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 Pocos de Caldas and a washed coffee from smallholder farmers in the La Coipa area of Peru's San Ignacio province.
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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.
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$ 18.50 $ 20.00
Wolichu Wachu is our second coffee from the Uraga area of Ethiopia's sky-high Guji Zone, and was one of our favorite washing stations from our visit to Ethiopia this past winter. Wolichu is our coffee of the month for November!
This area of Guji is a relatively new player in the specialty coffee scene. The area has amazing growing conditions, and has had the potential for great coffee for a while now, but is exceedingly remote and difficult to reach. Coffee buyers weren't visiting, there was a lack of infrastructure and investment due to lack of name recognition. So, a good amount of coffee from Guji was moved over to Yirgacheffe and sold under the name of Ethiopia's most famous coffee region.
Luckily, thanks in part to some changes in Ethiopia's regulatory structure and the way coffees are sold, washing stations from Guji are now seeking a name for themselves and the coffees have been among our favorites for the past few years.
Wolichu Wachu is a beautiful station, and was among our favorite places we visited in Ethiopia. The coffee is beautiful, too - complex and delicate. We're tasting melon, nectarine, and earl grey tea with a bit more bergamot than usual in our third washed Ethiopia of 2019.
Hambella picks up the fruit where Chelbesa Natural left off. Our second Ethiopian natural of the 2019 harvest is fruit-forward, creamy, and delicious.
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 this lot from Hambella Washing Station 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. The best naturals, though, taste like a blend of coffee and fruit punch.
370 smallholders in the woreda (village) of Hambella pick their ripe coffee cherry and deliver it to the Hambella Washing Station, where it is sorted for ripeness, laid out on raised beds, and further sorted over the course of several weeks’ drying time. We tasted dozens of naturals from throughout Ethiopia this year to follow up to Chelbesa, and this lot from the Guji Zonewas a standout for its sweet fruit and creamy body.
Hambella should be an easy choice for all you fruit-forward coffee lovers out there. We’re tasting ripe strawberry, blueberry, mango, and a sweet cream in our mugs.
Guatemala is always on our minds here at Huckleberry, and even though the coffees from the AProCafé El Grano Growers Association might only be on our menu for a few months each year, these coffees represent year-round work and commitment from both Huck and the growers. After months of work and a bit of waiting, we’re always stoked to drop Atitlán el Grano back into the lineup.
Lake Atitlán is a truly stunning body of water, surrounded by mountains on all sides, and three volcanoes on its southern shore. The coffee growers of AProCafé are based on the southwest shore of the lake and the slope of Volcan San Pedro. Their rich volcanic soil, combined with well-managed organic growing practices and careful processing, contribute to a delicious coffee year after year. AProCafé farmers also consider themselves stewards of the environment, growing their coffee with only organic inputs and taking care to properly treat their processing water. Petrochemical fertilizers and improperly treated water from washing stations have contributed to various environmental problems in the area, including increased algae on the lake over the past decade. AProCafé is one of several grower groups around Atitlán working to improve the environment while also producing tasty coffee.
Huckleberry has been roasting coffee from AProCafé el Grano since 2015, and have been working hands-on with these growers since day one. Several years ago we worked with the group to develop their first single farmer microlot program, and have used a portion of proceeds from our holiday Sister Winter blend each year to help the group with a variety of projects. AProCafé has used Sister Winter funds to purchase and apply organic-approved leaf rust prevention treatments, to build raised drying beds to improve coffee processing, and a portion of funds from 2018-19 helped the association build a few more drying beds and purchase a new depulper for some of the group’s more remote farmers.
While we’ve had special single farm microlots each year, this year’s main lot from AProCafé is equally special, and may be our best multi-farmer coffee from the group to date. While AProCafé does produce excellent coffees from all 40+ farmers, this year we worked with the group, and with exporting partner Caravela, to take it a step further. This year we cupped dozens of single farmer coffees to build a lot that we’re blending into Blue Orchid and Sound and Vision, this lot that we’re selling as Atitlán el Grano, and separated 3 small single farmer coffees to showcase as microlots.
This year’s Atitlán el Grano is balanced, deeply sweet, but also packs plenty of complexity - we’re tasting caramel, black cherry, plum, orange, and cocoa, and are looking forward to brewing it up as both a filter coffee and espresso over the next several months. Keep an eye out for the single farm coffees from these growers, but don’t overlook the main lot - it’s tasty as hell.
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Over the past several 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're also excited to single out the best individual coffees. This is our third year roasting Pedro Trejo's coffee, and his coffee is our third and final washed microlot from AProCafé.
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 its mixed farmer lots.
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. We've spent some time with Pedro and visited his plots a few times over the years, 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 three from Pedro Trejo. We think it's both bright and balanced, with notes of green apple, candied citrus and marzipan cookie.View full product details
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 second Kenya of the year, Karuthi, is a banger. Berry lemonade, white grape, and sugarplum flavors in a bright, full-bodied cup.
We were lucky enough to spend some time at the Karuthi factory and at the Othaya Cooperative’s cupping lab and dry mill this January, and we’re pleased to offer two coffees from Othaya this year (we’re following Karuthi with a peaberry from Gatuyaini Factory). Othaya Farmers Cooperative Society is a group of approximately 10,000 coffee growers in Nyeri County, who deliver their coffee to 17 different factories, or wet mills. 378 of these farmers bring coffee to the cooperative's Karuthi factory, where it is washed in the traditional Kenyan style, and dried slowly on raised beds.
We’re psyched on Othaya in large part because the society also manages its own dry milling and quality control. While many other factories deliver their coffee to foreign-owned dry mills, Othaya has its own cupping lab and dry mill in Nyeri, so the factories get feedback and have a bit more control over whether their coffees are sold directly to buyers like Huck, or go to auction. Everyone we met at Othaya was great, but it's worth saying that David, who runs the Othaya lab and mill, is the man. Furthermore, Othaya and a few other Cooperative Societies export their coffee collectively as Kenyan Cooperative Coffee Exporters. Kenyan owned, Kenyan operated. And the coffee’s delicious.
This is easily one of the most interesting and complex coffees in our lineup - we taste the juicy citrus pop we've come to expect from the best Kenyans, deep sugary sweetness, and loads of fruit, especially blackberry, plum and white grape. We’re hyped on our second Kenya of the year and our first of two from the Othaya Farmers Cooperative Society.View full product details
Phantom Limb is the wilder of Huckleberry’s two blends. We designed the Phantom Limb to focus on fruit-forward flavors that one might not expect from a traditional espresso or drip blend.
Phantom Limb is an East African showcase, highlighting both natural and washed coffees. Phantom Limb will taste great as espresso and drip, but is intended to showcase the unexpected, unique flavors of its components - jam and berries from the natural process and the lemonade, clean, floral goodness we love in washed Africans - rather than adhere to anyone’s idea of a “traditional” espresso. If you want to think about it in terms of candy, Blue Orchid is your Tootsie Roll or Milky Way, Phantom is your bag of Jolly Ranchers or pack of Starbursts.
Even though we tend to use Phantom Limb as espresso in the two Huckleberry cafes, most often for straight shots and the smaller milk beverages, it’ll still taste great as a brewed coffee at home. Expect jammy, fruity sweetness, tangy brightness, and a syrupy body.
Current Blend: Ethiopia Yirgacheffe Aramo Washed, Ethiopia Danse Mormora 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.
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 Pocos de Caldas, 50% Peru Laurel Village, 10% Ethiopia Guji Mormora Natural