S
Samuel P.
Big Trouble is always one of my favourite Coffees! It is a textbook example of Guatemala Bourbon varietal, and to me is perfect.
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easy to love
easy to love
While attaining such an approachable profile might seem like an easy task, sourcing clean, sweet, in-season, low-acidity coffees from high-altitude farms can be difficult. The coffees in Big Trouble come from many of the same partners that produce our Single Origin offerings. From sourcing to roasting, we put meticulous effort into maintaining the perfect blend.
Whether you're starting your day with a classic pour-over or a creamy cappuccino, this versatile blend is your faithful companion and adapts flawlessly to any brewing method. Grind the whole beans immediately before brewing for the freshest cup of delicious coffee every time. We recommend 1 gram of coffee for every 17 grams of water for most brewing devices. Experiment with using more or less coffee to find the perfect brewing ratio for you. Check out our brewing guides to get the most out of your coffee!
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Harvest
Process: Washed
Certifications: Kosher
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We believe in paying more.
Since 2009, we have published an annual transparency report to serve as a blueprint for our green coffee purchasing practices and a response to chronically low prices in the coffee industry. We believe paying more for green coffee is an important investment in the long-term viability of our coffee-growing partners’ businesses and our supply.
$0 $4$3.13 FOB (Free On Board)/lb - Our price for Big Trouble
$2.07 FOB/lb - Fair Trade Certified Minimum
$1.82 FOB/lb - Average C Market Price
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Select your coffee's roast date to see the blend components.
100% Finca Aurora, Nicaragua
50% Finca El Puente, Honduras
50% Puebla Puhuac, Mexico
50% Finca El Puente, Honduras
50% Puebla Puhuac, Mexico
100% Sitio de Maria, El Salvador
50% La Roca, Nicaragua
50% Cafenor, El Salvador
100% Finca Aurora, Nicaragua
70% Aldea, Nicaragua
30% La Colina, Guatemala
70% Retiro, Guatemala
30% Aldea, Nicaragua
65% Valle Inca, Peru
35% Toldopamba, Colombia
70% Espiritu Wari, Peru
30% Toldopamba, Colombia
70% San Fernando, Peru
30% Toldopamba, Colombia
70% Finca Aurora, Nicaragua
30% Toldopamba, Colombia
100% Finca Aurora, Nicaragua
100% Finca Nueva Armenia, Guatemala
100% Finca El Puente, Honduras
100% Finca Aurora, Nicaragua
100% Finca El Puente, Honduras
100% La Roca, Nicaragua
100% Finca Aurora, Nicaragua
50% Finca Nueva Armenia, Guatemala
50% Finca Aurora, Nicaragua
50% Finca Nueva Armenia, Guatemala
50% Gundikhan, India
50% Finca Nueva Armenia, Guatemala
50% Gundikhan, India
50% Cauca Excelso, Colombia
0% Cafenor, El Salvador
100% Finca Aurora, Nicaragua
100% Finca El Puente, Honduras
100% Cochapampa, Peru
100% Incahuasi, Peru
100% Cenfrocafe, Peru
90% Incahuasi, Peru
10% Baroida Honey, Papua New Guinea
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All of our coffees can be brewed in various ways, designed for your perfect morning. These recipes are our favourite ways to highlight Big Trouble Single Origin coffee. Your brewing adventure starts here.
Espresso
Coffee: 18 Grams
Grind: extra-fine
Ratio: 1:11
Coffee: 18 Grams
Grind: extra-fine
Ratio: 1:11
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1: Grind Coffee
Using an espresso grinder, grind your coffee very fine. Weigh your ground espresso and adjust the dose to ensure accuracy. We recommend dosing within 0.2 grams of the target weight.
2: Distribute Coffee
Distribute your espresso to ensure a level, even brew bed.
3: Tamp Coffee
Tamp your espresso. Make sure that your tamper is level and that you apply force evenly. Press down until you feel resistance from the counter.
4: Clean Station
Clear a small amount of water through your grouphead, ensuring its cleanliness. Wipe your driptray clean.
5: Begin Extraction
Insert the portafilter and position your scale and cup on the driptray. Begin extraction. Stop the shot when the scale reads a few grams less than your desired brew weight. Check the time of your shot. If it is less than 25 seconds,consider making your grind finer. If it is more than 35 seconds, consider making your grind coarser.
6: Adjust and Enjoy!
Remove the espresso puck from the portafilter. Wipe the portafilter basket clean, rinse the grouphead, and lock the portafilter back into place. Taste your espresso. If it tastes overwhelmingly sour, consider making your grind finer and/or extending your brew ratio, up to 1:2.5 parts coffee to water. If it is overwhelmingly harsh and bitter, consider making your grind coarser and/or reducing your brew ratio, making the shot as concentrated as 1:1.5 parts coffee to water. Enjoy your espresso on its own, or use it as the base for your favorite milk drink!
French Press
Coffee: 45 Grams
Grind: medium-coarse
Water: 800 grams of filtered hot water (205 F)
Ratio: 1:18
Time: 6:00 Min
Coffee: 45 Grams
Grind: medium-coarse
Water: 800 grams of filtered hot water (205 F)
Ratio: 1:18
Time: 6:00 Min
VIEW FULL RECIPE
CLOSE RECIPE
1: Grind Coffee
Measure 45g of coffee and grind medium-coarse, like kosher salt.
2: Add Coffee
Put ground coffee in the brewer.
3: Add Water
Start a timer and add 800g of hot water.
4: Stir Coffee
After 30 seconds has passed, stir the coffee with a spoon and place the lid on top.
5: Plunge and Enjoy!
At 6:00, slowly press plunger to the bottom of the brewer. Pour and enjoy!
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Sustainably-Sourced
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![]()
Quality-Focused
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B Corp Certified
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![]()
Transparently Traded
![]()
Sustainably-Sourced
![]()
Quality-Focused
![]()
B Corp Certified
![]()
Transparently Traded
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