Uganda Sipi Falls Natural
$ 21.00
2024 marks Huck's seventh harvest roasting coffee from farmers in Gamatui Village in the Sipi Falls region of Eastern Uganda, and we’re excited to have this natural and a washed Sipi Falls back in the roast lineup!
Year 7 of Sipi, year 6 of Sipi Nat, and we've been looking forward to this for a few months now. It rivals some of our favorites from Ethiopia, but thanks in part to different coffee varieties (SL28 and SL34, most famous in Kenya), this one carries a bit more chocolate and body.
Sipi Falls is one of Uganda's most famous landmarks, and much of the country's best coffee comes from the region. Huck specifically seeks out the coffees from Gamatui, the highest altitude community that delivers coffee to the Sipi Falls Washing Station in the town of Chema. That high altitude, combined with Sipi Falls Washing Station's impressive attention to detail, yields complex, delicious, and juicy goodness in the cup.
Uganda is an up-and-coming coffee-producing country, but the coffees from Sipi Falls and Gamatui village have quickly become coffees we look forward to each year. We’re stoked to showcase the continual improvements in Ugandan coffee, but more importantly, we’re just stoked to have this coffee in our mugs. Sipi Falls Natural packs wild fruit flavors of concord grape and berries, rounded out with bittersweet chocolate for a helluva 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. ***
Images courtesy Atlantic Specialty Coffee
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Bolivia Copacabana Productoras
$ 23.00
The last time we roasted a Bolivian coffee, we were turning beans brown in the back of our Pecos St. cafe. That's 3 roastery moves in the past, so it's been a while, and it's great to have some Bolivian coffee back at Huck!
Copacabana Productoras comes to us from three female farmers - Carmelita Aduviri, Juana Gonzales, and Mercedes Condoni - and the team at Agricafé. Carmelita, Juana, and Mercedes all farm in the town of Copacabana, and deliver their coffee cherry to Agricafé's mill in Caranavi. Agricafé is gaining well-earned notoriety for both driving a renaissance in coffee production in the Las Yungas region, and for meticulous processing, and this washed coffee is a treat.
Bolivia is a tiny player in the world of coffee., and over the past few decades, as farmers have turned to coca and other crops, that role has grown even smaller. There are single farms in Brazil that reportedly produce more coffee than Bolivia as a whole. Moreover, thanks to the logistical challenges of being a landlocked, mountainous country, very little Bolivian specialty coffee makes it as far as North America. We haven't roasted any Bolivian coffee in close to a decade, but Apex Coffee Imports, a values-driven Canadian outfit we met through our pals Origin Coffee Lab in Peru, encouraged us to take another look.
Agricafé was started by the Rodriguez family in 1986, as a means to mill and export their own coffee. But over the past few decades, with fewer and fewer buyers and cooperatives operating in Las Yungas, they've also made it their goal to promote coffee in the region. Agricafé's farms produce exceptional coffee, but one of their major efforts of late has been the Sol de Mañana farmer mentorship program, to help farmers improve their quality and profitability. All 3 farmers behind this coffee are part of the Sol de Mañana program.
Copacabana Productoras is a classic Latin American coffee - traditional sweetness, but just enough tart fruit to keep things interesting. With date, spicecake, almond, and pear in our mugs, and we're excited to be brewing this Bolivian goodness here in Colorado!
*** 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 Forno Grande
$ 21.00
Brazil is still a relatively new feature on the Huck single origin menu, and where excited to showcase our first washed coffee from the country - Forno Grande by Jose Schiavo!
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.
Two years ago 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.
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, but we like clean, too, and variety is the spice of life.
This is our second year roasting coffees from Espirito Santo, and for our first year with a fully washed Brazil, we’re highlighting Jose Schiavo and his family farm, Sitio Forno Grande. There’s a hint of complex + bright orange and apricot marmalade, but nougat and chocolate sauce are the stars of the show.
*** 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. ***
📸: Jose Schiavo + Sitio Forno Grande, courtesy Osito Coffee
Peru La Pomarrosa
$ 22.00
Our final single origin Peru from the 2023 harvest comes to us from the Silva-Fernandez family, led by Merci Fernandez! Merci's a young farmer, cupping lab manager, and all-around badass based in the Colosay area of Northern Peru, ands exactly the type of producer we’re excited to partner with: experimental, young, and passionate about coffee, with a bright future ahead of her.
We first met Merci on our trip to Peru in August of 2021, when we took a day trip up to Origin Coffee Lab’s purchase station in Colosay. Origin is the exporter we work with in Peru, and a recipient of the Specialty Coffee Association's annual sustainability award.
At that point Merci was running Origin's acopio in Colosay - a small cupping lab, purchase station, and warehouse catering to farmers in the area. Merci continues to run the Colosay acopio and work with her parents, Felix and Violeta, on their farm, Finca La Pomarrosa. But in the the years since, Merci's taken on more and more responsibility with Origin, too, working as an agronomic and processing advisor for other farmers in the network. And we've had the chance to meet Felix + Violeta, too. The combo of the family working together on-farm, coupled with Merci's knowledge and drive, seem to be a magic recipe for quality.
Finca La Pomarrosa sits at 1800 meters and above in the village of La Higuera, and the Silva-Fernandez family has mostly a local variety called "Colosay Bourbon." In reality, it's not a bourbon at all, but a disease-resistant hybrid, but the quality can be incredible, and lends the coffee in the Colosay area a unique profile. Additionally, La Pomarrosa processes Huckleberry's coffee using a variation on the washed process that they and Origin Coffee Lab call "fruta madura." It's a washed coffee, but with a prolonged in-cherry fermentation before depulping, followed by a prolonged under-water fermentation after depulping and before washing. All those factors, plus some careful roasting here in Denver, help create a cup we love, with big purple fruit, syrupy body, and big sweetness.
We’re tasting black plum and raspberry, balanced with notes of caramel and pastry. With both body and balanced fruit, La Pomarrosa is pure, chuggable deliciousness!
*** 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. ***
📸: Violeta Silva, Merci + Felix Fernandez at La Pomarrosa
Merci + Maria Alberca, Merci's former co-manager at Origin's Colosay Lab (Maria now works at the Jaen lab, and Merci runs the Colosay show)
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