Welcome to PablosCoffee.com: A Worldwide Chain of One!
Hi, thanks for stopping by the Pablo's Coffee website. We go to great lengths to select the yummiest coffees in the world and roast them with the utmost care, creating a superior cup of coffee. Hey, we drink this stuff too! Whether you're into exclusive and rare Single Origin Coffees or prefer one of our fun blends like Danger Monkey we have the beans for you. We roast it fresh and put it in the mail right away so when your beans arrive they are at the maximum freshness... jeez, if you wanted 'em any fresher you'd have to roast 'em yourself!
Uganda Bugisu Sipi Falls
Submitted by Brian Erickson on Sun, 04/01/2012 - 10:10
Here is one for you acid freaks out there: grown at altitudes between 1600 and 1900 meters on the slopes of the mighty Elgon mountain, this arabica is known for being some of the best coffee grown in the world. Organic and fair-trade, the Sipi Falls Coffee Project was initiated in 1999 and now boasts over 5,000 smallholder farmers. Using donkeys to move harvested beans, local farmers make this land locked situation a productive, sustainable science. They even have a place for you. If you were to visit, Sipi River Lodge hosts an in depth coffee tour of the farms with proceeds that supports local community projects.
This prized Ugandan coffee disguises itself as an Indonesian in the cup. Cumin and dark chocolate dominate the nose, with a brightness that would make you think you brewed this coffee with the mineral heavy water of the Sipi. A fatty weight falls on the tongue with first sip. Then, every point on the palate begins to sing in harmony with each other. Walnuts, dark chocolate, and slight hints of papaya trade turns in the spotlight until the brightness of the acidity takes over to wash the palate clean. French press and pour-over is definitely the preferred brewing method for this full city roast. Beware, a stronger extraction is for acid freaks only.
- Brian Erickson's blog
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Pablo's rocks Yelp Crafternoon Delight at Space Gallery
Submitted by pablos on Tue, 03/27/2012 - 10:17
For three glorious Sundays in March, Pablo's Coffee was on hand at Yelp Crafternoon Delight, a recurring event that highlights our local craft beverage scene here in Denver. We came, we saw, we made dozens of pourovers and french presses. Awesome people were on hand from the community and from other local businesses such as Funkwerks Brewing, Colorado Cider Company, Peak Spirits, and a host of others
Each week a different craft beverage was featured: beer, wine and spirits respectively. And Pablo's was the sole craft coffee supplier to these events. Our staff had a great time exhibiting how to make coffee through the French Press, Hario V60 and Chemex pourovers, and sampling out some of our favorite single origin coffees to the appreciative crowds. You can read the Yelp review of this Yelp event (how meta) right here, and there are more photos from the event after the jump!
- pablos's blog
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Guatemala Carrizal
Submitted by Brian Erickson on Thu, 03/22/2012 - 09:57
Our new Guatemalan coffee has us very excited. Suprisingly huge in body, this medium roast bounces between sweet and savory. On the nose, orange blossoms and cocoa nibs jump out in front with more subtle notes of tamarind and hazelnuts in the background. On the palate, this single orgin extends a friendly greeting of honey graham crackers and orange blossoms. It is great out of a french press, simply magical in a stovetop mokka pot, and unbelievably smooth in a pour-over. Give this small farm coffee a try and it promises to never dissapoint.
Available in our store, or online right here!
- Brian Erickson's blog
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El Salvador Cerro Las Ranas Miel
Submitted by Brian Erickson on Wed, 03/14/2012 - 13:11
Hidden in the small country of El Salvador comes this soft spoken beauty. This particular coffee is grown in a hilly region surrounded by volcanos, named after it's colorful inhabitants. Cerro las Ranas, or hill of the frogs, is a honey processed coffee with a suprisingly clean aroma for the style. A minerally brightness hits the palate even before the first sip, lifting the more subtle floral notes of coffee blossom in front of a strong, savory-sweet backbone. Soft and oily, walnuts lingers on the palate just before the brightness of the clay, used to dry the beans after harvest, cleans the palate.
This coffee will not be around very long and is only available in store. Do not hesitate to try this while you still can.
- Brian Erickson's blog
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