This coffee is produced by Yessica Parra at the El Mirador farm in the Pitalito area of Huila, Colombia. The coffee is of the Aji variety, which is known for its Ethiopian landrace lineage and elongated cherries. It is processed using the washed method. The flavor profile features notes of cotton candy grape, guava, blueberry, lavender, and panela.
Cal Verga founded Duck Rabbit Coffee in 2016 in Cleveland, Ohio, drawing the name from the famous optical illusion used by philosopher Ludwig Wittgenstein to illustrate how perception shapes experience. All roasting runs through an early 1980s Probat G 12, and Verga sources his green coffee through Coffee Shrub, focusing on rare, ethically sourced beans from small farms in Kenya, Rwanda, Burundi, Ethiopia, and Sumatra. The approach leans light, aiming to highlight nuanced flavors and terroir rather than roast character. A grab and go cafe on Lorain Avenue operates Thursday through Sunday alongside the roastery on Lakeside Avenue, and a subscription service keeps regulars stocked with a rotating selection.
