Image 1 of 2
Image 2 of 2
‘9600 Espresso Blend’
BCR is located in the heart of ski country, Breckenridge CO, and is one of the highest roasteries in the world. Our 9600’ Espresso Blend is hand crafted and perfectly roasted just steps away from the base of Peak 4. Our roasters, hand selected favorite espresso beans to create this artisan blend that has incredible flavor and body. This is the ideal base for iconic lattes that have become a ritual for coffee lovers all over the world! This blend has become espresso aficianado approved!
Cupping Notes: Blueberry, chocolate, strawberry, well balanced, low acidity Zambia RFA Natural - Kateshi Estate
Ullr Blend
A beautiful balance of flavors that will keep you toasty warm during those frigid Breckenridge Winters
Cupping Notes: Toast, Well-Balanced, Nutty, Dark Cacao
Costa Rica San Rafael Terrazu
Costa Rica San Rafael Tarrazú is sourced from 1,300 producer families in the Tarrazú region. In southern San Jose, Caturra and Catuai varieties experience ideal growing conditions. The Central Valley is sheltered between the Pacific Coast and the Talamanca Sierra — a geography that traps coastal moisture, retaining it as precipitation. When those conditions are combined with high altitudes and ample sunlight, coffee performs beautifully.
Tarrazú, Costa Rica, has long been recognized as a region that produces superior coffee qualities. So much so that in 2019, Tarrazú received a Denomination of Origin (DOE) certification, a legal distinction that, like Champagne in France, can only be applied to coffees from the area.
Cupping Notes: Toffee, hazelnut, orange, apple, vanilla.
Nicaragua
Nicaragua Sagrada Familia comes to us from Matagalpa Nicaragua. This mountainous region allows coffee to be cultivated at 950-1,200 meters above sea level. In addition to the moist microclimate, higher elevation means cooler night temperatures, which slows cherry maturation producing more desirable flavors in the bean. Nicaragua Sagrada Familia harvests their cherry in November, the cherry is then machine pulped and subsequently washed. Finally, the parchment dries on patios for 6 days.
Cupping Notes: Toffee, pecan, cookie, and baked apple.