Purple Door Coffee is a well-established Denver coffee roastery that enjoys a strong reputation for ethically sourced and finely roasted craft coffee. We are committed to artisan handcrafted quality, direct relationship buying with ethical coffee growers and importers, and a roasting philosophy that highlights the characteristics of the origin.
All of our coffee is sourced from direct trade resources. Direct trade is a type of coffee sourcing that involves buying coffee beans directly from farmers. Under direct trade, coffee farmers get a better deal and roasters and consumers get better access to the world’s highest quality coffee beans.
Our Coffees – Single Origins
We offer a variety of single origin coffees. These offerings change regularly so please check back often to see our most current offerings.
Nicaragua La Bastilla Natural Process
Notes: Grape, Hibiscus, Dark Chocolate, and Rose Hips
La Bastilla’s staff diligently selects only the ripest coffee cherries for Natural (dry) processing. This requires planning since drying naturals is a slow process. Coffee cherries are dried whole, without removing any of the fruit. During this stage, the coffee is turned regularly to increase airflow, support even drying, and prevent spoilage.
After the cherries have been dried, the seeds (or coffee beans) are removed from the fruit and prepared for export. The team at La Bastilla strives for strong berry notes and uses a proprietary process that is a “trade secret” of the La Bastilla mill.
La Bastilla Coffee Estates, located in the north-east region of Jinotega, NIcaragua, is renowned for its coffee. Surrounded by the natural reserve Cerro Datanli El Diablo, just a few kilometers from Lago de Apanas, Finca La Bastilla is a tropical paradise for the fauna and flora founded on deep, favorable volcanic soils. Since 2003, the farm has been certified by the Rainforest Alliance and is striving for continued excellence. On its two farms, Finca La Bastilla and Finca Santa Luz, the estate employs around 50 permanent and up to 600 temporary employees during the harvest season.
Micro-farms have been created throughout the estate, so that each coffee can express its full potential in accordance with the different microclimates. Each farm is further divided into lots. Lots are differentiated at the micro-farm level, but also by the variety of the coffee and the altitude.
Uganda Rwenzori
Notes: Berry, Brown Sugar, Dried Plum, Black Tea
Ugandan Natural Process Coffee | Bugoye Coffee Community
The Bugoye community resides north of Kasese, living and farming throughout altitudes ranging from 1,300-1,900masl in western Uganda. The smallholders grow coffee as their main cash crop. Harvesting and selling cherries pays for essentials like sending children to school. The coffee trees that populate these smallholder garden plots are mostly SL28 and SL14 cultivars that were originally developed in Kenya.
With attentive processing at newly established stations around the region, natural Uganda coffee lots like this can deliver an excellent, high-scoring cup profile. Flavors of this coffee include berry, brown sugar, dried plum, and black tea with a medium body and mild acidity that speaks to the potential of the local terroir.
Coffee From The Rwenzori Mountains
The Rwenzori mountain range (aka – Mountains of the Moon), in Western Uganda is an up-and-coming region offering consistently high-quality Ugandan green coffee beans. Genuine Origin’s sourcing partner on the ground here established receiving stations throughout the mountain range. The receiving stations are generally closer to farming areas, making it easier for farmers to deliver ripe red cherries. From the receiving stations, cherries are transported to a centralized wet mill, where processing is carried out under careful supervision and quality control.
Brazil Itapua Farm
Notes: Dried Raspberry, Chocolate, Candied Lemon
Provided by NuCoffee, our Itapua Farm is an exciting Brazilian coffee. The coffee comes from a farm that started with three friends pooling resources in 1977. It is a result of their Project Artisans research in Brazil. The Project Artisans marks an innovative leap in the coffee industry, not only introducing a product but rather a revolutionary fermentation technology based on yeast specifically designed for coffee. The distinctive point of this project lies in the meticulous application of carefully selected yeasts for coffee fermentation, establishing a unique and highly specialized approach previously unprecedented in the market.
Before the emergence of the Project Artisans, several producers attempted to produce fermented coffees, resulting in inconsistent quality from year to year. The Project arose as a way to ensure consistency in coffee quality and characteristics regardless of the harvest. Thus, a specific type of coffee will always maintain its sensory attributes.
Therefore, Project Artisans represents the pinnacle of applied science in coffee production, providing security, sensory consistency, and a high standard of quality to producers. By promoting controlled fermentation through specific coffee yeasts, this technology is a game-changer in the industry, offering innovative solutions that shape the future of coffee production.
Our Four Core Blends – Built of the Same Coffees, Roasted Differently
Opportunity Blend – Our foundational blend, the light roast that started it all at our first cafe. This blend symbolizes the essence of Purple Door Coffee – offering a fresh start, both in the lives of our program participants and in the day of those who enjoy our coffee. It’s more than just a light, delightful brew; it’s a beacon of hope. Sip on this blend and embrace a day filled with new opportunities.
Opportunity is our light roast with notes of pomegranate, praline and honey!
Thrive Blend – This blend is inspired by the aspirations of our program’s graduates, embracing their journey towards new beginnings. Crafted to invigorate with its rich, deep roast, Thrive is perfect for your everyday coffee ritual or for impressing a crowd. Its versatile flavor profile caters to all – from the coffee aficionados to the everyday caffeine seekers. It’s more than a coffee; it’s a celebration of progress and new horizons in every cup.
Thrive is a medium roast with notes of raspberry, cocoa and brown sugar.
Empower Blend – Our house espresso blend that’s as transformative as our mission. Born from the ethos of our job training program, this blend is all about uplifting those who have felt powerless, offering a new narrative over their circumstances. Empower isn’t just the heart of multiple cafes; it’s a versatile gem perfect for any brewing method you chose, be it cold brew, French press, or your own unique way. Every cup is a testament to change and resilience, making Empower more than just coffee – it’s a celebration of newfound strength in every sip.
Empower is a medium roast with notes of baker’s chocolate, berry jam, and caramel.
Motivate Blend – Embrace the day with our ‘Motivate’ blend, your go-to dark roast for those challenging moments when you need a boost. Carefully crafted for a robust, deep flavor that retains a natural sweetness, it’s the ideal pick-me-up without the need for added sugar (though we won’t tell anyone if you add some more). Whether you’re making tough decisions, embarking on new ventures, or just gearing up to face the day, let Motivate be the catalyst for a truly great day ahead.
Motivate is our dark roast with notes of cocoa, toasted marshmallow, and candied citrus.
Pour Over
Step-by-step instructions for making your coffee with Pour Over (Chemex or V60).
French Press
Step-by-step instructions for making your Purple Door Coffee using a French Press.
AeroPress
Simple and portable: What’s not to love about AeroPress? Instructions and details here.
Single Serve Bags
When you’re in a hurry and want to take your Purple Door Coffee wherever you’re headed…
Brew Your Perfect Cup
Different brewing techniques require different sizes of coffee grind, based on how long water and coffee are in contact. Generally, brew methods with shorter contact times, like espresso or Aeropress, require a finer grind size; longer, slower brew methods, like French Press, work better with a coarser grind.
Taste and brew time tell you which direction to go. If your mouth feels dry with an ashy aftertaste, you’re likely grinding too fine. If the coffee tastes weak, sour, or a little papery, you may be grinding too coarse.
No matter which brewing method you choose, these general rules of thumb will help ensure best results:
-Use freshly roasted and just-ground coffee.
-Brew with water heated to between 195 and 205F.
-Use 1.6–2 grams whole bean coffee per 1 oz (28 grams) water, adjusting to taste.
-Store whole bean coffee in an airtight container, out of direct sunlight, and away from heat, cold, and moisture.