$ 16.20 $ 18.00
Fresh in the lineup, Matambo is the April Coffee of the Month!
We love the balance of approachability and jaw-dropping flavors that great Colombian coffees can exhibit, and we're excited to roast another round of Matambo. This latest crop is a wonderful example of the crowd-pleasing, but complex flavors we love from Colombia. We taste dark honey and creamy cashew, popped up a notch with subtle plum and green apple fruit flavors.
This is our second year roasting Matambo, grown by the 82 farmer Asociación de Cafeteros El Desarollo in Gigante de Huila. Legend has it that a giant named Matambo lay to rest outside of the town, forming the massive mountain that dominates the region's landscape. Hence the names of Gigante for the town, and Matambo for this lovely coffee.
We had the pleasure of visiting Gigante and some of the Matambo growers in August of 2017 with Caravela, one of our favorite sourcing partners who we work with in Colombia, Mexico, and Nicaragua. 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 typically brew East African coffees. We have a feeling this is going to be a top take-home bag for us in the roasting room over the next few months.View full product details
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 Cachoera de Grama and a washed coffee grown by smallholders in Huila, Colombia.
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It kinda makes us feel old to say it, but this is the fifth year in a row that Huckleberry has roasted coffees from the Long Miles Coffee Project in Burundi. Each year the coffees seem to get better.
To be honest, the first year with Long Miles was rough. Three years ago Colline Ninga raised the bar, and two years ago both Colline Ninga washed and Gitwe Natural were excellent. This is the second year we’ll bring a triple threat of three great coffees from these growers in the hills (collines, in French) of Burundi's Muramvya province. We'll roll out another washed lot from Colline Ninga and a natural from Gitwe a bit later this winter, but first up is a delicious washed coffee from growers on the Gitwe hill.
Burundi has produced coffee for quite some time, but the country's progression towards producing high quality specialty coffee was interrupted in the 1990s and early 2000s by political unrest and ethnic violence, some of which spilled over the border from Rwanda during and after that country's genocide. Despite the continued threat of political instability, and the challenges of being a poor, landlocked country, farmers from Burundi are successfully improving their coffee each and every year, and specialty coffee's higher prices seem to have a major impact on quality of life in the country's coffee growing regions. Moreover, we love the flavors of a great coffee from Burundi.
The Long Miles Coffee Project was founded by Ben and Kristy Carlson, an American couple living in Burundi. Upon seeing the difficulties Muramvya farmers faced while Ben was working as a coffee trader, the Carlsons built two washing stations in the region, and have worked with area farmers to help them fetch better prices. By working with the farmers to develop stringent quality practices at the farm level, then washing and milling the coffee with meticulous care, Long Miles is able to ensure that the coffee is of the highest quality possible. By working with Huckleberry and other roasters who commit to coffees before they've shipped from Burundi, the Long Miles Coffee Project is able to pay the farmers a higher price for their coffee than they would receive on the open market and from other washing stations.
Gitwe is a specific hill near Long Miles' Heza washing station and this coffee comes exclusively from the Long Miles farmers living on that hill. We tasted several lots from Gitwe this year, and were most impressed with this day lot from the 38th day of harvest, with notes of date, brown sugar, peach, and candied citrus. It’s sweet, it’s complex, and we think it’s hella delicious.View full product details
Beriti...it's a familiar name here at Huckleberry, and for good reason! We roasted a delicious washed coffee from this washing station in years past, but this year purchased a lovely natural produced by the same folks. Beriti Natural is packed with jammy, fruity flavors, and if you've enjoyed our roasts of Ethiopia Ardi, this should be next on your brew list.
Most of the coffee we buy and roast is washed (aka wet-processed), meaning that the coffee seed is removed from its cherry, and washed of all of its fruity material before drying. In the natural process, the cherry is left intact during drying, then removed before export. Natural processing is tricky - it's easy to spoil a coffee and create funky, off flavors. But when the growing conditions are good, the coffee is picked at the correct level of ripeness, and the drying is done slowly and evenly, the coffee can be an otherworldy experience of clean, berry-forward fruit flavors.
Beriti was one of the best naturals we sampled this year, and it's been a delicious coffee in our cafes and for some of our barista competitors. This is a testament to the delicious heirloom coffee varieties native to Ethiopia, the high altitude in the Yirchacheffe region, and meticulous attention to detail at the Beriti washing station. Hundreds of smallholder farmers from the village of Tore deliver their coffee to the Beriti station, where the washing station dries and sorts the coffee with the highest level of care.
The result is a coffee that tastes of blueberry pie, dark chocolate, green apple, and juicy blackberry. If you're looking for an eye-opening coffee, or you already know that naturals are your jam, we'd recommend cutting open a bag of Beriti.View full product details
Yirgacheffe, Ethiopia is easily one of our favorite coffee growing areas in the world. Almost any coffee roaster will gush about how coffee originally evolved in Ethiopia, and most of us gravitate to Yirgacheffe's characteristic refreshing, fruity, delicately citrus, and intensely floral flavors. Even in a region known for truly extraordinary coffees, Zelelu stands out, and we couldn't be happier to roast this coffee for the third year running.
Most of the names of our Ethiopian coffees refer to a cooperative or washing station that collects coffee from hundreds - if not thousands - of producers. Since Ethiopian coffee is usually grown on small family plots, it has rarely made financial sense to export single families' coffee.
Zelelu, however, is the name of a single family. Over the last few years, the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) has undertaken the hard work to identify the few YCFCU members whose coffees shine above the YCFCU's already incredibly high standards. These model farmers not only receive better pricing for their lots, but are given the responsibility of acting as mentors for other YCFCU farmers, with the goal of increasing quality and coffee prices for the entire group. The Zelelu family is one of the model families in the Addis Katema cooperative, which is based around the town of Wenago.
Zelelu Ararso (husband), Kasech Zelelu (wife), and their family grow exceptional coffee, and with an on-farm wet mill (a rarity in Ethiopia), they're able to manage not just cultivation and picking, but also their coffee's washing and drying. This year's coffee has wonderful florals, a balanced key lime brightness, and is rounded out with sweet honey, peach, and melon flavors. This is our third year roasting Zelelu, and we're happy to have a chance to show off the YCFCU's hard work to advance coffee quality and transparency. We think you'll love this deliciously refreshing and unique coffee grown by the Zelelu family.View full product details
Recently Mexican coffee has had a rough go of it, with climate change and leaf rust impacting coffee production and consistency drastically for the last few years. As such, it’s been tough to find coffee that meets our quality needs year-after-year. But last year we fell in love with Francisco Caraza’s coffee, and we love to bring back favorite coffees year after year, so we were excited when his farm, Finca La Cuesta, sent us another gem this year.
La Cuesta is sweet and well-rounded, and like many Mexican coffees, it has plenty of chocolate and toasted nut flavors. But it also has some dried fruit and spicy complexity that we love, and feel sets it apart from many other coffees coming out of Mexico. In addition to high altitude for the region, Francisco Caraza took the extra step of drying his coffee on raised beds instead of more common concrete patios, and we think that this contributes to its consistent quality.
We source La Cuesta through Caravela, and we love the way that they support both us roasters and small farmers in the quest for quality. Caravela is an exporter and importer based in Colombia and North Carolina, and is the reason we're able to roast great coffees like Las Brisas and Matambo. Recently, they've spread their wings to Ecuador, Nicaragua, and Mexico, too, working with farmers not just at the point of purchase, but at all steps of production. Their unique model of extensive cupping throughout the harvest helps its growers find a market for all of their coffee, while also making sure that growers identify their best coffee from particular points in the harvest, and receive a great price for that greatness.
We’re looking forward to year two of roasting and brewing La Cuesta. Expect a well-rounded brewed cup with or without milk, and an excellent single origin espresso. Full bodied, chocolate malt and dried fruit flavors, balanced brightness, sweet spiciness - we think you'll like it.
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We like variety. One of the things we celebrate is the diversity of flavor in the world of coffee, and we always seek to offer a range of coffees to showcase all the different ways that coffee can be delicious.
We figured it was high time to give folks a chance to try the range in a fun, diverse, and tasty package. Since we know it's tough to brew through more than one or two 12 ounce bags in a given month, we downsized our bags to a more reasonable 5 ounces and dropped six of them into a gift-friendly package designed by our friend Ross Evertson (@thestudioitself). We think it's the perfect gift for the nerdiest coffee nerd in your life, a great way to spice mornings up for a couple weeks before heading out the door for work, a chance to see which of our subscriptions might be best for you in the long run, or if you're new to Huckleberry, a great way to see what we're about.
From the comforting, chocolate-forward and approachable flavors of Blue Orchid, to sweet and balanced Latin American single origins, to floral and bright jaw-droppers from East Africa, we seek to highlight the inherent sweetness and unique qualities in each of our coffees and promise that each of these boxes will pack a diverse array of flavors.
Each sampler box will feature 5 ounce bags of our year-round Blue Orchid and Phantom Limb blends, plus 4 single origin offerings.
A few details:
Peru is a country with enormous potential for great coffee, and we've been lucky to taste more and more exceptional coffees from the country each year we've been roasting. This year when we were tasting coffees from South America, Sebastian Carvajal's sample stood out as a stunner that we couldn't resist.
Peru has a well-deserved reputation for very good, very sweet, very clean coffees, and with high altitude plus lots of great varieties and widespread organic growing practices, most coffee folks agree that there's tons of untapped quality. For better or worse though, the country's coffee industry and its cooperatives have traditionally focused on blending large lots for Fair Trade Organic coffee roasters. Some of these lots are delicious and balanced, and the growers tend to earn a premium as part of FTO cooperatives, but there are undoubtably some gems from individual growers that get buried into nice lots that are sweet and chocolaty, but lack some distinctiveness.
Luckily, some cooperatives, including Productos y Servicios NorOriente (PRODUSERVIN - doesn't exactly roll off the tonge), have started to separate out individual producers who have exceptional quality, and that's why we're able to roast Sebastian Carvajal's coffee. Don Sebastian farms in the mountains of San Jose de Lourdes, a district in northern Peru's Cajamarca region, and his coffee has the comforting and clean sweetness that Peru is known for, plus some truly mouthwatering flavors.
We think this coffee has something for everyone. Like coffees more on the adventurous side? Don Sebastian packs red berry brightness and tropical fruit complexity that we typically find in East African coffees. Like your coffee traditional and balanced, and maybe with a bit of milk? Don Sebastian fills that niche, too, with pastry and sweet caramel flavors that are more expectedly Latin American. All in all it's a bit bright, a bit fruity, and a lot sweet, balanced, and delicious.
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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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Kanzu is back in the Huck brewing lineup for the third year in a row, and we're as excited as ever to roast and brew this gem 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, and seemingly always-improving coffees, and sending a strong message to check those old preconceptions at the door. At Huckleberry, we look forward to fresh Rwandas and Burundis just as much as new Ethiopians, and Rwanda Kanzu is a coffee we’ve grown to love year after year.
Kanzu comes to us from the Nyamesheke district on the southern shore of Rwanda's Lake Kivu. 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 great Rwandan coffees like Kanzu a deep, sugary, syrupy sweetness. Beyond variety though, Kanzu is blessed by great growing conditions and great work. The Kanzu washing station sits at 1900 meters above sea level, with many of its farmers bringing their coffee cherry down from even higher in the Nyamesheke hills. These incredibly high altitudes, combined with excellent harvesting and farming practices, and world-class processing at the washing station, contribute to Kanzu's sparkling brightness and sweet, clean flavors.
Aleco Chigounis of Red Fox Coffee Merchants works with the Kanzu washing station to separate out lots from specific periods of Rwanda's harvest, each with subtle differences. This year we chose a lot 25, from the second-to-last week of the harvest, and we couldn't be more excited to roast and brew it for you. Deep maple syrup sweetness, cranberry juice and lemondrop candy brightness, refreshing floral complexity. It's our third year roasting Kanzu, and we're stoked again.
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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 Mountain Water Processed coffee from Peru.
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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 Ethiopian 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.View full product details
Tana Toraja is one of those coffees that has the potential to change one's preconceptions about an entire growing region. This coffee comes to us from the town of Tana Toraja, on the island of Sulawesi in Indonesia, and is one of the cleanest, most pleasant Indonesian coffees we've tried to date. This coffee has the full body and subtle spiciness that lovers of other Indonesian coffees will enjoy, but also has a clean, chocolate and cola sweetness that is a welcome surprise.
The farmers around the community of Tana Toraja bring their coffee cherry to a centralized wet mill called TOARCO, where it is processed using a washing technique more similar to Central America than most other parts of Indonesia. Tana Toraja is dried slowly, in its parchment, rather than wet-hulled. The process of removing coffee's parchment - a final, husk-like layer covering the bean - before drying, does accelerate drying in Indonesia's humid climate, but also contributes to musty, earthy flavors and premature fading of the beans' better qualities. By leaving the parchment on, and slowing down the drying process, TOARCO helps create flavors that we at Huckleberry strongly prefer.
Tana Toraja is an outstanding coffee that will please coffee drinkers who love big, full-bodied Indonesian coffees, but will also be a great option folks who tend to prefer clean and sweet Central American coffees. It's a crowd pleaser, too. We love drinking it black, but this coffee's rich flavors and heavy mouthfeel also hold up well to a bit of milk or cream.View full product details