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BLEND

Holler Mountain

$20.00
Citrus Caramel Berry Jam

Our Holler Mountain organic coffee blend has been a hometown favorite since day one. Whole bean, so you set the grind. It's got the complexity to pull a great espresso, yet the versatility to serve as your daily cup of drip.

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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. Measure and Grind 17g of coffee - on rounded AeroPress spoonful or about 2 1/2 Tablespoons. Grind the coffee about as fine as table salt.
  2. Prep the AeroPress placing the filter in the basket. Next, preheat the brewer and rinse the filter with hot water.
  3. Add coffee Affix the basket to the bottom of the brew chamber and place it on top of the mug. If it’s handy, use the funnel that comes with the AeroPress to add 17g of coffee. Then, remove the funnel.
  4. Add water Start your timer when you pour hot water (just off the boil or about 205°F) into your brewer. Saturate all the grounds within 10 seconds. Pour to the No. 4 or 220g of water if you’re using a scale. Spin the chamber, making sure all the coffee is saturated.
  5. Place plunger and wait Once you hit the No. 4, stir the “slurry” (coffee and water mixture) and place the plunger on the brew chamber and pull up slightly to create a pressure seal. Don’t plunge yet!
  6. Stir and plunge At 1:15, remove the pressure seal and give the slurry another stir with a spoon or paddle. Put the plunger back on and gently press down with steady pressure, stopping as soon as you hear a hissing sound. This entire brew process should take just under two minutes and yield seven to eight ounces of coffee.
  7. Clean and enjoy Full Brew Guide
  1. Grind and dose coffee Remove the portafilter, wipe and dry the basket. Zero the scale. Grind ~19.5 g of coffee to confectioners’ sugar consistency directly into the portafilter. Tap once or twice to settle, distribute evenly with your finger, tamp until it resists, and ensure a level bed.
  2. Prep the machine Purge water through the grouphead to make sure everything is hot, then lock the portafilter into place.
  3. Pull a shot Engage the grouphead and start the timer. Put a cup under the portafilter and watch for a steady stream like tiny mouse tails. The extraction should run ~23–28 seconds for about 1.5 oz of espresso. If it’s too slow or long, grind coarser; if too fast, grind finer.
  4. Serve and Enjoy! Cheers. 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.

AeroPress

  1. Measure and Grind 17g of coffee - on rounded AeroPress spoonful or about 2 1/2 Tablespoons. Grind the coffee about as fine as table salt.
  2. Prep the AeroPress placing the filter in the basket. Next, preheat the brewer and rinse the filter with hot water.
  3. Add coffee Affix the basket to the bottom of the brew chamber and place it on top of the mug. If it’s handy, use the funnel that comes with the AeroPress to add 17g of coffee. Then, remove the funnel.
  4. Add water Start your timer when you pour hot water (just off the boil or about 205°F) into your brewer. Saturate all the grounds within 10 seconds. Pour to the No. 4 or 220g of water if you’re using a scale. Spin the chamber, making sure all the coffee is saturated.
  5. Place plunger and wait Once you hit the No. 4, stir the “slurry” (coffee and water mixture) and place the plunger on the brew chamber and pull up slightly to create a pressure seal. Don’t plunge yet!
  6. Stir and plunge At 1:15, remove the pressure seal and give the slurry another stir with a spoon or paddle. Put the plunger back on and gently press down with steady pressure, stopping as soon as you hear a hissing sound. This entire brew process should take just under two minutes and yield seven to eight ounces of coffee.
  7. Clean and enjoy
Full Brew Guide

Espresso

  1. Grind and dose coffee Remove the portafilter, wipe and dry the basket. Zero the scale. Grind ~19.5 g of coffee to confectioners’ sugar consistency directly into the portafilter. Tap once or twice to settle, distribute evenly with your finger, tamp until it resists, and ensure a level bed.
  2. Prep the machine Purge water through the grouphead to make sure everything is hot, then lock the portafilter into place.
  3. Pull a shot Engage the grouphead and start the timer. Put a cup under the portafilter and watch for a steady stream like tiny mouse tails. The extraction should run ~23–28 seconds for about 1.5 oz of espresso. If it’s too slow or long, grind coarser; if too fast, grind finer.
  4. Serve and Enjoy! Cheers.
Full Brew Guide

The Story

Our signature organic blend is created from coffees produced within a strict, organic-certified supply chain. Great measures are taken from seed to cup to ensure the precise and exacting process of producing a stellar organic coffee.

Holler Mountain is a full-bodied blend that combines the chocolatey flavors and textures from Central and South American coffees, with the brightness of East African coffee. It's complex yet integrated, and because it arrives whole bean, it pours a fine cup on whatever brew method you set the grinder for. Holler Mountain a perfect addition for your daily coffee routine or for gifting to coffee lovers.

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FAQ

  • Citrus, caramel, and berry jam. It's a medium roast with full body and lively acidity that never turns sharp. Central and South American coffees supply the chocolatey depth, East African coffee brings the brightness on top. Sweet and balanced enough to drink black all morning.
  • Yes. Holler Mountain is our signature organic blend, produced within a strict organic-certified supply chain from seed to cup. It also carries our Direct Trade Sourcing and B Corp certifications.
  • Match the grind to the brewer. Espresso wants confectioners' sugar fine at about 19.5g in the basket. AeroPress sits near table salt. Drip and pour over want medium-coarse. French press and cold brew go coarsest of all. Whole bean is what puts that whole range on the table, so grind right before you brew.
  • Yes, and it's built for it. Grind to confectioners' sugar consistency, dose around 19.5g, and pull for 23 to 28 seconds for about 1.5 oz. The medium roast is where perceived sweetness peaks, so shots come out creamy rather than scorched. Full walkthrough in the espresso brew guide.
  • Longer than ground, because there's far less surface area meeting air. Aim to finish a 12oz bag within about a month of the roast date and grind only what you're about to brew. 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.
  • It will do more for your coffee than any other upgrade at the same price. Burrs crush beans to a consistent size, which is what lets water extract evenly. Blade grinders chop, producing dust and boulders in the same batch, so the cup tastes bitter and sour at once.
  • Same blend, same roast, same flavor in the cup. Whole bean holds its aromatics longer and lets you set the grind for any brewer, espresso included. If you'd rather skip the step, we grind it for you: Ground Holler Mountain.

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