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Duck-Rabbit Coffee

United States

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.

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Coffee Beans from Duck-Rabbit Coffee

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Masenga Hill

Origin

Bujumbura Rural (Burundi)

Flavor Notes

Chamomile, Lemon, Rose Hips, Raw Sugar, Cinnamon Stick

Roast Level

Processing

Washed

Typology

Arabica
Bourbón
Maria Clavelita

Origin

Oaxaca (Mexico)

Flavor Notes

Vanilla, Orange, Lemon, Red Apple, Brazil Nut

Roast Level

Processing

Washed

Typology

Arabica
Typica
Miravalles Pacamara

Origin

Ahuachapan (El Salvador)

Flavor Notes

Dark Sugar, Cornsilk Tea, Date, Plum, Herbal Hue

Roast Level

Processing

Washed

Typology

Arabica
Pacamara
Cacalotepec

Origin

Oaxaca (Mexico)

Flavor Notes

Caramelized Sugar, Pecan, Dried Apple

Roast Level

Processing

Washed

Typology

Arabica
Typica
Spike Peaberry, Kenya 227g — duck-rabbit coffee

Origin

Kiambu (Kenya)

Flavor Notes

Clove, Brown Sugar, Orange, Tamarind, Sarsaparilla, Dried Berries

Roast Level

Processing

Washed

Typology

Arabica
SL-28, SL-34, Ruiru-11