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.
Caturra, Bourbon, and Costa Rica Varietals
Washed Processed - Light-Medium Roast
With bright, fruity flavors and undertones of chocolate and almond paste, this coffee showcases what Peruvian coffee has to offer. We roast it to a light-medium level to allow the bright flavors to be augmented by a chocolaty nuttiness, accentuating the work the farmer and producer put in.
This coffee was made by award winning producer, Dwight Aguilar Macias, two-time recipient of first place in the Cup of Excellence Contest, in 2018 and 2022. Aguilar Macias and Dyana Mellado Portilla grow coffee on their family farm Nueva Alianza in the Santa Teresa district of La Convención province (Cusco). Aguilar Macias is responsible for managing cultivation in the field and Mellado Portilla is in charge of the management and administration of the business, complementing each other and together turning the farm into a highly successful venture with an array of high-quality 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.
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.
Catuai Red Varietal - Black Honey Processed - Light-Medium Roast
With bright flavors of fresh squeezed lemonade and tropical fruits, this Peruvian coffee brings something fun and fresh to your morning routine. The sweet nature of this coffee comes in part from the Black Honey Processing technique done by producer Gregorio Espinoza.
Black Honey processors take fresh, ripe coffee cherries and remove the fruit’s skin and some of the mucilage before drying the beans on raised beds for three weeks. This process takes skill and patience as the coffee must be monitored during that time to ensure nothing spoils in the humidity of Peru. Unlike other honey processes, the Black Honey style leaves more of the coffee fruit on the bean before drying, which gives it a dark and golden color, hence the name.
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.
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 one of our Variety Packs: A Taste of Moab or The Dark Side of the Curve
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.
Tipica, Bourbon, and Caturra Varietals - Washed Processed
Mountain Water Decaffeination Process - Dark Roast
This sweet and slightly syrupy coffee is full of rich, nutty flavors reminiscent of warm baked goods like pecan rolls and maple donuts. We roast this coffee just into the range of a dark roast with a nice slow, lower temperature roast. Slowing the roast down allows for nice caramelization without burning the more delicate decaffeinated beans.
The Mountain Water Decaffeination Process uses pure water to extract the caffeine from green coffee beans. This coffee incorporates beans from several small-plot farmers around Veracruz. Veracruz, on the Gulf of Mexico, is a high altitude growing region known for making high quality coffees.