$ 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 Worka Chelbessa Washed, Uganda Sipi Falls 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.
$ 26.00
This is HUCK's third year carrying Dario Rodriguez's Pink Bourbon coffee, and we’re beyond floored by this goodness, yet again! The pink bourbon variety, named for the hue of its ripe cherries (though actually an Ethiopian landrace, not a bourbon at all), is known for its deep sweetness and bright acidity, and has been the hot variety in Colombia for the last few years. Dario’s Pink Bourbon is one of the best examples we’ve tasted, and we’re stoked for year three of this juicy summer release.
In a world where mono-cropping has taken over much of the Colombian mountainsides, Dario aims to create an old-world farm with organic and sustainable practices. While his main source of income is his coffee, Dario has only planted 11 of his 16 hectares with coffee trees. Why, you ask? Because Dario knows that the key to long-term success is biodiversity. Mono-cropping (planting only one type of crop in an area) can easily destroy a delicate ecosystem, cause major erosion and kill the nutrient rich soil.
From macro to micro, Dario has his operation molded into a symbiotic ecosystem. The ash from his stove and the scraps from his kitchen go into his compost. His chickens eat the fallen, overripe cherries off of the ground to control the insects, and they, in turn, fertilize the soil. The shade crops he planted exist to draw the right kind of wildlife, enticing the indigenous species back to the land, creating the bustling environment needed for truly phenomenal coffee. Not much happens by accident on Dario's farm, and that intention is something that we can all taste in the cup.
We‘re tasting black cherry, dark brown sugar, pink grapefruit, and candied pineapple in this banger. Sweet and juicy, it’s a perfect summer treat.
For questions about roast and ship details, please visit our FAQ page! For a primer on coffee processing, click here
View full product details$ 23.00
Dario Rodriguez is back in the Huck lineup, and while his Pink Bourbon variety is an extra-special treat, we’re also roasting up some of his more “normal” coffee and slinging it in slightly less-fancy packaging. Hard air quotes around that “normal” though, because Dario’s other coffee is also delicious!
We’ve been buying coffee from the Desarollo Growers Association for years now, and two years back, our head roaster Shelby singled out Dario Rodriguez and his pink bourbon variety for special release. For the second year running, we went all-in on Dario, and are roasting up not just his extra-special pink stuff, but also his very tasty, “normal” coffee. It’s a touch less in-your-face, but still bright, sweet, and super enjoyable.
In a world where mono-cropping has taken over much of the Colombian mountainsides, Dario aims to create an old-world farm with organic and sustainable practices. While his main source of income is his coffee, Dario has only planted 11 of his 16 hectares with coffee trees. Why, you ask? Because Dario knows that the key to long-term success is biodiversity. Mono-cropping (planting only one type of crop in an area) can easily destroy a delicate ecosystem, cause major erosion and kill the nutrient rich soil.
From macro to micro, Dario has his operation molded into a symbiotic ecosystem. The ash from his stove and the scraps from his kitchen go into his compost. His chickens eat the fallen, overripe cherries off of the ground to control the insects, and they, in turn, fertilize the soil. The shade crops he planted exist to draw the right kind of wildlife, enticing the indigenous species back to the land, creating the bustling environment needed for truly phenomenal coffee. Not much happens by accident on Dario's farm, and that intention is something that we can taste in the cup.
Dario’s “normcore” coffee - primarily, but probably not only Colombia variety - combines bright fruit with more traditional and expected Latin American sweetness. We’re tasting molasses, boysenberry, and blood orange here, and this one’s coming in a full 12 oz bag.
*** 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. ***
$ 23.00
The last time we roasted a Bolivian coffee, we were turning beans brown in the back of our Pecos St. cafe. That's 3 roastery moves in the past, so it's been a while, and it's great to have some Bolivian coffee back at Huck!
Copacabana Productoras comes to us from three female farmers - Carmelita Aduviri, Juana Gonzales, and Mercedes Condoni - and the team at Agricafé. Carmelita, Juana, and Mercedes all farm in the town of Copacabana, and deliver their coffee cherry to Agricafé's mill in Caranavi. Agricafé is gaining well-earned notoriety for both driving a renaissance in coffee production in the Las Yungas region, and for meticulous processing, and this washed coffee is a treat.
Bolivia is a tiny player in the world of coffee., and over the past few decades, as farmers have turned to coca and other crops, that role has grown even smaller. There are single farms in Brazil that reportedly produce more coffee than Bolivia as a whole. Moreover, thanks to the logistical challenges of being a landlocked, mountainous country, very little Bolivian specialty coffee makes it as far as North America. We haven't roasted any Bolivian coffee in close to a decade, but Apex Coffee Imports, a values-driven Canadian outfit we met through our pals Origin Coffee Lab in Peru, encouraged us to take another look.
Agricafé was started by the Rodriguez family in 1986, as a means to mill and export their own coffee. But over the past few decades, with fewer and fewer buyers and cooperatives operating in Las Yungas, they've also made it their goal to promote coffee in the region. Agricafé's farms produce exceptional coffee, but one of their major efforts of late has been the Sol de Mañana farmer mentorship program, to help farmers improve their quality and profitability. All 3 farmers behind this coffee are part of the Sol de Mañana program.
Copacabana Productoras is a classic Latin American coffee - traditional sweetness, but just enough tart fruit to keep things interesting. With date, spicecake, almond, and pear in our mugs, and we're excited to be brewing this Bolivian goodness here in Colorado!
*** 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. ***
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