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: Costa Rica. Region: Tarrazu Valley. Farm: Cafe Vida. Varietals: Caturra, Catuai. Notes: Clean and sweet, with the honey roasted nut, toffee, milk chocolate and mild citrus flavors that are to be expected from the renowned Tarrazu Valley. Elevation: 1200-1800m. Processing: washed, sun dried.)
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: Huila. Farm: Multiple farmers. Varietals: Caturra, Variedad Colombia. Notes: Chocolate, vanilla, lime, tomato, lemongrass and tropical fruits. Elevation: 1500-1700m. Processing: fully washed.)
Regional Select is a new project created to highlight the unique profiles inherent to specific microregions within Colombia. Coffee production represents the majority of income for residents in the department of Huila. Huila's production represents 16.30% of Colombia’s total coffee production. In last few years the production of specialty coffee has increased in Huila.
Some statistics about Huila:
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% Costa Rica Cafe Vida + 50% Colombia Huila Regional Select. 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: Bolivia. Region: Taypiplaya, Caranavi. Farm: Amor de Dios. Varietals: Bourbon. Notes: Toasted oats, candied nuts, brown sugar and raisins. Elevation: 1600-1750m. Processing: washed, sun dried.)
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% Bolivia Amor de Dios + 50% Colombia Huila Regional Select. See descriptions above.)