El Desarollo is back - one of our favorite coffees for the last 5 years. While we called this coffee Matambo for a few years, it's always come from the El Desarollo Growers Association, and this group of farmers has produced a coffee that's deeply sweet and subtly complex, year-after-year!
The best Colombias - and particularly the best Huilas - pull off a balance between approachability and exciting flavors that few other origins can match. This latest crop is a perfect example of that balance, popping with red berry and plum fruitiness, but rounding out the pop with dark honey and buttery pie crust sweetness.
We had the pleasure of visiting Asociación de Cafeteros el Desarollow in August of 2017 with Caravela, one of our favorite sourcing partners in Latin America. Read more about that visit here to see why we're stoked for yet another great year with the El Desarollo Growers Association and the long game with these growers and Caravela in Colombia.
We think El Desarollo has something for everyone. Plenty of traditional coffee flavors and sweetness for those who prefer a more approachable or milk-friendly mug, but also packing juicy, fruity flavors and high-end brightness to please folks who prefer more adventurous coffees. Year 5 of this gem from Gigante, and we’re looking forward to brewing it for the next few months!
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Bosque de Marfil is back for its third year in the Huck lineup, and we’re excited to brew this one up over the next few months. Black cherry, nougat, macadamia nut and fudge flavors dominate a complex, but sweet and comforting cup.
Bosque de Marfil is the name of a forest in the center of Ecuador’s southernmost Loja province, and the 44 farmers who produce this coffee call this forest home. Sitting high in the Limo mountain range, the bosque provides great shade for coffee production, and abundant natural resources that help these farmers earn secondary income in the months between one coffee harvest and the next.
As is the case with many of our Latin American coffees, we’re excited to source Bosque de Marfil through Caravela Coffee. Caravela helps ensure us dependably great coffees, and provides farmers with access to on-farm assistance plus fair, transparent pricing structures. It’s a win-win, and it makes them one of our favorite partners in Latin America.
As far as the cup goes, it’s a sweet, delicious ride. Cherry cola sweetness, chocolate-molasses sweet-spice, creamy nut notes, and a touch of green apple brightness, with a syrupy body. It’ll hold up to milk just great, and we’ll be brewing it plenty as a single origin espresso, but we’re also more than glad to drink this black - it’s a lively and juicy everyday drinker.
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Huck’s first washed Ethiopian coffee of the 2020/21 harvest is clean, bright, and refreshing for the summer heat. This is our third year roasting coffee from the village of Worka Chelbesa (and the washing station of the same name), and this year's washed coffee pops. We’re tasting pink lemonade, hibiscus, and melon candy in a bright, delicate, and complex cup.
We’ve been pretty impressed with SNAP Specialty Coffees over the last few years. They’ve exported and dry milled some of our favorite coffees from the Guji Zone, but also own a few washing stations throughout Ethiopia. Worka Chelbesa is one of those stations, and we've quickly learned to look forward to this coffee year-after-year.
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. Also, the crew at SNAP is legitimately interested in how their coffees perform here in the US - quick to answer any questions we have, and quick to ask how the coffees are tasting. 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 get y’all that tasty coffee.
In this case, the village (kebele) of Worka Chelbesa is one of the highest towns in the woreda (more or less county) of Gedeb, in the larger Yirgacheffe zone. 680 farmers deliver coffee cherry to the Worka Chelbesa washing station, where the coffee is washed, dried, and sorted to the most exacting detail. We'll roast a natural from the same station soon, too, so you can try two coffees from the same place side-by-side, but first up, washed Worka Chelbesa slaps. Heady florals, bright citrus, clean and sweet fruit candy that'll make your taste buds water - especially as a filter brew or hot-over-ice iced coffee.
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*washing station photos courtesy Abenezer Asfaw of SNAP.View full product details
El Pepino is Huck’s 2nd Peru for the year, and it’s just tasty, approachable coffee. We’re picking up chocolate, nectarine, subtle orange, and almond in a coffee that’s a bit bright, but also sweet and comforting.
For the past several years, coffees from the small village of Laurel, in Peru’s San Ignacio province, have been a mainstay of the Huckleberry lineup. We work with Origin Coffee Lab, an exporter dedicated to transparency, farmer assistance, fair pricing, and full traceability, and they help us source excellent coffee from Aldea Laurel, including gems like El Pepino and our other Peru single origin this year, Mavila Peralta.
Coffee is an agricultural product, and it can be fickle. While good practices help create good luck, one year a farmer might produce eye-popping, exceptional coffee, and the next year their coffee might just be very good, often due to factors outside their control. Is it ideal? No. Is it okay? Yes, and it’s just reality. So whenever possible, we try to purchase the coffee that farmers can produce year-after-year with average luck, while also picking out the truly exceptional lots that are a combination of good practices and good luck.
In this case, we commit to a relatively large amount of very good, mixed producer coffee from the Aldea Laurel community, and this forms a backbone of Blue Orchid, Civitas, and Sound and Vision for half of the year. Origin Coffee Lab then gives us the chance to cherry-pick from within the community, selecting individual farms to highlight on their own. This year we’re highlighting coffee grown by Mavila Peralta and this lot produced by Florian Padilla.
The Padilla family is earning a reputation for quality here at Huck. Last year we roasted Finca La Mandarina (orange), from Florian’s brother Ismael, but this year Finca El Pepino (cucumber) was our favorite non-coffee-crop-named farm from the community. We’re tasting stone fruit, chocolate, almond, and citrus in this coffee that’s definitely bright, but also comforting and milk-friendly.
Mavila Peralta was a great first Peru for the year, and we’re excited to keep the ball rolling with El Pepino!
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