Proudly Roasted in the 2 Mile High City,
10,200 feet above sea level, Leadville, Colorado.
The Highest Coffee Roaster in the World!
On January 2, Kirk is taking a short trip to help a friend. We will ship coffee on December 29 and January 2 (we’ll roast on January 1 and be ready for pickup) and be unavailable January 2-8, 2015. Kirk will roast and ship once he returns from Texas. Thank you for your understanding.
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
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 Decaffeinated (Water Processed)
Dark, Bittersweet, Balanced
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 Blend Half Decaf (Water Processed)
Dark, Bittersweet, Balanced
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 French Roast Espresso Blend
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.
Ethiopia Ennaria Limu
This Limu coffee comes from the Ethiopia Commodity Exchange, the government trading system set up to connect non-cooperative farm members to the global coffee market. The downside of this system is that we really do not have any idea where the coffees originated. After the cherry is purchased from the farmer, it’s graded, blended, and sold. But it’s not always a bad thing, especially in this case. In Ethiopia (similar to Sumatra), a collector system dominates, where hundreds of farmers are delivering coffee to either cooperatives, Unions, or the Exchange, where they grade and bled by region, and sell it with names referring to region, washing station, or simply grade. For each of these systems the farmers are hardly in the picture, as most of the focus is put on the organizations they deal with. In the case of the Exchange, it’s a very strait-forward system, and one where farmers are paid cash upon delivery. For many farmers, this is a good thing, as they are able to immediately reinvest. For us, we know how much money the contributing farmers were paid for this particular coffee. It’s all very transparent. While this story is much less romantic than the other stories surround the source of our coffees, the common thread is that we have confidence that the premium we paid was included in the payment these farmers received. Well, that, and the fact that this is an amazing Ethiopian coffee.
This Limu coffee has a profile that highlights citrus notes from fragrance to cup and is filled with a juicy sweetness. The dry coffee has aromas of honey and cinnamon, with a slight lemon cookie note. Adding the hot water builds a bright, floral tea scent, along with some lime-like citrus. The flavor is floral and brisk, that builds on the honey and sugar cane sweetness. As it cools, peach and mango notes come out, including some of the bitterness of dried fruit skins. There is a strong citrus essence, but in the cup, it comes in the form of orange marmalade, with a touch of spice. The cup is lovely, candied, fruity, with an orange blossom floral note that makes this coffee shine.
Ethiopia Aleta Wondo - Haraicho Station
This coffee is from the Aleta Wondo woreda (essentially a county) in the Sidama region of southern Ethiopia. This wet-processed lot comes from one washing station called Haraicho. The town is only a short way off the main road through Sidama and Yirga Cheffe as you head south. The area is beautiful, and the altitudes these coffees (Aleta Wondo, Sidama, and Yirga Cheffe) come from is outstanding, mostly above 2,000 meters (6,500 feet). The coffee is fermented in the traditional Sidama way, underwater for a very long time, often 72 hours depending on temperature. Then it is washed through channels, soaked in clean water, and dried on raised beds, finally it goes through a hand-sorting process, where it is bagged and shipped to us.
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 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 underwater, 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.
Guatemala Patzun - Finca Santa Anita
Sweet, Caramel, Chocolate
Finka Santa Anita lies just below the town of Patzun, which is a subregion of Chimaltenango located within close proximity to Lake Atitlan. The road to the coffee producing area of Patzun is a beautiful one, as after climbing well above 2,000 meters (6,500 ft.) you slowly descend from the yellows and browns of corn growing country into a rather small, heavily shaded canyon which is home to this coffee. This area has some of the best hade in Central America (which is essential to grow good Arabica beans). The region has three types of Arabica trees: Typica, Bourbon, and Caturra. These three effect the cup profile in ways that make this Guatemalan offering a treat.
Santa Anita is a coffee that accentuates sweetness all the way through the cupping experience. The dry grounds have a sweet smell of honey, ginger snap cookie, and a bit of toffee. Hot water brings up a slight cookie dough scent, with butter and brown sugar building in the steam, and the break produces a nice saturated dark toffee sweetness. The cup has a strong flavor of caramel and a note of milk chocolate. Patzun is fruited in a pleasant way. Nectarine and apricot nectar are expressed in both flavor and mouthfeel. The acidity is refreshing, with accents of magic fruits. The finish is honeyed with a pleasant battering cacao nib flavor. This single origin coffee from Santa Anity has great body and is a satisfying cup of coffee. It makes a great single origin espresso too.
Nicaragua Acopio Suyatal
Sweet, Fruity, Chocolate Finish
Finca Acopio Suyatal comes to us from the Dipilto, a region within the larger Nueva Segovia Department. Nueva Segovia sits along the northern border of Nicaragua, very close to Honduras, and offers some of the most ideal climatic regions for coffee production in Nicaragua. This particular lot is made up of a few neighboring small-holder farms, who in total accounted for less than 30 bags of coffee last season. The farms are between 1,200 and 1,400 meters (3,900 and 4,500 feet) in elevation and are planted almost entirely with Maracaturra trees, a large bean hybrid of Maragogype and Caturra varietals, along with a few Caturra trees too.
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 comes from the Bonilla family’s Don Mayo micro mill. This is one of the oldest of the micro mills starting back in 2003. Hector Bonilla has worked at perfecting production at the facility along with his sons. This particular lot is from La Loma, a farm in Leon Cortes de Tarrazu, a previous, “top 3” coffee at Costa Rica’s Cup of Excellence. La Loma sits between 1,750 and 1,875 meters (5,700 and 6,100 feet) in elevation and is planted in the Caturra cultivar. The mill uses a new-style Penagos for washing at the station which gives the operator a lot of control on how the fruit is removed from the seed, which using very little water. After the coffee is milled, it is dried on raised beds, and then dry milled before the final hand sorting.
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.
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):
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.
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. email@example.com