our featured roasts
We take immense pride to serve craft coffee roasted by our own AWAKE Coffee Roasters here in Colorado. Our passion and dedication to quality goes into each batch we roast and we are excited to share our creations with you. Come in and experience some today and Be Awake!
big mountain blend
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Origin: Blend of Ethiopia, Peru, Colombia
Roast: Medium roast
Process: Washed & natural processes -
This medium roasted, full-bodied coffee works well with any brew method. A blend of South American beans that offer tangy, berry and dark chocolate notes no matter how you make it with notes of dark chocolate, nuts & caramel.
Peru
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Origin: Peru
Roast: medium roast
Process: Washed process -
Grown at high altitude, our Peru roast has complex flavors that give it fruity, nutty and chocolate notes. It’s delicate and balanced with a milder acidity than other roasts. Our Peruvian roast comes from a small-scale farm and traditional washed process. It has tasting notes of plum, apricot, & dark chocolate.
Mexican (Dark roast)
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Origin: Mexico
Region: Oaxaca
Elevation: 1,200 - 1,500 meters
Roast: Dark roast
Process: Honey process -
One of our most popular, this coffee offers caramel and chocolate highlights you'll find subtle, yet delightful. This bean produces a medium to rich bodied cup and is gentle and sweet in regard to acidity.
When drinking this coffee, you are not only supporting small farmers, but also Oaxacan State Coffee Producers Network’s (CEPCO) effort to improve the lives and working conditions of the Oaxacan farming community.
Ethiopia
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Origin: Ethiopia
Region: Guji
Elevation: 1,800 - 2,200 masl
Roast: Medium roast
Process: Natural process -
Naturally processed coffees can be a bit polarizing in the coffee community. We value them as an exciting experience and is sure to leave an impression on what you think about coffee. This roast has tasting notes of being intense and sweet, with notes of berries and wine.
This coffee from the Guji region in southern Ethiopia, comes to us from several Smallholding producers. As the average farm size is so small in this region, typically around 2 acres in size, farmers rely on every bean they produce to provide for themselves. For this reason, as well as the coffee being a prefect example of what natural processed coffees are, we keep it on our coffee menu year-round.
Ethiopia (Dark roast)
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Origin: Ethiopia
Region: Sidamo
Elevation: 1,400 - 2,200 meters
Roast: Dark roast
Process: Natural process -
You'll find that Ethiopian coffee is well-balanced with notes of blackberry, blueberry, & cacao. Low in acidity, the pleasant floral nose gives this coffee a finish that is bright and soft. This amazing coffee is grown in the Sidamo province of the Ethiopian highlands. Fun fact: historians say it is very likely that coffee originated in and around this region.
peak’d out (decaf)
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Origin: Colombia
Roast: Medium roast
Process: Sugarcane process -
Decaf never tasted so good. This single origin decaf works great for brewed coffee and espresso duties. Balanced low-toned flavors with just a sprinkle of fruitiness to tie the whole experience together. Peak’d Out has notes of citrus, savory, & sweet vanilla.
colombia
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Origin: Colombia
Roast: Medium roast
Process: Washed process -
Our Colombia roast has notes of chocolate, berry, & brown sugar.
Colombian (dark roast)
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Origin: Colombia
Roast: Dark roast
Process: Washed process -
Our Colombian roast is a dark roast with tasting notes of cacao nibs, marshmallow, & maple.
Espresso Blend
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Origin: Blend of Peru, Colombia, and Ethiopia
Roast: Dark roast
Process: Honey, washed &natural processes -
Notes of dark chocolate, toffee, & blueberry.