Our Coffees
Bourbon, Caturra, and Catuaí Varietals
Natural Anaerobic Fermentation Process - Light Roast
From the state of Nayarit along the Pacific coast of Mexico, this coffee is processed using an innovative anaerobic fermentation method that brings out complex layers of fun tropical flavors. With notes of melon, berry and warm spice, this coffee is perfect for those looking to try something new and exciting.
Cofradía de Chocolón is a small town in the volcanic mountains rising above the Pacific Ocean known for its coffee plantations. Producers in the area have been experimenting with advanced fermentation techniques that add a complex and interesting flavor profile to their already delicious coffee.
Heirloom Varietals - Natural Processed - Light-Medium Roast
With the rich flavor of a chocolate orange truffle and a bouquet of floral aromas, this makes a delightfully complex cup of coffee. Upon first opening this coffee up you’ll get a nose full of fragrant notes of honeysuckle. Once brewed, this coffee is sweet and delicious, with notes of honeydew melon early on and a nice lemony brightness as it cools. This will be a quick favorite of anyone who tries it.
This coffee comes to us from the Benti Nenka processing station in southern Guji, run by two brothers who are known for their fantastic coffee and strict quality control measures. You might recognize the Guji name as it is an incredible region for coffee production that we’ve come to love. Taking this coffee to a light-medium roast level brings out the sweetness in the coffee without getting in the way of any of the complex fruity and floral notes developed during cultivation and processing.
Try a Fresh Roasted Bag or check it out in our 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.
Heirloom Varietals - Natural Processed - Light-Medium Roast
With flavors reminiscent of fresh morning buns and warm cinnamon rolls, this is one sweet, buttery coffee! A medium lemony brightness and subtle notes of chamomile flowers and buttery chardonnay layer on top of the sweetness, adding structure and complexity.
Dambi Uddo is located in the Guji Zone, a hotbed of amazing coffee production. This coffee represents some of the best coffee from several small-scale farmers in the area who bring their coffee to the Dambi Uddo Station for processing. There the coffee is floated in water to remove any unripe, damaged, or underweight cherries before it is dried on raised beds--where wild yeasts lightly ferment the coffee and impart some of the classic Guji flavors--the same way coffee has been processed for generations in Ethiopia.
Try a Fresh Roasted Bag or check it out in our Taste of Africa variety pack.
Typica Varietal - Dry Processed - Medium Roast
This deliciously sweet coffee from the Eastern Highlands of Papua New Guinea is fun and fruity, with notes of berries and grape juice. The Lahamenegu Mill in Goroka is one of the few places in PNG that sources coffee cherries from regional farmers for dry, or natural, processing, a technique more common in Africa. The fresh cherries are dried on raised beds for four weeks, allowing the coffee time to ferment, which brings out a wonderful sweetness when roasted. While there are coffee plantations in PNG, most of the coffee from the island comes from small farmers or even backyard coffee trees, which allows for a beautiful diversity of growing conditions to add complexity to the finished product. Taking this coffee to a medium roast level brings out the fruity notes and sweetness locked inside.
Bourbon and Kent Varietals - Washed Processed - Medium Roast
With deliciously sweet flavors of plum, brown sugar, chocolate and black tea, this coffee from Tanzania is a crowd pleaser. We take this coffee to a medium roast to augment its natural fruited sweetness with notes of brown sugar and chocolate brought out at higher roast temperatures. It makes a perfect brew for a cool morning!
Tanzania is starting to take off in the international coffee markets. Often overshadowed by its neighbor, Kenya, Tanzania has been making a name for itself due to the quality of coffee and awards being won. This coffee is produced by the Iyenga, Mwalyego, and Itumpi Cooperatives, three award-winning coops located in the Mbeya and Mbinga regions of Tanzania. The coops are all made up of small farmers who combine their lots for post harvest processing.
Try a Fresh Roasted Bag or check it out in our Taste of Africa 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 one of our Variety Packs: A Taste of Moab or The Dark Side of the Curve
Colombia, Tabi, & Caturra Varietals
Wet Processed - Dark Roast - Good for Espresso
This organically grown coffee delivers all the traditional, rich goodness you'd expect in a Colombian with fun hints of dark chocolate, caramelized sugar and cherry. Roasting this coffee slowly allows the dense beans to cook evenly and makes for a delicious cup with any brew style from espresso to drip.
Along the Pacific coast near the equator, Nariño is home to some of the highest altitude coffee grown in the world, at up to 7200 ft above sea level. The altitude and climate in the region combine to promote slow coffee maturation, which results in concentrated sugar development in the coffee cherries.
Try a Fresh Roasted Bag or check it out in our Dark Side of the Curve variety pack.
Typica, SL14 and 28 Varietals
Natural Processed - Dark Roast - Good for Espresso
Grown in Uganda's "Mountains of the Moon," the Rwenzori range, the cherries for this coffee are handpicked at their ripest, and then dried with the whole fruit still intact. This allows for fermentation and the development of sweet flavors that are absorbed into the bean. Taking this coffee to a dark roast caramelizes the sugars to bring out a rich chocolaty flavor that’s accented by notes of chai tea and a slight nutty aroma.
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.
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 our Taste of Moab variety pack.
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
Sugarcane Method for Decaffeination - 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.