This coffee is sourced from smallholder producers in Buesaco, Nariño, Colombia, grown at altitudes between 1700 and 2100 meters. It is a washed process coffee featuring a blend of Caturra, Variedad, and Typica varieties. The flavor profile includes notes of caramel, brûléed sugar, pistachio, and flourless torte. This coffee is suitable as an everyday drinker or as an espresso.
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.
