The quality of Kickapoo’s coffee is such that we are confident our subscribers will enjoy any of their coffees, no matter which ones we choose. We had a lot of fun picking out a variety that would be perfect for any kitchen or office!

Read more about Kickapoo Coffee Roasters here.

Single

Included in all of our subscriptions is Kickapoo Coffee Roasters Peru Huabal.

Sweet and chocolatey. Notes of plum, cherry & citrus. Flavors of plum and door county cherry with citrusy acidity and a rich, almond sweetness.

Altitude:
1450-1900 meters
Varietals:
Typica, Caturra, Bourbon & Catimor
Process:
Dry Fermentation, Washed, Raised Bed, Patio Drying
Harvest:
June 2016 – September 2016
Region:
Huabal, Cajamarca

Double

Included in Brothers Coffee’s double and triple subscriptions is Kickapoo Coffee Roaster’s Rwanda Vunga.

Stone fruit and focused. Notes of Stone Fruit, Citrus & Floral. Deep fruit flavors of blackberry jam and plum are balanced with bright citrus acidity and a delicate florality that lingers in the aftertaste.

Altitude:
1850-2000 Meters
Varietals:
Bourbon
Process:
Dry Fermentation, Washed, Raised Bed Drying
Harvest:
May 2016 – June 2016
Region:
Vunga, Nyabihu

Triple

Included exclusively in our triple subscriptions is Kickapoo’s award-winning organic Ethiopia Yirgacheffe from the village of Hailu Butiya. This year, Hailu only produced 5 kilo’s of coffee on the small 5 hectare farm. This is the definition of small-batch coffee!

Bright and floral. Cantaloupe and nectarine toned acidity, balanced with light floral overtones and a tea like finish.

Altitude:
1900-2000 Meters
Varietals:
Wolisho, Kudume & Dega
Process:
Wet Fermentation, Washed, Raised Bed Drying
Harvest:
November 2015 – January 2016
Region:
Wenago, Yirgacheffe

If you haven’t signed up for a subscription to Brothers Coffee yet, head over to our pricing page! If you would like to upgrade your plan, you have until the 15th to upgrade it to receive Kickapoo’s coffee.