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Coffee Selection


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Coffee Selection


 

Click on the item to order. For international orders scroll to the bottom of the page.

If you have any questions feel free to email us at contact@loamcoffee.com.

All coffee comes with FREE shipping.

 
 

INTERNATIONAL ORDERS

International 3-Pack Bundle (8oz bags)
45.00

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), Guatemala Candelaria, Colombia Huila Garźon, Bike Park Blend (Guatemala + Colombia), Honduras Guama Danta Reserve, and Trail Builders Blend (Honduras + Colombia).

 

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Our Coffee


Our Coffee


Mountain Biking Meets Coffee

GUATEMALA CANDELARIA

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.


COLOMBIA EXCELSO GRAN GALOPE

Country: Colombia. Region: Huila. Farm: Various smallholder farmers. Varietals: Caturra, Castillo, Colombia. Notes: Cocoa, coffee cherry and chocolate. Acidity: Bright. Elevation: 1200-2000m. Processing: Washed.


Bike park blend

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.


HONDURAS GUAMA DANTA RESERVE

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.”


Trail Builders BLEND

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.


eskapee coffee (MEXICO FINCA NUEVA LINDA)

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: Concordia, Chiapas. Farm: Finca Nueva Linda. Varietals: Catimor, Catuai, Caturra, Mundo Novo. Notes: Smooth with cocoa and a nutty aftertaste. Elevation: 1250 - 1550m. Processing: Washed.

Finca Nueva Linda is a specialty-coffee estate managed by producer Juan Jose Moguel. It is located in the Sierra Madre mountains of southern Mexico, in the state of Chiapas. The farm shares a buffer with the Triunfo Biosphere Reserve, a 50,000-acre tropical cloud forest which helps to temper a changing climate and provide rich soil and clean water. El Triunfo Biosphere Reserve is one of the world’s most diverse forest reserves. This reserve contains Mesoamerica’s largest continuous cloud forest, and it serves as a refuge to thousands of plant and animal species. El Triunfo is a rare and valuable sanctuary, which requires continued protection.

Don Juan Jose depulps his coffee at Nueva Linda, uses demucilaging machines to remove the fruit and sugar, washes in clean water, and dries in the sun on patios.