Current Coffee Offerings

We are in the process of moving operations to Reno, Nevada,
the Biggest Little City in the World!
We are expanding and opening a coffee house and roastery called, “
The Kirk Coffee.”
We welcome you to follow us on our journey here,
on
Facebook, and Twitter.



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

We use
PayPal for our shopping cart and credit card processing. You will eventually be redirected to their site to complete your order.

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






Ethiopia Ennaria Limu
Citrus, Floral

Ethiopia_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 Limu






Ethiopia Aleta Wondo - Haraicho Station
Bright, Complex

Ethiopia_FTO
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 Aleta Wondo






Costa Rica Familia Bonilla - La Loma
Sweet, Nutty, Fruity

Ethiopia_FTO
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.





Costa Rica Familia Bonilla






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