Civitas Blend

Bosque de Marfil is back for its third year in the Huck lineup, and we’re excited to brew this one up over the next few months. Black cherry, nougat, macadamia nut and fudge 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, chocolate-molasses sweet-spice, creamy nut notes, 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 more than glad to drink this black - it’s a lively and juicy everyday drinker.

For questions about roast and ship details, please visit our FAQ page!

Huck’s first washed Ethiopian coffee of the 2020/21 harvest is clean, bright, and refreshing for the summer heat. This is our third year roasting coffee from the village of Worka Chelbesa (and the washing station of the same name), and this year's washed coffee pops. We’re tasting pink lemonade, hibiscus, and melon candy in a bright, delicate, and complex cup. 

We’ve been pretty impressed with SNAP Specialty Coffees over the last few years. They’ve exported and dry milled some of our favorite coffees from the Guji Zone, but also own a few washing stations throughout Ethiopia. Worka Chelbesa is one of those stations, and we've quickly learned to look forward to this coffee year-after-year.  

One of the things we love about the entire SNAP network is that they specialize in traceable, smaller lots - breaking the harvest into shorter periods and keeping each period separate. This helps ensure that what we taste when we first approve the coffees truly represents what we’ll roast for you, and that each bag will be consistent with the last. Also, the crew at SNAP is legitimately interested in how their coffees perform here in the US - quick to answer any questions we have, and quick to ask how the coffees are tasting. Boring details, maybe, but as we get a bit more involved in our sourcing and digging into where our coffees come from, these are the things we’re looking for to get y’all that tasty coffee.

In this case, the village (kebele) of Worka Chelbesa is one of the highest towns in the woreda (more or less county) of Gedeb, in the larger Yirgacheffe zone. 680 farmers deliver coffee cherry to the Worka Chelbesa washing station, where the coffee is washed, dried, and sorted to the most exacting detail. We'll roast a natural from the same station soon, too, so you can try two coffees from the same place side-by-side, but first up, washed Worka Chelbesa slaps. Heady florals, bright citrus, clean and sweet fruit candy that'll make your taste buds water - especially as a filter brew or hot-over-ice iced coffee.