirinka is one of those comfort food coffees that’ll please the crowd at Sunday brunch.
Coffees from the Pacific Islands have some unique qualities - rustic spice, earthy flavors, and heavy mouthfeel. But oftentimes that earthiness can be a bit overwhelming, skewing to the point of bit of funk. We don't really want our coffee to remind us of that cousin who's been following a jam band all summer and hasn't showered since mid-April, so we pride ourselves on sourcing and roasting a couple coffees from the Pacific each year that have spice and big body, but in a clean and sweet package. Less mushroom and tobacco, more baking spice and molasses. After a great run with Renumata from East Timor, Kivirinka is our second clean and sweet Pacific offering of 2019.
This coffee comes to us from Papua New Guinea's Eastern Highlands, and specifically the Kivirinka village in the Dunnatina basin. Most of the families in the area focus on sustenance farming, with coffee as one of the few sources of cash income to purchase goods that they cannot grow. While coffee farmers have traditionally sold coffee to lower-paying commodity traders, Mrs. Moanti Ise has been working in the region since 2011. Moanti has helped growers improve practices, achieve Rainforest Alliance certification, and gain access to the specialty market and its higher prices.
When we dig deep into Kivirinka, we taste toasted praline, gold raisin, and spicy molasses, in a full-bodied cup that pairs great with milk. More than anything though, this coffee is approachable, unassuming, and hella tasty.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: 50% Brazil Fazenda Cachoera da Grama, 40% Peru Aldea Laurel, 10% Uganda Sipi Falls Natural
Last year we made the leap and bought our first ever Ugandan coffee. This year, we took it a step further, going all in with offerings from the Sipi Falls region of Uganda.
Like last year, we’re calling this coffee Sipi Falls. It’s a washed coffee, processed at the Chema washing station following a special preparation, similar to most of our washed coffees from Central America: cherries are depulped, coffee is (dry) fermented to allow the sticky layer of honey or mucilage to break down, the mucilage is washed, and the coffee is dried on raised beds. Chema Station usually uses an eco-pulper to wash the coffees without fermentation, then dries in a mechanical dryer. So in many ways, this special prep washed Sipi Falls is very similar to the coffee we roasted last year.
But, even though we didn’t change the name (we thought about calling it Gamatui, but figured we ought to leave it easy-to-pronounce), this coffee represents a step up from last year. This year’s coffee (all of Huck’s Sipi Falls lots) comes specifically from growers in the village of Gamatui. Amongst all of the communities delivering coffee to the Chema station, Gamatui is the highest, and this altitude brings the complexity we’d expect.
This year’s washed Sipi Falls has crisp tangerine brightness and a fruity sweetness reminiscent of canteloupe or Peach-O candy, rounded out by a creamy, buttery mouthfeel. We loved last year’s Sipi Falls, and think this year’s is a touch more refined.
Beyond this delcious washed lot, we’ll also be roasting a natural from the Chema station and Gamatui growers, and a tiny amount of honey-processed coffee (only available on our website and at our two cafes). Last year Sipi Falls was very good, and to be honest, that was enough to change our perception of Ugandan coffees. This year the coffee took it up a notch - we’re looking forward to roasting and brewing some delicious Ugandan coffee this year, and looking forward to long term excellence from exporter KAWACOM, the Chema washing station, and the farmers in Gamatui village.