$ 17.10 $ 19.00
Fresh to the lineup, Huck's first coffee from Uganda is our coffee of the month for October!
It's no secret that we like African coffees at Huck. While we've usually stuck to coffees from Ethiopia, Kenya, Rwanda, and Burundi, we've always kept an eye and cupping spoon open for the right coffee from outside of those four bedrock countries.
Over the past couple years, our partners at Atlantic Specialty Coffee have increased their involvement with the Chema washing station in the Sipi Falls region of Uganda, working with producers to improve growing practices and with the washing station itself to improve processing. We had the chance to taste several experimental lots, and were particularly impressed with this extended fermentation coffee. Chema typically uses a machine called an eco-pulper to remove the coffee's fruit, without fermentation, but in this case the washing station employed an extended dry fermentation time between removing the coffee cherry skin and washing the coffee. The result is sweet, with balanced fruit and subtle brightness, and more importantly, is clean. We've tasted plenty of Ugandan coffees in the past, but a hint of earth or funk was always a hangup, and we think this coffee shows promise.
We really didn't need or expect to buy another African coffee this year, but this coffee was an opportunity to get a foot in the door for the long haul. We only purchased a small amount of coffee from Chema this year, but are looking forward to getting to know this coffee in 2018, with the hope of supporting Chema and Ugandan coffee more in the years ahead.
We're going to savor Sipi Falls' short run this year at Huck while already looking ahead - we're tasting honeycomb, craisin, soft citrus, and almond cookie. It's balanced, sweet, and delicious, and we're excited to showcase a great Ugandan coffee for the first time here at Huck.View full product details
We love the balance of approachability and jaw-dropping flavors that great Colombian coffees can exhibit, and Las Brisas has been one of our favorite Colombians for the past few years running. Last August we had the chance to visit the group, and we're looking forward to not just roasting this year's harvest, but also many harvests ahead. In this crop we taste bright green grape and citrus, balanced by sweet flavors of stone fruit, cherry cobbler, and caramel. All of this makes this an exciting coffee for the nerds, and also a friendly coffee for less-seasoned specialty coffee drinkers, too.
Las Brisas is grown by growers in ASOQUEBRADON growers group, based around the town of Rioblanco, Tolima. This area sits near the juncture of Colombia's three mountain ranges, or cordilleras, and the name Las Brisas refers to the strong winds blowing through the region.
We roast quite a bit of coffee grown by small producers. Las Brisas and our other Colombian coffees are unique in that smallholder farmers mill, wash, and dry their coffee individually, at their farms, rather than at a centralized wet mill. Most of our other smallholder coffees, like Guatemala Atitlán el Grano, Ethiopia Adado, and Rwanda Kanzu, for example, are picked and delivered in its cherry to a centralized washing station, where it is processed collectively.
Individual processing can create challenges for consistency and quality, but luckily our export partner Caravela's regional team of Davier and Wilfer work together with the growers to improve farming and washing practices, to help ensure that the coffee is delicious. All of the farmers who make up Las Brisas are well-practiced in proper fermentation and washing, and dry their coffees on covered beds for slow, even drying and protection from Colombia's rains.
Careful growing, proven varieties, excellent terroir, and skilled processing help create an impeccable, dynamic coffee that we think you'll love. Las Brisas has sweetness that lovers of more basic, milk-friendly coffees will enjoy, but also packs a punch of stellar, fruity brightness and the juicy flavors that excite the roasting team here at Huckleberry.
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Mmmm...jelly donuts. That's what we thought when we tasted our second roast of this year's El Cedral. The first roast was pretty good, too, but there's a reason we don't sell the first roast. Now that we're in full swing, El Cedral is the coffee of the month for September.
El Cedral was Huckleberry's first non-African natural-processed single origin coffee last year, and we've been looking forward to 2018 ever since. Before David Fasman tasted El Cedral on a visit to Costa Rica two years ago, we were waiting for a Central American natural that met the same standards we've come to expect from Ethiopia and Burundi. Luckily El Cedral was a stunner on that visit, and is a banger this year, too.
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. Our other CoopeDota coffee, Santa Maria, is grown on multiple smallholder farms, and is a more predictable, though equally delicious cup. In contrast, El Cedral is a single farm, collectively owned by all of CoopeDota, that operates as an experimental model farm to help individual farmers learn better growing and processing practices.
If you've loved our other naturals like Ardi, Beriti, and Gitwe Natural, 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 and chocolaty backbone we love in washed Central American coffees. We're calling that combo of flavors jelly donut, tangerine, berries, and generally delicious.View full product details