Big Trouble offers nutty, caramel flavors people know and love, which may seem easy—and our goal is to make it easy to enjoy in any brewer—but it's actually one of the most challenging for us, because clean, sweet, low-acidity coffees from small-scale farms can be elusive. (Three shipments total.)
This coffee may come in temporary packaging due to supply shortages.
Counter Culture only roasts the coffea arabica, but, under the species of arabica, we buy dozens of different coffee varieties from around the world. Learn more about varieties here.
Processing is the method to turn the fruit from a coffee tree into dried green coffee ready for roasting.
This refers to the elevation at which this coffee was grown.
This refers to the amount of time this coffee will be available for purchase at Counter Culture. Availability is determined by supply and also when the coffee tastes the freshest.
Big Trouble offers nutty, caramel flavors people know and love, which may seem easy—and our goal is to make it easy to enjoy in any brewer—but it's actually one of the most challenging for us, because clean, sweet, low-acidity coffees from small-scale farms can be elusive. In recent years, we made a shift away from Brazilian coffees, once a cornerstone of Big Trouble's flavor profile. Instead, our coffee buyers look for low-acid coffees from small-scale farmers with whom the risks involved in quality initiatives can be shared. But it can be challenging to source coffees that fit this flavor profile under these circumstances, hence the name Big Trouble. A misnomer of sorts. Easy to brew deliciously. Challenging to source. In September 2013, we achieved a milestone with Big Trouble by making it wholly of coffee from one place—the Cinco de Junio cooperative in Nicaragua. We've never looked back. While not always a single-origin coffee, Big Trouble will always be freshly harvested coffee that is sweet and mild with notes of caramel, nuttiness, and dark chocolate in varying proportions.
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