Peru is one of the most promising coffee producing countries in the world right now, with both loads of quality and tons of untapped potential. With the world’s second highest mountain range running North-South through the country, Peru has the altitude to continue producing great coffee in the face of global warming, the country has largely embraced organic farming practices, and as the coffee industry works to single out small farmers from the country’s tradition for large, regional lots, we’re tasting some true gems. This is year 4 for us showcasing the Peralta family's delicious coffee. Mavila Peralta spearheads coffee processing on her family's plot, but also incorporates coffees from her brother's and mother's adjoining plots, and their coffee is a dependable balance of approachable, milk-friendly flavors and complimentary fruit. We’re tasting brown sugar, blackberry, pear, nougat, and pastry in our mugs. The fruit’s a bit more pronounced than in years past, but traditional ...

Cafénor is relatively new sourcing for Huck, but back for year two, and we hope for the long haul! Cafénor is the brainchild of Alejandro Valiente, and after spending some time with Alejandro and the Cafénor team this past February, we're hooked. Alejandro grew up producing coffee, and after cutting his teeth setting up Central America operations for a larger multinational exporter, he returned home with the goal of doing things right. He's a true believer in the push for more environmentally- and economically-sustainable coffee, and Cafénor puts carbon neutrality and farmer payments first and foremost in its coffee mission.   Cafénor works with a dedicated group of growers in the Metapan area year-after-year, coordinating group purchases of farming inputs and equipment, and aiming to deliver 80-85% of the final export price directly to the farmer. Millers and exporters (including the fair ones!) usually absorb a significantly larger cut of the export price. Moreover, Cafénor is f...

2022 marks Huck's fifth harvest roasting coffee from farmers in Gamatui Village in the Sipi Falls region of Eastern Uganda, and we’re excited to have this natural and a washed Sipi Falls back in the roast lineup! Year 5 of Sipi, year 4 of Sipi Nat, and we've been looking forward to this for a few months now. It rivals some of our favorites from Ethiopia, but thanks in part to different coffee varieties (SL28 and SL34, most famous in Kenya), this one carries a bit more chocolate and body. 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 juicy goodness in the cup. Uganda is an up-and-coming coffee-producing country, but the coffees fr...

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, with chocolatey and nutty sweetness and a round body. It works well as espresso or drip, with or without milk, and we only use Swiss Water Processed or Mountain Water Processed beans. The current version of Skeleton Key is a Mountain Water Processed coffee from Peru.

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 extende...

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 a...

Different name, but we're bringing back one of our more wild offerings, sourced through our friends at La Reb (La Real Botánica Expedición, the folks behind our decaf and several Colombian coffees).  Peru Los Cortés is a funky, fruit-driven Colombia produced by Arlison and Javier Cortés in Colombia, and while we called it Colina del Viento last year, this year we decided to honor the people behind the coffee. Many of the flavors in coffee come from the fermentation step in its processing, when sugars and other compounds in the cherry break down and impact the flavors in the seed we roast. Changes to the fermentation environment can create some major changes in the cup. In this fed-batch washed process, some of the coffee is fermented in cherry, then pulped and placed in the fermentation tank to begin their fermentation process. Then another batch of coffee undergoes the same process and is added to the tank later, for extended fuel (i.e. sugar) for the fermentation process alread...

Each year when the temperatures start to dip and we see snow in the mountains, Huckleberry celebrates with our Sister Winter blend. Among other things, winter is a time for gathering with friends and family, sharing good food and warm drinks. We want to help you serve up something that pleases the whole crowd, from the more traditional coffee drinkers who love milk and sugar to your 22 year old cousin who's a bigger coffee nerd than you are. And of course, since we're dealing with family, it's pretty important to us that each year, Sister Winter pairs well with fireside chatter and some good ol' American bourbon.  The holidays are also about giving for us, and each year, a portion of the proceeds from Sister Winter benefits a cause we care about. For the sixth year in a row, Sister Winter sales will help the AProCafé Growers Association in various projects. Over the past few years the group has used funds to combat coffee leaf rust, a coffee disease that has wreaked havoc on Cent...

2022 marks Huck's fifth harvest roasting coffee from farmers in Gamatui Village and the Sipi Falls Wet Mill, and we’re stoked for another year with two Sipis 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 Falls 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...

Yulisa Carahuallocllo and her farm, Finca La Miel in Chirinos, Peru, are the force behind this coffee. Yulisa grew up in coffee, learning from her father, Efrain, a well-known farmer in his own right. And Yulisa further cut her teeth as a quality control cupper in Origin Coffee Lab's Jaen central office and Chirinos purchasing station, tasting through the good, less-good, and tremendous, and gaining insight on how to produce the best-tasting coffee along the way. Once she decided to return to farming, she named her farm Finca La Miel, after the ground-dwelling bees and the honey (miel) they produce amongst the coffee trees. The farm sits at a sky-high 1870 meters above sea level, and Yulisa has planted a mix of traditional varieties like caturra, alongside small amounts of Gesha to diversify the goods coming out of La Miel. Yulisa chose to process some of her Gesha using the natural process, drying the coffee in its cherry rather than washing off the fruit before drying, to boost ...

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 from15 organic-certified family farms in the tiny village of Ducurai that have organized themselves into a group called Erat...

Dario Rodriguez is back in the Huck lineup, and while his Pink Bourbon variety is an extra-special treat, for year two, 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 last year, our head roaster Shelby singled out Dario Rodriguez and his pink bourbon variety for special release. No shade on Desarollo as a whole, but for this year we went all-in on Dario, and are roasting up not just his extra-special pink stuff, but also his very tasty, “normal” Colombia F6 variety 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 cof...

Bright, floral, complex and full of stone fruit + melon flavors, the Yirgacheffe Cooperative Union delivers another dope washed Ethiopia to the Huck roastery! Banko Dhadato is one of the 22 cooperatives that make up the Yirgacheffe Coffee Farmers Cooperative Union, and while we’ve traditionally focused on the Aramo Cooperative, this year Banko Dhadato was just too good to ignore. YCFCU is a longstanding leader in organic farming and sustainable agriculture in Ethiopia, and while Huck roasts coffees from both private washing stations and cooperatives, we’re always happy to support YCFCU.  The Banko Dhadato Cooperative sits in the southern portion of the greater Yirgacheffe coffee region, closer to Gedeb woreda than Yirgacheffe town itself. Like the Aramo cooperative we’ve roasted in the past, Banko Dhadato sits to the east, high up on the ridge dividing the Yirgacheffe and Guji regions, and we’ve found ourselves consistently gravitating to these higher, eastward Yirgs, be they from ...

Who doesn’t like David Bowie? We like David Bowie. We also love drip coffee, and while we’ll always remain passionate about interesting, unique, and seasonal single origins, we also recognize that some folks, some restaurants, and some cafes also want a brewed coffee option that’s interesting but not too intense, and consistent year round. That’s where Sound & Vision comes in. It’s not quite as poppy and in-your-face as Phantom Limb or You and Whose Army, 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 Ethiopian 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 wel...

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 proces...

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 Pocos de Caldas and Peru Aldea Laurel.

Floral, bright, and refreshing, we love washed Ethiopian coffee, and while we had a bit of an atypically-processed outlier with Danche Marcelo, we’re stoked to get into more typical, but no less awesome washed Ethiopian flavors with Musa Abalulesa. While most of our Ethiopian coffee comes from the South (Yirgacheffe, greater Gedeo, and Guji), Western Ethiopia also produces some amazing coffee, and we’re excited to bring some Western Ethiopian coffee back into the Huc fold. Musa and his brothers, Mustefa and Gugu, farm coffee together near the town of Agaro, and while this is the first time we’ve roasted coffee from Musa, a few years ago we served up a delicious natural from Mustefa, and the family consistently produces great coffee. The Abalulesa family might have one of the most unique coffee origin stories in Ethiopia, with farm roots in revolution. Abalulesa, Musa's father, spent the 1970s as a guerilla leader, fighting against the Derg, Ethiopia's brutal dictatorship at the tim...

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.

For many of us who work in specialty coffee, Ethiopian naturals were our gateway drug. The best examples are so intensely fruity and complex that after tasting your first, it's hard to think of coffee as just coffee anymore. Natural-processed coffees - dried in the cherry rather than after removing the fruit - are by no means new to us at Huck, and we roast naturals from all over the world. But there's something special about how the fruit-forward processing combines with floral Ethiopian heirloom coffee varieties, so these coffees hold a special place in our hearts. While Basha Bekele is a new name for us here, it’s our second year roasting coffees from this group of farmers in Sidama. Basha Bekele and his family operate a small farm near Shantewene village in Sidama, Ethiopia, and are part of a group organized by Buriso Amaje, another farmer in the area, dedicated to helping individuals sell their fully-processed coffee directly to foreign buyers, rather than selling just-harve...

Spring Seasonal: a refreshing mix of peach and lychee make up this soda, topped off with anti-oxidant rich Butterfly Pea Tea from Rishi

Rishi's Everyday Matcha, whisked with a hint of honey with your choice of milk over ice.

HUCK's in house chai concentrate and milk in equal amounts over ice.

We love our brewed coffee, and always brew up 2 different single origins daily. Choose your preference and let us know if you want any fixins and we'll have it ready for you.

2 ounces of espresso + hot water.

Two shots of espresso, milk of choice, and any flavor or sweetener you'd like to add poured over ice.

Hot tea. Rishi's premium tea in sachets that are made from a plant-based, food-safe material called polylactic acid (PLA). This all-natural material is fully biodegradable in commercial composting facilities. Totally free from BPA, phthalates and micro-plastics.

The most refreshing combo you'll find!

18 hour steep = rich, delicious, and refreshing.

A box of individual servings of Rishi matcha. Rishi is proud to present the highest quality matcha available in the retail market, with inviting emerald tones, and sweet creamy flavor,.

Little micro-filters for your Aeropress.

Individually wrapped sachets in 15-count boxes. Featuring compelling and innovative ingredients inspired by Rishi's award-winning loose leaf tea.

Do anything, go anywhere, & make good coffee. Repeat. Really HYPED to have partnered with Swift Cup Coffee, the world's FINEST makers of Specialty INSTANT Coffee, to create our new Instant Lineup for us! ✨l Mix a packet with HOT/COLD water, HOT/COLD milk, hot cocoa, or experiment with making an INSTANT coffee beer. Then, enjoy in your car, from a jar, sitting by a fire, swinging on a tire, on a boat, with a goat...you get the idea. Have fun making good coffee, INSTANTLY! We suggest, add 10-12 oz of HOT or COLD liquid for each sachet/packet.

DRINK FRESCOS offers flavorful beverages inspired by the culture and unique climate conditions of tropical Latin America. The many unique microclimates in the tropics means that there is a flavor for every taste preference!

A spring seasonal: Rishi's iced black tea mixed with a cardamom lemonade with a sweet touch of strawberry. Only comes in 16oz iced