This coffee is a Pacamara variety from the Miravalles farm, located on the slopes of the Apaneca Ilamatepec mountain range in Ahuachapan, El Salvador. Grown at an elevation of 1500 meters, this lot is processed using the washed method. The flavor profile features notes of dark sugars, cornsilk tea, date, plum, and herbal hues. The farm is managed by the Duarte family, who oversee production and processing at their own centralized mill.
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.
