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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$ 19.00 $ 21.00
Coffee of the month for February is a fruit bomb!
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
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
Ethiopia: it's the birthplace of coffee, and the O.G. is still producing some of the best coffee in the world. At the very least, we love drinking and roasting it, and for the past few years we’ve relied on our pals at Red Fox Coffee Merchants for access to the best coffees from Ethiopia’s southernmost coffee regions. Red Fox works with the Oromia Coffee Farmers Cooperative Union (a cooperative of smaller cooperatives) to select great coffees from the cooperatives that make up the OCFCU, and we’re lucky enough to roast our favorite one of these coffees each year.
This year we were blown away by coffee from a brand new cooperative called Kercha Inshe, and are excited to showcase these growers’ dynamic, floral, and complex coffee. Kercha Inshe is based in the town of Kercha, and as is typical in Ethiopia, the cooperative members do not cultivate coffee in a traditional, industrialized sense, but pick coffee trees amongst a myriad of other trees and crops, under more or less full canopy. This shade, along with the region's heirloom coffee varieties, incredibly high altitudes, ripe-picking, and attention to detail at Kercha Inshe’s washing station, all help create this super clean and vibrant coffee.
Kercha Inshe is bursting with florals and sweet, orange-colored and juicy fruit. We taste mango, fresh apricot, and clementine to accompany those intense floral aromatics. If you like the juicy and nuanced, or already know that Ethiopia is your jam, Kercha Inshe is the ticket to smiletown.View full product details
The holidays are approaching, but we're keeping our attitude nice and sunny here at Huckleberry!
With gift-giving season here, we wanted to make it easy for you to spread the Huckleberry love with the playful designs of our friends at Extra Vitamins. We've put together three packs of coffee and the mettle to enjoy it, perfect for both gift-giving and brewing on the go.
Visiting that relative with just snickerdoodle flavor K-Cups or a can of pre-ground from the early 2000s? You could always give a gift to yourself and elevate the holiday coffee experience for everyone.
The Extra Mug: 1 x 12 ounce bag of Sister Winter and an Extra Vitamins Ceramic Mug, bundled in an Extra Vitamins Market tote.
The Extra Press: The Extra Mug Pack plus an AeroPress, our favorite on-the-go and camping coffee brewer.
The Extra Brew Deluxe: The Extra Press, plus a Porlex, our favorite ceramic burr hand-grinder. This is your all-in-one coffee on-the-road kit. As long as you can boil some water, you're good to go. Perfect for that special someone who likes coffee, likes camping, but needs a way to put the two together.
*Porlex Grinder and AeroPress coffee brewer will come fully packaged, with all accessories. AeroPress includes 300 filters, a coffee scoop that we rarely use ourselves, and a funnel for brewing into smaller cups.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. Over the past few years we've helped the growers with their leaf rust prevention efforts and improving drying infrastructure, and this is our third year paying higher prices for exceptional single farm microlots. Don Manuel Tzic Saso has exceeded our expectations and made the cut all three years.
Like all of the farmers in AProCafé, Don Mañuel has great terrain and altitude for coffee growing, plants his coffee trees under shade, and farms using organic, sustainable practices. We had the chance to visit Manuel last year though, and he's a special character. He's exceptionally kind and generous, and impressively detail-obsessed, able to point out each species of shade tree on his farm, tell you when he last pruned every parcel of his land, and clearly takes joy in sweating the small details that breed quality. With wild hair, a knack for mildly innappropriate jokes and some quirky nerdiness, he kinda reminds us of a Guatemalan version of Christopher Lloyd in Back to the Future.
Unlike most other farmers in AProCafé who deliver their coffee cherry to a wetmill in Cerro de Oro, Don Manuel lives in the aldea (more or less a township) of Panyebar, above the town of San Juan la Laguna, and washes and dries his coffee on his farm (as a favor to the association, he also processes our prior microlot from the Sosa family). His farm is one of the highest amongst AProCafé's growers, almost 1000 feet above the shore of Lake Atitlán. High altitude, slow growing times, and Manuel's obsession with the small details all help contribute to his coffee's sweetness and complexity.
Don Manuel's coffee is both approachable and complex. While it's easy to taste the relationship between Don Pedro, Doña Lucinda, and Atitlán el Grano, we think Manuel's coffee stands apart from our main lot of Atitlán in a special way. It has a crowd-pleasing base of chocolate and fig newton but packs unique tamarind and orange flavors that help it stand out. We'll have to admit some personal bias towards Don Manuel, but his coffee is one of our favorites coming out of Guatemala.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:
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
*This is not whole bean coffee, it is a tea made from coffee cherries.*
We talk a lot about coffee being the seed of a fruit. Well, here's the fruit.
Cascara is the skin of the coffee cherry, removed during the washing process. While the vast majority of this fruit is recycled as fertilizer on coffee farms around the world, it can also make a delicious beverage in its own right.
We brew cascara as we would an herbal tea, steeped for 6 minutes, and the result is delicious. Think of a mild mulled cider - lightly sweet, lightly caffeinated, with dried fruit and spice flavors. Tastes great on its own, and serves as the base of a mean and unique hot toddy. Delicious as an iced tea, too. If you're into experimenting, using coffee cherry as a syrup base can be an excellent addition to your cocktail quiver, too.
Anyway, while we focus on roasting and brewing up coffee beans (technically seeds) from around the world, the fruit that surrounds that coffee is amazing and versatile in its own right, too. This particular cascara comes from Finca Los Congos in Nueva Segovia, Nicaragua, and is packaged in a 4 oz bag with brewing instructions.View full product 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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Each year when the temperatures start to dip and we see snow in the mountains, Huckleberry celebrates with our Sister Winter blend. Among other things, winter is a time for gathering with friends and family, sharing good food and warm drinks.
We want to help you serve up something that pleases the whole crowd, from the more traditional coffee drinkers who love milk and sugar to your 22 year old cousin who just landed his first barista gig and really wants to tell you about the fifth pourover cone in his collection. It's also pretty important to us that each year, Sister Winter pairs well with fireside chatter and some good ol' American bourbon. We're here to help you tolerate your Aunt Glenda or Uncle Steve if you need to make a detour to the liquor cabinet after filling your mug.
This year, we blended together two of our favorite coffees from Guatemala and Ethiopia. Doña Lucinda from Lake Atitlán provides a lovely base of approachable sweetness, and a natural processed Guji from Sidama, Ethiopia packs a punch of berries and tropical fruit. Together, we think these coffees taste of the holidays - sweet baked goods, chocolate, a bit of spice, and a pleasant mix of berries and dried fruit. Sorta like fruitcake, but that elusive fruitcake that you actually want to eat (or in this case, drink).
The holidays are also about giving for us, and each year, a portion of the proceeds from Sister Winter benefits a cause we care about. For the third year in a row, Sister Winter sales will help the AProCafé Growers Association (Doña Lucinda's coop!) in its efforts to improve infrastructure and combat coffee leaf rust, a coffee disease that has wrecked havoc on Central American coffee farms for the last several years. Over the years we've helped the association purchase organic leaf rust treatments, and we're currently using last year's Sister Winter funds to help AProCafé build drying beds to improve its coffee processing.
Good coffee, helping good people continue to make a life growing good coffee.
Pictured: Lucinda Puac Pérez; Danilo, Carlos, Manuel and Pedro from AProCafé testing bed #1 of many.
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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
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