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‘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 Romelia
Romelia comes from the cloudy region of the Palmichal rainforest. This region, bordering the historic zone of Tarrazú, is famous for its unique acidity. Manuel Rojas Arias was the pioneer coffee grower in the Palmichal region, located on the western slopes of the Escazú Mountains. Many farmers observed the success Don Manuel had with coffee and began to convert their sugar plantations into coffee farms. After Don Manuel’s death, he left his farms to his only sister, Romelia. Thanks to her strength and perseverance, Doña Romelia was able to sustain the quality of her farm’s coffee.
Cupping Notes: Milk chocolate, citrus, caramel, green apple. Bright acidity, creamy body.
Mexico, Chiapas, Yajalon
Yajalon, Mexico's organic farming system is performed under partial shade of native trees. Intercropped with coffee is also beans, bananas, pumpkins and citrus fruits. As an organic group, fertilizations are made of cherry coffee pulp, dry leaves and wood ashes. The coffees are picked ripe, de-pulped and fermented between 12-17 hours, washed and then sun dried on farmers’ yards or zarandas in order to deliver the best qualities and high-end profiles.
Cupping Notes: Caramel Apple, Praline, Kiwi
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.