Coffee Roaster
Compare 8 current coffees from Curve Coffee Roasters by origin, process, tasting notes and price.
Sorted with featured coffees first.
8 coffees
Curve's seasonal community espresso is a washed Peruvian lot from growers around La Coipa village in Cajamarca, sourced through Finca Churupampa. It is creamy and approachable, with milk chocolate and red grape sweetness for espresso or filter-style brewing.
A washed Caturra and Catuai lot from Catarina Ramirez at Yinta Witz in Huehuetenango, Guatemala. Creamy body, stewed rhubarb and honey notes make it a sweet feature espresso that also works well with milk.
A natural Catuai from Fredy Orantes at Buena Vista in Guatemala's Fraijanes region. Candied pineapple and caramel notes give it a jammy, sweet filter profile.
An anaerobic natural Ugandan lot from The Coffee Yard in Sironko, produced by Norman Mukuru. Syrupy blackcurrant liqueur and date molasses notes make this a rich, decadent filter coffee.
A special washed Ugandan preparation from The Coffee Gardens, where coffee pulp is added back during fermentation before washing and drying. The result is silky and sweet, with golden syrup and pomegranate notes.
A year-round house espresso built from washed coffees grown by smallholders in the San Lorenzo indigenous reserve of Caldas, Colombia. Castillo and Colombia varieties give a syrupy cup with dark chocolate and plum depth.
A washed Ugandan filter lot from The Coffee Gardens in Sironko District, made from SL28, SL14 and Nyasaland varieties. Brown sugar and pear notes sit in a creamy, mellow cup designed for easy everyday brewing.
A washed Gesha from El Refugio in Colombia, produced by the Uribe Agudelo family. Silky, delicate florals meet peach and elderflower cordial notes in a clean filter-focused cup.
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