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All coffee comes with FREE shipping.
For everyone outside of the U.S. you now have the option to order our 8oz bags directly online. This is the best deal for shipping that we could find. The $45.00 USD includes shipping whether you live in Canada, the UK, Sweden, Australia, Chile, or anywhere else.
When you fill out the form be sure to let us know which 3 of the following coffees you want: Eskapee (Mexico FTO Women Producers), Mystery DH (Guatemala Cubulco), Boondocker (Colombia Santander), Bike Park Blend (Guatemala + Colombia), Fire Hydrant (Peru Chasqui Organic). and Trail Builders Blend (Peru + Colombia).
Since our single origin coffees and blends are named after trails and other bike-related things (like bike parks), we thought that we would help you in the selection process by introducing these coffees to you.
This is the trail of choice for Loam Coffee rider Thomas Shaw. Located on the north shore in North Vancouver, BC this as classic of a north shore trail as you can get! It is an eroded, fast fall line trail used mostly by DH riders craving more speed than the shore generally has to offer and racers for good DH training. (Roast Profile: light. Country: Guatemala. Region: Cubulco. Farm: Five farms were the main contributors to this coffee: Las Anonas, Las Naranjas, La Esperanza, Grano de Oro and Finca las Piedras. Varietals: Catuai, Pache-San Ramon, Sarchimor, Bourbon, Caturra. Notes: Milk chocolate, oranges, roasted almond. Body: Smooth. Acidity: Crisp. Elevation: 1600-1800m. Processing: washed, sun dried. Harvest Time: January–February 2017.)
This is the local go-to trail in Revelstoke, BC for Loam Coffee rider Justin Hodgson. Boondocker is moderately technical with lots of roots and turns and loamy dirt that might get stuck on your goggles. Watch out for the Hot Dog Hallway jumps which get progressively larger as you descend. Make some noise when you drop-in! (Roast Profile: light. Country: Colombia. Region: Santander. Farm: Over 40 smallholder farmers. Varietals: Caturra, Colombia. Notes: Brown sugar, dried cherry, almond, milk chocolate. Body: Creamy. Acidity: Balanced. Elevation: 1400-1700m. Processing: fully washed.)
Bike parks are an integral part of the mountain biking scene. From world-class sites like Whistler in British Columbia to Rotorua in New Zealand (and everything in between) there is no other experience like days on end of lift-assisted runs, big air, cramped hands, sketchy rocky lines, massive berms, drops, smiles, high-fives, whoops, and crashes ... this is what bike parks are all about. Instead of naming this coffee blend after one particular trail or park we wanted to dedicate it to all bike parks out there. Thank you for being rad. (The Bike Park Blend consists of 50% Guatemala Cubulco + 50% Colombia Santander. See descriptions above.)
Loam Coffee Team Rider Kerstin Holster is a Portland-based pro downhill racer. One of her favorite DH trails in the area (there are many rad ones to choose from) is Fire Hydrant up at Skibowl on Mt. Hood. According to the MTB Project the "Fire Hydrant Trail begins with a pedally split off of Gnar-Gnar before hooking a right into a short but enjoyably rough rock garden. The rest of the trail is made up of rapid sweeping berms with the occasional rougher section." (Roast Profile: light. Country: Peru. Region: Jaen/San Ignacio in northern Peru. Coop: Cenfrocafe. Varietals: Bourbon, Typica, Caturra. Notes: Bright acidity, sweet, hints of herbs, honey, citrus. Elevation: 1400-1600m. Processing: washed.)
You've heard of the adage "no dig, no ride." Trails don't get built by themselves. Sure, in times past mountain bikers used to ride old cattle or horse trails which would eventually become designated mountain bike trails but they are a far cry from the meticulously hand-crafted (and machine-crafted) trails of today. There has never been a better time to be a mountain biker than right now. As much of that is related to technological advancements in the bike industry the same can be said for trail building (and maintenance) techniques. So we wanted to dedicate a coffee to all of you who spend endless hours shoveling, digging, smoothing, and raking our trails. Thank you. (The Trail Builders Blend consists of 50% Peru Chasqui Organic + 50% Colombia Santander. See descriptions above.)
You're out on the trails with a bunch of friends. You've reach the top of the climb and the fresh smell of a golden sunrise hits your nose. It's a cool fresh morning and the silence of nature is all around. Deer are rustling in the distance and birds chirp above you as they wake for their day. You're about to drop into one of the best descents you've ever experience and everything is all about that moment. But first, relax, and make a brew of Eskapee and share it around. (Roast profile: light. Country: Mexico. Region: Tapachula, Chiapas. Certification: Fair Trade, USDA Organic. Farm: Various smallholder all-female farmers of GRAPOS. Varietals: Tipica, Bourbon, Caturra, Mondo Novo, Catuaí. Notes: Sweet, clean and tart with toffee and lemon. Elevation: 900 - 1600m. Processing: Fully washed.