$ 20.50 $ 22.00
Juicy goodness from Kenya on sale for October!
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.
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 the CODECH cooperative in Huehuetenango, Guatemala.
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Mmmm...jelly donuts. That's what we think when we taste El Cedral, and we’re hyped to have it back in the lineup.
Three years running, we've chosen El Cedral as our top natural processed coffee from Central America, and it continues to impress. From our first taste of this harvest three years ago to this year, El Cedral has proved itself a stunner, and was once again one of our favorite coffees during our most recent adventure to Costa Rica.
El Cedral is one of two coffees we'll roast this year from CoopeDota, a cooperative of growers based in the Dota cantón of Costa Rica's Central Valley. This cooperative is a leader in Costa Rica's push for sustainable coffee, and was the first carbon-neutral coffee producer on the planet--achieving this through sustainable practices and purchasing carbon certificates.
In contrast to our other CoopeDota coffee, Santa Maria, which is grown on multiple smallholder farms, El Cedral is a single farmed, collectively owned by all of CoopeDota, that operates as an experimental model farm to help individual farmers learn better growing and processing practices. The naturals from El Cedral have impressed us every year since our first visit in 2017.
If you've loved Huck’s naturals, we'd suggest brewing up a bit of this gem. El Cedral's got the clean berry flavors we've come to expect from the best African naturals, plus some of the richer pastry-like backbone we love in washed Central American coffees. We're calling that combo of flavors jelly donut, walnut, berries and generally delicious.View full product details
Natural Ethiopia is back in the Huck lineup, and we’re kicking things off with this fruitbomb from the Chelbesa washing station in Gedeb. Sweet, juicy berry flavors are the main attraction here, and they’re complemented by some delicious kiwi and chocolate. We started roasting Chelbesa Natural for Phantom Limb, but tweaked the profile a bit to shine on its own. Plus, we’re roasting a washed coffee from the same washing station, so you can geek out and try two different coffees from the same place, side by side.
SNAP Specialty Coffees has impressed us quite a bit over the last few years. They’ve exported and dry milled some of our favorite coffees from the Guji Zone (including this year’s Abdi Jebril), but also own a few washing stations throughout Ethiopia. Chelbesa is one of those stations, and the coffees have exceeded expectations. To be fully honest, we bought both washed and natural Chelbesa coffees to use in Phantom Limb, but they were too good to not showcase on their own.
468 farmers in Worka Chelbesa deliver coffee cherry to the Chelbesa washing station, where it is sorted and slowly dried on raised beds. 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. 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 build solid partnerships and get y’all that tasty coffee.
Berries, kiwi, and chocolate, with a touch of florality to mix things up. This one’s for all you fruity coffee lovers out there - we hope you enjoy this one as much as we do.
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*washing station photos courtesy Abenezer Asfaw of SNAP.View full product details