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 Serra Negra and a washed coffee grown by the ASOPEP cooperative in Colombia.
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$ 19.80 $ 22.00
Gicherori PB is the coffee of the month for October!
There's no denying it - we're suckers for juicy, bright, and fruit-forward coffees. So, we always look forward to new coffees from Kenya, and our first Kenya of the year, a peaberry lot from the Gicherori factory, is exactly what we've been waiting for.
The best Kenyan coffees are mouthwateringly complex - a combination of fruity brightness, deep sweetness, creamy mouthfeel and savory complexity that's unmatched anywhere in the coffee-growing world. High altitudes and rich, red clay soil certainly contribute to these flavors, but Kenya's unique tradition of excellence is also largely a story of plant varieties and meticulous processing.
Kenya's government has taken a keen interest in not just coffee productivity, but also quality, working with Scott Laboratories from the 1930s-1960s to identify varieties based on both flavor and productivity. This work has continued to this day with work on disease-resistant plants, but some of the varieties from this initial study, SL-28 and SL-34 in particular, are considered quality gems. Additionally, Kenyan wet mills, called factories, have a unique approach to removing the fruit from the coffee seed that we eventually roast: extended double fermentation, two washes, and a post-wash soaking period before slow, raised bed drying. In simpler terms, the best Kenyan producers add a few steps to the washing process that help draw out the savory complexity that makes Kenyan coffees so unique, while also helping to create a super clean, juicy cup.
Additionally, Kenyan producers separate their coffees by bean size. AA are the largest, then AB, then C, and PB refers to the peaberries - coffee cherries that develop with one rather than the normal two seeds per cherry. Some folks will tell you that peaberries are automatically better, or on the opposite end, that AA is always the best. We won't go there - when we cup AA, AB, and PB lots from the same producers, there's no one grade that always lands on top. But, they do tend to taste different and roast different, so we love that separation.
This lot from Gicherori is all peaberry, and we think it's delicious. This coffee is grown by 900 farmers from the Kibugu Farmers Cooperative Society, and washed and at that cooperative's Gicherori factory (wet mill) on the slopes of Mt Kenya in Embu County. It's deeply sweet with a bit of savory spice (think molasses), with loads of juicy, bright, and sweet fruit flavors. That combination of sweet, savory, and bright can be a bit much for folks who like their coffee unsurprising, but if you revel in coffee's potential for unique flavors, Gicherori PB is probably going to be your jam. It's our jam, and we think it tastes like raspberries, limeade, peach jam, and molasses. Weird? Maybe. Tasty? Most def.View full product details
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. This August 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 green grape and citrus, balanced by sweet flavors of stone fruit, cherry cobbler, and caramel. 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 Adado, and Rwanda Kanzu, 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.
Careful growing, proven varieties, excellent terroir, and skilled processing help create an impeccable, dynamic coffee that we think you'll love. 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!
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Santa Maria is one of two coffees from the Cooperativa de Caficultores de Dota (CoopeDota) in Costa Rica that Huckleberry will roast this year. While El Cedral Natural is stunning and fruit-forward, Santa Maria is more subtle, but equally delicious. This washed coffee exudes balance while maintaining complexity, and showcases why great washed Central American coffees are among the most versatile and easy to drink. Santa Maria has milk-friendly flavors of walnut and creamy nougat, while also packing plenty of grape-like fruity complexity and orange-like brightness.
Costa Rica has been a global leader in the push for a more sustainable coffee trade, and within Costa Rica, CoopeDota has been a leader among producers. In 2011 the cooperative produced the world's first certified carbon neutral coffee, and is known for its work to reduce both its carbon and water footprints. To that aim, while we say that this coffee is washed, it's actually eco-pulped. Most washed coffees use fermentation and a whole lot of water to remove the coffee seed's inner fruit (mucilage) before drying. CoopeDota forgoes the fermentation breakdown of that sugary fruit, and runs its coffee through a machine called an EcoPulper, which uses dramatically less water than traditional washing. All in all, as our head of education David Fasman learned while visiting the cooperative earlier this year, reducing water use throughout the coffee's journey is a point of pride for CoopeDota.
We're super excited to begin showcasing CoopeDota's coffees in 2017 - not just because the cooperative is a leader in sustainable practices, but also because the coffee is damn tasty. Santa Maria has a lot going for it - fruity pop, milk-friendly nuttiness, creamy body and depth. This coffee is going to be a go to for us in the mornings while warming up the roaster, on Fetco at our Pecos St cafe, and makes for a delicious single origin espresso, too.View full product details
Bright, juicy, and refreshing, washed Ethiopian coffees might be the perfect coffees for summer.
Ask a coffee roaster what their favorite coffee growing region is, and quite a few of us will mention Yirgacheffe. Ethiopia is the birthplace of coffee - this is where the arabica species originally evolved, and where it still grows wild - and the combination of heirloom varieties, high altitudes, and meticulous washing create coffees that are uniquely light and vibrant, particularly in comparison to the Central American coffees more common here in the USA. And within Ethiopia, Yirgacheffe has a well-earned reputation for producing some of the country's best, brightest, and most floral coffees.
Adado is the name of a washing station in the Yirgacheffe town of Shara, and our first washed coffee from Ethiopia's 2017 harvest. Hundreds of smallholder farmers from Shara sell their coffee cherry to Adado washing station, where it is washed and dried on raised beds to exacting precision. It's super clean and sweet, with flavors of cane sugar and watermelon, and packs the fruity, mouthwatering brightness we've come to love from our favorite Yirgacheffes. On top of the cane sugar and watermelon, we taste key lime and peach, with a delicate, rose-like florality.
We gush over washed Ethiopian coffees, but to be fair, they're not the first beans we reach for if we're looking to pair with milk. But, if you like your coffee black, if you like your coffee refreshing, and you like your coffee complex and dynamic to the last drop, Adado is the ticket.View full product details
Ardi is back!
This exceptional natural processed coffee from the Sidama region of Southern Ethiopia has been a favorite of ours for several years running. As in year’s past, Huckleberry is excited to offer this amazingly fruity coffee, and this year’s crop is a juicy, clean standout.
Coffee is the seed of a fruit, and most of the coffee we roast and drink is washed - that is, the fruit is removed from the seed before drying. For Ardi and other natural-process coffees, the coffee is dried with the fruit still intact, and the dried cherry is removed during milling. This process imparts a uniquely fruity, jammy quality to the coffee, though improper and uneven drying carries a distinct risk of off, funky flavors and early fading.
Our importer, Samuel Demisse of Keffa Coffee, works directly with washing stations in the town of Kilenso Mokonisa, Sidama to ensure that Ardi is picked and processed to the most exacting standards. Approximately 1500 farmers contributed to this year’s crop of Ardi, and 200 women carefully manage the coffee’s drying process, removing over- or under-ripe cherries and constantly rotating the cherries to ensure evenness.
This year's crop has all of the juicy strawberry we've come to expect from Ardi, and is one of the cleanest Ardis to date. Milk chocolate, tropical fruit, and mixed berry jam round out the cup. Juicy, fruity, and jammy, just in time for peak iced coffee season!View full product details
Central American coffees are beginning to arrive in the US, and we're starting off this part of the year with a returning favorite and our most hands-on producer relationship - Atitlán el Grano, grown by the AProCafé grower's association around the shores of Lake Atitlán, Guatemala.
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.
El Grano has all of the deep chocolate, sweet nuttiness, and crisp acidity that we've come to expect from high altitude, well-produced Guatemalan coffees, and is a perfect example of Central American versatility. Great on its own, great with milk, tasty as both brewed coffee and espresso. This flavor profile and the cooperative's commitment to sustainable development around Lake Atitlán make this coffee an annual favorite of ours, and we're excited to roast and brew it for you here in Denver.
For several years now, Huckleberry has taking a more hands-on approach to working with AProCafé, with the goal of helping the group produce exceptional and unique coffees in the years to come. Two years ago we worked to bring in the association's first single farm microlots, and last year we used our Sister Winter Holiday Blend to assist its growers with leaf rust prevention. For 2017, we're expanding both of these programs, and setting aside an additional premium to assist the group with quality initiatives. Take a look at our blog to read up on these efforts, and our most recent trip to Guatemala.
This particular coffee represents the whole grower association's joint effort, but over the next few months you should also keep your eyes peeled and pourover cones ready for some Huckleberry-exclusive microlots grown by individual farmers from AProCafé. For Atitlán el Grano, expect a crowd-pleaser, with milk chocolate, caramel, crisp apple, and almond butter flavors.View full product details
Over the past 4 years, Huckleberry has been working to build a stronger relationship with the AProCafé El Grano growers association in the Lake Atitlán region of Guatemala. These growers produce our Atitlán El Grano coffee, which we love dearly, but we've also been working on some other projects with the cooperative so that we can grow together. For the past two years we've helped the growers with their leaf rust prevention efforts, assisted with other quality practices, and and this is our third year paying higher prices for exceptional coffee from individual farmers. This is our second year roasting Pedro Trejo's coffee.
Like all of the farmers in AProCafé, Don Pedro has great terrain and altitude for coffee growing, plants his coffee trees under shade, and farms using organic, sustainable practices. Our other microlot growers live a bit further from the Lake Atitlán than Pedro, and process their coffee on-farm largely because those farms are a royal pain to get to. Pedro, however, lives and grows coffee in the town of San Pedro, and delivers his cherry to Valle de Eskol, the same wet mill where AProCafé processes our main lot from the group.
Like many farmers in the Lake Atitlán region, Pedro doesn't own one, large farm, but several small, scattered parcels along the slopes of Volcan San Pedro, ranging from a high 1650 meters above sea level to a very, very high 2000 meters. This past year we met with Pedro and visited one of his plots, and it's fairly obvious why his coffee has so much potential. First off, high altitude always helps, and when walking through other growers' plots to Pedro's the contrast in farming practices was obvious. Pedro's plot was a lesson in precision - great shade cover, large compost holes next to each tree, and perfectly pruned and spaced coffee plants.
We’re pretty stoked on microlot year two from Pedro Trejo, and we're happy to feature it first for 2017. We think it's both complex and balanced, with notes of brown sugar, tangerine, stone fruit, and raisin.View full product details
I think we’ve all found one of our favorite bands unexpectedly when one of our friends has said, “Hey man, you like [Fugazi]? Borrow my [One Last Wish] CD, I think you’ll like it.” Well, maybe that CD or tape exchange is going by the wayside in the age of mp3s and streaming music, but that’s kinda how we stumbled across Miel de Oro.
Last February when Huck was in Guatemala to visit AProCafé on Lake Atitlán, our coffee buyer Kevin’s friend Frosty (or Cristian, but he’s pale by Guatemalan standards and that’s what everyone calls him) said “Hey dude, you should meet my friends Christian and Mario, they have some great coffee that I think you’d like.” And so we cupped with Christian and Mario, and decided to bring in our first honey-processed coffee, Miel de Oro, grown by Mario at his family’s farm, Monte de Oro.
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. Mario Alarcón and Christian Starry are slightly larger-scale growers in the Acatenango region of the country, and a few years ago they banded together with other growers in the region to export their own coffee under the name Truth Trading Company. When we tasted coffee together, Mario’s coffee stood out as not just delicious, but also unique in comparison to the rest of our lineup.
Wanna nerd out? Great, keep reading. Don’t want to nerd out? Skip the next two paragraphs.
So a honey-processed 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 for optimal sweetness (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 a friend 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. Full natural berry jam gets toned down to a pleasant orange and apricot marmalade, and get balanced out with some flavors that we find familiar with some of our washed Guats - chocolate, dark dried fruit, nut butter. On the bag we say cashew butter, marmalade, Raisinette, and creamy. If you’re looking for a coffee with complexity but mellower acidity and full sweetness, Miel de Oro might be your pot of gold.View full product details
Las Colinas comes to us from two growers in the northwest corner of Nicaragua, Alba Luiz Herrera López and Alberto Javier Ramos Gutierrez, and we're stoked to have this well-balanced, sweet addition to our lineup. If you've dug Latin American mainstays like Atitlán el Grano, or like your coffee to taste like coffee, but a great version of those traditional flavors, Las Colinas might be your jam.
Nicaragua doesn't necessarily have the best reputation for quality, in part due to some unique purchase and drying practices in the country. Unlike Guatemala, where growers tend to hand in just-picked cherry to a central washing station, or Colombia, where growers tend to wash and dry their coffees themselves, in Nicaragua it is common practice to wash coffee on farm, then deliver wet coffee to a central drying facility. Those drying facilities typically blend coffees into untraceable lots and dry too quickly, or the coffee sits wet too long before drying and develops defects.
Caravela is working to change all of that. Though Alba and Alberto still deliver wet parchment, Caravela built their drying facility, Beneficio La Estrella, close to its farmers. This makes it easier for farmers to deliver parchment the day it is washed, rather than pooling multiple days of coffee together. Additionally, Caravela has built something truly unique at La Estrella. While blended lots and huge patios for quick drying are the norm, Caravela has built a huge system of raised, covered drying beds. This makes it easier to both keep small lots of coffee separate, and also slows down the drying process for optimal drying. We've been incredibly happy with the work Caravela does in Colombia, and are stoked to have them as a partner in great coffee in Nicaragua now, too.
Drying details are for coffee nerds, but we feel like this coffee is for everyone. While some of our other coffees have wild fruity flavors and sparkling acidity, Las Colinas is an approachable but tasty version of traditional coffee flavors. There's a tinge of soft fruit that will keep the geeks interested, but loads of sweet, milk-friendly flavors that also make this the perfect for your grandpa who doesn't want his coffee to taste like anything out of the ordinary, or a great launching point from traditional blends into single origins. But, even as folks who like complexity, we also dig great tasting coffee that tastes like, well, coffee. And we'll be filling our brewers with Las Colinas quite a lot these next few months.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 Ethiopian showcase, highlighting both natural and washed coffees from the country. 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 Ethiopians - 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: All from the Guji area of Sidama, Ethiopia: Sidama Guji Natural and Sidama Guji Gr 1 Washed.
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.
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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 Swiss Water Processed coffee from Huehuetenango, Guatemala.
For more information on roasting and shipping, visit our FAQ page.View full product details
The world can seem topsy turvy at times. Huckleberry has never been shy about being honest and upfront about the values that drive our company forward. In some cases, we raise funds for our long-time coffee producing partners in Guatemala through our seasonal Sister Winter Holiday Blend. In other cases, we partner with Sprudge and ACLU to take a stand against anti-immigration policies.
More specifically, the changes brought on by the last presidential election have changed the political climate in a way we find dangerous in the short term and counter-productive in the long term. Rather than stew about it for years and feel frustrated by not being able to "do anything because we're coffee people", we have made the decision to harness the power of our coffee relationships and the passion of the coffee community to turn our collective despair into action. If you're feeling similarly, we invite you to join us as we partner with local artists to launch our new fundraising blend, You And Whose Army?.
For this blend, we are donating a portion of every bag sold to a charity we believe deserves attention and a helping hand for the work they are doing. Each unique label design benefits a new cause, chosen together by Huckleberry and the featured artist.
With a second iteration of You and Whose Army? we teamed up with our pals at Extra Vitamins, who have also designed a few fun shirts, hats, and totes for us the past few months. And while this blend was initially supposed to be expressly political, nature's thrown us for a loop over the past few months, with earthquakes abroad and devastating hurricanes both abroad and at home. So we're taking a break from political organizations to donate to All Hands, a disaster relief organization that we think will do good work on the ground for the people who need it most right now.
Coffee wise, You and Whose Army? is a blend of washed Latin American and Ethiopian coffees blended for filter brewing. It'll work for espresso, too as long as you like bright and fruity espresso shots. The current blend is 70% Rwanda Kanzu and 30% Colombia ASOPEP Cooperative. In your cups, look for chocolate, caramel, red fruit, citrus, and floral flavors.
So, yes, we're coffee people - not lawyers, political lobbyists or grassroots organizers - but we're determined to still make a difference! Times of change (and ummmm...climate change) also call for steadying cups of tasty coffee to awaken your democratic spirit. After all, the only thing that’s ever changed the world is a small group of thoughtful, committed citizens.
To keep with our tradition of naming all blends after songs we like, this blends is named after a fantastic Radiohead song.View full product details