Our Coffees
Heirloom Varietals
Natural Processed - Light Roast
This is a top quality coffee with beautiful complex flavors, including notes of tropical fruit punch, herbal tea, strawberry and raspberry.
Getting this coffee to develop its complex flavors requires care during the roast. Keeping it on the lighter side of things allows for herbal notes to shine, but with a little extra time those flavors are expanded to release more fruity notes of strawberry and raspberry.
This coffee is grown by farmers in the town of Dambi Uddo and taken to the local mill where the coffee is dry processed on traditional raised beds. In this region farms tend to be extremely small and coffee trees are usually interspersed with many other fruits and vegetables, leading to a healthy environment that nurtures complex flavor development. Dambi Uddo is in the Western Guji Zone, at high elevations of 6000 to 7200 feet above sea level. The area is well known for producing incredible heirloom coffees that are processed the same way that they have been for hundreds of years.
Try a Fresh Roasted Bag or check it out in our Top Shelf Sampler Pack
Wolisho and Dega Varietals
Washed Processed - Light-Medium Roast
This coffee from Yirgacheffe is a little different from others we’ve had in the past. Its flavor profile is less fruity and floral, which is caused by the processing. The more traditional Ethiopian style natural processing, while this is washed processed which means the fruit gets washed away instead of staying on the bean to dry. The result is a coffee that is quite sweet and bright, with notes of apricot. Like most Ethiopian coffees we keep the roast on the lighter side, opting for a light roast that highlight the natural flavors of the beans.
Grown in the misty highlands of southern Ethiopia, where the celebrated coffee-growing regions of Yirgacheffe and Guji converge, Chelbesa Washing Station produces some of the country's most elegant and expressive coffees. Grown at elevations between 6,400 and 7,200 feet above sea level, these coffees thrive in rich volcanic soils beneath native shade trees in a semi-forest environment. Cool temperatures, abundant organic matter, and clean mountain spring water create ideal conditions for slow cherry maturation, allowing exceptional complexity and sweetness to develop.
Try a Fresh Roasted Bag or check it out in our Top Shelf Sampler Pack
Caturra and Catuai Varietals - Honey Processed at San Diego Mills - Light-Medium Roast
After being picked, honey processed coffees have the skin of the coffee cherry removed but much of the fruit flesh remains. As the coffee dries, the fruit begins to ferment a bit, imparting sweet and lightly fruity flavors into the coffee bean. This coffee is emblematic of the style, a well balanced blend of sweetness and brightness with hints of fruit.
The complex fruity notes developed by honey processing do best with a quicker, lighter roast, with more airflow and less heat, so we roast this coffee for 10 minutes and 13 seconds to a temperature of 392° to what we call a light to medium roast level.
This coffee was grown in the Tarrazú region of Costa Rica, which sits at an altitude of 4000 to 5750 feet. The coffee farms in this region are small, with an average size of seven acres. For this Honey Process, coffee cherries must be picked at their ripest point and sorted by hand, then delivered to the San Diego wet mill.
Try a Fresh Roasted Bag or check it out in our Top Shelf Sampler Pack
SL14 and SL28 Varietals
Natural Processed - Medium Roast
Grown in Uganda's "Mountains of the Moon," the Rwenzori range, this coffee has quite an interesting flavor profile. Like some of our favorites, it is quite fruity, with flavors of raspberry and plum, however by taking this coffee up to a medium roast it backs that with a backbone of comforting roasty goodness. That can be a bit unusual because a lot of fruit forward coffees lose those flavors the more you roast, while this one can handle that extra time and higher temperature and still hold onto them.
Uganda has been making huge strides forward with their coffee growing and processing, and many view it as the next powerhouse of great coffees. For years, Arabica coffee in Uganda was referred to as Drugar (Dried Ugandan Arabica) Coffee, where the practice was to dry it at home to lighten the load for when it had to be carried miles to the nearest market. Now, processing stations have been added and teams are put together to go to remote areas to pick up fresh coffee so that processing can be standardized and quality improved. This coffee was processed at the Kyagalanyi Washing Station where the fresh coffee cherries undergo traditional natural processing.
Try a Fresh Roasted Bag or check it out in our Dark Side of the Curve variety pack.
Caturra, Catuia and Various Other Varietals
Washed Processed - Medium Roast
This organically grown coffee comes to us from the Copán region of Honduras. It has an elevated “Cup of Joe” flavor profile. It’s a smooth cup with notes of hot chocolate and chai tea. We find that roasting this coffee to a medium level rounds out the flavors and brings out the work the farmers and producers put in.
This coffee was produced by Cafés Finos de Corquín (CAFICO), a family-run business in Copán. In addition to their commitment to producing 100% certified organic coffees across 3,000 hectares of farmland, CAFICO’s wet mill operates with water recycling systems, reducing water usage by 80% and diverting post-production pulpy water to their organic fertilizer plant. Coffee is dried via solar dryers and mechanical dryers that run on coffee parchment byproducts as a fuel source.
Smooth and Nutty Like a Dark Roast
Fun and Fruity Like a Medium Roast
Supercrack: 5.10, Indian Creek, Utah
Indian Creek is home to some of the best crack climbing in the country, and Supercrack is the route that got it all started back in the seventies. The climb is as classic as it gets, and we think you’ll feel the same way about this coffee.
For this coffee we blend together a few different single origin coffees to create a balanced cup that appeals to those who like their coffee a bit more robust. It's not quite a dark roast--it's roasted to a medium to dark level that highlights the work that the growers did to impart unique flavors into the coffee beans. When roasting to a dark level, you sometimes lose the unique flavors of each coffee and end up with only the flavors of the roast. While there can be reasons to do that, we believe these coffees need a little room to show off.
Try a Fresh Roasted Bag or check it out in our A Taste of Moab Variety Pack.
Tupica, Caturra, and Castillo Varietals -
Washed Processed
Dark Roast - Good for Espresso
This coffee is rich, nutty and chocolaty. It’s your classic “Cup of Joe” dialed up several notches; comforting and familiar yet interesting and layered. The high altitudes that this coffee is grown at allow it to maintain complex flavors that are made richer with more roasting, making this coffee perfect for dark roast and espresso lovers alike.
The Huila region is renowned for award-winning quality and a distinct flavor profile. Pitalito is known for its perfect coffee producing climate and small, family owned farms, usually just a few acres in size.
Try a Fresh Roasted Bag or check it out in our Dark Side of the Curve variety pack.
A Curve Classics Blend
Slickrock Bike Trails: ◆ Difficult, Moab, Utah
Named after the iconic mountain bike trail in Moab, Utah, Slickrock Espresso is designed to offer a consistently delicious shot of espresso that's a modern take on the classic flavor profile. It's also perfect for those who love a good cup of dark roast drip or french press. Dark but never burnt, this coffee balances its rich, full body and chocolate goodness with delicate floral aromas.
Try a Fresh Roasted Bag or check it out in one of our Variety Packs .
Curve Cold Coffee Method Recipe:
Ingredients:
70g Coarsely Ground Coffee
430g water, 200°F (a little more than 1 3/4 cups)
325g Ice (one ice tray, full)
Put ground coffee into French Press (or any jar, if you can filter it later), add hot water and steep for 2 min 30 sec. It's helpful to stir during this time to ensure all the coffee comes into contact with the water. Then, add ice and stir again (A 32oz French Press should be about full at this time). Let brew at room temperature for 1-2 hours, or in refrigerator overnight. Filter the coffee, pour over ice, and enjoy!
A Delightful Blend of Light and Dark Roasts Designed for Cold Brew and Iced Coffee
After a lot of taste tests we've come up with what we think is the perfect blend to drink chilled. We start with some bright and sweet light-medium roast and mix in a couple rich and smooth darker roasts to round out the flavors.
Works well as a standard iced coffee, a longer extracted cold brew, or, like we've been doing, a hybrid of the two!
Try it out our hybrid Curve Cold Coffee Recipe. The idea is to get some of the brightness and fruity notes that are usually associated with pour-over into the smooth and refreshing cold brew you are used to. To do that, we combine a quick, hot steep with a longer cold brew. Our "A Little Bit Cooler" blend is great for most cold coffee brewing methods, but it's specially designed to work with our Curve Cold Coffee Method.
Caturra and Castillo Varietals - Washed Processed
Decaffeinated with Sugarcane Method - Dark Roast
Whether you’re exclusively a decaf drinker, or want to switch it up from time to time, there’s no reason to sacrifice flavor. With sweet notes of nutty chocolate, this rich coffee ticks all the boxes of what a fantastic coffee is, decaffeinated or not. We roast this coffee dark while being sure not to burn it, which makes it work well for anything from a shot of espresso to a good old fashioned drip coffee maker.
Located in a biological Conservation Corridor, Valle del Cauca lies between the National Park of Tatama and the Serrania de los Paraguas. The coffee was decaffeinated in Colombia using what is known as the sugarcane method to remove the caffeine. The process tends to leave a pleasantly sugary flavor, clearly notable when you try it.