$ 24.00
Danche Marcelo is back, and we’re running this experimental washed process alongside a full natural from the same folks and the same place. Danche is the washing station in Gedeb, and while the natural is, well, a natural, Marcelo is named after the station manager.
Ethiopia's the birthplace of coffee, with unparalleled genetic diversity, plus unique terroir and processing that can produce super floral, citric washed coffees and the cleanest, juiciest, most berry- and tropical-forward naturals.
And Snap Coffees, a quality-focused exporter and washing station operator, has been a longtime partner for us at Huck. We've featured coffees from Snap's two washing stations in the kebele of Worka Chelbesa - the eponymous Worka Chelbesa station, plus the newer Danche station - for most of the last 5+ years, and coffees from within the Snap network often make up at least some, and sometimes all, of our flagship Phantom Limb Blend.
Over the past couple years, Snap has given its washing station managers the opportunity to experiment a bit with processing, and deviate a bit from the traditional washed and natural profiles. In this case Marcelo, one of the employees at Danche, pioneered a weird take on the washed process, keeping the coffee in-cherry, but in a sealed, cool environment, for 5 full days before undergoing a more typical washed process. Risky, but it works.
Last year, we spent some time with Snap in Addis Adaba, tasting dozens of coffees from throughout their network. When we came across the Marcelo process, it was "wow, wtf is this Amanuel?, we gotta have it" at first sip. And we were tasting samples blind, so even better that it came from a station we've bought from for years. Now we’re stoked to have it back for round two!
This one's combines the things we love in both the best washed and natural Ethiopias - citrus and florality, plus bigger fruit and body - without some some of the funky wine, pushing vinegar, that we sometimes taste in super-long fermentations. We're tasting nectarine and mango front and center, with white tea florality, subtle blackberry, and bright, clementine-like citrus acidity. Crisp, bright, and just a touch more fruit than you might expect in a washed Ethiopia.
*** 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. ***
*washing station photos courtesy Snap Coffees.
$ 26.00
This is HUCK's third year carrying Dario Rodriguez's Pink Bourbon coffee, and we’re beyond floored by this goodness, yet again! The pink bourbon variety, named for the hue of its ripe cherries (though actually an Ethiopian landrace, not a bourbon at all), is known for its deep sweetness and bright acidity, and has been the hot variety in Colombia for the last few years. Dario’s Pink Bourbon is one of the best examples we’ve tasted, and we’re stoked for year three of this juicy summer release.
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.
We‘re tasting black cherry, dark brown sugar, pink grapefruit, and candied pineapple in this banger. Sweet and juicy, it’s a perfect summer treat.
For questions about roast and ship details, please visit our FAQ page! For a primer on coffee processing, click here
View full product details$ 22.00
Lucinda is back in the lineup and her coffee’s the official kickoff to our Aprocafé microlots for the year!
We've been working with the Aprocafé Association in Guatemala for years now, and back in 2015, Manuel Tzic Saso and Lucinda Puac Perez were the first two farmers Huck featured on their own. In the years since, we've roasted standout coffees from other farmers in the group, but it always feels good when we get to feature one of the OGs.
Lucinda and her husband Bacilio are some of our favorite farmers to visit when we make our near-annual pilgrimage to Guatemala - caring, hospitable, opinionated but open to feedback, and hilarious. All smiles, every visit. After a few years of good, but not amazing coffee, Lucinda made some subtle tweaks to her post-harvest processing, and the last 4 years have been a return to form!
Every farm’s coffee will fluctuate a bit from year-to-year, but Lucinda’s has been remarkably consistent since she’s made those process tweaks a few years back. We’ve come to expect red fruit and big sweetness, and the 2024 harvest delivers! We’re digging the sweet notes of toffee, with fruity black plum and tart cranberry punching through to keep things interesting!
*** for roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions ***
Pictured: Lucinda Puac Pérez and her husband, Bacilio Alescio.
View full product details$ 20.00
Guatemala is always on our minds here at Huckleberry, and even though the coffees from the AProCafé Aprocafé 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 excited to drop this coffee back into the lineup.
We've been roasting coffee from AProCafé since 2015, and it’s been a hands-on relationship since day one. Several years ago we worked with the group to develop their first single farmer microlot program, and each year, have used a portion of proceeds from our holiday Sister Winter blend 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 buy Brix meters to help in harvesting coffee cherries at their optimal ripeness. Three years ago, Sister Winter funds helped the group with a few final pieces of equipment at a new mini wet mill, close to the group’s more remote growers, and over the past few seasons, much of our coffees have been processed at the new station.
We’ll also have a few special single farm microlots from the group, but the coffees from AProCafé as a whole are equally special. We're tasting green apple, pastry, subtle berries, and almondy nougat in this year's crop - dependably sweet and delicious!
*** 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. ***
Pictured: Aprocafé co-director Pedro Isaias Gonzalez, plus the core group of Aprocafé farmers in Panyebar + Pasajquim.