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About Our Coffee

Purple Door Coffee is a well-established Denver coffee roastery that enjoys a strong reputation for ethically sourced and finely roasted craft coffee. We are committed to artisan handcrafted quality, direct relationship buying with ethical coffee growers and importers, and a roasting philosophy that highlights the characteristics of the origin.

All of our coffee is sourced from direct trade resources. Direct trade is a type of coffee sourcing that involves buying coffee beans directly from farmers. Under direct trade, coffee farmers get a better deal and roasters and consumers get better access to the world’s highest quality coffee beans.

Our Coffees ~ Single Origins

We offer a variety of single origin coffees. These offerings change regularly so please check back often to see our most current offerings.  

Harimau Tiger, Aceh Sumatra

Notes: Winey Fruit, Coffee Cherry, Black Tea

Nestled in the Indian Ocean between Southeast Asia and Australia, Sumatra is one of Indonesia’s larger islands. Its tropical terrain and volcanic soil makes it the perfect location to grow coffee. Harimau Tiger captures the classic characteristics of a Sumatran coffee while also offering a sweet, cleaner profile and higher cup quality than a standard “Mandehling DP.”

In Sumatra, where there is high humidity and long rainy seasons, coffee beans are wet, and partially covered in fruity residue. Because of these climate conditions, a process only practiced in Indonesia called wet-hulling (not to be confused with wet-processed) is used. In the wet-hulled process, various smallholder farmers across the region will remove most of the fruit from the cherry and send their high moisture beans to a collection point. The coffee is then hulled, where they remove this outer shell and any remnants of fruit, and finally allow it to dry until it reaches a moisture content acceptable for export.

This extra moisture present in a Sumatran coffee’s production later plays a role in its roast profile, when a roaster must take the coffee beans to a higher temperature to achieve a correctly roasted batch of coffee. As a result, Sumatran coffees tend to be darker roasted in comparison to other single origin offerings.

Look for a  balance of sweetness with the earthy, herbaceous, and savory notes that are common to coffees from this region.

Process: Wet-Hulled

Tanzania Mwangoka Farm

Notes: Dark Chocolate, Brown Sugar, Red Currant

Coffees from Tanzania are typically wash-processed, so this natural from GD Mwangoka Farm is surprising in its juxtaposition of dark red fruit (akin to black cherry) and a sweet earthiness reminiscent of wet slate with undertones of dark chocolate and amber. Gently tart acidity and full, syrupy body. This fruit-driven coffee would easily work as a single-origin option on the espresso bar.

 

About the Coffee
GD Mwangoka Farm is a privately-owned farm, named for its first owner, the late Mr. Grivas D. Mwangoka who died in 2021. The farm and milling operations are now under the supervision of Grivas’s son, Mr Richard G. Mwangoka. One of the few native-owned medium farms in the region, GDM farm boasts 81,000 coffee trees, a thriving coffee nursery with 19,000 young trees and a sophisticated milling coffee operation on its 90 acre plantation. At capacity, the farm can produce 200 – 250 metric tons of parchment per year.

Kayon Mountain Farm, Guji Ethiopia

Notes: Berry, Cocoa, Jasmine

The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages—Taro and Sewana—located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia.

Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year.

Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property.

Process: Natural  Natural coffees are typically delivered the day they are harvested, and are first sorted for ripeness and quality before being rinsed clean of dirt. Then they are spread on raised drying beds or tables, where they will be rotated constantly throughout the course of drying. Drying can take an average of 8–25 days, depending on the weather.

Finca Himalaya, Apaneca Mountain El Salvador

Notes: Tropical Fruit, Coffee Cherry, Caramel

Finca Himalaya is a 60-hectare farm owned by Mauricio A. Salaverria, who also owns a farm called Finca Divisadero. This farm is located in a different mountain range than it’s named for: the Apaneca Mountains in El Salvador’s Ataco region. The rich volcanic soil and use of shade create a very hospitable environment for the coffee, and Mauricio has developed his own systems for processing.

Process: Natural  Natural coffees are typically delivered the day they are harvested, and are first sorted for ripeness and quality before being rinsed clean of dirt. Then they are spread on raised drying beds or tables, where they will be rotated constantly throughout the course of drying. Drying can take an average of 8–25 days, depending on the weather.

NotesBalanced, sweet and winey with a syrupy mouthfeel, lots of tropical fruit with papaya, tangy fresh coffee cherry and caramel flavors. 

Our Blends ~ Our four core blends are built of the same coffees, but roasted differently. 

Opportunity Blend   Light Roast *  South American Blend  Notes of Chocolate, Toasted Nuts, & Mixed Berry

This is our standard house blend and our lightest offering. It’s chocolatey sweet and rich–your classic everyday cup of coffee. It’s made up of a Colombian and Brazil that we are able to access year-round. So, it’s a consistent blend that is always using seasonally fresh green coffee. Ideal for your morning coffee staple!

Empower Blend  Medium/Light Roast  *  South American & Ethiopian Blend  A well balanced blend with notes of Caramel, Cocoa and Berry. 

Thrive Blend  Medium Roast  *  South American Blend  Hints of Dark Chocolate that drinks rich and smooth.

Motivate Blend  Dark Roast  *  South American Blend  Bold notes of Dark Chocolate and Caramel.

 

Pour Over

Step-by-step instructions for making your coffee with Pour Over (Chemex or V60).

French Press

Step-by-step instructions for making your Purple Door Coffee using a French Press.

AeroPress

Simple and portable: What’s not to love about AeroPress? Instructions and details here.

Single Serve Bags

When you’re in a hurry and want to take your Purple Door Coffee wherever you’re headed… 

Brew Your Perfect Cup

—-Different brewing techniques require different sizes of coffee grind, based on how long water and coffee are in contact. Generally, brew methods with shorter contact times, like espresso or Aeropress, require a finer grind size; longer, slower brew methods, like French Press, work better with a coarser grind.

Taste and brew time tell you which direction to go. If your mouth feels dry with an ashy aftertaste, you’re likely grinding too fine. If the coffee tastes weak, sour, or a little papery, you may be grinding too coarse.

No matter which brewing method you choose, these general rules of thumb will help ensure best results:

-Use freshly roasted and just-ground coffee.

-Brew with water heated to between 195 and 205F.

-Use 1.6–2 grams whole bean coffee per 1 oz (28 grams) water, adjusting to taste.

-Store whole bean coffee in an airtight container, out of direct sunlight, and away from heat, cold, and moisture.

 

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