Our Coffees
SL-28 & SL-34 Varietals
Washed Processed - Light Roast
This coffee is a special one, packing in layer upon layer of unique tasting notes. This coffee shines brightest as a light roast, which highlights its incredible complexity. In its delicate brightness, you’ll find layers of black tea, flowery herbal tea, orange blossom, fresh peaches and even a touch of chocolate.
Kenya has long been producing amazing coffees. This one comes to us from the Othaya Farmer's Cooperative Society, one of the older coop-run organizations in Kenya. The SL-28 and SL-34 varietals, both pioneered in Kenya, are grown at 5700 to 6600 ft elevation, with the coffee then taken to the Gura Station for processing. We’re excited to offer this as our first Single Origin coffee from Kenya.
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.
Caturra & Catuai Varietals
Sacchoromyces Fermentation Processed
Light-Medium Roast
Unique and delicious. La Bastilla Estates, one of our favorite producers in Nicaragua, calls this coffee their "Pineapple Candy." To make it, they select some of their best coffee from microlots across their farms and then ferment the coffee cherries in tanks inoculated with saccharomyces yeast (a yeast strand popular in wine-making). The fermentation makes the coffee pop with fragrant notes pineapple and cotton candy, followed up by more subtle layers of chocolate and vanilla. We roast it to a light-medium level, creating a balanced acidity while protecting the coffee's unique flavor profile.
Heirloom Varietals - Natural Processed at Idido Mill - Light-Medium Roast
This Ethiopian Yirgacheffe makes a very sweet and botanical cup of coffee. Notes of honeysuckle and a light orangey brightness jump out, followed by more subtle notes of jasmine, rose, stone fruit and berries.
Yirgacheffe, in the heart of the birthplace of the coffee plant, is widely known for the amazing coffees that it produces. The Idido Mill has been operating since the early 2000s and has been instrumental in the development of the production of Ethiopian natural coffees. At Idido, the cherries are stirred non-stop and repeatedly sorted until they reach their high-quality standards. We roast this coffee to a light-medium level to fully develop the flavors and sweetness without doing anything that would cloud the unique tastes and aromas that heirloom varietals have to offer.
Try a Fresh Roasted Bag or check it out in our A Taste of Africa 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.
A Smooth and Chocolaty Blend
with Festive Notes of Fruits and Spices
Our holiday blend is the perfect warm-up for a cold wintry morning. To make it, we start with a base of rich and chocolaty smooth Latin American coffees, and then add some of our favorite beans from Ethiopia to add notes of honey, spices and warm cider. We roast everything to a medium level to soften the fruit and spice notes while keeping the overall cup profile exceptionally sweet and smooth.
Centroamericano Varietal - Washed Processed - Medium Roast
With everything you’d expect from a classic “Cup of Joe” elevated to the next level, this coffee tastes like the best cup of diner coffee you could ask for. The sweet and rich notes of chocolate and hazelnut are complemented by hints of nutmeg and cane sugar, making for a bold cup of coffee that is great by itself but also pairs excellently with your favorite milk or creamer.
With rich volcanic soils and altitudes of 4,300 to 5,000 feet, Finca La Bastilla has a range of micro-climates suited to growing exceptional coffee. Various cultivation techniques are used throughout the finca, which is divided into several small farms and micro-lots. La Bastilla has been certified by the Rainforest Alliance (RFA) since 2003, and is a showcase in sustainable agriculture and design, including natural wastewater treatment, bio-gas harvesting for cooking, a job-training program and eco-lodge.
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.
Caturra & Bourbon 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 cacao nibs and pralines are accompanied by an aroma of warm spices.
This coffee comes to us from the highlands of Chiapas, Mexico and is grown by the Tzeltal people, one of the main groups of Mayan people living in Mexico. 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.
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.