Las Colinas comes to us from two growers in the northwest corner of Nicaragua, Alba Luiz Herrera López and Alberto Javier Ramos Gutierrez, and we're stoked to have this well-balanced, sweet addition to our lineup. If you've dug Latin American mainstays like Atitlán el Grano, or like your coffee to taste like coffee, but a great version of those traditional flavors, Las Colinas might be your jam.
Nicaragua doesn't necessarily have the best reputation for quality, in part due to some unique purchase and drying practices in the country. Unlike Guatemala, where growers tend to hand in just-picked cherry to a central washing station, or Colombia, where growers tend to wash and dry their coffees themselves, in Nicaragua it is common practice to wash coffee on farm, then deliver wet coffee to a central drying facility. Those drying facilities typically blend coffees into untraceable lots and dry too quickly, or the coffee sits wet too long before drying and develops defects.
Caravela is working to change all of that. Though Alba and Alberto still deliver wet parchment, Caravela built their drying facility, Beneficio La Estrella, close to its farmers. This makes it easier for farmers to deliver parchment the day it is washed, rather than pooling multiple days of coffee together. Additionally, Caravela has built something truly unique at La Estrella. While blended lots and huge patios for quick drying are the norm, Caravela has built a huge system of raised, covered drying beds. This makes it easier to both keep small lots of coffee separate, and also slows down the drying process for optimal drying. We've been incredibly happy with the work Caravela does in Colombia, and are stoked to have them as a partner in great coffee in Nicaragua now, too.
Drying details are for coffee nerds, but we feel like this coffee is for everyone. While some of our other coffees have wild fruity flavors and sparkling acidity, Las Colinas is an approachable but tasty version of traditional coffee flavors. There's a tinge of soft fruit that will keep the geeks interested, but loads of sweet, milk-friendly flavors that also make this the perfect for your grandpa who doesn't want his coffee to taste like anything out of the ordinary, or a great launching point from traditional blends into single origins. But, even as folks who like complexity, we also dig great tasting coffee that tastes like, well, coffee. And we'll be filling our brewers with Las Colinas quite a lot these next few months.
$ 19.00 $ 21.00
Coffee of the month for February is a fruit bomb!
Beriti...it's a familiar name here at Huckleberry, and for good reason! We roasted a delicious washed coffee from this washing station in years past, but this year purchased a lovely natural produced by the same folks. Beriti Natural is packed with jammy, fruity flavors, and if you've enjoyed our roasts of Ethiopia Ardi, this should be next on your brew list.
Most of the coffee we buy and roast is washed (aka wet-processed), meaning that the coffee seed is removed from its cherry, and washed of all of its fruity material before drying. In the natural process, the cherry is left intact during drying, then removed before export. Natural processing is tricky - it's easy to spoil a coffee and create funky, off flavors. But when the growing conditions are good, the coffee is picked at the correct level of ripeness, and the drying is done slowly and evenly, the coffee can be an otherworldy experience of clean, berry-forward fruit flavors.
Beriti was one of the best naturals we sampled this year, and it's been a delicious coffee in our cafes and for some of our barista competitors. This is a testament to the delicious heirloom coffee varieties native to Ethiopia, the high altitude in the Yirchacheffe region, and meticulous attention to detail at the Beriti washing station. Hundreds of smallholder farmers from the village of Tore deliver their coffee to the Beriti station, where the washing station dries and sorts the coffee with the highest level of care.
The result is a coffee that tastes of blueberry pie, dark chocolate, green apple, and juicy blackberry. If you're looking for an eye-opening coffee, or you already know that naturals are your jam, we'd recommend cutting open a bag of Beriti.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. This 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 raised beds for slow, even drying and under cover for 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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Santa Maria is one of two coffees from the Cooperativa de Caficultores de Dota (CoopeDota) in Costa Rica that Huckleberry will roast this year. While El Cedral Natural is stunning and fruit-forward, Santa Maria is more subtle, but equally delicious. This washed coffee exudes balance while maintaining complexity, and showcases why great washed Central American coffees are among the most versatile and easy to drink. Santa Maria has milk-friendly flavors of walnut and creamy nougat, while also packing plenty of grape-like fruity complexity and orange-like brightness.
Costa Rica has been a global leader in the push for a more sustainable coffee trade, and within Costa Rica, CoopeDota has been a leader among producers. In 2011 the cooperative produced the world's first certified carbon neutral coffee, and is known for its work to reduce both its carbon and water footprints. To that aim, while we say that this coffee is washed, it's actually eco-pulped. Most washed coffees use fermentation and a whole lot of water to remove the coffee seed's inner fruit (mucilage) before drying. CoopeDota forgoes the fermentation breakdown of that sugary fruit, and runs its coffee through a machine called an EcoPulper, which uses dramatically less water than traditional washing. All in all, as our head of education David Fasman learned while visiting the cooperative earlier this year, reducing water use throughout the coffee's journey is a point of pride for CoopeDota.
We're super excited to begin showcasing CoopeDota's coffees in 2017 - not just because the cooperative is a leader in sustainable practices, but also because the coffee is damn tasty. Santa Maria has a lot going for it - fruity pop, milk-friendly nuttiness, creamy body and depth. This coffee is going to be a go to for us in the mornings while warming up the roaster, on Fetco at our Pecos St cafe, and makes for a delicious single origin espresso, too.View full product details
Ethiopia: it's the birthplace of coffee, and the O.G. is still producing some of the best coffee in the world. At the very least, we love drinking and roasting it, and for the past few years we’ve relied on our pals at Red Fox Coffee Merchants for access to the best coffees from Ethiopia’s southernmost coffee regions. Red Fox works with the Oromia Coffee Farmers Cooperative Union (a cooperative of smaller cooperatives) to select great coffees from the cooperatives that make up the OCFCU, and we’re lucky enough to roast our favorite one of these coffees each year.
This year we were blown away by coffee from a brand new cooperative called Kercha Inshe, and are excited to showcase these growers’ dynamic, floral, and complex coffee. Kercha Inshe is based in the town of Kercha, and as is typical in Ethiopia, the cooperative members do not cultivate coffee in a traditional, industrialized sense, but pick coffee trees amongst a myriad of other trees and crops, under more or less full canopy. This shade, along with the region's heirloom coffee varieties, incredibly high altitudes, ripe-picking, and attention to detail at Kercha Inshe’s washing station, all help create this super clean and vibrant coffee.
Kercha Inshe is bursting with florals and sweet, orange-colored and juicy fruit. We taste mango, fresh apricot, and clementine to accompany those intense floral aromatics. If you like the juicy and nuanced, or already know that Ethiopia is your jam, Kercha Inshe is the ticket to smiletown.View full product details