Delight in Little Places
Listen. West Union, Iowa isn’t the biggest place in the world, but big isn’t all it’s cracked up to be.
At Euphoria Coffee, it’s all about the little things: great coffee, good company, and a comfortable place to sit for awhile.
Simple as that.
What more could you ask for?
Well, if you aren’t one of the blessed few who call northeast Iowa home, you might feel like you’re missing out.
But you’re in luck, because we ship our fresh roasted coffee all over the US.
Sunday & Monday — CLOSED
Tuesday - Friday — 7 to 5:30
Saturday — 8 to 5:30
Coffee, Food, & Comfort
Our spot in West Union is at the southeast corner of the downtown block. It’s a tan building with a sign above the door.
We’ve got a full kitchen, comfortable seating, free wifi, and local baked goods and snacks in addition to our coffee and espresso.
We share a building with Unionland Feed & Food Market, so when you’re finished here you can swing over and pick up some fresh eggs or local yogurt.
Roasted Fresh in House
When you’re roasting coffee, the difference between excellent and average is about 20 seconds and 5 degrees.
The process is so precise that we use a computer to execute the roast exactly how we want. It’s not like putting a cake in the oven.
The key to a good roast is sourcing high-end raw product, and understanding how roasting affects that particular bean.
We spend hours and hours developing a new roasting formula for every single variety we source.
Sit Down and Stay Awhile
Euphoria Coffee is a love letter to small-town Iowa.
The beautiful thing about a small town is that the community is what you make it. Euphoria Coffee is all about West Union.
Jace and Nick wished that there was a coffee shop in town. Then they stopped wishing and made it happen.
Now West Union has one of the best coffee shops in the state.
We care a lot about coffee, but we care more about our town and our people.
Stay in Touch
Our Insta and Facebook feeds are the perfect balance of coffee and small town Iowa.
If you aren’t following along, you’re missing out.
If you’ve got a special event and want to reserve space, send us an email!
If you want great, fresh roasted coffee for your own cafe, send Nick an email. We’ll get you samples, answer any questions, and offer free hands-on training for your staff.
If you need any advice, we found a way to get this coffee shop off the ground and profitable in a small town and we’re happy to consult and pass on our knowledge.
Flavor Notes: Raspberry, Vanilla, & Chocolate
Farm: San Francisco Farm
Region: Jinotega, Nicaragua
Variety: Caturra, Maragogype, Bourbon
Altitude: 1350-1470 masl
Weight: 12 oz.
We are extremely excited to bring you this Direct Trade coffee from Nicaragua. We are actively working with Ben from Gold Mountain Coffee Growers in Nicaragua - sourcing the best coffee we (and he) can find!
About this coffee and the folks who farm it: Don Francisco and his wife Blanca Nieve live very high up in the mountains of Jinotega, Nicaragua. They produce exceptional quality coffee and leave a part of their farms on their natural forest state - to protect the spring water that bubbles to the surface! They are at such a high altitude that their coffee is harvested a full two months after the rest of the country’s coffee! The coffee bean’s slow maturity allows them to collect more nutrients, producing more complex cupping notes.
Gold Mountain Coffee Growers has worked especially hard with Don Fransisco and Blanca Nieve to provide their family financing, which they have invested into expanding their production significantly, as well as improving their truck to decrease the amount of time it takes to get coffee from the mountain down into the valley for sun-drying. It is truly a miracle that their vehicle makes it up the very steep road to their farm! The have also installed and expanded electricity in their home, improved their roof and worker’s housing, improved their coffee processing equipment and infrastructure, and more!
Gold Mountain Coffee Growers is a social enterprise that in addition to its own farm (Finca Idealista), works directly with coffee producers in Nicaragua, including Don Francisco and Blanca Nieve, to connect them with roasters abroad. GMCG is on the ground, all the time, teaming up with producers willing to take the steps necessary (and whose altitude and soil conditions allow them) to produce high-cupping specialty coffee. We literally stand on every partner farm during picking to ensure ripeness with refractometers and ripeness bracelets. GMCG also carries out sustainable development projects in communities, such as free computing classes for girls from coffee communities, medical assistance, microcredit, running water in schools, and educational supplies.
Flavor Notes: Blueberry, Stone Fruit, & Coconut
Farm: Smallholder Farmers
Variety: Kurume, Dega, Wolisho
Altitude: 1800 masl
Process: Honey Process
Weight: 12 oz.
Take it from us, this coffee is phenomenal! Try it for yourself!
Our import partner, Ally Coffee, has a long-standing relationship with the family-owned Koke washing station, which was built in 2011. The Koke washing station has seen many improvements since 2015, when the station staff began providing guidance to contributing producers regarding steps to increase coffee quality. Ally have been providing feedback to Koke and sourcing with them for more than five years, and we look forward to many more years of fruitful partnership.
The Koke station stands on the side of a hill, with coffee grown above and below the station. For the last three years, the Koke station managers have been separating out the higher elevation cherries for Ally, and the quality clearly shows. 96 small scale farmers provided cherries to Koke this harvest most of them multigenerational family farmers. Producers plant maize and enset food crops as well as coffee, with Biribira, Acacia, and Cordia Africana used as shade trees. Temperatures in the area range from 11.38⁰C to 25.57⁰C and annual rainfall is 1525 mm.
The Koke Honey process begins with coffee dried for two days in cherries, as in the Natural Process, and is then depulped and dried on raised beds. The extra time the mucilage is in contact with the beans adds fruity flavors to the cup profile.
Koke Honey was prepped for export at Tracon Trading’s coffee cleaning and storage plant on 30,000 sq meters of land in the city of Addis. The plant is equipped with modern Pinhalense coffee processing machines and a Buhler Z+ color sorter. The machine has the capacity of processing six tons per hour. All processing steps are mechanized or have electronic components, including final hand picking on conveyor belts. The six storage silos have a capacity of accommodating about 15,000 metric tons of coffee at a time. The warehouses are clean, with ample lighting and ventilation, which are ideal for maintaining coffee quality.
Kurume is one of Ethiopia’s regional landrace varieties from Yirgacheffe. Surveys carried out between 1989 and 1994 help identify local landraces by name. Prior to the 1970’s there was essentially no intentional breeding or variety selection at a national level in Ethiopia; individual farmers selected seeds locally to reproduce their crop. But a devastating epidemic of coffee berry disease in the 1960’s led researchers to establish the Jimma Agricultural Research Center (JARC) and begin cataloging coffee trees that demonstrated resistance to both coffee berry disease and drought as well as producing high yields.
These selections were approached as a national crop improvement program, but in the fields the newly selected and resistant varieties did not perform optimally in climates different from that of Jimma, where the plants had been bred. Researchers at JARC pivoted, cataloging and selecting local landrace varieties that were both naturally suited to the environments where they already grew and representative of the cup flavor profiles of Ethiopia’s many coffee growing regions.
Kurume is one of the regional landraces identified in the Yirgacheffe area. As with many regional landraces, the names applied to the coffee varieties are borrowed from the names of indigenous trees. The Kurume tree bears small fruit with a good annual year, similar to Kurume coffee’s small cherries and bountiful harvest. Kurume is a commonly grown variety among farmers in Guji and Gedeo, which includes Yirgacheffe. Sometimes, the Kurume name is applied to JARC-selected varieties due to the similarities in the trees’ appearance.
Dega is another regional landrace named for an indigenous tree. The wood of the Dega tree omits a sweet, fragrant aroma when burned for firewood, similar to the smell of coffee roasting. The Amharic word “dega” means “cool highland area,” which is also applicable to the agroecological conditions where Dega coffee grows.
Wolisho is yet another regional landrace named for a tree indigenous to Gedeo and the surrounding area. This tree bears large fruit with inconsistent yearly yields. Wolisho coffee has large cherries and long leaves.
We hope you enjoy this coffee as much as we do! It is incredible!
Flavor Notes: Sweet Caramel, Vanilla, and Clementine
Farm: Finca La Candelilla
Altitude: 1400-1900 masl
La Candelilla was one of the first micromills in Tarrazu, opening in the year 2000, though the idea to open the mill came to the growers in 1997, during a coffee crisis. It’s a collaboratively owned micromill, established by 7 smallholder producers in Tarrazu: The farmers who use it and deliver their harvests to the mill share ownership. This lot is from one of the founders of the mill, Ricardo Hernandez Naranjo, who was one of the first to suggest to his farmer mates that they should start the “mini beneficio.”
Don Ricardo has been growing coffee for 32 years, and is dedicated to the process, as are many of the producers who have utilize La Candelilla. Don Ricardo also worked for 10 years as a consultant at beneficios in Costa Rica, Nicaragua, El Salvador, Honduras, Panama, and even Tanzania, helping mills improve their processing and learning more about coffee quality.
“The production of processing specialty coffees is something I have been studying for 15 years,” he says through a translator. “I have had to develop the processes as well as to identify the different varieties for special batches.” He grows several different varieties and processes them in many ways, including this classic Washed presentation of a Typica variety.
His trees grow in rich ultisol, which is a type of red-clay soil that is particularly fertile in humid tropical or subtropical areas. This soil composition contains no calcium carbonate, or lime. Once the ripe cherry is brought to the mill, it is processed depending on the profile and the weather.
Flavor Notes: Chocolate, Sugar, Orange
Region: La Laguna, San Antonio Huista, Huehuetenango
Variety: Caturra, Pache
This coffee is one of our all time favorite Central American coffees! It is sweet and smooth, with just enough character to keep you coming back for more!
Grab a bag or two and see for your self why this coffee is flying off our shelves!
Ismar Isabel Martínez Sáenz owns the 19-manzana farm Isabelita- where this coffee is grown. His farm is planted with about 1,200 coffee trees, which is 85 percent of the property. Ismar grows Caturra, Pache, and Chimeco variety coffee. After being picked, the coffees are depulped the same day and fermented dry for one or two days, depending on the weather. It’s washed twice with a demucilaging machine, which uses friction to remove the fruit from the seeds before drying. The coffee is dried on concrete patios for 3–7 days.
Flavor Notes: Toffee, Lime, Sugar
Farm: Fonteras De Tarqui
Variety: Castillo, Caturra, Colombia
Our Colombia - Huila - Fronteras De Tarqui is a selection brought out of a small farm in the Huila Department, or State, in Colombia. We think that the terroir or soil, sun weather, and placement on the planet contribute largely to the flavor of these coffees, when they are picked ripe and handled properly. These coffees are selected by cup and then blended, like a Rhone wine or a local honey that comes from many fields in a 4-mile radius. Flavors you might pick up on in this coffee are Toffee, Lime, and Sugar Cane. Enjoy!!
Flavor Notes: Chocolate, Caramel, Apple, Banana
Weight: 12 oz.
Tastes like no other decaf!! Sweet, Chocolate, and Apple are notes you might find in this really good decaf!
This single-origin decaf coffee is selected by cup quality and grown by multiple smallholder producers. This allows us to maintain both the integrity of the quality of the coffees we choose to decaf, but also to extend our intentional and responsible sourcing to our decaf offerings as well as our “regular.”
This process works by soaking green coffee in a bath of water and a solvent called ethyl acetate, which is naturally derived from fermented sugar, among other natural sources. The solvent bonds to the salts of chlorogenic acid within the coffee, which allows for the extraction of caffeine. The coffee is removed from its bath and steamed at low pressure to ensure no traces of E.A. are left, and the finished product is almost entirely free of any but the most trivial (0.1–0.3%) caffeine content.
Our 16 oz travel mugs are the very best way to bring Euphoria with you into the world!
Even the most foul gas station coffee is guaranteed to taste at least 5% better when you drink it from our 16 oz travel mug.
When you walk down the street in your new Euphoria cotton-blend t-shirt, people will be amazed at how handsome and/or beautiful you are. If they don't comment, don't worry. That's just because of their midwestern shyness and sense of modesty.
These uni-sex t-shirts are ridiculously soft and instantly will put you into the Euphoria spirit.