Ethiopia Raro Nansebo Natural
$ 21.00
Raro Nansebo is our final natural Ethiopia of the the 2022 harvest, and despite a temporary change in name and some specific details, the Raro Nansebo Washing Station and Sookoo Coffee have been mainstays at Huck for the past 3 years.
Over the past several years, Sookoo Coffee has gained well-earned notoriety for producing some of Ethiopia's best naturals. Sookoo means gold in the Guji region's Afaan Oromo language, and Sookoo Coffee focuses exclusively on naturals in the Guji region - no washed coffees, just coffee dried in its fruit. And that focus pays off.
Raro Nansebo is Sookoo's second station, and we've been roasting its coffee since the 2019-2020 harvest. After making a name for themselves with the Odo Shakisso station a bit further west in Guji, Sookoo expanded into the Guji Uraga area, building the Raro Nensebo station and working with smallholder farmers in the surrounding area. Last year, we roasted a Raro Nansebo lot specifically from Doodissi community, and named it accordingly, but in a small harvest where those smaller separations didn't make sense, we're happily back to a coffee from the full group of farmers who deliver to Raro Nansebo.
Big fruit is the big draw in most naturals, and the florality we love in washed Ethiopias often gets masked by the berries. In the best cases though - which seems to be the norm for Raro Nansebo - floral aromatics get to join the fruit punch. This year we're tasting tropical fruit, lavender-like florals, a touch of almond or amaretto, and of course, mixed berries.
*** for roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions ***
Pictured: Ture Waji at Raro Nansebo Station, courtesy Atlantic Specialty Coffee
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Colombia Colina del Viento
$ 22.00
We hope you're excited for one of the more wild offerings we have put on our menu, sourced through our friends at La Reb (La Real Botánica Expedición, the folks behind our Skeleton Key decaf and several Colombian coffees)!
Many of the flavors in coffee come from the fermentation step in its processing, when sugars and other compounds in the cherry break down and impact the flavors in the seed we roast. Changes to the fermentation environment can create some major changes in the cup.
In this fed-batch washed process, half of the coffee is fermented in cherry then pulped and placed in the fermentation tank to begin their fermentation process. The second half of the coffee undergoes the same process and is added later for extended fuel (i.e. sugar) for the biome that has begun to grow in the already-fermenting first half of coffee’s sugars.
All this leads to a super bright and fruity cup. When done well, washed coffees with extended (and in this case, atypical) fermentation processes can be some of the most unique coffees on the market, and we think Javier and Arlisson Cortés have created quite an interesting coffee in Colina del Viento (The Windy Hill). Between the syrupy sweet grape candy notes and the mulled wine, this coffee will expand your horizon in what you thought coffee’s supposed to taste like.
This one’s a complex ride for sure, and one of the funkier coffees we’ll carry this year. If you expect Colombia to mean straightforward and approachable (or if that’s what you’re looking for), this one will defy those expectations a bit. Expect intense fruit, a bit of booziness, and a unique experience here. It’s a small lot that we think will go pretty quickly, so hop on soon if you want to try something different!
*** 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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Colombia Las Brisas
$ 21.00
Congo Mapendo
$ 22.00
Last year, Mapendo was our first coffee from the Democratic Republic of Congo in over five years, and it's back for round two with a combination of spicy sweetness and dried fruit flavors. It’s a great coffee for warming up in the winter, but with a balanced dose of the brightness we love in washed African coffees.
The Democratic Republic of Congo is notorious for being one of the world’s most resource-rich, but poverty-stricken and politically-turbulent countries in the world, and Mighty Peace Coffee is a new venture of passionate coffee folks in DRC and the United States who aim to use coffee as a small engine for progress in Congo's coffeelands. Mighty Peace is a woman- and minority-owned social enterprise, and their team in DRC is headed by Linda Mugaruka, an agronomist and Congo’s first Q-Grader, dedicated to elevating coffee quality and coffee prices for farmers in Congo.
Mapendo is a quality-focused subgroup of the larger Muungano Cooperative, organized in conjunction with Linda and the team at Mighty Peace. Mighty Peace works with the Mapendo group to improve yields, improve quality, and connect the group to roasters who will pay better prices for tasty coffee. This year, the Mapendo group separated out coffee from farms higher than 1700 meters above sea level, which further boosts the tastiness.
This harvest from Mapendo, combined with some careful roasting by the team at Huck, has some serious cozy-up-by-the-fireplace vibes. It’s bright, like our favorite washed African coffees, but that orange-like acidity is a bit mellower, and the subtle citrus is mellowed out with notes of sweet dried fruit and spicy-sweet molasses.
QUEEN OF BEANS from Mighty Peace Coffee on Vimeo.
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