Big Trouble offers nutty, caramel flavors people know and love, which may seem easy—and the goal is to make it easy to enjoy in any brewer—but it’s actually one of the most challenging, because clean, sweet, low-acidity coffees from small-scale farms can be elusive.
 
In recent years,  a shift was made away from Brazilian coffees, once a cornerstone of Big Trouble's flavor profile. Instead,  coffee buyers looked for low-acid coffees from small-scale farmers with whom the risks involved in quality initiatives could be shared. But it was challenging to source coffees that fit this flavor profile under these circumstances, hence the name Big Trouble. A misnomer of sorts. Easy to brew deliciously. Challenging to source.

In September 2013,  a milestone was achieved with Big Trouble by making it wholly of coffee from one place—the Cinco de Junio cooperative in Nicaragua.  While not always a single-origin coffee, Big Trouble will always be freshly harvested coffee that is sweet and mild with notes of caramel, nuttiness, and dark chocolate in varying proportions.