Current Coffee Offerings

Proudly Roasted in the 2 Mile High City,
10,200 feet above sea level, Leadville, Colorado.
The Highest Coffee Roaster in the World!



Due to family needs, we will be roasting only on Mondays. We will fulfill all orders placed by 10:00 a.m. Mountain Time on Mondays. We’re sorry about any inconvenience this may cause.


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.

House_Bag
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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
House
This coffee is our house blend. It is blended from the best of the best Arabica beans in the world. It is a classic American coffee (as in, one that came before the grocery store can) designed for any brewing method. It is a dark roast, which highlights the chocolate and dark fruit. It is a good, strong cup that is a bit on the bitter side, but not overly so, yet clean and balanced.






Kirk's House Blend







Kirk’s House Blend Decaffeinated (Water Processed)
Dark, Bittersweet, Balanced
Decaf
This is our signature decaffeinated blend. We have blended some of the best beans to bring you the best decaf in the world. Decaffeinated coffee is very difficult to process and roast, yet we have come up with a sure winner. Choose this decaf, and you will be forever pleased. It works in all brew types, and it will give you what you desire in a decaffeinated coffee.





Kirk's House Decaf







Kirk’s House Blend Half Decaf (Water Processed)
Dark, Bittersweet, Balanced
House
We take some of our best coffees and blend them to make a half-decaf blend. This is perfect for those who don’t want the full caffeine levels of regular coffee, yet don’t want a coffee completely devoid of all caffeine. We are proud to offer this coffee as a great alternative to one or the other! It works well in all brewing styles.





Kirk's House Half Decaf






Kirk’s French Roast Espresso Blend
Full-Bodied, Bittersweet
Espresso
This blend of beans was specifically formulated to use in espresso drinks. It is a strong, bittersweet coffee that balances the sweetness of the milk in lattes and cappuccinos. This being said, it is also an excellent coffee for those who wish to have a coffee adventure. We enjoy this coffee in a variety of preparations, from press-pot to espresso and everything in between. Kirk, our roastmaster, roasts these beans to the French Roast level to help bring out the darker flavors.

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.





Espresso Blend French Roast






Kenya Kirinyaga Kiangoi Peaberry
Sweet, Nutty, Fruity

Ethiopia_FTO
Kiangoi is a, “factory,” a coffee mill in Kenya terminology, from the Kirinyaga growing district. It is a cooperative coffee, one of the processing stations of the Kibirigwi Farmers Cooperative Society located in Kerugoya. In this cooperative, each member is tending 200-500 trees on less than a hectare (a hectare is 2.4 acres). These trees are all an Arabica Bourbon hybrid (SL-28) which was developed in the 1930’s. It gives the very best cup quality of all the Kenya coffees.

This is a wonderful, strait forward coffee. The dry fragrance has a wonderful fruitiness with a spiced characteristic reminiscent of red tropical punch. Hot water brings out the aromas of molasses, pungent and sweet, with hints of citrus and a note of vanilla extract. The first hot sips of the coffee bring dark sugars and maple, sweet citrus fruits like grapefruit and pomegranate. Sweetness runs deep, and flavors of brown sugar and vanilla ride out the long finish. This is a wonderfully bright coffee, perfect for that early morning brew, and is also a great single origin espresso.





Kenya Kirinyaga Peaberry






Ethiopia Deri Kochowa-Kifle Station
Elegant, Balanced, Sweet

Ethiopia_FTO
This lot comes from one washing station called Kifle in the Deri Kochowa Kebele in Hagere Mariam Woreda. It is rather off the beaten path, far from where other Sidama coffees originate. The road is impassible for several months because of rains. The clay soils produce mud which only the old Mercedes trucks you find all over Ethiopia are able to traverse. This area of the Oromia zone is south of Yirga Cheffe, but has a similar coffee growing altitude (1,800-2,200 meters (5,900-7,200 feet)). This washing station has about 600 contributing farmers who produce approximately 150 bags of coffee per year. They use a traditional disc pulper to remove the coffee cherry fruit skins, then use a very long 72 hour under-water, traditional fermentation to break down the mucilage layer of the fruit. The coffee is vigorously agitated in the fermentation tank with wooden paddles to work the mucilage off, then washed to a soaking tai for a clean water overnight bath. Finally it is taken to the raised beds for drying. It’s the classic coffee processing method in Sidama and Yirga Cheffe zones, and one that develops very sweet, clean coffees.

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.





Ethiopia Kochowa-Kifle






Sumatra Lintong Sijamapola
Spice, Earthy, Caramel

Ethiopia_FTO
This lot comes from the Sijamapola locality in the Batak area of Sumatra, the Lintong region along the southern end of Lake Toba. The climate is great for growing coffee and our importer has worked extensively in this area over the past few years and knows the farms and farmers quite well. Farmers are rewarded for different tiers of coffee, which means they are encouraged to select the optimally ripe cherry and work with extra diligence on sorting the beans after harvest.

The dry grounds have an interesting warming spice smell to them--cinnamon and clove. There is a rustic sweetness, syrup and caramelized sugar. The cup is sweet with tropical fruit notes, which are especially highlighted as the cup cools. The coffee is not overly bright. It tastes as one expects a Sumatra coffee to taste, with wonderfully earthy aromas, yet there is a hint of brightness, apple and a touch of citrus. This is a excellent coffee with amazing flavors, due particularly because of the care in the picking and sorting of the cherries. You’re sure to enjoy this example of a Sumatran Batak Lintong coffee.





Sumatra Lintong






Coffee Concentrate
Coffee
Coffee Concentrate, sometimes known as toddy coffee, is a cold-brewing method that changes one pound of coffee into one liter of concentrated liquid. All brew methods work the same way, by using water to release the solubles in the coffee grounds. In conventional brewing methods, we look to a 3-6 minute brew time, where the coffee grounds get a chance to steep in near-boiling water. A couple of obvious exceptions are espresso, which is 25-35 seconds and percolator coffee makers, which take about 20 minutes to complete.

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):

Coffee_Concentrate_Recipes.pdf

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.






Coffee Concentrate







Gift Certificates
Gift_Certificate
Have you ever wanted to give the gift of coffee but were unsure exactly which coffee to give? We now offer gift certificates in any amount of your choosing. Email us directly if you would like the simplicity of a single or multiple pound of coffee gift. coffee@kirkjeffery.com