2021 marks Huck's fourth harvest roasting coffee from farmers in Gamatui Village in the Sipi Falls region of Eastern Uganda, and after a very chaotic start to 2021, we’re excited to have two coffees from Sipi Falls back in the roast lineup!
Sipi Falls is one of Uganda's most famous landmarks, and much of the country's best coffee comes from the region. Huck specifically seeks out the coffees from Gamatui, the highest altitude community that delivers coffee to the Sipi Falls Washing Station in the town of Chema. That high altitude, combined with Sipi Falls Washing Station's impressive attention to detail, yields complex, delicious, and sweet goodness in both its washed and natural coffees.
For Huck’s washed process lots, we do step away from Sipi Fass Wet Mill’s usual m.o. Most of the coffee from Sipi Falls is washed using an eco-pulper - a machine that can remove the coffee's sticky mucilage without fermentation to break down the sugars and pectin. These machines are great in that they use far less water than the typical washing process, but in our opinion, fermentation - done slightly differently at every farm or washing station - adds something special to the coffee. Sipi Falls does produce a few microlots with extended fermentation before eco-pulping, and over the past few years we've honed in on these extended fermentation lots. They just taste better, in our opinion.
These washed, extended fermentation coffees bridge a divide between super zippy coffees from Kenya and more approachable offerings from Latin America, bringing some of the best of both to the cup. This year’s washed Sipi Falls is no differente, with balanced apricot-like fruitiness, butterscotch-like sweetness, and subtle tangerine acidity to round out the cup. Hella tasty. A bit approachable and a bit adventurous at the same time.
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This year we’ve waited on our Sipi Falls coffees a bit longer than usual, thanks to chaotic and violent politics in Uganda. The country had a presidential election just as our coffees should have left the country, and after the sitting president declared victory over his opponent and protests erupted, he shut down the country and began to jail members of the opposition, or worse. We’re not in a place to pontificate on Ugandan politics, nor are we sure how this year’s crop of Sipi Falls fits into that picture, but we couldn’t happily release a Ugandan coffee without mentioning the country’s turmoil.We would highly suggest listening to The Messenger podcast to learn a bit about this most recent Ugandan election. And if you have any insights or thoughts on how we might better consider the country’s political situation in our coffee buying, please get in touch.
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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