Our Coffees

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Single Origin  -  Special Fermentation
Colombia - Aristizábal, Caldas

Caturra, Colombia, and Castillo Varietals
24hr Fermentation Process - Light Roast

With aromas of fresh melon and notes of chocolate covered strawberries and blackberry jam, this coffee is unlike anything you’ve ever tasted.

The unique flavor profile is the result of a cutting edge, fermented processing technique developed by the maker, Juan Felipe Aristizábal. Juan Felipe is known as el alquimista (the alchemist) in his native Colombia. He’s renowned for experimenting with fermentation techniques to take an excellent coffee and give it something extra. For this coffee, freshly picked coffee cherries are sorted for quality, then soaked and fermented in sealed tanks for 24 hours where highly nuanced and complex flavors develop. From there, the whole cherry is moved to raised beds in solar dryers to continue the fermentation process while drying.

The coffee for this batch was sourced from small farmers in rural areas of the Caldas department in Colombia, at elevations of 6000 to 7000 feet. The region is surrounded by snow-capped volcanoes that create the perfect climate and soil in which to grow high quality coffee. The Aristizábal mill guarantees farmers a fixed price for coffee cherries, better allowing them to plan ahead and offering protection from the ever-changing winds of the global coffee market.

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Single Origin  -  Special Fermentation
Nicaragua - La Bastilla

Varietals Include Geisha, Caturra & Catuai
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.

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Single Origin - Costa Rica
Tarrazú San Diego

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
.

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Single Origin  -  Ethiopia
Sidama Keramo

Heirloom Varietals - Natural Processed - Light-Medium Roast

Sweet and light with a complex bouquet of florals and citrus. This beautiful washed coffee from the Sidama region layers notes of orange blossoms, jasmine, and green tea.

With varying bean size, this coffee can be a bit tricky to roast, but instead of fighting the variation we embrace it. We roast this one a with a little more heat than our other high-end light roasts, which in this case results in something approximating a light to medium roast, emphasizing the brightness and flowery notes while also maximizing sweetness.

The Keramo village is located in the Bombe Mountains of Ethiopia. Here the heirloom varietals of Ethiopia thrive with high altitude and organic growing conditions. This coffee is washed, or wet processed, meaning that after harvest the coffee cherries are soaked and lightly fermented before being milled and dried. This results in a clean cup that, while not as fruity as some dry processed Ethiopian coffees, allows the complex floral notes to really shine.

Try a Fresh Roasted Bag or check it out in our Best of Ethiopia variety pack.

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Single Origin  -  Ethiopia
Allono, Guji

Heirloom Varietals - Natural Processed - Light-Medium Roast

The first thing you’ll notice when you open this coffee is a pleasant floral aroma layered on top of the traditional fresh roasted coffee smell. Once brewed, this Guji delivers hints of jasmine and black tea with a lemony brightness and notes of sweet, ripe peaches.

The Guji region has become something of a phenomenon over the past couple of decades, producing some of the most fruity and floral coffees around. The landscape is semi-forest, and the coffee trees benefit from the natural canopy and the decomposing foliage debris. The diversity of microclimates and the heirloom varietals grown in Guji encourage the development of a wide range of flavor profiles, including fun notes of sweet fruit, tea and delicate floral aromas.

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Supercrack Coffee

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

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Single Origin  -  Colombia
Casa Verde, Tolima

Colombia, Castillo, and Caturra Varietals
Wet Processed - Dark Roast - Good for Espresso

This rich, organically grown Colombian coffee is full of nutty, dark, chocolaty goodness and topped off with a touch of fruity brightness. Growing at high altitudes in the Colombian Andes produces dense beans that hold on to their complexity when exposed to the higher heat of a dark roast. We use that to our advantage to bring you a coffee that’s perfect for both espresso drinkers and dark roast enthusiasts.


The Casa Verde Growers Association is composed of 121 farmers, 23 of whom are female farmers. The group, who produce over 660 tons of coffee per year, focuses not only on producing amazing coffee, but also on working with Colombia’s ministry of agriculture, federation of coffee, and other national organizations to advocate for the country’s coffee farmers.

Try a Fresh Roasted Bag or check it out in our Dark Side of the Curve variety pack.

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Single Origin  -  Ethiopia
Lekempti, Walega

Heirloom Varietals - Wet Processed
Dark Roast - Good for Espresso

The Lekempti region in Ethiopia is known for producing exceptionally smooth and low-acid coffees while maintaining some of the fun floral notes that make Ethiopian coffees unique. This high altitude coffee (grown at 6200 to 6900 feet) holds up well to the higher roast temperatures of a dark roast.

We roast this coffee to a dark level, introducing rich chocolate flavors, while being careful not to burn away the more delicate notes of honeysuckle. The result is a coffee that makes a beautifully balanced shot of espresso, as well as a cup of drip or french press for those that prefer darker roasts.

Try a Fresh Roasted Bag or check it out in our Dark Side of the Curve variety pack.

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Slickrock Espresso

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!

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A Little Bit Cooler Blend

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.

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Decaf Single Origin  -
Guatemala Cafeteros

Bourbon, Typica and Caturra Varietals, Wet Processed 
Swiss Water Processed for Decaffeination - Dark Roast

Sourced in Guatemala in the Huehuetango and Antigua regions, this coffee is sent to Vancouver, BC to undergo the Swiss Water Process (SWP) for decaffeination. Unlike other methods, the SWP method uses no chemicals to remove caffeine. This allows us to use high quality coffees because no flavors are altered in the process.

We take this coffee to a dark level to augment its natural sweetness with caramelized sugars developed during roasting. What comes out is a rich, balanced coffee with notes of chocolate and brown sugar. With this style of roasting the coffee is great for espresso, and also works wonderfully as pour over, French Press, or cold brew. Even if you're not normally a decaf drinker, you might want to give this one a shot.