$ 20.00
It’s been a minute, but we’re excited to have coffee from East Timor's Letefoho district and Cafe Brisa Serena back at Huck!
Coffees from the Pacific islands can be round and sweet, but the wet hulled process that’s common in the region - in which the coffee’s protective parchment layer is removed before drying - lends itself to premature fade and vegetal, funky flavors. So, we specifically seek out washed coffees from the islands, dried in their parchment to preserve the goodness and keep out the funk. The tiny country of East Timor has been on the comeup the past few years, in large part by focusing on fully washed coffees.
Cafe Brisa Serena is a social enterprise that works with farmers in East Timor's Letefoho district to improve growing and processing practices, obtain organic certification, and access the specialty market. This particular coffee comes from 15 organic-certified family farms in the tiny village of Ducurai that have organized themselves into a group called Eratoi, and is all washed on-farm, rather than at a centralized mill. Eratoi translates to water spring, and the group has named itself after a waterfall near the village.
While this coffee does come from a different part of the world, it has quite a bit in common with a subtle, but nuanced washed coffee from Latin America. So if you’ve liked Huck coffees like Productores Cafénor from El Salvador or Atitlán Aprocafé from Guatemala, this could be your jam. We’re tasting pleasant toasted almond, a subtly-spicy cinnamon, buttery pastry, and just a hint of red apple-like fruitiness. Eratoi’s an approachable everyday drinker, and we’re glad to have East Timor back on the menu for 2024!
*** 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. ***
$ 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. ***
View full product details$ 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
$ 21.00
Fresh Crop Ethiopia season is here, and we're kicking things off with a brand new coffee, Gure Kesso!
When we think of Ethiopian coffee, the two most famous regions are Harrar - known for it's blueberry-forward, if slightly-inconsistent naturals - and the South - floral coffees from Yirgacheffe, Sidama, and Guji. Over the past decade + though, the western coffeelands have been catching up in a big way. Starting with massive infrastructure investments from Technoserve in the mid-2010s, the Agaro and Gera microregions have become powerhouses in their own rights, and while Huck's Ethiopia-lineup remains South-heavy, we tend to feature at least one great coffee from the West each season.
Telila Washing Station is one of the newer players in the Gera region, started just 5 years ago by Mike Mamo and run by Fikru Demissie. And while this is our first time roasting coffee from the station, we've been eyeing and tasting these coffees for a few years now, just without the space to bring any Telila coffees to Huck... now's the time though!
Telila does a remarkable job with both traceability and singling out the absolute best coffees they can. Hundreds of smallholder farmers in the area deliver coffee cherry to the station for processing, and Telila separates out each day's delivery by village, processing them separately. This coffee comes to us from farmers in the kebele (village) of Gure Kesso, and it's one of the best washed Ethiopias we've had the chance to taste this year!
With honeydew, lime popsicle, and wildflower honey flavors and delicate complexity, Gure Kesso is a refreshing way to kick off 2024 Ethiopias and 2024 summer!
*** 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: Fikru Demissie + Telila Washing Station, courtesy Osito Coffee
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