Proudly Roasted in the 2 Mile High City,
10,200 feet above sea level, Leadville, Colorado.
The Highest Coffee Roaster in the World!
Here at Kirk’s Coffee, we care about where our product comes from just as much as we care about its quality and our customers. It is amazing to us how much of the world’s coffees are grown in many of the poorest countries. It is important to us that everyone in our supply chain earns a living wage. We try our very best to make that happen through our coffee purchases. For more detailed information, please read our blog, here.
Exquisite coffees in simple paper bags.
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Shipping Rates: We primarily use USPS for shipping because they are fast, efficient, deliver six days a week, and the least expensive of all the carriers for smaller orders. For 1 pound the rate is $5.25. For 2-6 pounds the rate is $11.30. Order more, save more (Why not make a neighborhood order?)!
Contact US: Send us an email by clicking here. Or you can text or call us at: 208.724.7745 if you have questions or would like to place an order via telephone.
Kirk’s House Blend
Bittersweet, Chocolate, Balanced
Kirk’s House Blend Decaffeinated (Water Processed)
Dark, Bittersweet, Balanced
Kirk’s House Blend Half Decaf (Water Processed)
Dark, Bittersweet, Balanced
Kirk’s French Roast Espresso Blend
Brew this coffee in your normal way and serve it with a sweet roll, donut, or coffee cake. Try serving it as an after dinner coffee in the evening. The balance between bitter and sweet is a wonderful thing.
Ethiopia Aleta Wondo - Haraicho Station
This Aleto Wondo has a fragrance of honey-graham cracker and jasmine tea notes, with a bit of cardamom coming up from the ground coffee. The wet aroma is complex too, with more jasmine florals, and ripe fruits. There’s an alluring base of butterscotch sweetness mixed with vanilla bean. When the hot brewing grounds are broken with the spoon, Earl Grey notes emerge. The cup is clean, pleasantly light-bodied, and has a subtile complexity that builds as the coffee cools. There is a strong presence of citrus and s bright acidic snap that is refreshing. The finish of the cup is honeyed and light.
Ethiopia Deri Kochowa-Kifle Station
Elegant, Balanced, Sweet
This coffee has strong allusions to spice and florals from the ground coffee to the cup. The dry fragrance has a honeyed sweetness, molasses-ginger coffee, with soft floral hints of rose water. Adding hot water brings up a smell of floral apple and pear, along with a deep sweetness of caramel sauce. It’s a sweet, complex, and nuanced smelling cup. The taste is elegant, balanced and clean. It has a very nice base sweetness to it, with a clarity of taste of simple syrup. The cup finishes with flavors of floral jasmine, white honey, peach, and herbal tea notes.
Nicaragua Acopio Suyatal
Sweet, Fruity, Chocolate Finish
This year’s Suyatal has a deep fruited quality, that is very different than the past two years. The dry fragrance has a smell of stone fruit, peach and nectarine, that is quite clean and sweet. When hot water is added, a rounded fruit characteristic emerges, very sweet and jammy. The cup continues the theme of dark fruits, raisin, red grape, and plumb. There is a delightful brightness that cuts through, but remains well integrated in the profile of dark sugars and sweet fruits. The cup finishes with flavors of cocoa, which gives it a nice, soft finish. The body is dense and creamy and it is an amazing single origin espresso.
Costa Rica Familia Bonilla - La Loma
Sweet, Nutty, Fruity
This coffee has a lightly fruited quality to it, and welcoming honeyed sweetness in both the aromatics and flavor. The dry grounds have a raspberry and cocoa scent, with a bit of honey and raw nut. The wet aroma is ultra-sweet, with brown sugar, vanilla, and a hint of grape juice. This coffee is sweet through and through, with a finish that is amazingly clean, without taint or off notes. Sweetness is often obfuscated by heat, but even at brewing temperature this coffee delivers crystalized sweetness of raw honey and shimmering acidity. As it cools, these aspects build and are rounded out by flavors of raw cashew, green grape, and delicate note of sweet citrus. Costa Rica coffees are known for their strait-forward cup, and this one fits that profile, but the elements here are refined to a point of easy detection and definition. This coffee is amazing in any brewing style and will make an excellent single origin espresso as well.
In this brewing method, fresh, cold, mountain water is used and the coffee steeps for 12 hours. At the end of the brewing session, the coffee and water are separated. The resulting water has become a coffee concentrate.
This method changes the way the water interacts with the coffee and the resulting extraction is different as well. The coffee, when brewed, is much less acidic and therefore highlights different flavors of the coffee. It is often described as, “smoother.”
This is not my normal way of drinking coffee, but it is a favorite of one of the folks around our house. I use this coffee extract when convenience is at a premium, like overnight hiking in the mountains. It is easy to make great coffee, without lugging all the coffee brewing supplies along: 6 oz boiling water and 4 oz coffee concentrate, perfect!
It particularly shines when using it for cooking--imbibing coffee flavor within recipes. Here is our recipe sheet (right click to download):
We are offering 1 Liter for $13 (plus shipping). It is available in either regular or decaffeinated. Please note, that we make it at the time of order, and it takes 24-36 hours to ship because of the preparation time involved.