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Ground
BLEND

Ground Holler Mountain

$20.00
Citrus Caramel Berry Jam

The hometown favorite, ground and ready for the filter. Holler Mountain is our signature organic blend, and this is the bag for anyone who would rather brew than grind. Open it, scoop it, go. Citrus, caramel, and berry jam, no equipment required.

 

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Ground Holler Mountain

Free Shipping
  • Free shipping for life
  • 15% off first 5 w/ code 15OFF5
  • Exclusive VIP perks
  • Pause, skip, cancel anytime

Direct Trade Sourcing

Certified Organic

Sustainable Practices

B Corp Certified

The Flavor Profile

Bright up front, sweet through the middle, creamy on the finish. Citrus and berry jam lead, caramel rounds them out, and a full body keeps it from thinning out across a large pot. Medium roasted, which is where the acidity stays lively and the sweetness runs highest.

Tasting Notes

Citrus
Caramel
Berry Jam
Roast
Light & Bright Dark & Bittersweet
Acidity
Soft & Subtle Crisp & Bright
Intensity
Mellow Bold

"If someone asks me for a bag of coffee, nine times out of ten, I'll give 'em some Holler to brew. The acidity is lively, but the roast level is the perfect medium where perceived sweetness is at its maximum."

- Jeremy Robillard

Quality Assurance

Choose Your Brew

  1. MEASURE AND GRIND Use 1 part coffee to 17 parts water (e.g. 28g/4 tbsp coffee for 475ml/16oz water) and grind medium-coarse.
  2. Add water measure filtered water and add to the machine’s reservoir.
  3. Add filter and coffee Place a fresh filter in the brew basket, then add your ground coffee to the filter and level it gently.
  4. Start the brew and let the machine do the work.
  1. Warm up the press by rinsing it with very hot water.
  2. Measure and grind Measure out 56g (about 8 Tablespoons) of coffee and grind it as coarse as breadcrumbs.
  3. Add water discard the hot water and add coffee into the empty press. Start your count-up timer as soon as you add hot water. Fill it up halfway to the top saturating all the grounds.
  4. Stir At 1:00, use a wooden spoon or spatula to break the top layer we call the crust.
  5. Add more water Now, fill it all the way to the top with water. Put the top on and allow the coffee to brew without pressing it down.
  6. Press At 4:00, you are ready to press. Firmly push the press all the way down.
  7. Serve and enjoy Serve it up. Pour coffee into a carafe immediately to avoid over extraction. Full Brew Guide

Drip Coffee

  1. MEASURE AND GRIND Use 1 part coffee to 17 parts water (e.g. 28g/4 tbsp coffee for 475ml/16oz water) and grind medium-coarse.
  2. Add water measure filtered water and add to the machine’s reservoir.
  3. Add filter and coffee Place a fresh filter in the brew basket, then add your ground coffee to the filter and level it gently.
  4. Start the brew and let the machine do the work.

French Press

  1. Warm up the press by rinsing it with very hot water.
  2. Measure and grind Measure out 56g (about 8 Tablespoons) of coffee and grind it as coarse as breadcrumbs.
  3. Add water discard the hot water and add coffee into the empty press. Start your count-up timer as soon as you add hot water. Fill it up halfway to the top saturating all the grounds.
  4. Stir At 1:00, use a wooden spoon or spatula to break the top layer we call the crust.
  5. Add more water Now, fill it all the way to the top with water. Put the top on and allow the coffee to brew without pressing it down.
  6. Press At 4:00, you are ready to press. Firmly push the press all the way down.
  7. Serve and enjoy Serve it up. Pour coffee into a carafe immediately to avoid over extraction.
Full Brew Guide

The Story

Every coffee in this blend moves through an organic certified supply chain, tracked from seed to cup. Chocolatey textures from Central and South America carry the body, and East African coffee brings the lift on top.

The difference on this page is the grind. We mill it at the roastery and seal the bag right away, so it arrives ready for your basket. Convenience like that costs a little shelf life, which is why we bag it at 12oz. That's a size you'll finish while it still tastes the way we intended.

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FAQ

  • A medium grind, sized for automatic drip machines and pour over. It is ready to brew straight from the bag, so there is no grinder to buy, no burrs to clean, and no morning noise.
  • Not ideally. Pre-ground coffee comes at one setting, and those two methods sit at opposite ends of the range. A French press wants coarse, so if you use this in one, cut the steep to about three minutes to keep it from turning bitter. Espresso needs a much finer grind than this, so reach for whole bean Holler Mountain if you're pulling shots.
  • Grind size is your usual lever, and with pre-ground it's off the table. Adjust dose and time instead. Start at one part coffee to seventeen parts water, roughly 28 grams or four tablespoons for 475ml. If the cup tastes thin or sour, add coffee. If it tastes harsh or drying, use less and shorten the brew.
  • Yes. Grinding multiplies the surface area exposed to air, so aromatics escape much faster once the bag is open. Plan to finish it within about two weeks and keep it sealed somewhere cool, dry, and dark. Skip the fridge and freezer, where moisture and absorbed odors cost you more than the cold saves.
  • More often than you would order whole bean. Because ground loses aroma faster, a two or three week subscription cadence tends to beat stockpiling.

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