$ 18.00
Blue Orchid is Huckleberry’s house espresso blend. We serve this coffee every day in our cafes, and it is designed to be approachable, both as espresso and as a brewed coffee, with and without milk. If you’ve ever had a great latte experience at one of Huckleberry’s cafes, Blue Orchid was the base.
While the Blue Orchid blend does change frequently, we try to maintain a sweet, full-bodied, chocolate and caramel flavor profile by using Central and South American coffees specifically chosen for those qualities. This is great tasting comfort coffee, and is a well-rounded crowd pleaser, especially if some of that crowd likes cream in their cup, or is still making the transition from darker roast profiles into specialty coffee. We love intense floral aromatics, but some mornings we just want the chocolate, toffee, and a bit of milk in our mug, and for those days, Blue Orchid is our go-to.
The current version of Blue Orchid is a blend of Brazil Fazenda Cotrim e D'Allesandro and Peru La Higuera.
*** For roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions . And, for a primer on coffee processing, check out our Processing Basics Guide. ***
$ 20.00
Phantom Limb is a 2021 Good Food Awards Winner!
Phantom Limb is the wildest of Huckleberry’s blends. We conceived Phantom Limb to focus on fruit-forward flavors that one might not expect from a traditional espresso or drip blend.
Phantom Limb is an East African showcase, highlighting both natural and washed coffees. Phantom Limb will taste great as espresso and drip, but is intended to showcase the unexpected, unique flavors of its components - jam and berries from the natural process and the lemonade, clean, floral goodness we love in washed Africans - rather than adhere to anyone’s idea of a “traditional” espresso. If you want to think about it in terms of candy, Blue Orchid is your Tootsie Roll or Milky Way, Phantom is your bag of Jolly Ranchers or pack of Starbursts.
Even though we tend to use Phantom Limb as espresso in the two Huckleberry cafes, most often for straight shots and the smaller milk beverages, it’ll still taste great as a brewed coffee at home. Expect floral undertones, tangy brightness, and jammy, fruity sweetness, .
Current Blend: Ethiopia Yabitu Koba and Banko Dhadato Washed, Ethiopia Riripa Natural
Current Tasting Notes: red grape and blackberry, lemon brightness, floral aromatics, cocoa.
Many people suffer from phantom pain, limb loss or limb difference (including customers of ours) and therefore with every purchase of this blend we try to raise awareness and money by donating a portion of proceeds to local amputee support organizations. All of our coffee blends are named after songs that have significance for our company's history. Phantom Limb is a song by The Shins that was one of the first conversations that Koan and Mark ever had.
Here's a link to one of the three organizations that this blend supports.
$ 18.50
Who doesn’t like David Bowie? We like David Bowie.
Bowie's pretty much always the right choice. And while there are plenty of moments when we reach for that Misfits record and a cup of bright Kenyan coffee or some NSFW early 90's gangsta rap and a cup of slightly savory coffee from Sulawesi, we also value both music and coffee that's always the right choice, no matter the audience. Something that'll please both the classic rock fans and the hipsterest hipsters. In our blend lineup, that’s where Sound & Vision comes in. It’s not quite as poppy and in-your-face as Phantom Limb or many of our single origins, but we also wanted to give folks a bit more intrigue than tried-and-true Blue Orchid.
So, we’ve started out with a chocolatey, full-bodied Latin American base very similar to Blue Orchid, and kicked it up just a tiny bit with a small amount of natural-processed East African goodness. A tiny bit of fruit and brightness to keep the more discerning palates satisfied, but also plenty of comforting, traditional flavors for folks who want their coffee to taste “bold” or “like coffee, damnit.” Confident on its own, but also plays very well with milk.
Do you like cold brew, too? This also happens to be the blend that we use in our kegged cold brew, so if you’re too far away for us to deliver a keg, don’t have a tap system, or just want to do it yourself for any other reason, Sound & Vision is our go-to cold brew suggestion. What about espresso? We're pulling shots of S+V as our house espresso at our Dairy Block café in downtown Denver. Whether it's a shot, a cup full of ice, or a filter brew for a crowd, Sound and Vision is an easy choice.
Current Blend: 50% Brazil Fazenda Cotrim e D'Allesandro, 40% Peru La Higuera, 10% Ethiopia Riripa Natural
*** For roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions . And, for a primer on coffee processing, check out our Processing Basics Guide. ***
View full product details$ 19.00
Don't call it a dark roast! Okay, okay...we won't.
How about we call it Civitas and say it's "a slightly darker roast with slightly longer development"? Yea, that sounds cool!
In either case, we're excited about this one! Huck has long believed that we should (or could) be just as proud of our darker & more developed coffees, as we are of our lighter offerings.
It just took us a while to find a roast profile that still checked all the boxes for us!
Our Civitas blend is meant for the fan of a full bodied coffee with notes of dark sugars, chocolate, toffee, and a great nuttiness -- not unlike our Blue Orchid Blend, but a hair darker than that.
Civitas is currently a community blend from La Higuera, Colosay, Peru.
*** For roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions . And, for a primer on coffee processing, check out our Processing Basics Guide. ***
View full product details$ 19.00
We love coffee for a lot of reasons. We love the flavors of a cup that's been sourced, roasted, and brewed with care, and we love sitting down with friends and a few mugs. Most of the time, we love that subtle kick of caffeine, too.
Sometimes though, we like to have a bit of coffee when we're already way too wide awake, so offering a great decaffeinated coffee is important to us at Huckleberry. Skeleton Key is the same decaf coffee that we serve in both of our Huckleberry's cafes, and we're finally bagging it for you to bring home and enjoy after dinner, or whenever you're craving coffee without the jitters.
Skeleton Key is a seasonally-rotating coffee chosen for versatility, roasted to work with or without milk, as espresso or brewed coffee.
In the past we’ve always roastedSwiss Water Processed or Mountain Water Processed beans for Skeleton Key, but over the past few years a new process, using sugarcane-derived ethyl acetate, has become an increasingly prevalent and chemically-safe alternative. And while water process can only occur at two plants in the world, in large batches, Colombian producers can produce sugarcane decafs in-country, in smaller batches.
The current version of Skeleton Key is a sugarcane-processed decaf from Cauca, Colombia, with a touch of fruit and all the chocolate, caramel, and sweet nuttiness we always highlight in Skeleton Key.
*** for roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions ***
View full product details$ 23.00
Sergio Enamorado is back at Huck, and while his coffee’s been good every year we’ve roasted it, there’s no doubt that Sergio has seriously stepped up his quality for the last two harvests.
Two winters back, we had the pleasure of visiting Sergio, and beyond strengthening what had been a WhatsApp texting friendship, it was great to see just how dedicated he and his family are to quality. Sergio's son, Sergio Jr., is just as passionate and almost as knowledgeable as his dad, and the extended Enamorado family works together to make all of their coffees better.
Most of the extended family - grandfather Pedro Moreno, father Encarnación Enamorado, cousin Evin Moreno - live and farm in the village of El Cedral on Santa Barbara mountain. Each family member processes their coffee separately, but they all share the same processing compound and equipment, including a depulper, washing tanks, and parabolic drying beds. Pedro and Encarnación oversee drying and a small nursery for the extended family, and when it comes time to harvest one family member's farm or another, Sergio's able to lean on Evin for help, and vice versa.
There's plenty to love in this coffee, whether you flock to the fruity and bright or prefer more traditional Latin American flavors that pair well with milk. This year’s harvest has plenty of caramel-like sweetness with just a touch of spice, but Sergio has fine-tuned his processing techniques, and that helps his coffee dip its toes into more adventurous waters. Like many producers, Sergio has started to intentionally hold his coffee in-cherry between picking and depulping, and over the years he’s fine-tuned this method to bring out some delicious fruity acidity that reminds us of pomegranate, tamarind candy, and green apple.
*** For roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions . And, for a primer on coffee processing, check out our Processing Basics Guide. ***
Pictured: Sergio + Ru Anai Enamorado; Sergio Jr., Ru Anai, and Sergio Sr.; Encarnación Enamorado (Sergio's dad)
$ 22.00
*** For roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions . And, for a primer on coffee processing, check out our Processing Basics Guide. ***
Pictured: Arlison Cortés, from Shelby's sourcing trip in 2023.
$ 23.00
Late winter into spring is a time for Southern Hemisphere coffees to shine, and we're stoked to kick off Southern Hemisphere Africas with Ruli!
Dukundekawa Musasa is one of the larger cooperatives in Rwanda, and they group their producers into smaller cells. The Ruli cell also has yet another sub-group, the Rambagirakawa women’s group, made up of quality-driven female members of the cooperative. Beyond coffee, the group focuses on helping its members attain higher pricing, and re-invests its premiums into women’s health and education initiatives, agronomy support, and microcredit loans for its members. While our much smaller natural lot comes from a co-ed group of farmers, this washed coffee was grown exclusively by the Rambagirakawa group.
One of the reasons we love Rwandan coffee is that the country is planted almost entirely in Bourbon, a coffee variety that lends a deep, sugary, syrupy sweetness. Variety, rich red clay soil, meticulous picking and sorting, and careful processing all work together to layer that sweetness with sparkling acidity complexity.
Ruli brings a combination of fruit-driven acidity and deep sweetness to the lineup. We're tasting cranberry, shortbread cookies, meyer lemon, and apricot in this years’ crop! We’ll also have a tiny amount of natural Ruli, coming soon, but exclusive to Huckleberry’s cafes and webstore.
*** For roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions . And, for a primer on coffee processing, check out our Processing Basics Guide. ***
$ 22.00
Our third single origin Peru of the 2023 harvest comes from Ulises Nayra and Victoria Ramos at Finca El Lechero, and we’re stoked to have their yellow caturra back at Huck after a one year gap!
We source our Peruvian coffees through Origin Coffee Lab, and when we first visited back in 2021, we tasted one coffee, that prompted a very quick “whoa, what is that?” Floral and vibrant, not quite Gesha-level intensity, but definitely moving in that same direction, and different than what we had expected. That coffee was a yellow caturra variety from Ulises and Victoria, and luckily, Ulises was actually delivering more coffee to Origin at the same time we were cupping. It was a no-brainer to chat, then visit his farm a few days later.
Caturra - typically bearing red cherries - is a fairly common coffee variety throughout Latin America, prized for both solid productivity and a sweet, if more traditional, flavor profile. But there is a mutation of caturra that produces yellow cherries, and when kept separate and processed with care, it can be a completely distinct experience. Floral, bright, complex, and delicate. It’s not quite at the intensity level of a Gesha or Pink Bourbon, but it’s a unique experience, and arguably a mellower, easier drinker than those other two, currently-fashionable varieties.
Last year we took a break from singling out Ulises’ + Victoria’s coffees, but this year, they worked with Merci Fernandez and the team at Origin to fine-tune the process a bit. While in many cases we love coffees fermented in-cherry, after tasting early examples we asked (and committed to buy, regardless of quality) El Lechero to depulp immediately upon harvest, then extend the fermentation after depulping. This lends to a more delicate cup, but one that lets the florality and brightness of the variety shine a bit brighter.
El Lechero is named after a tree on the farm that produces a milky sap when cut, and while we called this coffee “Ulises Nayra” two years ago, this is truly a family effort. Ulises and Victoria oversee both coffee and granadilla production on the farm, their son Dilver works in Origin’s cupping lab in San Ignacio, and Ulises mother Esperanza and stepfather Maximiliano live just down the road, with family members helping on both farms.
We’re digging El Lechero for not just its elegant complexity, but also its uniqueness from our other Perus - chocolatey Familia Peralta and fruity La Pomarrosa. Sugar cookie sweetness, black currant and blackberry fruitiness, key lime acidity, and soft florals for the win.
*** for roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions . And, for a primer on coffee processing, check out our Processing Basics Guide. ***
Pictured: Ulises Nayra and Victoria Ramos
View full product details$ 20.00
It’s been a minute, but we’re excited to have coffee from East Timor's Letefoho district and Cafe Brisa Serena back at Huck!
Coffees from the Pacific islands can be round and sweet, but the wet hulled process that’s common in the region - in which the coffee’s protective parchment layer is removed before drying - lends itself to premature fade and vegetal, funky flavors. So, we specifically seek out washed coffees from the islands, dried in their parchment to preserve the goodness and keep out the funk. The tiny country of East Timor has been on the comeup the past few years, in large part by focusing on fully washed coffees.
Cafe Brisa Serena is a social enterprise that works with farmers in East Timor's Letefoho district to improve growing and processing practices, obtain organic certification, and access the specialty market. This particular coffee comes from 15 organic-certified family farms in the tiny village of Ducurai that have organized themselves into a group called Eratoi, and is all washed on-farm, rather than at a centralized mill. Eratoi translates to water spring, and the group has named itself after a waterfall near the village.
While this coffee does come from a different part of the world, it has quite a bit in common with a subtle, but nuanced washed coffee from Latin America. So if you’ve liked Huck coffees like Productores Cafénor from El Salvador or Atitlán Aprocafé from Guatemala, this could be your jam. We’re tasting pleasant toasted almond, a subtly-spicy cinnamon, buttery pastry, and just a hint of red apple-like fruitiness. Eratoi’s an approachable everyday drinker, and we’re glad to have East Timor back on the menu for 2024!
*** For roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions . And, for a primer on coffee processing, check out our Processing Basics Guide. ***
View full product details$ 22.00
Are you feeling saucy? Ready to get sauced? As long as you’re okay with a 0% ABV, we’ve got you covered with Ecuador El Sauce.
To be clear, this technically should be pronounced sauce-eh (or something like that, we’re coffee roasters, not phonetic spellers), and in Spanish, “el sauce” translates to willow tree. It’s also the name of a town in Southern Ecuador, the source of this delicious coffee.
We’ve roasted coffees from Ecuador’s Loja Province in the past, but El Sauce is new to Huck, and it’s a different animal entirely. There’s plenty of the maple syrup and molasses sweetness we’d expect from this area of Ecuador, but thanks to a bit of experimental processing mixed in with the traditional washed process, we’re tasting fig and freeze-dried berries here, with some tangy brightness to boot.
El Sauce is a blend of coffees from smallholder farmers in the town of El Sauce, and we found this coffee through The Coffee Quest, an import-export operation based in Medellin, Colombia and Austin, Texas, but partnered with Capamaco Trading in Ecuador. Some of the farmers in El Sauce have begun experimenting with yeast-inoculated fermentations, using yeast to both alter and control the fermentation step that breaks down the coffee’s fruit in the traditional washed process.
Stephen at The Coffee Quest estimates that roughly 15% of El Sauce was yeast-fermented. We’ve tasted yeast fermentations that range from overwhelming to more subtle, but here, with this group of farmers and as part of the blend, the result is a tangy, but balanced cup.
Fig jam, molasses, brown sugar, and freeze-dried strawberries make for some very interesting sauce, that until now, we really didn’t expect out of Ecuador. It’s a pretty good reason to get Sauced with us, even if you are doing it first thing in the morning.
*** For roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions . And, for a primer on coffee processing, check out our Processing Basics Guide. ***
Photo courtesy The Coffee Quest
View full product details$ 23.00
Huck has been with Long Miles since their first harvest in 2013, and each year we’re lucky enough to taste through multiple delicious coffees from the group. Long Miles isolates coffees from individual hills, with Gitwe and Ninga the most frequent in our lineup. This year, Gitwe hill produced our favorite washed coffee, and we’re stoked to roast this one over the spring and into the summer!
The Long Miles Coffee Project was founded by Ben and Kristy Carlson, an American couple who moved to Burundi. Upon seeing the difficulties farmers faced while Ben was working as a coffee trader, the Carlsons built two washing stations in the region, and have worked with area farmers to help them fetch better prices. By working with the farmers to develop stringent quality practices at the farm level, then washing and milling the coffee with meticulous care, Long Miles is able to ensure that the coffee is of the highest quality possible. By working with Huckleberry and other roasters who commit to coffees before they've shipped from Burundi, the Long Miles Coffee Project is able to pay the farmers a higher price for their coffee than they would receive on the open market and from other washing stations.
Gitwe is a specific hill near Long Miles' Heza washing station, and this coffee comes exclusively from the Long Miles farmers living on that hill. Over the past few years, Gitwe has produced some of our favorite coffees - natural, washed, and honey alike. For two years running, washed Gitwe has been our favorite Long Miles Coffee.
We’re tasting tangerine, honey, and peach tea (think iced, sweetened, in a bottle that rhymes with apple) in this year’s Gitwe. With body, balance, and acidic complexity all at the same time, it’s gonna be a roast team favorite for the entirety of its turn at Huck!
*** for roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions ***
Photos courtesy Long Miles Coffee Project
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