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 Tres Nubes
Costa Rica Tres Nubes SHB EP is grown in the heights of the West and Central Valley chains, amongst the clouds. Beautiful landscape aside, the high altitudes are responsible for the development of quality coffee beans. The cause is two-fold. Higher altitude means cooler temperatures, which slows the maturation of the cherry and produces flavor enhancing compounds. Additionally, the clouds that envelop the landscape stabilize temperatures and ensure beneficial rains.
Costa Rica Tres Nubes SHB EP is grown in lush volcanic soils by a number of independent smallholder producers.
Cupping notes: Peach, honey, pear; pleasant acidity, buttery body.
Kenya AB
Kenyan coffee is prized for its bright acidity, full-bodied flavor, and complex fruit notes—qualities that reflect both the country’s natural terroir and its legacy of careful processing and grading.
Kenya AB coffee is a standout offering known for its vibrant acidity, juicy body, and complex flavor profile. Grown at high altitudes in the fertile volcanic soils of Kenya’s central highlands, this coffee is meticulously handpicked and processed.
Cupping Notes: Bright citrus, rich berry undertones, and wine-like finish.
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.