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, citrus, well balanced, low acidity

A beautiful balance of flavors that will keep you toasty warm during those frigid Breckenridge Winters

Cupping Notes: Toast, Well-Balanced, Nutty, Dark Cacao

Our Brazil is from the Cerrado, Minas Gerais region at an altitude of 1200, produced by various smallholders with a natural process and harvest time between July - September.

Cupping Notes:  A well-balanced, nutty, chocolatey profile with low citric
acidity and smooth body — a universally enjoyable cup that has become famous
the world over.

The city of Popayán is the capital of the state of Cauca, in the southern half of Colombia. The surrounding coffee region is on the plateau where the Andes mountain range reaches southern Colombia from Ecuador.

The Cauca and Popayan plateau is at an average of 1,600 meters above sea level and includes the neighboring Purace volcano (pictured above), which has over time has produced the region’s rich soil.

Coffees from near Popayán — as a result of the area’s soil conditions, altitude and washed processing — generally have a very nice aroma, a medium acidity and a medium body. These features combine to present a pleasant, sweet, chocolate
aftertaste.

 Tasting Notes: Chocolate, caramel, nutty; winey
acidity, medium body.

Costa Rica Tres Nubes

Costa Rica Tres Nubes SHB EP is grown in the heights of the West and Central Valley chains, amongst the clouds. Beautiful landscape aside, the high altitudes are responsible for the development of quality coffee beans.
The cause is two-fold. Higher altitude means cooler temperatures, which slows
the maturation of the cherry and produces flavor enhancing compounds.
Additionally, the clouds that envelop the landscape stabilize temperatures and
ensure beneficial rains. Costa Rica Tres Nubes SHB EP is grown in lush volcanic soils by a number of independent smallholder producers.

Cupping notes: Peach, honey, pear; pleasant acidity,
buttery body. 

Ethiopia prepares some of the world’s finest coffee known for complexity and delicious flavor profiles you can’t find anywhere else. In fact, the Misty Valley enters the Ethiopian coffee exchange as a Grade 1 Yirgacheffe––there are no flaws to be found in these beans! From espresso connoisseurs to casual coffee lovers, our customers adore the versatility. Find out why we tell everyone has never tried this coffee before...get ready to live!

Blueberry, chocolate, strawberry, floral, clean, consistent, balanced, bright lemony sweetness.

Ethiopia Yirgacheffe Konga Organic
Rainforest Alliance is washed and dried on traditional raised beds, which
promote even drying with optimal airflow. The heirloom varietal, idyllic
climate and processing methods combine to create a signature flavor. The profile
is renowned for its bright acidity, delicate body and floral aroma.

Cupping notes: Bergamot,
peach, orange marmalade, tea-like but silky body. Delicate and articulated.

This Honduras bean is from the Western Region and grown at an altitude of 1400-1700.

Cupping Notes: fruity fragrance, lively acidity, orange, velvety taste,
soft body, smooth finish

Kenyan coffee is prized for its bright acidity, full-bodied
flavor, and complex fruit notes—qualities that reflect both the country’s
natural terroir and its legacy of careful processing and grading.

Kenya AB coffee is a standout offering known for its vibrant
acidity, juicy body, and complex flavor profile. Grown at high altitudes in the
fertile volcanic soils of Kenya’s central highlands, this coffee is
meticulously handpicked and processed.

Cupping Notes: Bright citrus, rich berry undertones, and
wine-like finish.

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.

Roasted at a true medium as it brings out the cupping notes of toffee,
pecan, cookie, and baked apple

Coffee farms in Zongolica are
agro-ecosystems, meaning the farms take into account the impact of the farming well beyond the farm and work to balance the energy and nutrients to preserve the region’s biodiversity. Intercropping and forest conservation are among the practiced tactics.

Cupping Notes: Tropical
fruits, caramel, chocolate, florals, brown sugar; citric acidity, juicy body.

The story of coffee in Papua New Guinea is unlike any other origin.  Roads are often nonexistent, communities are incredibly remote, and most coffee is grown casually in gardens alongside a family’s food supply. In fact, 99 percent of coffee is grown by individuals with an average farm size of .83 hectares and an average production of 10 bags per year.

Without access to mills, these producers pulp, ferment, wash and dry their own coffee, selling small volumes of parchment. Additionally, due to the extreme lack of access, coffee
often makes it to exporters through roadside collections or aggregator pickups.
This means the large lots of coffee we see exported are in fact
the accumulation of many, untraceable micro-volumes which have
been combined for processing.

The Korofeigu Farmer’s Cooperative Society is located in the Bena Bena Valley of the Eastern Highlands, between Goroka to the west and Henganofi to the east.  The mountainous and moist cultivation area has loamy soil and a variety of native shade trees.

Cupping Notes: Caramel, citrus, savory

Our Southern Highlands is a blend
of AA and AB lots from a number of Agricultural Marketing Cooperative Societies in the Mbeya, and Mbozi Regions, and cultivated at altitudes of 1,700-1,800
meters

Cupping Notes: Tangerine,
black cherry, chocolate syrup, caramel, molasses; bright acidity, silky body.