Let’s get down to business.
Sometimes you need your coffee to be simple and delicious, with no mention of nuanced complexities. Sucker Punch is what you are after — it’s dependable and it tastes like coffee, dammit.
Chocolate and caramel flavors make Sucker Punch perfect for your morning latte or drip coffee with a little cream.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 Sao Benedito Natural and a washed coffee from smallholder farmers in the La Coipa area of Peru's San Ignacio province.
*** for roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions ***
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$ 20.00 $ 21.50
Long Miles Coffee Project is back for year 7, and Gitwe Washed is our March Coffee of the Month!
It kinda makes us feel old to say it, but this is the seventh year in a row that Huckleberry has roasted coffees from the Long Miles Coffee Project in Burundi. We’ve been with Long Miles since their first harvest in 2013, and look forward to these coffees every winter.
This year was a particularly challenging harvest, both for Long Miles and the entire country of Burundi. Across Burundi, due to extreme rain and a myriad of other factors, coffee production was down to just 22% of a normal, good harvest. In a poor country like Burundi, losing that much of their main cash crop is crippling. We’re happy to continue supporting the farmers of Long Miles, and this year more than ever, feel lucky to have a bit of this delicious coffee in the Huck lineup.
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. This year, quantities were limited, and we weren’t able to taste or offer the same variety of coffee that we’re used to from Long Miles. Still, the coffees we tasted from Gitwe were delicious, and we were excited to pick one washed and one natural from the growers on that hill. This washed coffee pops with the apricot, and candied citrus we’ve come to love from Gitwe, balanced with buttery shortbread-like sweetness. It’s sweet, it’s complex, and we think it’s hella delicious.View full product details
This is Huckleberry's seventh (!) year working with the Long Miles Coffee Project in the Muramvya province of Burundi, and our fifth year roasting the lovely natural-processed fruitbombs from the group. Heza - a beautiful place in Kirundi - is one of Long Miles’ two washing stations, and this awesome natural comes from farmers on Mikuba and Gitwe hills.
This year was a particularly challenging harvest, both for Long Miles and the entire country of Burundi. Across Burundi, due to extreme rain and a myriad of other factors, coffee production was down to just 22% of a normal, good harvest. In a poor country like Burundi (which already has some of the lowest coffee production per tree in the industry) losing that much of their main cash crop is crippling. We’re happy to continue supporting the farmers of Long Miles, and this year more than ever, feel lucky to have a bit of this delicious coffee in the Huck lineup.
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 local 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.
In years past, we’ve purchased hill-specific lots from Gitwe or Ninga, but this year, due to the difficult harvest, Long Miles wasn’t able to produce as much natural as they normally would. This lot, processed at Long Miles’ Heza washing station, is comprised of three day lots, primarily from Gitwe hill farmers, but with a small amount of coffee from neighboring Mikuba hill.
Heza Nat bursts with the juicy strawberry we've come to expect from the best Ethiopian naturals, but with a bit more concord grape and some of the hallmarks of our favorite washed Burundis. We taste a bit of sweet-savory complexity, honeycomb, and bubblegum flavors to complement the fruit-forward strawberry and grape jelly sweetness.
*** for roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions ***View full product details
Don't call it a dark roast! Okay, okay...we won't.
How about we call it Civitas and say it's "a slightly darker roast with slightly longer development"? Yea, that sounds cool!
In either case, we're excited about this one! Huck has long believed that we should (or could) be just as proud of our darker & more developed coffees, as we are of our lighter offerings.
It just took us a while to find a roast profile that still checked all the boxes for us!
Our Civitas blend is meant for the fan of a full bodied coffee with notes of dark sugars, chocolate, toffee, and a great nuttiness -- not unlike our Blue Orchid Blend, but a hair darker than that.
*** for roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions ***View full product details
Segundo Grijalba is a farmer in Nariño, Colombia, and this tiny experimental lot from his farm is exclusive to Huckleberry’s cafes and website. You gotta get it straight from us in Denver, whether you’re dropping in to the cafe or letting our roastery crew ship it to you.
We were connected to this coffee by a longterm friend of Huckleberry - Herbert Peñaloza Correa. Herbert is a coffee farmer based in Tolima first, a coffee roaster second, and recently, a founding member of La Real Expedición Botánica, collective of coffee farmers exporting their own coffee.
La Real Expedición Botánica encourages not only traditional coffee processing, but also experimental techniques to achieve different flavor profiles. Some of these experiments have been a bit too interesting for us - like Zappa deep cuts when we actually wanted to listen to Otis Redding. But in the case of this lot from Segundo Grijalba, the coffee jumped out to us - not just interesting, but interesting and delicious.
In most cases, Colombian coffee is picked ripe, depulped immediately, then dry-fermented for 12-24 hours before washing. In this case, however, Segundo took a novel approach to pushing the fruitiness in his coffee. He picked his coffee at a point many farmers would consider overripe, allowed the coffee to rest in-cherry for 24 hours before depulping, then extended the dry fermentation period to 48 hours before washing. Extended fermentation coffees are risky, often bringing a bit more funk than we’d like in our cups, but when done well, the results can be super tasty and unique.
We’re tasting honey, cantaloupe melon, tangy tamarind, and almond in this experimental lot from Segundo Grijalba. Again, there’s only a tiny amount of this coffee, and it’s exclusive to Huck’s cafes and website, so hop on it while you can!
This is Huck's second year roasting coffee from farmers in East Timor's Letefoho district, and this year’s crop delivers big sweetness and approachable flavors.
Coffees from the Pacific islands can be big, bold, and in better cases, a good kind of earthy. But the wet hulled process that’s common in the region - in which the coffee’s protective parchment layer is removed before drying - lends itself to premature fade and vegetal, funky flavors. So, we specifically seek out washed coffees from the islands, dried in their parchment to preserve the goodness and keep out the funk. The tiny country of East Timor has been on the comeup the past few years, in large part by focusing on fully washed coffees.
Cafe Brisa Serena is a social enterprise that works with farmers in East Timor's Letefoho district to improve growing and processing practices, obtain organic certification, and access the specialty market. This particular coffee comes from organic-certified family farms in the tiny village of Eratoi, and is all washed on-farm, rather than at a centralized mill.
If you like your coffees big and approachable, this is the ticket. It’s not a dark roast, but we do develop this coffee just a touch further than most of our single origins to accentuate its body and chocolate flavors. Beyond the big body and chocolate, raisin, walnut and pastry sweetness round out the cup. Letefoho is nuanced, but at the same time traditional, approachable, and pleasing with (cow or alternate) milk or on its own.
Bosque de Marfil is back for its second year in the Huck lineup, and we’re excited to brew this one up again over the winter and spring. Black cherry, nougat, and molasses flavors dominate a complex, but sweet and comforting cup.
Bosque de Marfil is the name of a forest in the center of Ecuador’s southernmost Loja province, and the 44 farmers who produce this coffee call this forest home. Sitting high in the Limo mountain range, the bosque provides great shade for coffee production, and abundant natural resources that help these farmers earn secondary income in the months between one coffee harvest and the next.
As is the case with many of our Latin American coffees, we’re excited to source Bosque de Marfil through Caravela Coffee. Caravela helps ensure us dependably great coffees, and provides farmers with access to on-farm assistance plus fair, transparent pricing structures. It’s a win-win, and it makes them one of our favorite partners in Latin America.
As far as the cup goes, it’s a sweet, delicious ride. Cherry cola sweetness, molasses sweet-spice, and a touch of green apple brightness, with a syrupy body. It’ll hold up to milk just great, and we’ll be brewing it plenty as a single origin espresso, but we’re also jazzed to drink this black - it’s a lively and juicy everyday drinker.
Carmen Natural is a new for us at Huckleberry, but it's a coffee that we've tasted and admired for a few years now. With black cherry, chocolate, and cola flavors, it's quickly becoming one of our favorite coffees from Central America.
Carmen Estate sits in the mountains of Volcán, Panama, and was founded by Carmen Aguilera. Carlos Aguilera is now the third generation running the farm, and ever since inheriting the estate, has taken care to produce some of the most consistently delicious coffees from Panama.
Carmen Estate grows primarily Catuaí and Caturra variety coffees, with small amounts of Gesha as well (Huck's barista competitors used Carmen Gesha this year). The natural catuaí/caturra has consistently been one of our favorite coffees when we've tasted it on the cupping table and from other roasters, and now we're excited to bring it into the Huckleberry quiver.
Carmen Natural is cherry-forward, with slightly boozy fruit and chocolate sweetness. Excellent on its own or as a single origin, milk-friendly espresso!
Peru is one of the most exciting coffee producing countries in the world right now, with both loads of quality and tons of untapped potential. With the world’s second highest mountain range running North-South through the country, Peru has the altitude to continue producing great coffee in the face of global warming, the country has largely embraced organic farming practices, and as the coffee industry works to single out small farmers from the country’s tradition for large, regional lots, we’re tasting some true gems.
La Mandarina is one of those special coffees, and comes to us from Ismael Padilla in Northern Peru’s San Ignacio Province. Huckleberry purchases a relatively large (for us, at least) amount of coffee from Ismael and his neighbors in the village (or aldea) of Laurel, in San Ignacio’s La Coipa district. Aldea Laurel is a great coffee in its own right, and forms the backbone of Blue Orchid and Sound and Vision, but we also have the chance to taste coffee from some of the group’s best individual farmers.
Ismael Padilla and his wife Exilda own Finca La Mandarina, and this year, they produced our favorite coffee out of Aldea Laurel. This coffee is oozing with syrupy sweetness and ripe, dark fruit. There’s a ton of complexity in the cup, but the biggest flavors we’re tasting are caramel, juicy blackberry, and dark chocolate. This coffee has plenty of traditional sweetness that will stand up to milk and won’t polarize those who aren’t looking for too much excitement, but if you are looking for interesting flavors, they’re right there.
We’re excited to work towards to the future with Ismael, the other farmers in Laurel, and Origin Coffee Lab, an exporter dedicated to transparency, farmer assistance, fair pricing, and full traceability. While great farm location, varieties, and farm practices are undeniably a huge factor, there’s always some level of chance when it comes to microlot-quality coffee like La Mandarina. So it’s important to us to not just cherry-pick from the top, but also support growers at a level that’s a bit more attainable without the fortune of good luck. This is our ideal purchase model, and close to what we strive for in other origins like Guatemala: commit to buying coffee from a group of farmers at a level they can attain, and showcase the all-stars.
So, if you’re looking for some great coffee from Peru, you can find it as part of Blue Orchid and Sound and Vision. For the truly exceptional, check out La Mandarina.
*** for roasting schedule, shipping, receiving & additional information, please visit our Frequently Asked Questions ***View full product details
Phantom Limb is the wildest of Huckleberry’s blends. We conceived Phantom Limb to focus on fruit-forward flavors that one might not expect from a traditional espresso or drip blend.
Phantom Limb is an East African showcase, highlighting both natural and washed coffees. Phantom Limb will taste great as espresso and drip, but is intended to showcase the unexpected, unique flavors of its components - jam and berries from the natural process and the lemonade, clean, floral goodness we love in washed Africans - rather than adhere to anyone’s idea of a “traditional” espresso. If you want to think about it in terms of candy, Blue Orchid is your Tootsie Roll or Milky Way, Phantom is your bag of Jolly Ranchers or pack of Starbursts.
Even though we tend to use Phantom Limb as espresso in the two Huckleberry cafes, most often for straight shots and the smaller milk beverages, it’ll still taste great as a brewed coffee at home. Expect floral undertones, tangy brightness, and jammy, fruity sweetness, .
Current Blend: Ethiopia Yukro Washed, Ethiopia Banko Dhadato 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.
Winter and spring are a time for Southern Hemisphere coffees to shine, and this season, our first Africa from south of the equator is Ejo Heza from Rwanda.
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 coffees. At Huckleberry, we look forward to fresh Rwandas and Burundis just as much as new Ethiopians, and are excited to kick this season off with Ejo Heza.
In the Kinyarwanda language, Ejo Heza means a brighter future, and this coffee comes to us from female members of the KOPAKAMA cooperative who are dedicated to that aim. KOPAKAMA is a 774 farmer cooperative, and in 2011, the female farmers organized themselves into a new group: Ejo Heza. Ejo Heza focuses on helping its members produce better coffee and attain higher pricing, and re-invests its premiums into women’s health and education initiatives, agronomy support, and microcredit loans for its members.
One of the reasons we love Rwandan coffee is that the Lake Kivu area is planted almost entirely in Bourbon, a coffee variety that lends a deep, sugary, syrupy sweetness. Beyond variety, rich red clay soil, meticulous picking and sorting, careful processing all work together to layer that sweetness with sparkling acidity complexity. At KOPAKAMA, coffees undergo a special step - a post-wash soak before drying that is most common in Kenya - that adds to the coffee’s complexity. We’re tasting plum, cranberry, lime, and cola in our mugs.
We’re excited to showcase and support the women of Ejo Heza, and the coffee’s delicious - juicy, bright, and sweet.
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: 40% Brazil Fazenda Sao Benedito, 50% Peru Laurel Village, 10% Ethiopia Banko Dhadato Natural
COVID-19 has our cafes closed for a week or two or something -- who knows. While HUCK is paying our salaried and hourly staff for the hours they are missing, their daily tips will not be part of that -- and, frankly, that hurts.
If you are missing your favorite barista, and would like to show some extra love to the HUCK barista crew, please leave them a digital tip.
Every single penny earned here will go to a shared barista tip pool, and allotted proportionally (by hour) to our staff!
If you would like to tip your barista a custom amount, please use our PAYPAL link HERE.View full product details