Our Coffees
Dega, Kurame and 74110 Varietals
Natural Processed - Light Roast
This organically grown coffee delivers an exceptionally clean and complex cup with floral notes and layers of honeydew and green tea. Roasting this coffee to a quick 392 degree light roast level brings out a subtle brightness that highlights these flavors.
Buku Sayisa, located in West Guji, is a washing station that specializes in natural processing. Ripe, sorted cherries from farms at altitudes over 7,500 ft are dried for 12 to 15 days on raised beds. By meticulously monitoring and avoiding overfermentation during the drying process, Buku Sayisa producers are able to craft elegantly complex coffees.
Try a Fresh Roasted Bag or check it out in our Best of Ethiopia Variety 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.
Heirloom Varietals - Washed Processed - Light-Medium Roast
Typically, coffees from Ethiopia are processed naturally. With this being a washed processed coffee it produces a cleaner and more refined cup that delicately balances a mild lemony brightness with notes of tea, honeysuckle and melon. We roast this coffee to a light-medium level that allows the flavors of the coffee to shine while also providing a little roasted flavor to balance and add body to the cup.
The district of Limu Seka, located in the Oromia Zone of Ethiopia, although not as well known as some of the other coffee producing regions of Ethiopia, has high altitudes of 5900 ft to 6400 ft and fertile clay soil, perfect for growing excellent coffee with complex flavors, a sweet profile, and a balanced body.
Try a Fresh Roasted Bag or check it out in our Best of Ethiopia Variety Pack
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.
Bourbon, Caturra & Typica Varietals -
Washed Processed
Dark Roast - Good for Espresso
This rich, full-bodied coffee is sure to please those who like a tasty dark roast. Clear notes of milk chocolate, roasted nuts, and graham cracker are accompanied by an aroma of warm spices.
This coffee comes to us from the Central Highlands of Chanchamayo which are at elevations of 5,000 ft to 7,800 ft and are part of the larger region of Junin. The area is surrounded by exquisite mountains, forests, waterfalls, and thermal springs. The high altitude growing conditions make this coffee perfect to stand up to a higher roast temperature that brings out the rich flavors of this coffee.
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.