Peru is a country with enormous potential for great coffee, and we've been lucky to taste more and more exceptional coffees from the country each year we've been roasting. This year when we were tasting coffees from South America, Sebastian Carvajal's sample stood out as a stunner that we couldn't resist.
Peru has a well-deserved reputation for very good, very sweet, very clean coffees, and with high altitude plus lots of great varieties and widespread organic growing practices, most coffee folks agree that there's tons of untapped quality. For better or worse though, the country's coffee industry and its cooperatives have traditionally focused on blending large lots for Fair Trade Organic coffee roasters. Some of these lots are delicious and balanced, and the growers tend to earn a premium as part of FTO cooperatives, but there are undoubtably some gems from individual growers that get buried into nice lots that are sweet and chocolaty, but lack some distinctiveness.
Luckily, some cooperatives, including Productos y Servicios NorOriente (PRODUSERVIN - doesn't exactly roll off the tonge), have started to separate out individual producers who have exceptional quality, and that's why we're able to roast Sebastian Carvajal's coffee. Don Sebastian farms in the mountains of San Jose de Lourdes, a district in northern Peru's Cajamarca region, and his coffee has the comforting and clean sweetness that Peru is known for, plus some truly mouthwatering flavors.
We think this coffee has something for everyone. Like coffees more on the adventurous side? Don Sebastian packs red berry brightness and tropical fruit complexity that we typically find in East African coffees. Like your coffee traditional and balanced, and maybe with a bit of milk? Don Sebastian fills that niche, too, with pastry and sweet caramel flavors that are more expectedly Latin American. All in all it's a bit bright, a bit fruity, and a lot sweet, balanced, and delicious.
$ 16.20 $ 18.00
Our fave Indonesian coffee is our highlight coffee for March!
Tana Toraja is one of those coffees that has the potential to change one's preconceptions about an entire growing region. This coffee comes to us from the town of Tana Toraja, on the island of Sulawesi in Indonesia, and is one of the cleanest, most pleasant Indonesian coffees we've tried to date. This coffee has the full body and subtle spiciness that lovers of other Indonesian coffees will enjoy, but also has a clean, chocolate and cola sweetness that is a welcome surprise.
The farmers around the community of Tana Toraja bring their coffee cherry to a centralized wet mill called TOARCO, where it is processed using a washing technique more similar to Central America than most other parts of Indonesia. Tana Toraja is dried slowly, in its parchment, rather than wet-hulled. The process of removing coffee's parchment - a final, husk-like layer covering the bean - before drying, does accelerate drying in Indonesia's humid climate, but also contributes to musty, earthy flavors and premature fading of the beans' better qualities. By leaving the parchment on, and slowing down the drying process, TOARCO helps create flavors that we at Huckleberry strongly prefer.
Tana Toraja is an outstanding coffee that will please coffee drinkers who love big, full-bodied Indonesian coffees, but will also be a great option folks who tend to prefer clean and sweet Central American coffees. It's a crowd pleaser, too. We love drinking it black, but this coffee's rich flavors and heavy mouthfeel also hold up well to a bit of milk or cream.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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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
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