Core Coffees
Blue Orchid Blend
$ 18.00
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 Peru Aldea Laurel.
*** For roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions . And, for a primer on coffee processing, check out our Processing Basics Guide. ***
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Good Food Awards Winner! Phantom Limb Blend
$ 20.00
Phantom Limb is a 2021 Good Food Awards Winner!
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: All Ethiopia Aramo Cooperative: Washed + Natural Blend
Current Tasting Notes: red grape and blackberry, lemon brightness, floral aromatics, 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.
Sound and Vision Blend
$ 18.50
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: 50% Brazil Fazenda Pocos de Caldas, 40% Peru Aldea Laurel, 10% Ethiopia Aramo Natural
*** For roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions . And, for a primer on coffee processing, check out our Processing Basics Guide. ***
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Civitas Blend
$ 19.00
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.
Civitas is currently a community blend from Nueva Segovia, Nicaragua.
*** For roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions . And, for a primer on coffee processing, check out our Processing Basics Guide. ***
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Skeleton Key Decaf
$ 19.00
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, roasted to work with or without milk, as espresso or brewed coffee.
In the past we’ve always roastedSwiss Water Processed or Mountain Water Processed beans for Skeleton Key, but over the past few years a new process, using sugarcane-derived ethyl acetate, has become an increasingly prevalent and chemically-safe alternative. And while water process can only occur at two plants in the world, in large batches, Colombian producers can produce sugarcane decafs in-country, in smaller batches.
The current version of Skeleton Key is a sugarcane-processed decaf from Cauca, Colombia, with a touch of fruit and all the chocolate, caramel, and sweet nuttiness we always highlight in Skeleton Key.
*** for roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions ***
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Burundi Bumba Honey
$ 24.00
Huck has been with Long Miles since their first harvest in 2013, and look forward to new and innovative coffee from the group every year - this our third harvest roasting a delicious Long Miles honey, and our first roasting any coffee from farmers on Bumba hill!
Honey-processed coffees lie somewhere between a washed- and natural-process coffee. The outer layer of the coffee is removed (depulped), but rather than washing off the sticky fruit on the outside of the bean, the coffee is dried with this sticky layer, often called either mucilage or honey, still on the seed. In this case, Long Miles’ Ninga Washing Station added a 72 hours of oxygen-reduced fermentation between depulping and drying, and the result is one of the brightest, most complex honeys we’ve tasted from any origin, and one of the best coffees of any process we've tasted from Long Miles.
The Long Miles Coffee Project was founded by Ben and Kristy Carlson, an American couple living in Burundi. Upon seeing the difficulties 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.
Bumba is a specific hill near Long Miles' Ninga washing station, and this coffee comes exclusively from the Long Miles farmers living on that hill. Until recently, Bumba farmers made a much longer journey to Bukeye station, but over the past couple harvest, Long Miles’ newest station on Ninga hill has made the journey significantly more manageable.
Bumba Honey is bright, sweet, fruity, and complex - we're tasting subtly-floral creamed honey, melon, and peach tea in our mugs!
*** For roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions . And, for a primer on coffee processing, check out our Processing Basics Guide. ***
Photo courtesy Long Miles Coffee Project.
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Rwanda Gasharu Natural
$ 23.00
Rwanda natural, who dis? Last year we brought in Gasharu as our first natural Rwanda, and it’s back for year two!
Umuko Coffee and Gasharu Washing Station are part of the same family business. Jean Christophe (Chris) Rutasira runs Umuko, the US-based importing side of the business, but his family began farming in Rwanda in the 1970s. Over the past two decades, has expanded beyond Gasharu farm to buying and processing coffee from their neighbors. In this case, Huck’s natural was grown by smallholder farmers in Nyamesheke Province, and processed at Gasharu Station.
One of the reasons we love Rwandan coffee is that the Lake Kivu area is planted almost entirely in Bourbon and similar varieties that lend a deep, sugary, syrupy sweetness. Variety, rich red clay soil, meticulous picking and sorting, and careful processing all work together to layer that sweetness with tangy complexity. And while all the above applies to washed coffees, too, the well-done natural process here adds a punch of intensity to the fruity flavors.
We’re tasting tropical fruit and raspberry, bright and sugary orange drink (T@ng, specifically, but we can’t put that on the bags), and hibiscus florality in this year’s Gasharu. Year two is tasty af!
*** For roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions . And, for a primer on coffee processing, check out our Processing Basics Guide. ***
Photos courtesy Umuko Coffee
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Rwanda Agaseke
$ 22.00
Winter and spring are a time for Southern Hemisphere coffees to shine, and we're stoked to kick off Southern Hemisphere Africas with the Agaseke Women's Producer Group in Rwanda.
Agaseke - named after a traditional Rwandan basket with a pointed lid, traditionally used for gift-giving - is a relatively new group of 265 female farmers, and is part of the larger KOPAKAKI Cooperative. The most quality-driven female members of the cooperative organized into their own group in 2018, and together with the larger cooperative, 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. Variety, rich red clay soil, meticulous picking and sorting, and careful processing all work together to layer that sweetness with sparkling acidity complexity.
Agaseke brings a combination of fruit-driven acidity and deep sweetness to the lineup. We're tasting cranberry, shortbread cookies, lemon, and apricot in this years’ crop!
Peru Merci Fernandez
$ 21.00
*** For roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions . And, for a primer on coffee processing, check out our Processing Basics Guide. ***
📸: Merci Fernandez + Maria Alberca, Merci's co-manager at Origin's Colosay Lab (Maria now works at the Jaen lab, and Merci runs the Colosay show)
Burundi Gitwe Washed
$ 23.00
Huck has been with Long Miles since their first harvest in 2013, and each year we’re lucky enough to taste through multiple delicious coffees from the group. Long Miles isolates coffees from individual hills, with Gitwe and Ninga the most frequent in our lineup. This year, Gitwe hill produced our favorite coffee, and we’re stoked to roast this one over the spring in Colorado!
The Long Miles Coffee Project was founded by Ben and Kristy Carlson, an American couple who moved to Burundi. Upon seeing the difficulties 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. Over the past few years, Gitwe has produced some of our favorite coffees - natural, washed, and honey alike. This washed lot, from 9 Gitwe day lots mid-harvest, was the best coffee we tasted from Long Miles this year!
We’re tasting fig, syrupy maple sweetness, a touch of tangy raspberry and bright citrus in this banger. With body, balance, and acidic complexity all at the same time, it’s gonna be a roast team favorite for the entirety of its turn at Huck!
*** for roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions ***
Photos courtesy Long Miles Coffee Project
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Brazil Sitio Embira
$ 21.00
Brazil! As a single origin! Two years back, Luis and Edilaine Romao changed our mind about offering Brazils as single origins, and they’re back with this fruit-forward, funky natural.
Brazil has always played a role at Huckleberry, it's usually been a utilitarian one. The country is the world's biggest coffee producer by a longshot, and with relatively low altitudes and a coffee industry that prioritizes productivity over cup quality, your stereotypical Brazil - if it's a good one - is low in acidity and overall pretty mellow in flavor. And while some of the farmers are undoubtedly great people, Brazil's coffee industry is steeped in its colonial past, dominated by huge farms, owned primarily by families of European descent.
So good, but typical Brazils are not necessarily the type of coffee we usually seek out for our single origin lineup, but they’ve always formed an important building block in Blue Orchid, Sound and Vision, and cold brew.
Two years back though, we started working with Phyllis Johnson and Miriam Aguiar in Brazil, and after spending some time with both in Brazil last year, we’re all in. Phyllis owns BD Imports in the US, and has been one of the major forces pushing for increased diversity in the coffee industry. And Miriam runs Apara Coffees, an exporter focused on developing coffee and sustainable practices at smaller farms in the Minas Gerais region in Brazil. Together, they've been working to highlight female and black Brazilians in coffee, and have given us the chance to taste and roast some wonderful coffees. More often than not, these gems would have been blended into large, untraceable, regional lots.
The Româo family and their farm, Sitio Embira are exactly the type of farmers we're excited to highlight. Luis Româo worked on others' coffee farms in his youth, but spent much of his adult life as a bricklayer. Luis returned to coffee through a stroke of luck, entering a church raffle and winning the money he needed to move back to the countryside and purchase the land for Sitio Embira. Several years in, Luis manages the farm, while his wife Edilaine and son Diego manage processing, drying the farm's natural-process coffee on raised beds - an exceedingly rare setup in Brazil. Beyond the slower drying, the family has also fine-tuned a period of anaerobic fermentation in sealed barrels before drying, boosting the fruity intensity of the coffee, while keeping that intensity from getting out of hand.
Sitio Embira produces coffee that's far from your typical Brazil - this ain't mellow at all. We're tasting big fruit - sangria, concord grape and raspberry, red wine-like acidity, and rounded out with dark chocolate and a pleasant, praline-like nuttiness. Sometimes it's good to be proven wrong, and we couldn't be happier that the Romaos, BD Imports, and Apara Coffees have changed our minds on Brazil. This one's only here for a short while, and only on the Huck site and in our cafes, so get it while and where you can.
*** for roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions ***
Pictured L to R: Diego, Luis, Edilaine, Diego, and Cauã Romão
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Colombia Dario Rodriguez
$ 23.00
Dario Rodriguez is back in the Huck lineup, and while his Pink Bourbon variety is an extra-special treat, for year two, we’re also roasting up some of his more “normal” coffee and slinging it in slightly less-fancy packaging. Hard air quotes around that “normal” though, because Dario’s other coffee is also delicious!
We’ve been buying coffee from the Gigante region for years now, and last year, our head roaster Shelby was lucky enough to be introduced to Dario Rodriguez and his pink bourbon variety for special release. No shade on any of the coffees we have purchased in the past, but for this year we went all-in on Dario, and are roasting up not just his extra-special pink stuff, but also his very tasty, “normal” Colombia F6 variety coffee. It’s a touch less in-your-face, but still bright, sweet, and super enjoyable.
In a world where mono-cropping has taken over much of the Colombian mountainsides, Dario aims to create an old-world farm with organic and sustainable practices. While his main source of income is his coffee, Dario has only planted 11 of his 16 hectares with coffee trees. Why, you ask? Because Dario knows that the key to long-term success is biodiversity. Mono-cropping (planting only one type of crop in an area) can easily destroy a delicate ecosystem, cause major erosion and kill the nutrient rich soil.
From macro to micro, Dario has his operation molded into a symbiotic ecosystem. The ash from his stove and the scraps from his kitchen go into his compost. His chickens eat the fallen, overripe cherries off of the ground to control the insects, and they, in turn, fertilize the soil. The shade crops he planted exist to draw the right kind of wildlife, enticing the indigenous species back to the land, creating the bustling environment needed for truly phenomenal coffee. Not much happens by accident on Dario's farm, and that intention is something that we can all taste in the cup.
Dario’s Colombia variety combines bright fruit with more traditional and expected Latin American sweetness. We’re tasting brown sugar, nectarine, orange zest, and hazelnut here, and this one’s coming in a full 12 oz bag. You know what we’d brew if we had 58 bucks (to spend on Huck coffee)? Two Darios, at the same time.
*** for roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions . And, for a primer on coffee processing, check out our Processing Basics Guide. ***
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Brazil Sitio Bela Vista
$ 21.00
Brazil is still a relatively new feature on the Huck single origin menu, and Sitio Bela Vista brings something different to our table!
This past year we visited Brazil for the first time, and in addition to spending time with longer-term partners BD Imports, Apara Cafes, and farmers in the Campo das Vertentes area of Minas Gerais, we also spent some time with Thiago Trovo at Osito Coffee’s new Brazil office. Thiago has a long history working with larger Brazilian export companies, and a specific interest in promoting and further developing coffee in Espirito Santo.
Brazil has a reputation for massive farms, flat terrain, and boring-if-consistent quality, and while we’ve learned that’s not the case if you’re working with the right people, some things are common throughout most of the bigger coffee-growing regions, even on the smaller farms. The climate is warm and dry, farms generally focus on natural-processing (even if it doesn’t always taste super fruity), and the farms tend to be both flatter and less-shaded than we’re accustomed to in other parts of Latin America.
Espirito Santo is an outlier. This region is actually quite hilly, with a cool, humid, microclimate and plenty of water access. As a result of that water, farmers can produce washed coffee, and as a result of that humidity, they have to at least remove the cherry skin before drying, to prevent mold and other defects. That means the honey and washed processes rule the roost here. Plus, the hilly terrain we’re used to in Peru and Colombia forces farmers’ hand to handpick coffee, as opposed to the more mechanized picking in other parts of the country.
On the right farm, the result of all those factors are coffees that can taste more like a typical Central American coffee than a typical Brazil. Cleaner, brighter, and more nuanced, without some of the heavier fruit, process-influenced flavors that quality-focused farmers need to pursue in other parts of the country. We’re not knocking fruity Brazils by any means (Sitio Embira is awesome!), but we like clean, too, and variety is the spice of life.
For our first year roasting from Espirito Santo, we’re highlighting a honey-processed coffee from Jose Debona Romao and his second-generation farm, Sitio Bela Vista. The pear, milk chocolate, almond and marzipan are clean, crisp, and sweet, with just a hint of rosehip and berry complexity to round out the show.
*** for roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions ***
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