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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 Comalapa Regional Select), Mystery DH (Guatemala Candelaria), Boondocker (Colombia Huila Garźon), Bike Park Blend (Guatemala + Colombia), Fire Hydrant (Honduras Guama Danta Reserve), and Trail Builders Blend (Honduras + 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.
Country: Guatemala. Region: Huehuetenango is located in northwestern Guatemala and has coffee growing areas at altitudes up to 2,000 meters above sea level. Coffee is here is mainly produced by smallholders, who are very careful to pick ripe, uniform cherries and follow good wet-milling practices. The region is known for its various microclimates, well-distributed rains, good soil conditions and adequate humidity; all of which have further helped it to become one of the most important coffee regions in Guatemala.
Farm: Finca Joya Grande, Finca Colomba, Finca la Maravilla and other smaller farms.. Varietals: Caturra, Bourbon, Catuai, Typica, Pacamara. Notes: Berry, Caramel, Stonefruit. Body: Heavy. Acidity: Medium. Elevation: 1600-1800m. Processing: Washed. 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!
Country: Colombia. Region: Garzón, in the center of Huila, has three microclimates: the humid Magdalena River Valley, dedicated to cattle raising; the Llano de la Virgen, an arid grassland; and the mountainous Central Region, which is home to most of the population and many farms. The economy is agriculture based, with coffee providing 45 percent of the income and 78 percent of local jobs. There are 6,838 coffee farms planted with 8,508 hectares of coffee (most farms are 3.5 hectares, with 1.5 hectares dedicated to coffee).
Producer: This coffee comes from 36 producers in the Garzón municipality of Colombia’s Huila province. Only ripe cherries were picked, and the beans were fermented (for varying amounts of time, depending on the altitude of each farm) and then washed and dried on patios and in some cases also drying silos. Varietals: Castillo-Colombia, Caturra. Notes: Cherry, Green Apple, Milk Chocolate. Body: Heavy. Acidity: Balanced. Elevation: 1670-1950m. 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 Candelaria + 50% Colombia Huila Garźon. 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."
Country: Honduras. Region: Guama Danta has well-defined wet and dry seasons, contributing to proper flowering and fruit development. Although transporting coffee to drying stations often becomes challenging during rainy days, the producers have banded together to install solar dryers to ensure their coffees dry uniformly and that quality remains high. In this region, Volcafe holds the highest concentration of single producers delivering coffee to its warehouse in Comayagua. Facilities, warehouses and drying stations have all been adapted to assist producers of specialty coffee.
Producer: 87 farms contributed to this community lot, most farms are between 2-3 hectares. Varietals: Lempiras, Caturra, Catuai, IHCAFE 90, Catimor. Notes: Cherry, candied limes, baking spice. Body: Creamy. Acidity: Bright. Elevation: 1500-1700m. Processing: washed.
"Guama Danta brings balance to the palate. It has a consistent and solid combination of fruity flavors, with a silky body and spiked acidity. With each of the 87 producers adding their own ‘spice’ to the lot, the complexity and richness of flavor shines. The brown sugar, vanilla and strong, balanced body make this lot an all-time favorite.”
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% Honduras Guama Danta Reserve+ 50% Colombia Huila Garźon. 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.
Country: Mexico. Region: Comalapa, Chiapas. Comalapa is a municipality within the department of Chiapas in southern Mexico, on the border of Guatemala. Chiapas coffees are known for their mellow nutty sweetness and gentle citric acidity.
Program: Regional Select. The Regional Select program was started as a way to highlight unique profiles found to be innate to specific regions within coffee producing origins. These inherencies are often due to processing legacy, variety prominence, and overall terroir. Additionally, this program allows for numerous small farmers to contribute to a larger offering through the selective blending of their coffees.
Farm: Various smallholder farmers. Varietals: Typica, Bourbon, Caturra. Notes: Toffee, chocolate and almond flavors with citric acidity and an herbal aftertaste. Elevation: 1300 - 1400m. Processing: Washed.