{"title":"Canadian Specialty Coffee Marketplace","description":"","products":[{"product_id":"manos-al-grano-comunidad","title":"Manos al Grano Comunidad","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\n\u003cp\u003eManos al Grano is Azahar Coffee's community sourcing program in Huila, Colombia, built to create traceable, quality-focused relationships with smallholder producers. Rather than aggregate anonymous lots, the program connects individual farmers directly to roasters, paying premiums for skilled processing and consistency. Producers in the network grow Caturra and other varieties at high elevations across Huila's mountainous terrain, where cool nights and volcanic soils create the conditions for clean, bright coffees.\u003c\/p\u003e\n\n\u003cp\u003eThis washed Caturra follows a selective picking and careful fermentation process that preserves clarity. After harvesting, cherries are depulped and fermented in tanks to break down remaining mucilage, then washed clean and dried slowly on raised beds or patios. The washing process removes fruit sugars and oils, leaving the bean's inherent characteristics in focus. Azahar works directly with producers on quality control, cupping samples at origin and providing feedback to refine each harvest.\u003c\/p\u003e\n\n\u003cp\u003eThe Comunidad lot represents coffee from multiple producers within the Manos al Grano network, blended to showcase Huila's regional profile while supporting broader access to specialty markets. By pooling smaller contributions, the program gives more farmers a path to premium pricing and skill development, with Azahar handling logistics, quality assurance, and export from their Pitalito facility.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Fernwood\u003c\/h2\u003e\n\n\u003cp\u003eBen and Terra started Fernwood in 2006 after leaving high-end restaurant kitchens in search of a slower pace. With their son just a year old, they bought a café with a roaster in the back and began learning coffee the same way they'd learned food: with precision, daily tasting, and no shortcuts. The day their daughter Keiko was born, their first custom-printed bags arrived, marking the shift from café operation to something bigger.\u003c\/p\u003e\n\n\u003cp\u003eThey built Fernwood on the belief that café-quality coffee could live on grocery shelves without compromise. In 2006, that wasn't common thinking in the Pacific Northwest, but they proved it by roasting in small batches, cupping every lot, and delivering one-pound bags with the same care they'd brought to plating dinner. They grew from local butcher shops to national grocers, always keeping the roasting process close and relationships direct. No warehouse pallets sitting for weeks, no mystery about when the coffee was roasted.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Fernwood is a roaster you'll see all over Reddit as being one of BC's best. I asked to try their coffee, and now I get what all the hype is about. I bought a few extra bags of Manos al Grano for my stash at home.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Fernwood","offers":[{"title":"Default Title","offer_id":43956128514108,"sku":null,"price":24.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/colombiaCOMUNIDAD.webp?v=1770260536"},{"product_id":"pink-bourbon","title":"Pink Bourbon","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\n\u003cp\u003eThis Pink Bourbon comes from four smallholder partners in Huila who work with Azahar Coffee's Bourbon Project, an initiative focused on traceable premiums and producer-first pricing. The farmers grow this coffee at 1,600-1,800 meters in one of Colombia's most consistent coffee-growing regions.\u003c\/p\u003e\n\n\u003cp\u003ePink Bourbon is a natural mutation of the Bourbon variety, named for the pink color of its ripe cherries. The variety tends to produce smaller yields than standard varieties, which is why Azahar's pricing model matters. By guaranteeing premiums tied directly to individual producers rather than blended lots, the project makes it economically viable for these farmers to continue growing Pink Bourbon instead of switching to higher-yielding, lower-quality varieties.\u003c\/p\u003e\n\n\u003cp\u003eThe coffee goes through a washed process with extended fermentation. After 24 hours fermenting in cherry, it's de-pulped and fermented again in tanks for 48-120 hours depending on ambient temperature and mucilage breakdown. This controlled fermentation helps develop the fruit-forward character while maintaining the clean finish that defines a well-executed washed coffee.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Fernwood\u003c\/h2\u003e\n\n\u003cp\u003eBen and Terra started Fernwood after leaving high-end restaurant work in 2006, when their son was one year old. They bought a café with a roaster in the back and traded late kitchen shifts for a different pace. The day their daughter Keiko was born, their first custom-printed coffee bags arrived.\u003c\/p\u003e\n\n\u003cp\u003eIn 2006, putting café-quality coffee on grocery shelves wasn't standard practice in the Pacific Northwest. Ben and Terra brought the same precision from their restaurant days but kept things grounded. They roasted in small batches, ran daily quality control, and avoided warehouse shortcuts. They started with local butcher shops and mom-and-pop cafés, then expanded shelf by shelf to national grocers and subscriptions, always keeping the roasting process close and relationships closer.\u003c\/p\u003e\n\n\u003cp\u003eThey roast out of Victoria, supplying cafés, retail shelves, and home brewers across the region. The approach stays consistent: source well, roast in batches you can control, and show up like a neighbour, not a brand.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Fernwood is a roaster you'll see all over Reddit as being one of BC's best. I asked to try their coffee, and now I get what all the hype is about. I bought a few extra bags of Manos al Grano for my stash at home.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Fernwood","offers":[{"title":"Default Title","offer_id":43956131332156,"sku":null,"price":24.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/colombiabourbon2.webp?v=1770260411"},{"product_id":"1936-espresso","title":"1936 Espresso","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\n\u003cp\u003e1936 Espresso brings together two naturals from opposite sides of the world. The Brazil side comes from Fazenda Serrado in Carmo de Minas, where the Pereira family grows Yellow Bourbon at 1,150-1,200 meters. The Ethiopia component comes from around 3,900 smallholder farmers in the Guji Highlands near Hambela, growing Ethiopian heirloom varieties at 2,200 meters on raised drying beds.\u003c\/p\u003e\n\n\u003cp\u003eBoth coffees are processed as naturals, meaning the cherries are dried whole with the fruit still on the bean. This method adds body and sweetness to the cup. The Brazilian Yellow Bourbon brings the chocolate and caramel base, while the high-altitude Ethiopian coffee at 2,200 meters adds the bright berry notes and orange acidity. Fernwood blends them at 70% Brazil to 30% Ethiopia, roasted to a medium level in the Northern Italian espresso style.\u003c\/p\u003e\n\n\u003cp\u003eThe blend is built for balanced longer pulls and performs well in milk. It produces consistent crema with a clean finish and rounded mouthfeel, designed to work across different espresso machines and brewing styles without requiring constant adjustment.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Fernwood\u003c\/h2\u003e\n\n\u003cp\u003eBen and Terra started Fernwood after leaving high-end restaurant kitchens in the Pacific Northwest. With a one-year-old son and a desire for a more grounded pace, they bought a café with a roaster in the back and started learning the coffee business from scratch. They brought the precision and attention to detail from their restaurant days, but left behind the late nights and intensity.\u003c\/p\u003e\n\n\u003cp\u003eIn 2006, they started putting café-quality coffee on grocery shelves when that wasn't common practice. They roasted in one-pound batches, did daily quality control, and refused to take warehouse shortcuts. The approach worked. Fernwood grew from local butcher shops to national grocers and mom-and-pop cafés, always keeping the roasting process close and relationships direct. The day their daughter Keiko was born, their first custom-printed bags arrived, marking the point where the business moved from startup to something built to last.\u003c\/p\u003e\n\n\u003cp\u003eThey still roast the same way, keeping batch sizes manageable and quality checks tight. Fernwood supplies everyone from trail hikers to home brewers, focusing on coffees that work in everyday life without requiring specialty equipment or technique.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Fernwood is a roaster you'll see all over Reddit as being one of BC's best. I asked to try their coffee, and now I get what all the hype is about. I bought a few extra bags of Manos al Grano for my stash at home.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Fernwood","offers":[{"title":"Default Title","offer_id":43956133331004,"sku":null,"price":22.94,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/1936II.webp?v=1770260316"},{"product_id":"fazenda-serrado","title":"Fazenda Serrado","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eThe Pereira family operates Fazenda Serrado in Carmo de Minas, a region in southern Minas Gerais known for its microclimates and high-elevation coffee production. Their farm sits at 1,150-1,200 meters, where they grow Yellow Bourbon, a mutation of the more common red Bourbon variety that produces yellow cherries when ripe.\u003c\/p\u003e\n\u003cp\u003eThis coffee is naturally processed, meaning the cherries are dried whole with the fruit intact rather than being washed off before drying. The method requires careful monitoring during the drying phase to prevent over-fermentation, but when done well, it creates sweetness and body that washed coffees don't achieve. Fernwood has purchased this coffee over multiple seasons, building a relationship with the Pereiras that allows for consistency year after year.\u003c\/p\u003e\n\u003cp\u003eYellow Bourbon tends to be sweeter and less acidic than its red counterpart, making it popular for natural processing. The variety combined with the elevation and processing creates a coffee that works across different brew methods without requiring specific equipment or technique to taste good.\u003c\/p\u003e\n\u003ch2\u003eAbout Fernwood\u003c\/h2\u003e\n\u003cp\u003eBen and Terra started Fernwood after leaving behind years of high-end restaurant work in the Pacific Northwest. In 2006, when their son was one year old, they bought a café with a roaster in the back and shifted from kitchen life to coffee. They brought the same precision they'd learned in fine dining but wanted a slower pace that let them be present for their growing family.\u003c\/p\u003e\n\u003cp\u003eAt the time, putting café-quality coffee on grocery store shelves wasn't common practice. They started roasting in one-pound batches with daily quality control, refusing to take warehouse shortcuts even as they expanded from local butcher shops to regional grocers. The day their daughter Keiko was born, their first custom-printed bags arrived. They've grown from that single café to national distribution and e-commerce, but they still roast the same way: frequent small batches, direct relationships with producers, and coffee that doesn't require a degree in brewing to enjoy at home.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Fernwood is a roaster you'll see all over Reddit as being one of BC's best. I asked to try their coffee, and now I get what all the hype is about. I bought a few extra bags of Manos al Grano for my stash at home.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Fernwood","offers":[{"title":"Default Title","offer_id":43956135067708,"sku":null,"price":21.85,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/Serrado_550x_55fd2c32-138e-4e0c-a685-aca21b7f3c9b.webp?v=1770260236"},{"product_id":"mile-zero-decaf","title":"Mile Zero Decaf","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\n\u003cp\u003eMile Zero uses the Swiss Water Process, a chemical-free decaffeination method developed in Switzerland and now run out of British Columbia. Green coffee is soaked in a flavour-saturated solution called Green Coffee Extract, which pulls out caffeine molecules while leaving flavour compounds intact. The process removes 99.9% of caffeine without touching the beans with solvents like methylene chloride or ethyl acetate.\u003c\/p\u003e\n\n\u003cp\u003eFernwood selects Peruvian coffees specifically for this decaf, choosing beans that bring natural sweetness and balance to the cup. Peru's high-altitude growing regions produce coffees with clean profiles and enough body to hold up through decaffeination. The result is a medium roast built for consistency, designed to work as an everyday decaf that tastes complete whether you're brewing it at 6 AM or 9 PM.\u003c\/p\u003e\n\n\u003cp\u003eThe Swiss Water facility tests every batch to verify caffeine removal and flavour retention. It's a slower, more expensive process than chemical decaffeination, but it keeps the coffee clean and the flavour intact. For people who want decaf without compromise, it's the standard that matters.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Fernwood\u003c\/h2\u003e\n\n\u003cp\u003eBen and Terra started Fernwood in 2006 after leaving high-end restaurant work in their early thirties. They'd spent years in fast-paced kitchens with sharp knives and late nights, but when their son turned one, they bought a café with a roaster in the back and built a different kind of life. They brought the precision of restaurant work but kept the approach grounded, like neighbours rather than chefs.\u003c\/p\u003e\n\n\u003cp\u003eIn 2006, putting café-quality coffee on grocery shelves wasn't common in the Pacific Northwest. Ben and Terra did it anyway, roasting in one-pound batches with daily quality control and no warehouse shortcuts. They grew shelf by shelf, from local butcher shops to national grocers, from independent cafés to online subscriptions. The day their daughter Keiko was born, their first custom-printed bags arrived, quietly marking the start of something bigger.\u003c\/p\u003e\n\n\u003cp\u003eFernwood still roasts in Victoria, keeping the process close and relationships closer. They supply cafés, grocery stores, and people at home who want coffee that works on trailheads, road trips, or quiet mornings at the kitchen table. The approach hasn't changed: roast well, stay grounded, and make coffee that feels like home.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Fernwood is a roaster you'll see all over Reddit as being one of BC's best. I asked to try their coffee, and now I get what all the hype is about. I bought a few extra bags of Manos al Grano for my stash at home.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Fernwood","offers":[{"title":"Default Title","offer_id":43956137820220,"sku":null,"price":20.7,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/MileZero.webp?v=1770260157"},{"product_id":"dutra-red-catuai","title":"Dutra - Red Catuai","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eThe Dutra family has been growing coffee in Caputira, Minas Gerais for four generations. What started as a single hectare in the 1950s has grown into a collection of small, interconnected farms planted with millions of coffee trees. The farms sit at elevations ranging from 600 to 1,300 meters across varied terrain, from gently rolling hills to sharper slopes with clay-based soils.\u003c\/p\u003e\n\u003cp\u003eFazendas Dutra uses a regenerative organic approach built around agroforestry. Over 5,000 avocado trees provide shade and improve soil health across the farms. African mahogany, banana, and other fruit trees fill out the canopy, attracting beneficial insects and supporting a wide range of bird and animal life. Strategically placed eucalyptus trees act as windbreaks while providing a renewable resource. No synthetic pesticides are used, and the biodiversity across the farms is a direct result of that commitment.\u003c\/p\u003e\n\u003cp\u003eThe Red Catuai is grown organically and processed as a full natural, meaning the whole cherry is dried with the fruit still on. It starts in the sun, then moves to mechanical dryers to keep the drying consistent. Royal Coffee imports this lot into North America.\u003c\/p\u003e\n\u003ch2\u003eAbout No6 Coffee Co.\u003c\/h2\u003e\n\u003cp\u003eNo6 Coffee Co. was founded in 2015 in Nelson, British Columbia, operating as a boutique roastery and tasting bar. The roastery was built around a straightforward idea: make a difference in the cup, on the farm, and in the community around it.\u003c\/p\u003e\n\u003cp\u003eThey source exclusively through independent specialty importers who work directly with small farms and cooperatives, paying above fair trade premiums to reflect the actual work involved in producing quality coffee. On the roasting side, they work in small batches and stock fresh weekly. Green coffee is stored in sealed GrainPro bags in a controlled, low-humidity environment to protect quality before it ever reaches the roaster. Their tasting bar in Nelson is designed as a space to slow down, ask questions, and figure out what you actually like and how to brew it at home.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"I sat with Denis, owner of No6 Coffee Co, this past January. One of the more memorable moments from our conversation was when he explained that No6 is not looking to roast the most unusual or headline-worthy coffee, \u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eand instead are looking to master the craft of roasting to produce a lineup of outstanding coffees that speak for themselves.\u003c\/span\u003e\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"No6 Coffee Co.","offers":[{"title":"Default Title","offer_id":44042801315900,"sku":null,"price":0.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/brazil-dutra-red-catuai.jpg?v=1772490684"},{"product_id":"gigesa-guji","title":"Gigesa Guji","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eThe Gigesa washing station is owned and operated by the Yonis family in Danbi Uddo Kebele, a small area outside of Shakiso in the Guji Zone of Ethiopia. The station collects cherries from more than 500 smallholder farmers, each working 2-5 hectares at elevations between 1,850 and 2,150 meters above sea level. The Gigesa station holds both NOP and EU Organic certification.\u003c\/p\u003e\n\u003cp\u003eAfter harvest, freshly picked cherries are delivered to the station and run through a flotation tank to remove lower-quality fruit before processing begins. The cherries are then moved into shade for 3-5 hours to dry off surface moisture, then spread onto raised drying beds. Workers agitate the cherries regularly to keep drying even and prevent over-fermentation. The full natural drying process takes 15 to 18 days from start to finish.\u003c\/p\u003e\n\u003cp\u003eNo6 sources this coffee through Common Goal, an importer that works on long-term direct relationships with producers. Green coffee is sealed in GrainPro bags at origin and stored in a low-humidity environment before roasting, keeping quality stable from the farm through to your bag.\u003c\/p\u003e\n\u003ch2\u003eAbout No6 Coffee Co.\u003c\/h2\u003e\n\u003cp\u003eNo6 Coffee Co. was founded in 2015 in Nelson, British Columbia. What started as an intention to make a difference in the cup and on the farm has grown into a boutique roastery and tasting bar in the heart of Nelson, one of the more coffee-serious small cities in Canada.\u003c\/p\u003e\n\u003cp\u003eNo6 works exclusively with independent importers who source directly from small farms and cooperatives, which means farmers are paid above fair trade premiums to keep quality improving year over year. They roast and restock weekly in small batches, and their sourcing spans a range from approachable everyday coffees to more unusual single origins. Their zero-waste initiative is a genuine part of how they operate: no single-use cups at the tasting bar, a returnable glass jar program for locals, and recyclable bag materials across their retail lineup.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"I sat with Denis, owner of No6 Coffee Co, this past January. One of the more memorable moments from our conversation was when he explained that No6 is not looking to roast the most unusual or headline-worthy coffee, \u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eand instead are looking to master the craft of roasting to produce a lineup of outstanding coffees that speak for themselves.\u003c\/span\u003e\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"No6 Coffee Co.","offers":[{"title":"Default Title","offer_id":44042802430012,"sku":null,"price":0.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/ethiopia-gigesa-guji_41b748f3-5368-4aa5-bd02-e8e1b97bea88.jpg?v=1772490715"},{"product_id":"forty-five","title":"Forty-Five","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eForty-Five is a blend built around three origins: 50% Brazil Santa Helena, 25% Colombia Cauca Sotara, and 25% Nicaragua Finca Pradera. Each component plays a specific role in the final cup, and the percentages stay consistent to keep the blend predictable and repeatable across roasts.\u003c\/p\u003e\n\u003cp\u003eBrazil Santa Helena sits at the foundation of the blend. Colombian coffee from the Cauca Sotara region, grown at high elevations in the Andes, adds structure and balance. Nicaragua's Finca Pradera rounds things out. All three origins are sourced through specialty importers who work directly with producers and conduct quality checks at origin and on arrival, including moisture content analysis and sensory evaluation. No6 stores all green coffee in sealed GrainPro bags in a controlled, low-humidity environment before roasting in small batches.\u003c\/p\u003e\n\u003cp\u003eForty-Five is roasted as an espresso, designed to pull consistently across a range of home and cafe equipment. The blend is named for the angle of extraction, a nod to how espresso works rather than a branding flourish. If you're looking for a reliable, repeatable espresso for everyday use, this is built for that.\u003c\/p\u003e\n\u003ch2\u003eAbout No6 Coffee Co.\u003c\/h2\u003e\n\u003cp\u003eNo6 Coffee Co. was founded in 2015 in Nelson, British Columbia. The roastery operates out of a tasting bar in the heart of the city, where staff brew coffee to order and walk customers through where it comes from and how to make it at home. Nelson is a small city, and No6 built its business there intentionally, focusing on community engagement alongside the coffee itself.\u003c\/p\u003e\n\u003cp\u003eNo6 works exclusively with independent specialty importers who source directly from small farms and cooperatives. Farmers are paid above fair trade premiums, which is reflected in price variation across the single origin lineup. On the roasting side, they work in small batches and restock weekly to keep coffee fresh. They've also run a zero-waste initiative since the roastery opened, offering returnable glass jars and a wholesale bucket program that has kept thousands of single-use bags out of landfills.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"I sat with Denis, owner of No6 Coffee Co, this past January. One of the more memorable moments from our conversation was when he explained that No6 is not looking to roast the most unusual or headline-worthy coffee, \u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eand instead are looking to master the craft of roasting to produce a lineup of outstanding coffees that speak for themselves.\u003c\/span\u003e\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"No6 Coffee Co.","offers":[{"title":"Default Title","offer_id":44042804330556,"sku":null,"price":0.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/forty-five-espresso_e58ed4f2-0e30-472f-ae50-b62b80bbc118.jpg?v=1772490745"},{"product_id":"cocafisa-swp-decaf","title":"Cocafisa SWP Decaf","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eThe Salgar Coffee Growers Cooperative, known as Cocafisa, was founded in 1965 by 34 producers in southwestern Antioquia, Colombia. The goal was straightforward: collective bargaining to stabilize prices and protect their incomes. Six decades later, the cooperative has grown to nearly 3,000 smallholder farmers growing Castillo and Caturra varieties at 1,100 to 1,300 meters across the region's steep slopes and river-cut terrain.\u003c\/p\u003e\n\u003cp\u003eCocafisa operates around a defined set of shared values, including transparency, solidarity, and long-term economic stability for its members. Farmers work across various small plots, and the cooperative provides the infrastructure to bring those individual harvests together into a traceable, consistently produced lot. This coffee is imported by Common Goal Coffee, a company focused on building lasting sourcing relationships at origin.\u003c\/p\u003e\n\u003cp\u003eAfter harvest and processing at origin, this coffee goes through the Swiss Water Process (SWP) for decaffeination. SWP uses water, not chemicals, to remove caffeine from the green beans. It works by circulating water charged with coffee solids through the unroasted coffee until the caffeine migrates out, leaving the flavor compounds largely intact. It's the most common method used in specialty decaf and produces a noticeably cleaner cup than solvent-based alternatives.\u003c\/p\u003e\n\u003ch2\u003eAbout No6 Coffee Co.\u003c\/h2\u003e\n\u003cp\u003eNo6 Coffee Co. was founded in 2015 in Nelson, British Columbia. The roastery operates as both a roasting operation and a tasting bar in the city's core, with a focus on sourcing from importers who maintain direct, long-term relationships with producers rather than buying through commodity channels.\u003c\/p\u003e\n\u003cp\u003eNo6 works exclusively with independent importers to source specialty-grade coffees from small farms and cooperatives. They roast and restock weekly in small batches, storing green coffee in sealed GrainPro bags under controlled conditions to protect against moisture before roasting. Their green coffee selection tends toward a wide range, from approachable everyday drinkers to more unusual lots, with pricing that reflects the actual cost of quality at origin. They also run a reusable jar and wholesale bucket program to cut down on single-use packaging, a practice they've maintained since the roastery opened.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"I sat with Denis, owner of No6 Coffee Co, this past January. One of the more memorable moments from our conversation was when he explained that No6 is not looking to roast the most unusual or headline-worthy coffee, \u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eand instead are looking to master the craft of roasting to produce a lineup of outstanding coffees that speak for themselves.\u003c\/span\u003e\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"No6 Coffee Co.","offers":[{"title":"Default Title","offer_id":44042805903420,"sku":null,"price":0.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/swp-decaf-colombia-cocafisa.jpg?v=1772490777"},{"product_id":"puerta-verde-bourbon","title":"Puerta Verde - Bourbon","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eFinca Puerta Verde has been in the Zelaya family since 1999. Ricardo Zelaya, a fourth-generation coffee producer, oversees the operation across 39 hectares in the Panchoy Valley near Ciudad Vieja, at elevations between 1,520 and 2,000 meters above sea level. The farm runs on deep volcanic soil with consistent rainfall and clean water access, conditions that have made Antigua one of Guatemala's most productive coffee regions. Ricardo doesn't run the farm alone. Marcos Rompiche, the farm administrator, is the third generation of his family to work at Puerta Verde and brings more than 20 years of hands-on knowledge. Israel Yool, the production manager, has 16 years on the same land. Between the two of them, they know every shift in elevation, soil, and microclimate across the farm.\u003c\/p\u003e\n\u003cp\u003eAbout 60% of Puerta Verde is planted in Caturra and 20% in Bourbon, with the remaining hectares devoted to varieties like Villa Sarchi and Bourboncito. The Bourbon for this lot goes through a washed process, where the fruit is removed before fermentation and the beans are dried with less influence from the cherry. This tends to produce a cleaner, more straightforward cup that puts the character of the variety and terroir front and center. Shade trees like Grevillea are planted throughout the farm to protect coffee plants from direct sun, support soil health, and provide wildlife habitat. Processing by-products don't go to waste: coffee pulp is composted through worm bins into humus, and water used in the wet mill is recirculated rather than discharged.\u003c\/p\u003e\n\u003cp\u003eNo6 Coffee Co. started buying Ricardo's coffees through importer Common Goal in 2015, the same year they opened. The relationship has continued since, and they now carry lots from both Puerta Verde and Ricardo's better-known Santa Clara farm. The No6 team had the chance to cup alongside Ricardo and Billy from Common Goal at origin, tasting through more than 20 lots across Ricardo's farms before selecting this one.\u003c\/p\u003e\n\u003ch2\u003eAbout No6 Coffee Co.\u003c\/h2\u003e\n\u003cp\u003eNo6 Coffee Co. was founded in 2015 in Nelson, British Columbia. From the start, the roastery was built around relationships, with importers who work directly with producers over the long term, and with farmers who take care of the land they grow on. They operate as a boutique roastery and tasting bar, roasting and restocking weekly in small batches.\u003c\/p\u003e\n\u003cp\u003eNo6 sources exclusively through independent specialty importers who work directly with small farms and cooperatives. They pay above fair-trade premiums, which is reflected in the range of prices across their single-origin offerings. Their green coffee is stored in sealed GrainPro bags in a controlled, low-humidity environment between roasts. The roastery has also run a zero-waste initiative since opening, offering coffee in returnable glass jars and a wholesale bucket system alongside their standard bags, which have saved thousands of single-use items from landfill.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"I sat with Denis, owner of No6 Coffee Co, this past January. One of the more memorable moments from our conversation was when he explained that No6 is not looking to roast the most unusual or headline-worthy coffee, \u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eand instead are looking to master the craft of roasting to produce a lineup of outstanding coffees that speak for themselves.\u003c\/span\u003e\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"No6 Coffee Co.","offers":[{"title":"Default Title","offer_id":44042807148604,"sku":null,"price":0.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/guatemala-finca-pulcal-bourbon.jpg?v=1772490814"},{"product_id":"cachoeira","title":"Ethica Filter","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eCachoeira Farm has been in the Barbosa family for over a century. Danilo Barbosa's great-grandfather, Elias Barbosa, started it all, passing the farm down through four generations to Danilo, who now runs it alongside his sons Vítor Marcelo and Sergio Ricardo. The team is ten people total, including Danilo's wife and daughter-in-law. Their office is in Carmo do Paranaíba, in the state of Minas Gerais, at around 1,100 meters elevation in the Cerrado Mineiro region.\u003c\/p\u003e\n\u003cp\u003eThe Barbosa family grows Red Catuai, a variety well-suited to the Cerrado's climate. The region has a pronounced dry season with lower humidity and cooler temperatures, which slows the cherry's development and concentrates the sugars. The beans are processed naturally, meaning the whole cherry is dried with the fruit still on, which takes longer but adds body and depth to the final cup. A dedicated quality control team traces the coffee from the tree through to the warehouse.\u003c\/p\u003e\n\u003cp\u003eThe Cerrado Mineiro region sits on Brazil's central plateau, where the soil, topography, and reliable seasonal patterns make it one of the country's most consistent specialty coffee-producing areas. It was also the first Brazilian coffee region to receive a designation of origin, recognizing how distinct the growing conditions are there.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Ethica Coffee Roasters\u003c\/h2\u003e\n\u003cp\u003eEthica Coffee Roasters is based in Toronto, taking its name from Baruch Spinoza's philosophical work, Ethica Ordine Geometrico Demonstrata, a text about aligning your actions with reason and values. That idea carries through into how they source and roast: they prioritize knowing who grew the coffee and sharing that context with the people drinking it.\u003c\/p\u003e\n\u003cp\u003eTheir sourcing focuses on specialty-grade beans with full traceability, and they put real weight on the relationships behind the coffee, not just the cup quality. The Cachoeira filter is a good example of that approach: a single-farm coffee from a multigenerational family operation, processed in a way that reflects how the Barbosa family has refined their craft over decades.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"There is an Ethica coffee that stands out in my mind - a Washed Castillo from Wilton Benitez that had rosemary as a tasting note. Yes, rosemary. I remember looking at that tasting note in disbelief, and then experiencing about the same disbelief by how much I loved the rosemary flavour!\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Ethica Coffee Roasters","offers":[{"title":"Default Title","offer_id":44042875600956,"sku":null,"price":0.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/filter_250g_1200x_efcc9377-1091-4073-8ed0-f8fc1d4570cb.png?v=1772491784"},{"product_id":"kanzu-lot-714","title":"Kanzu Lot 714","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eKanzu washing station sits at 1,836 meters above sea level in the Nyamasheke district of South Central Rwanda, west of Lake Kivu and just below the Nyungwe National Forest. The station works with more than 535 farmers growing Red Bourbon on volcanic soils between 1,800 and 1,900 meters. Ethica has focused specifically on Nyamasheke over other Rwandan regions because of the consistency of quality coming out of this particular pocket of the country, where altitudes can reach 2,200 meters and rainfall runs between 1,300 and 1,400 millimeters per year.\u003c\/p\u003e\n\u003cp\u003eThe Nyungwe forest does a lot of the work here. It prevents deforestation, collects cloud cover, and creates a misty microclimate that slows down the ripening of coffee cherries. Because of that, Kanzu's harvest runs later than most of Rwanda, often finishing as one of the last of the season. The slower ripening gives the cherries more time to develop. The coffee is processed using the washed method, meaning the fruit is removed and the beans are fermented in water before drying, which tends to produce a cleaner, clearer cup. Kanzu produces between four and six shipping containers of coffee per year, and the farmers are Rainforest Alliance certified and trained in agricultural best practices.\u003c\/p\u003e\n\u003cp\u003eThis specific release is Lot 714, a single traceable lot from the Karambi community within the Kanzu station.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Ethica Coffee Roasters\u003c\/h2\u003e\n\u003cp\u003eEthica Coffee Roasters is based in Toronto and takes its name from the 17th-century philosopher Baruch Spinoza's work, Ethica Ordine Geometrico Demonstrata, a text about aligning actions with reason and virtue. That framing shapes how the company thinks about sourcing: they work to share the stories behind each coffee and treat relationships with producers as central to the work, not secondary to it.\u003c\/p\u003e\n\u003cp\u003eTheir sourcing focuses on specialty green beans selected for quality at origin, and they pay close attention to how that coffee is handled after it arrives, from roasting through to brewing. Ethica has built particular depth in Rwanda over the years, returning to producers like Kanzu season after season rather than rotating through origins. That kind of repeat sourcing builds relationships that show up in the coffee, since producers know the buyer is coming back and have reason to maintain quality.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"There is an Ethica coffee that stands out in my mind - a Washed Castillo from Wilton Benitez that had rosemary as a tasting note. Yes, rosemary. I remember looking at that tasting note in disbelief, and then experiencing about the same disbelief by how much I loved the rosemary flavour!\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Ethica Coffee Roasters","offers":[{"title":"Default Title","offer_id":44042879303740,"sku":null,"price":0.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/714_250g_1200x_4a8e4acc-2e65-4c8a-b2e1-da6fb0770541.png?v=1772491821"},{"product_id":"kokose-kebele","title":"Kokose Kebele","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eSolomon Hamiso has been growing coffee his entire life on his farm in Kokose Kebele, a village in the Bensa district of Sidama, Ethiopia. For most of those years, he sold his harvested cherries to a local wet mill and had little control over what happened after they left his hands. In 2020, he changed that by building out his own processing operation on the farm, allowing him to handle everything from cherry to finished lot himself.\u003c\/p\u003e\n\u003cp\u003eThat shift mattered for a few reasons. Processing on-site means Solomon captures more of the value from his crop directly, rather than passing it downstream. It also creates full farm-level traceability, so a bag of his coffee can be tracked back to a single plot rather than blended into a larger lot from the area. His farm sits between 1,800 and 1,960 meters above sea level, and the cherries are processed using the natural method, meaning the whole fruit dries around the bean before it's removed. This approach takes longer and requires careful attention to avoid defects, but it's well suited to the climate at that elevation.\u003c\/p\u003e\n\u003cp\u003eKokose Kebele is home to around 500 smallholder producers, most farming plots of 1 to 2 hectares. The area's elevation, consistent climate, and nutrient-rich soils have helped it build a reputation for high-quality coffee over the past decade. Farmers in the village grow JARC selections, varieties developed by the Jimma Agriculture Research Centre in Ethiopia specifically for productivity and disease resistance at altitude. Coffee here is grown organically alongside food crops on the same plots.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Ethica Coffee Roasters\u003c\/h2\u003e\n\u003cp\u003eEthica Coffee Roasters is based in Canada and takes its name from Baruch Spinoza's 17th-century philosophical work, Ethica Ordine Geometrico Demonstrata, a text about aligning actions with reason and virtue. That framing shapes how they think about sourcing: they aim to trace coffee back to specific farmers and share those stories alongside the coffee itself, rather than treating origin as background detail.\u003c\/p\u003e\n\u003cp\u003eTheir sourcing focuses on specialty-grade green coffee, selected by hand and roasted in-house. They put weight on the human relationships behind each lot, which is part of why single-farm traceable coffees like Solomon Hamiso's stand out in their lineup. This isn't a blended regional lot; it's one farm, one producer, one season. For a home brewer, that means the coffee you're making has a specific name and story attached to it, not just a country of origin.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"There is an Ethica coffee that stands out in my mind - a Washed Castillo from Wilton Benitez that had rosemary as a tasting note. Yes, rosemary. I remember looking at that tasting note in disbelief, and then experiencing about the same disbelief by how much I loved the rosemary flavour!\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Ethica Coffee Roasters","offers":[{"title":"Default Title","offer_id":44042881663036,"sku":null,"price":0.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/kokose_250g_1200x_f00df4b5-7225-47b8-94d3-ff156fe27435.png?v=1772491860"},{"product_id":"falla-family","title":"Falla Family","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eThe Falla family has been growing coffee in the Antigua valley of Guatemala since 1890. Their farm, El Tempixque, sits in the Sacatepéquez region at 1,450 to 1,550 meters and takes its name from a tree that still stands at the farm's entrance. Estuardo Falla, the fourth generation of the family, has led operations since 1992, focusing on Bourbon and Caturra varieties, two older cultivars that have long defined what's known as the Genuine Antigua cup profile.\u003c\/p\u003e\n\u003cp\u003eWashed processing means the coffee's outer fruit is removed before the beans are dried, which tends to produce a cleaner, more consistent cup. Estuardo has kept the farm focused on this traditional approach rather than chasing newer processing trends, while building out a professional team to manage consistency across harvests. This is Ethica's fourth consecutive year sourcing from El Tempixque, which says something about the reliability of what the Falla family produces year over year.\u003c\/p\u003e\n\u003cp\u003eThe farm grows exclusively Bourbon and Caturra, which are older, lower-yield varieties compared to many modern hybrids. Farmers often move away from these cultivars because they produce less per tree, but the Falla family has kept them because they hold up well in the Antigua terroir and have a long track record in this specific region of Guatemala.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Ethica Coffee Roasters\u003c\/h2\u003e\n\u003cp\u003eEthica Coffee Roasters is based in Toronto, where they operate out of a high-ceiling industrial space on Sterling Road. The name comes from Baruch Spinoza's \u003cem\u003eEthica Ordine Geometrico Demonstrata\u003c\/em\u003e, a 17th-century philosophical text about aligning actions with reason and virtue. That framing shapes how they think about sourcing: they prioritize direct relationships with producers and pair those coffees with the farmers' stories.\u003c\/p\u003e\n\u003cp\u003eTheir approach to sourcing puts a premium on traceability. Rather than buying through intermediaries, Ethica works to build long-running partnerships with specific farms, which is why returning to the Falla family for a fourth consecutive year is consistent with how they operate. They roast for both espresso and filter, and their team includes trained Q Graders and baristas who also run public coffee courses and cuppings out of their Toronto location.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"There is an Ethica coffee that stands out in my mind - a Washed Castillo from Wilton Benitez that had rosemary as a tasting note. Yes, rosemary. I remember looking at that tasting note in disbelief, and then experiencing about the same disbelief by how much I loved the rosemary flavour!\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Ethica Coffee Roasters","offers":[{"title":"Default Title","offer_id":44042883366972,"sku":null,"price":0.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/falla_250g_1_1200x_1a926eac-4537-43f6-a5ad-4954a0d4691d.png?v=1772491896"},{"product_id":"ethica-espresso","title":"Ethica Espresso","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eCachoeira Farm in Cerrado Mineiro, Brazil has been in the Barbosa family for over a century. Danilo Barbosa's great-grandfather, Elias Barbosa, started the operation, and it passed through his grandfather Claudio and his father Jairo before reaching Danilo. Today, Danilo runs the farm alongside his sons Vítor Marcelo and Sergio Ricardo, with a team of ten people based in Carmo do Paranaíba, Minas Gerais. The farm grows Red Catuai at 1,100 meters.\u003c\/p\u003e\n\u003cp\u003eThe Barbosa family uses a full traceability program that tracks coffee from individual trees through to the warehouse. Their Quality Control Team monitors every stage of harvesting and processing. The coffee is naturally processed, meaning the whole cherry dries around the bean before milling, which takes longer but requires less water and allows the fruit to influence the final cup. Cerrado Mineiro's dry season, with its lower humidity and cooler temperatures, creates ideal conditions for this kind of slow, careful drying.\u003c\/p\u003e\n\u003cp\u003eEthica sources this coffee through their green bean importer Orange Brown, a partnership they describe as central to what this espresso represents. The relationship with the importer gives Ethica direct access to farm-level information and consistent supply from a producer they know well.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Ethica Coffee Roasters\u003c\/h2\u003e\n\u003cp\u003eEthica Coffee Roasters takes its name from the philosopher Baruch Spinoza's Ethica Ordine Geometrico Demonstrata, a 17th-century work exploring how aligning actions with reason and virtue leads to a better life. That framing shapes how the Toronto-based roaster approaches sourcing: their goal is for every decision, from choosing green beans to how coffee is brewed and served, to reflect the same ethical standards the name implies.\u003c\/p\u003e\n\u003cp\u003eEthica puts significant weight on the people behind the coffee. They document farmer stories alongside each coffee they sell and treat sourcing relationships as long-term commitments rather than one-off transactions. Their in-house team includes trained baristas and Q graders who oversee roasting and brewing consistency, and they offer public cupping sessions and coffee courses at their cafes for customers who want to understand more about what's in their cup.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"There is an Ethica coffee that stands out in my mind - a Washed Castillo from Wilton Benitez that had rosemary as a tasting note. Yes, rosemary. I remember looking at that tasting note in disbelief, and then experiencing about the same disbelief by how much I loved the rosemary flavour!\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Ethica Coffee Roasters","offers":[{"title":"Default Title","offer_id":44042884579388,"sku":null,"price":0.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/espresso_250g_1200x_e49ceaae-02a7-4934-ba0b-7ce08a129ad7.png?v=1772491931"},{"product_id":"plum-runner","title":"Plum Runner","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eEver Trujillo farms Finca La Esperanza in Tarqui, a small region on the west side of Huila, Colombia, sitting between Pitalito and La Plata above the Magdalena river valley. His farm sits near the top of the local mountain range at 1,900 meters elevation. The coffee is a variety called \"Colombia,\" a hybrid developed by Colombia's national coffee research center, Cenicafé, in the late 1960s. Researchers crossed Caturra with Timor Hybrid to create a plant that could resist coffee leaf rust, a fungal disease that threatened producers across the country. It was released widely in the early 1980s and became one of the most commonly planted varieties in Colombia.\u003c\/p\u003e\n\u003cp\u003eThe Colombia variety grows well in full sun and at high planting densities, which contributed to heavy use of synthetic fertilizers and agrochemicals across much of the country after its release. Ever takes a different approach. His trees grow under the shade of high canopy trees, at a lower planting density, where the cooler conditions at 1,900 meters slow down the ripening process. He picks cherries at full burgundy color, floats them to remove low-density fruit, ferments for 48 hours, fully washes the coffee, then dries it on raised beds under the canopy. It is a traditional Colombian process, done carefully.\u003c\/p\u003e\n\u003cp\u003eTarqui sits tucked away enough that it rarely gets the attention of better-known Colombian coffee regions, but Phil Sebastian has been sourcing from producers here for years. The region's elevation and the care taken by growers like Ever show that the Colombia variety, when farmed with this much attention, can produce coffees with real character and a strong sense of place.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Phil \u0026amp; Sebastian\u003c\/h2\u003e\n\u003cp\u003ePhil Robertson and Sebastian Sztabzyb co-founded Phil \u0026amp; Sebastian in Calgary, Canada in 2007. Phil came in with an engineering background and has put it to use in ways most roasters haven't, designing their own roasting machine and writing the software that runs everything from order fulfillment to coffee menus. Sebastian has focused his energy on the cafes and on sourcing green coffee from Central and South America. They've been working together on the business for close to 20 years.\u003c\/p\u003e\n\u003cp\u003ePhil \u0026amp; Sebastian pay well above the industry average for their green coffee and invest directly in projects at origin. Phil travels to Africa for green coffee buying, while Sebastian handles Central and South American sourcing. Their view is that quality erodes without constant effort to maintain it, and that paying fairly and sharing knowledge with producers is part of what keeps the supply chain working at a high level. Since around 2012, they've also shifted toward sourcing from producers who use less synthetic inputs and more shade-grown, lower-density farming, which aligns with what Ever Trujillo is doing in Tarqui.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Phil \u0026amp; Sebastian is a favourite of mine from my time in Calgary. My wife swore by their \"Hartmann Honey\" beans, and we stocked it (or, maybe \"hoarded\" is a better word) for as long as they sold it. It feels like a 'full circle' moment to finally have them in our rotation.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Phil \u0026 Sebastian","offers":[{"title":"Default Title","offer_id":44074384982076,"sku":null,"price":0.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/Plum_Runner_250g_web.png?v=1773712468"},{"product_id":"smooth-operator","title":"Smooth Operator","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eFernando \"Fer\" Vindas grew up with coffee farms in his family but didn't set out to be a farmer. He trained and worked as a veterinarian. When his father passed away in 2006, Fer and his siblings had to decide what to do with the family land. Fer chose to take it on, and along with running the farms, he started milling his own coffee. He named the micromill Cerro Alto, which translates to \"High Hill,\" after the terrain where the farms sit in Costa Rica.\u003c\/p\u003e\n\u003cp\u003eHis background in veterinary science shapes how he runs the operation. Fer approaches the mill with the same measured, methodical thinking he brought to his medical work: tracking variables, running controlled processes, and not cutting corners. That precision shows up in the consistency of what comes out of Cerro Alto. The farms sit at high elevation in Costa Rica's Central Valley, where cooler temperatures slow cherry development and give the beans more time to build density and sweetness.\u003c\/p\u003e\n\u003cp\u003ePhil Robertson, one of the two founders of Phil and Sebastian, first tried Fer's coffee in 2020 and has since spent time at the farm and mill in person. That on-the-ground relationship is how Phil and Sebastian sources much of their coffee, especially in Central and South America, where co-founder Sebastian Sztabzyb travels regularly to buy green coffee and maintain direct ties with producers.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Phil \u0026amp; Sebastian\u003c\/h2\u003e\n\u003cp\u003ePhil Robertson and Sebastian Sztabzyb co-founded Phil and Sebastian in 2007 in Calgary, Canada. Phil came in with an engineering background and applied it directly to the roasting side of the business, eventually designing their own roasting machine and writing the software that runs everything from roast profiling to order fulfillment. Sebastian brought a focus on the business and cafe side, while also taking on sourcing trips to Central and South America to buy green coffee. Both have been running the company together for nearly 20 years.\u003c\/p\u003e\n\u003cp\u003eTheir sourcing approach is built around paying above the industry average for green coffee and investing directly in projects at origin, rather than buying through intermediaries at arm's length. Phil travels to Africa to buy coffee, Sebastian covers Central and South America, and both have long-term relationships with the producers they work with. For a roaster based in Calgary, that level of direct sourcing is uncommon, and it's central to how they maintain consistency across their lineup.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Phil \u0026amp; Sebastian is a favourite of mine from my time in Calgary. My wife swore by their \"Hartmann Honey\" beans, and we stocked it (or, maybe \"hoarded\" is a better word) for as long as they sold it. It feels like a 'full circle' moment to finally have them in our rotation.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Phil \u0026 Sebastian","offers":[{"title":"Default Title","offer_id":44074387963964,"sku":null,"price":0.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/Smooth_Operator_Web_250g.png?v=1773712504"},{"product_id":"honey-haze-espresso","title":"Honey Haze Espresso","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eFerney Cruz farms Finca El Prado near the crest of the mountains above Tarqui, a small town on the western side of Huila, Colombia, overlooking the Magdalena River valley below. His farm sits at 1,900 meters, where cooler temperatures slow cherry maturation and allow more complexity to develop in the bean.\u003c\/p\u003e\n\u003cp\u003eFerney grows the Colombia variety, a cultivar developed by Cenicafé in the late 1960s by crossing Caturra with Timor Hybrid to combat leaf rust outbreaks threatening national production. It was widely planted by the early 1980s for its disease resistance, compact size, and reliable yields. When adopted at industrial scale, the variety was often grown in full-sun, high-density systems that leaned heavily on fertilizers and agrochemicals. Ferney farms differently: his Colombia trees grow under tall canopy shade, at lower planting density, in healthier, more balanced soil.\u003c\/p\u003e\n\u003cp\u003eFerney harvests only when cherries reach a deep burgundy colour. He then ferments them in closed tanks for 12 hours before de-pulping, followed by a second fermentation in mucilage for roughly 50 hours. After washing, the parchment dries slowly on raised beds under shade. That two-stage fermentation builds the clean sweetness and structure this coffee is known for.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Phil \u0026amp; Sebastian\u003c\/h2\u003e\n\u003cp\u003ePhil Robertson and Sebastian Sztabzyb co-founded Phil \u0026amp; Sebastian in Calgary in 2007. Phil came from an engineering background and put it to direct use in the business, designing their roasting machine and building the software that runs everything from order fulfillment to coffee menus. Sebastian brought a focus on entrepreneurship and finance alongside a drive to source directly in Central and South America. Both travel to origin regularly to buy green coffee and build relationships with producers.\u003c\/p\u003e\n\u003cp\u003ePhil \u0026amp; Sebastian pay well above the industry average for green coffee and invest in projects at origin. Their sourcing model is built on the idea that producers need to be economically healthy for quality to improve over time. On the roasting side, they hold themselves to a standard they describe as competing not just against large chains, but against the best specialty roasters anywhere. That's a harder bar to clear, and it shows in how they approach selection and quality control.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Phil \u0026amp; Sebastian is a favourite of mine from my time in Calgary. My wife swore by their \"Hartmann Honey\" beans, and we stocked it (or, maybe \"hoarded\" is a better word) for as long as they sold it. It feels like a 'full circle' moment to finally have them in our rotation.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Phil \u0026 Sebastian","offers":[{"title":"Default Title","offer_id":44074388062268,"sku":null,"price":0.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/Honey_Haze_Spro_web_250g.png?v=1773712540"},{"product_id":"mystic-melon","title":"Mystic Melon","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eFinca Hartmann is a family farm in the Santa Clara region of Panama, started when Alois Strasil Hartmann first passed through the area in the late 1800s and found land worth staying for. His son Ratibor \"Chicho\" Hartmann built the farm into a coffee operation over the following decades. Before he passed in 2016, Chicho gave his five children a choice: divide the land and go their separate ways, or keep it intact and work as a team. They chose to keep it together, with each sibling focusing on what they do best.\u003c\/p\u003e\n\u003cp\u003eThe farm sits at 1,300 meters, which is on the lower end for specialty coffee. The Hartmanns make up for elevation with variety selection and careful farming. They grow caturra and typica, chosen specifically because they perform well at that altitude. During harvest, the team walks the farm daily, identifying which plots have the most ripe cherry and picking those first. Sorting is strict, with underripe and overripe cherry pulled out before processing begins. Their natural process (where the coffee fruit dries around the bean) starts on raised beds, continues in dark room dehydrators, and finishes in mechanical dryers for larger harvests. That layered approach is what keeps the cup clean.\u003c\/p\u003e\n\u003cp\u003ePhil Robertson, who sources Phil and Sebastian's African coffees and has visited the Hartmann farm, describes it as some of the healthiest coffee trees he's seen. That attention to the plants from the ground up carries through to the cup.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Phil and Sebastian\u003c\/h2\u003e\n\u003cp\u003ePhil Robertson and Sebastian Sztabzyb co-founded Phil and Sebastian in Calgary in 2007. Phil came from an engineering background and applied it directly to the roasting operation, designing their roasting machine and building custom software that runs everything from order fulfillment to coffee menus. Sebastian brought a focus on entrepreneurship and finance, and the two split their sourcing responsibilities by region: Phil travels to Africa to buy green coffee, Sebastian handles Central and South America.\u003c\/p\u003e\n\u003cp\u003ePhil and Sebastian pay well above the industry average for their green coffee and invest directly in projects at origin. The goal isn't just to source good coffee but to keep the producers who grow it in a position to keep doing so. On the roasting side, their standard is set against the best specialty roasters in the world, not just large chains, which means they're constantly re-evaluating their own work rather than treating past quality as a ceiling.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Phil \u0026amp; Sebastian is a favourite of mine from my time in Calgary. My wife swore by their \"Hartmann Honey\" beans, and we stocked it (or, maybe \"hoarded\" is a better word) for as long as they sold it. It feels like a 'full circle' moment to finally have them in our rotation.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Phil \u0026 Sebastian","offers":[{"title":"Default Title","offer_id":44074388095036,"sku":null,"price":0.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/MysticMelon250g.png?v=1773712577"},{"product_id":"doppelganger-espresso","title":"Doppelganger Espresso","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eFernando \"Fer\" Vindas trained as a veterinarian, but when his father passed away in 2006, he and his siblings had to decide what to do with their family farms in Costa Rica. Fer took over and made the call to start milling their own coffee. He named the micromill Cerro Alto, which translates to \"High Hill.\"\u003c\/p\u003e\n\u003cp\u003eFer's science background shows in how he runs the farm and mill. His approach is measured and precise, applying the same methodical thinking to coffee processing that he once used in veterinary practice. The consistency in his work is a direct result of that mindset.\u003c\/p\u003e\n\u003cp\u003eDoppelganger is Phil and Sebastian's darkest espresso roast, built to pull well in any machine, from a manual espresso setup to a super-automatic. The beans are roasted to a chocolate brown, not the oily black you'd expect from a dark roast. The goal was a coffee that holds up well with milk and works just as well as a straight shot.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Phil and Sebastian\u003c\/h2\u003e\n\u003cp\u003ePhil Robertson and Sebastian Sztabzyb co-founded Phil and Sebastian in Calgary, Canada in 2007. Phil came from an engineering background and has used that training hands-on in the business, designing their roasting machine and building software that runs everything from order fulfillment to coffee menus. Sebastian has focused on the business and finance side while traveling to Central and South America to source green coffee directly.\u003c\/p\u003e\n\u003cp\u003eBoth founders travel to origin to buy green coffee themselves. Phil covers Africa, Sebastian covers the Americas. They pay above the industry average for their green coffee and put money into on-the-ground projects at origin. Their sourcing relationship with Fer Vindas at Cerro Alto is a good example of how that works in practice. Phil first tried the coffee in 2020 and has visited the farm and mill multiple times since.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Phil \u0026amp; Sebastian is a favourite of mine from my time in Calgary. My wife swore by their \"Hartmann Honey\" beans, and we stocked it (or, maybe \"hoarded\" is a better word) for as long as they sold it. It feels like a 'full circle' moment to finally have them in our rotation.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Phil \u0026 Sebastian","offers":[{"title":"Default Title","offer_id":44074388848700,"sku":null,"price":0.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/Doppelganger_Spro_web.png?v=1773712743"},{"product_id":"lights-out-decaf","title":"Lights Out Decaf","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eThis decaf comes from a group of smallholder producers in the Garzón region of Huila, Colombia. Huila is one of Colombia's most productive coffee-growing departments, sitting in the southern Andes where the Magdalena River valley creates the elevation and climate that Arabica coffee needs. Garzón sits within this area and has built a reputation for producing sweet, full-bodied lots.\u003c\/p\u003e\n\u003cp\u003ePhil \u0026amp; Sebastian sourced this coffee as green (unroasted) beans and had it decaffeinated in Colombia using the ethyl acetate (EA) method, also called sugarcane decaf. The process works by steaming the green coffee to open its pores, then soaking it in ethyl acetate, a solvent derived from fermented sugarcane, to draw out the caffeine. The beans are steamed again to remove any remaining solvent before drying. Because the solvent comes from sugarcane rather than synthetic sources, the process is considered a cleaner and more sustainable option compared to older chemical decaffeination methods. It also tends to leave the coffee's original character intact better than most alternatives.\u003c\/p\u003e\n\u003cp\u003ePhil \u0026amp; Sebastian chose this particular lot because it was already tasting chocolatey, round, and sweet before decaffeination. The EA process was applied in-country in Colombia, keeping the supply chain shorter and the carbon footprint lower than shipping green coffee elsewhere for processing. The finished coffee is roasted to work both as a filter brew and as espresso.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Phil \u0026amp; Sebastian\u003c\/h2\u003e\n\u003cp\u003ePhil Robertson and Sebastian Sztabzyb co-founded Phil \u0026amp; Sebastian in Calgary, Alberta in 2007. Phil came from an engineering background and applied it directly to the roasting operation, designing their own roasting machine and writing custom software that runs everything from order fulfillment to coffee menus. Sebastian brought a focus on the business and cafe side, along with green coffee buying in Central and South America. Both founders travel to origin to buy coffee directly, with Phil handling sourcing in Africa and Sebastian covering Latin America.\u003c\/p\u003e\n\u003cp\u003ePhil \u0026amp; Sebastian pay above the industry average for their green coffee and invest in projects at origin with their producing partners. On the roasting side, Phil's engineering background means quality control is built into the process rather than checked at the end. They openly describe their goal as raising the bar not just against large coffee chains, but against other specialty roasters globally, including holding their own past work to the same scrutiny. For a Calgary-based operation, that's an unusually specific and ambitious target to set publicly.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Phil \u0026amp; Sebastian is a favourite of mine from my time in Calgary. My wife swore by their \"Hartmann Honey\" beans, and we stocked it (or, maybe \"hoarded\" is a better word) for as long as they sold it. It feels like a 'full circle' moment to finally have them in our rotation.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Phil \u0026 Sebastian","offers":[{"title":"Default Title","offer_id":44074388881468,"sku":null,"price":0.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/Lights_Out_Decaf_web_250g.png?v=1773712793"},{"product_id":"smoke-mirrors-house-dark","title":"Smoke \u0026 Mirrors, House Dark","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\n\u003cp\u003eSmoke and Mirrors is Bright Jenny's house dark roast, sourced from Mexico. While the specific farm or cooperative behind this coffee isn't something Bright Jenny has published, their sourcing philosophy is straightforward: pay a premium, source as directly as possible, and make sure the farmer sees more of that money. The idea is simple: better pay at the farm level means better coffee coming back to the roaster.\u003c\/p\u003e\n\n\u003cp\u003eDark roasts have a reputation for being heavy, oily, and one-dimensional. Bright Jenny roasts this one to avoid that. The goal is a dark roast that holds together without tipping into bitter or ashy territory. It works well black, and holds up with cream without losing its character.\u003c\/p\u003e\n\n\u003cp\u003eThis is also the coffee Dave Upshaw, Bright Jenny's founder, has admitted to reaching for himself when he wants something dependable. That's worth something.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Bright Jenny\u003c\/h2\u003e\n\n\u003cp\u003eDave Upshaw started Bright Jenny in Kelowna, BC, after bouncing through a few careers that didn't quite fit: real estate agent, aspiring paramedic, craft beer industry. He kept coming back to coffee. His first roaster was a popcorn maker. His second was a drum he built himself using a BBQ, a stainless steel drum, and a modified rotisserie. No computers, no roast graphs, just heat, smell, the sound of the cracks, and his own instincts. That contraption is still sitting in the Bright Lab if you want to go look for it.\u003c\/p\u003e\n\n\u003cp\u003eHe learned what most people learn from that kind of setup: how to pay attention. The early coffee probably wasn't technically perfect, but his customers came back, and that's how Bright Jenny got its first loyal following. Over the years the operation grew considerably, along with a few memorable setbacks: a roaster fire involving a shop vac and burning chaff, a near-miss towing their first trailer cafe into Kal Lake, and a rebranding forced by a legal threat from an unnamed billionaire.\u003c\/p\u003e\n\n\u003cp\u003eThrough all of it, the priority has stayed the same: good coffee and good people in the same room. Dave spent a year in Edmonton as a stay-at-home dad while his partner Jenny completed her doctorate. His team kept the cafe running without him. He came back with a new favourite coffee and a renewed appreciation for both his kids and his staff.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Bright Jenny is another roaster we love for how seriously they take their craft without taking themselves too seriously. The result: a panel of excellently roasted and delicious coffees that fit a broad set of tastes. The owner (Dave Upshaw) himself considers their dark roast, Smoke \u0026amp; Mirrors, among his favourites, to which Dave says: \"yes, coffee nerds are allowed to like dark roasts.\"\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Bright Jenny","offers":[{"title":"Default Title","offer_id":44128820199484,"sku":null,"price":0.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/SmokeProductCover_3cc8595e-9217-4b3e-b8bf-9960a4c0e735.jpg?v=1773941372"},{"product_id":"worka-chelchele","title":"Worka Chelchele","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eThe Banko Chelchele washing station sits in the Gedeb district of Ethiopia's Yirgacheffe zone, where 396 smallholder farmers bring their coffee cherry to be processed. Farmers in this area grow their coffee at elevations between 1,900 and 2,100 meters above sea level, which puts it among the higher-grown coffees you'll find from Ethiopia.\u003c\/p\u003e\n\u003cp\u003eAfter farmers deliver their cherry to the station, the coffee goes through a full washed process, meaning the fruit is removed before the beans are dried. The beans then dry on raised beds, which allows air to circulate evenly around them. This approach to processing tends to produce cleaner, more defined flavors compared to natural or honey-processed coffees, and it's a good fit for Ethiopian beans grown at this altitude, where the raw material is already working in the coffee's favor.\u003c\/p\u003e\n\u003ch2\u003eAbout Bright Jenny\u003c\/h2\u003e\n\u003cp\u003eDave Upshaw started Bright Jenny in Kelowna, BC after bouncing through a few different careers first. He spent time as a real estate agent, tried to become a paramedic, and worked in the craft beer industry before committing fully to coffee. He learned to roast on a popcorn maker, then built his own drum roaster out of a BBQ and a stainless steel drum with a modified rotisserie. That machine still lives in the Bright Lab if you want to see it.\u003c\/p\u003e\n\u003cp\u003eDave's sourcing philosophy is pretty straightforward: coffee quality starts at the farm, and roasters are just trying to get out of the way. Bright Jenny pays a premium and sources as directly as possible so farmers see more of the money, which Dave figures gives them the means to keep improving the coffee. The company has had its share of chaos over the years, including a rebranding after a legal threat from a billionaire and a shop vac that caught fire in the roastery, but the throughline has always been the people, both the team behind the counter and the customers coming through the door.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Bright Jenny is another roaster we love for how seriously they take their craft without taking themselves too seriously. The result: a panel of excellently roasted and delicious coffees that fit a broad set of tastes. The owner (Dave Upshaw) himself considers their dark roast, Smoke \u0026amp; Mirrors, among his favourites, to which Dave says: 'yes, coffee nerds are allowed to like dark roasts.'\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee \u003c\/em\u003e\u003c\/p\u003e","brand":"Bright Jenny","offers":[{"title":"Default Title","offer_id":44128821575740,"sku":null,"price":0.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/WorkaChelcheleProductCover_2x-100.jpg?v=1773941411"},{"product_id":"blend-altura","title":"Blend Altura","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eThe Café con Altura program works with smallholder farmers in Nariño, Colombia, one of the country's most extreme growing regions. Farms here sit in the shadow of the Galeras volcano, with producers working at elevations that push the upper limits of where coffee can viably grow. The altitude slows the cherry's development, giving the beans more time to build density and sugar before harvest.\u003c\/p\u003e\n\u003cp\u003eAfter picking, the coffee goes through a washed process: the fruit is removed, the beans are fermented to loosen the remaining mucilage, then dried in the sun. Done at this elevation, drying takes longer and requires careful attention to keep the bed consistent. The program is built around supporting producers who are working in genuinely difficult conditions, helping them get fair value for coffee that takes more effort to grow and process than what comes off lower-lying farms.\u003c\/p\u003e\n\u003ch2\u003eAbout Bright Jenny\u003c\/h2\u003e\n\u003cp\u003eDave Upshaw started Bright Jenny in Kelowna, BC after bouncing through a few careers that never quite fit. He got his start in coffee at Starbucks while studying for his real estate license, worked as a realtor for three years, tried paramedic training, then spent time in the craft beer industry. Coffee kept pulling him back. He taught himself to roast on a popcorn maker, then built his own drum roaster out of a BBQ and a modified rotisserie. \u003c\/p\u003e\n\u003cp\u003eBright Jenny has grown from those early DIY days into a full roastery and cafe operation, but the personality hasn't changed much. The holes in the counter are still there. The smoke-and-mirrors dark roast is still on the menu. And Dave will still tell you a story if you ask how any of it started.\u003c\/p\u003e\n\u003cp\u003eDave's sourcing philosophy is straightforward: coffee quality starts at the farm, and roasters are just trying to bring out what's already there. That means sourcing as directly as possible and paying a premium so farmers can reinvest in quality.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Bright Jenny is another roaster we love for how seriously they take their craft without taking themselves too seriously. The result: a panel of excellently roasted and delicious coffees that fit a broad set of tastes. The owner (Dave Upshaw) himself considers their dark roast, Smoke \u0026amp; Mirrors, among his favourites, to which Dave says: \"yes, coffee nerds are allowed to like dark roasts.\"\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Bright Jenny","offers":[{"title":"Default Title","offer_id":44128823738428,"sku":null,"price":0.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/BlendAlturaProductCover_2x-100.jpg?v=1773941448"},{"product_id":"swiss-water®-decaf","title":"Swiss Water® Decaf","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eThis decaf comes from the highlands of Acatenango, Guatemala, a volcanic region sitting between 1,500 and 2,000 meters above sea level. The altitude and rich volcanic soil slow the growth of the coffee cherry, which tends to produce denser beans with more developed flavour. Acatenango sits in Guatemala's south-central highlands and has become one of the more recognized growing regions in the country for producing clean, well-structured coffee.\u003c\/p\u003e\n\u003cp\u003eAfter harvest, the coffee goes through the Swiss Water® Process to remove caffeine. Unlike chemical solvent methods, Swiss Water® uses hot water and a carbon filter system to strip caffeine while keeping the soluble compounds that carry flavour intact. The result is a cup that retains a lot of what makes the original coffee worth drinking. The process is also certified organic and takes place at the Swiss Water facility in Burnaby, British Columbia.\u003c\/p\u003e\n\u003cp\u003eDecaf has a reputation problem, and most of it comes from how the coffee is processed and sourced. Starting with good green coffee from a region like Acatenango and using a gentler decaffeination method makes a real difference in what ends up in the cup.\u003c\/p\u003e\n\u003ch2\u003eAbout Bright Jenny\u003c\/h2\u003e\n\u003cp\u003eDave Upshaw started Bright Jenny in Kelowna, BC, after bouncing through a few careers that never quite fit. He got his real estate license, worked as an agent for three years, tried paramedic training, and spent time in the craft beer industry. Coffee kept pulling him back. He taught himself to roast using YouTube, a popcorn maker, and eventually a drum he built from a stainless steel cylinder and a modified BBQ rotisserie. No computers, no roast graphs, just heat, smell, and sound. That original roaster is still sitting in the Bright Lab if you want to go look for it.\u003c\/p\u003e\n\u003cp\u003eBright Jenny sources as directly as possible and pays a premium for green coffee because Dave sees quality as something that starts at the farm, not the roaster. The roastery's job, in his words, is to get out of the way and let the best version of the bean come through. That same DIY, figure-it-out approach that started with a backyard BBQ roaster still runs through how they operate today, just with better equipment and fewer near-disasters. (Though there have been a few of those too.)\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Bright Jenny is another roaster we love for how seriously they take their craft without taking themselves too seriously. The result: a panel of excellently roasted and delicious coffees that fit a broad set of tastes. The owner (Dave Upshaw) himself considers their dark roast, Smoke \u0026amp; Mirrors, among his favourites, to which Dave says: \"yes, coffee nerds are allowed to like dark roasts.\"\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Bright Jenny","offers":[{"title":"Default Title","offer_id":44128825770044,"sku":null,"price":0.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/SWDecafProductCover_2x-100.jpg?v=1773941486"},{"product_id":"santa-clara","title":"Santa Clara","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eSanta Clara is a family-run estate in Antigua, Guatemala, currently overseen by Ricardo Zelaya, a fourth-generation producer. The farm sits on the slopes of Volcán de Agua, where the volcanic soil and elevation create consistent growing conditions year over year. Antigua is one of Guatemala's most established coffee-growing regions, and Santa Clara has been producing coffee there long enough that the Zelaya family's name has become synonymous with the estate itself.\u003c\/p\u003e\n\u003cp\u003eThe farm uses shade-grown practices, meaning coffee plants grow under a canopy of trees rather than in open fields. This slows the development of the cherry, which tends to produce more concentrated flavors in the cup. Santa Clara also maintains natural forest on the property and runs an eco-conscious wet mill, managing water use and waste during the processing of the harvested coffee.\u003c\/p\u003e\n\u003cp\u003eThis is the coffee that started everything for Bright Jenny. Dave Upshaw purchased Santa Clara as Bright Jenny's very first coffee back in 2015, and it has stayed in the lineup ever since. That kind of long-term relationship with a single estate is rare, and it means the roasting approach has been dialed in over nearly a decade of working with the same coffee.\u003c\/p\u003e\n\u003ch2\u003eAbout Bright Jenny\u003c\/h2\u003e\n\u003cp\u003eDave Upshaw started Bright Jenny in Kelowna, BC, after bouncing through a few careers that never quite fit. He got his start in coffee at Starbucks while studying for his real estate license, spent three years as a realtor, tried paramedic training, and worked in craft beer before landing back in coffee. When he decided to make coffee his career, he taught himself to roast using YouTube tutorials, starting with a popcorn maker and eventually building a drum roaster out of his BBQ and a stainless steel drum with a modified rotisserie. That original drum still lives in the Bright Lab at the roastery.\u003c\/p\u003e\n\u003cp\u003eBright Jenny's sourcing philosophy is straightforward: quality starts at the farm, and the roaster's job is to get out of the way of a good bean. Dave buys as directly as possible and pays a premium to make sure producers are getting a fair return, reasoning that better-paid farmers can invest in better coffee. The relationship with Santa Clara is the clearest example of that approach in action, a single estate they've been buying from since the beginning, year after year.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eBright Jenny is another roaster we love for how seriously they take their craft without taking themselves too seriously. The result: a panel of excellently roasted and delicious coffees that fit a broad set of tastes. The owner (Dave Upshaw) himself considers their dark roast, Smoke \u0026amp; Mirrors, among his favourites, to which Dave says: \"yes, coffee nerds are allowed to like dark roasts.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Bright Jenny","offers":[{"title":"Default Title","offer_id":44128827211836,"sku":null,"price":0.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/SantaClaraProductCover_56830955-995a-4d72-91ca-5ffdb16b2fbe.jpg?v=1773941522"},{"product_id":"lovebuzz","title":"LOVEBUZZ","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\n\u003cp\u003eWilton Benitez farms in La Macarena, Cauca, one of Colombia's higher-altitude growing regions. Benitez has built a reputation among specialty roasters for his technical precision at the farm level, particularly in how he controls fermentation and drying conditions. His work in Cauca focuses on getting the most out of each lot through careful processing rather than volume.\u003c\/p\u003e\n\n\u003cp\u003eBenitez is known for running a tight operation where each step after harvest is treated as seriously as the growing itself. He monitors fermentation times closely and adjusts based on ambient temperature and humidity, which can shift significantly at elevation. That level of control is part of why his coffees tend to attract roasters who source small, specific lots rather than blended regional buys.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Traffic Coffee\u003c\/h2\u003e\n\n\u003cp\u003eTraffic Coffee was founded by Greg Lancot and Jessie Lewin in Montréal. Both came from creative backgrounds and wanted to build something that pushed back against coffee being treated as a utility product rather than something worth paying attention to. That thinking shows up in everything from their branding to what ends up in the bag.\u003c\/p\u003e\n\n\u003cp\u003eTraffic roasts in small batches and keeps their sourcing focused on two directions: letting a well-grown varietal do its own thing, or working with producers using more experimental processing methods like co-fermentation. They don't try to split the difference between the two. The result is a lineup that covers a lot of ground without feeling scattered. Their packaging, with its bold colour and odd imagery, tends to be the first thing people notice, but the sourcing choices are what keep people coming back.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Traffic's breadth of coffee is remarkable - from dark roasts reminiscent of your grandmother's kitchen, to wild co-ferments with tasting notes we admittedly have to look up. The packaging and the coffee inside is meant to captivate you, and I hope you feel the same when you try this coffee.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Traffic","offers":[{"title":"Default Title","offer_id":44202992828476,"sku":null,"price":23.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/Asset_1_672acc92-a5d8-4aa8-92e7-c423c0a027de.png?v=1776367647"},{"product_id":"solaris","title":"Solaris","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\n\u003cp\u003eSalomon Estela is a second-generation coffee grower farming in El Pino, Peru at 1,850 to 1,870 meters above sea level. He's also the father of Miguel Estela, another producer in Traffic's network. Salomon's farm draws more visitors than any other in the group, not because of marketing, but because of the man himself: growers, buyers, and coffee people keep coming back to learn from him and share a meal.\u003c\/p\u003e\n\n\u003cp\u003eHis focus is on Marshell Naturals, a processing style where the whole coffee cherry is dried with the fruit intact, which draws sugars and fruit flavors into the bean over time. Working at nearly 1,870 meters gives him a longer growing season and slower cherry development, both of which contribute to more concentrated, complex green coffee going into the bag. His motivation, by his own account, is family, and his goal is simple: to see his coffee recognized wherever it ends up.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Traffic\u003c\/h2\u003e\n\n\u003cp\u003eTraffic Coffee was founded by Greg Lancot and Jessie Lewin in Montréal, Canada. Both came from creative backgrounds, and when they started Traffic, their goal was to push back against the idea that coffee is just a caffeine delivery system. They wanted it to feel fun and worth paying attention to.\u003c\/p\u003e\n\n\u003cp\u003eTraffic roasts in small batches and sources with a clear philosophy: either let the variety do the talking on its own, or lean into experimental processing techniques like co-ferments. They don't try to do everything at once. That focus means the coffees they release tend to have a clear point of view, whether you're after something clean and straightforward or something more unusual. Their packaging reflects the same thinking: every bag has its own illustration and color scheme, deliberately unlike anything else on the shelf.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Traffic's breadth of coffee is remarkable - from dark roasts reminiscent of your grandmother's kitchen, to wild co-ferments with tasting notes we admittedly have to look up. The packaging and the coffee inside is meant to captivate you, and I hope you feel the same when you try this coffee.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Traffic","offers":[{"title":"Default Title","offer_id":44202993549372,"sku":null,"price":23.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/Asset_1_5ad59ccc-baef-4054-a390-ed7350bb0320.png?v=1776367683"},{"product_id":"santa-margarita","title":"Santa Margarita","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eFinca Santa Margarita has been in the same family since 1838, when Thomas Wyld first established the farm in Acatenango, Chimaltenango. Four generations later, it covers 2,320 hectares, 812 of which are planted with Caturra, Sarchimor, Catimor, and Geisha varieties. The remaining land is left as natural forest, actively managed to support local wildlife and biodiversity. The farm sits at elevation and draws water from three protected on-site springs, which supply both the people living on the property and the wet mill.\u003c\/p\u003e\n\u003cp\u003eToday, Santa Margarita is run in large part by Camila Topke, Wyld's great-granddaughter and a coffee trader at InterAmerican Coffee. Women lead key operations across the farm, including the grafting program, the on-site elementary school, and the health clinic, which partners with the Guatemala Department of Health and serves 75 children from Santa Margarita and neighboring farms. Camila is a member of the International Women's Coffee Alliance and previously served as vice president of its Guatemala chapter. She has also been central to shaping the farm's environmental programs. Coffee here is washed and dried on both patios and raised African beds, using an agroforestry approach that keeps agrochemical use low, relies on compost-based soil nutrition, and maintains high shade coverage across the farm.\u003c\/p\u003e\n\u003cp\u003eThe farm's long-term goals include building an on-site cupping facility and training workers to evaluate quality themselves. That kind of investment in the people doing the work, not just the product coming off the farm, is what makes Santa Margarita worth paying attention to.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Traffic Coffee\u003c\/h2\u003e\n\u003cp\u003eTraffic Coffee was founded by Greg Lancot and Jessie Lewin in Montréal. The two came at coffee from a creative angle, more interested in making it genuinely fun than in treating it as a commodity. That sensibility shows up immediately in their packaging, where bold colors and illustrations like a laser-eyed dinosaur or a peanut butter and jelly sandwich make each bag hard to miss on a shelf.\u003c\/p\u003e\n\u003cp\u003eBehind the visuals, Traffic keeps things small and deliberate. They source green coffee with an eye toward quality and roast in small batches, which they say helps them build real relationships with the farmers they buy from. Their sourcing approach goes both directions: some coffees are roasted to let a specific variety speak for itself, while others lean into experimental processing. That range means there's usually something on their roster for people who want a straightforward cup and for people who want something weirder.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Traffic's breadth of coffee is remarkable - from dark roasts reminiscent of your grandmother's kitchen, to wild co-ferments with tasting notes we admittedly have to look up. The packaging and the coffee inside is meant to captivate you, and I hope you feel the same when you try this coffee.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Traffic","offers":[{"title":"Default Title","offer_id":44202994794556,"sku":null,"price":21.5,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/Asset_1_c5c3f5df-d34a-414a-a14d-04254e05e3e5.png?v=1776367725"},{"product_id":"minute-papillon-decaf","title":"Minute Papillon Decaf","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\n\u003cp\u003eGrupo San Augustin Los Cauchos is a producer group based in Cauca, Colombia, in the same mountainous region where the Magdalena River begins. The area sits near the archaeological park El Alto de Los Idolos, built around burial sites left behind by a pre-Columbian civilization that disappeared around 1,000 B.C. long before Spanish colonizers arrived. The farmers here initially came together to share knowledge and make it easier to sell their coffees collectively, and quality has been the group's focus ever since.\u003c\/p\u003e\n\n\u003cp\u003eThe group grows Caturra and Typica varieties and processes this coffee as a washed, oxygen sugarcane decaf. Sugarcane decaffeination (also called ethyl acetate decaf) uses a compound derived from fermented sugarcane to remove caffeine without stripping the coffee of its character. Importantly, this decaffeination happens at origin in Colombia, which keeps the coffee fresher and cuts down on the carbon footprint that comes with shipping green coffee halfway around the world just to process it. The group has also been actively working to standardize their farming practices, upgrade their drying infrastructure, and raise the overall consistency of what they produce.\u003c\/p\u003e\n\n\u003cp\u003eTraffic sources this coffee with a clear set of criteria for decaf: the green coffee has to be worth buying in the first place, the decaffeination has to happen at origin, and the finished cup has to outperform every other decaf they have tried. This is the highest price Traffic has ever paid for a decaf. They hold it because it delivers.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Traffic\u003c\/h2\u003e\n\n\u003cp\u003eTraffic Coffee was founded by Greg Lancot and Jessie Lewin in Montreal, Quebec. Both had always gravitated toward creative work, and when they moved into coffee roasting they brought that same approach with them. They wanted to push back against the idea that coffee is just a caffeine delivery system and show that it could also be fun and worth paying attention to.\u003c\/p\u003e\n\n\u003cp\u003eTraffic roasts in small batches, which lets them stay close to the farmers they buy from and maintain consistent quality across their lineup. Their sourcing philosophy has two lanes: either they let the varietal do the talking, or they lean into more experimental processing methods. The result is a range that covers a lot of ground, from clean and straightforward to funky and fermented. The Minute Papillon sits in its own category entirely, a decaf built to the same standard as everything else in their catalog.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Traffic's breadth of coffee is remarkable - from dark roasts reminiscent of your grandmother's kitchen, to wild co-ferments with tasting notes we admittedly have to look up. The packaging and the coffee inside is meant to captivate you, and I hope you feel the same when you try this coffee.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Traffic","offers":[{"title":"Default Title","offer_id":44202996039740,"sku":null,"price":22.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/Asset_1_32c342d7-fa9d-4006-8960-79f01ad845d3.png?v=1776367762"},{"product_id":"colombia-decaf-medium-roast","title":"Colombia Decaf – Medium Roast","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eThis decaf is sourced through Royal Coffee, a green coffee importer that selects Colombian lots based on cup profile, physical preparation, and how well each coffee will hold up through the decaffeination process. Not all green coffee responds the same way, so the selection step matters more here than it does for most coffees.\u003c\/p\u003e\n\u003cp\u003eThe caffeine is removed using the Swiss Water Process, a chemical-free method developed in British Columbia. The green beans are first hydrated to open them up, then introduced to Green Coffee Extract (GCE), a water-based solution saturated with coffee's soluble compounds. Because the GCE is already carrying those flavor compounds, only the caffeine moves out of the bean through osmosis, leaving the rest of the flavor profile largely intact. The GCE is then filtered through carbon to remove the caffeine and reused in the next batch. The result is coffee that's 99.9% caffeine-free without relying on chemical solvents.\u003c\/p\u003e\n\u003cp\u003eAlternate Route roasts this one to a medium profile, which suits the process well. Swiss Water decafs can come out flat if pushed too light or turn bitter if taken too dark. Medium keeps things balanced.\u003c\/p\u003e\n\u003ch2\u003eAbout Alternate Route\u003c\/h2\u003e\n\u003cp\u003eAlternate Route Coffee Co. was started by Ian and Kellie Wahl in Alberta as a way to do things differently from the beginning. What started as a shared idea between a husband and wife grew into a roastery based just outside Edmonton, near the Edmonton International Airport. Today, the company is women-run, women-roasted, and majority women-owned, led by Kellie Wahl and Head Roaster Corie Sackville. That shift happened gradually through hiring based on trust and shared values, not as a positioning strategy.\u003c\/p\u003e\n\u003cp\u003eThey roast on a Probat P12, a German-made drum roaster known for consistency and even heat transfer. Small-batch roasting on a P12 gives the roasters real control over each profile, which matters especially for something like decaf, where the green coffee has already been through a significant process before it hits the drum. Their roastery also includes a tasting room where they run small coffee events, which keeps them close to how people are actually drinking what they roast.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Alternate Route is the first women-owned and operated roaster we've featured, and this month I'm proud to announce every Alternate Route coffee we're featuring is sourced from women coffee producers. I'm particularly excited to share their coffee from Huila, Colombia with you - this is one of my favourite balanced coffees this year.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Alternate Route","offers":[{"title":"Default Title","offer_id":44203651792956,"sku":null,"price":22.0,"currency_code":"CAD","in_stock":false}]},{"product_id":"narino","title":"Nariño","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eHuellas de Encanto is a group of 30 women producers farming in four municipalities across Nariño, Colombia: La Unión, Cartago, Génova, and San Lorenzo. Each producer works a small plot of just a few acres. They organized through the Association of Ecoterra specifically to access international markets, which individual smallholders can't easily do on their own. Each community has its own leader, and together they produce a traceable community blend that carries a distinct regional character from the Nariño highlands.\u003c\/p\u003e\n\u003cp\u003eThe processing is careful and consistent across all 30 farms. During harvest, cherries are hand-picked at peak ripeness, then sorted and floated to remove damaged or underdeveloped beans before depulping. Fermentation happens in sealed containers for up to 72 hours, which creates a controlled environment and slows the process down compared to open-air fermentation. After fermentation, the parchment-covered seeds are washed and dried slowly on patios or raised beds to around 11% moisture. An export company called Mastercol handles warehousing and milling for export, which reduces logistical barriers and lets more of the revenue flow back to the producers.\u003c\/p\u003e\n\u003cp\u003eNariño sits in Colombia's southwest, bordering Ecuador, and produces coffee at elevations that slow cherry development and concentrate flavor. The fact that this lot is traceable to a specific group of named producers in specific municipalities is meaningful: it gives the women more leverage to reinvest in their farms and build more stable incomes over time.\u003c\/p\u003e\n\u003ch2\u003eAbout Alternate Route\u003c\/h2\u003e\n\u003cp\u003eAlternate Route Coffee Co. was started by Ian and Kellie Wahl, a husband-and-wife team based in Alberta. They built the company from the ground up, starting with a roastery on wheels before eventually setting up a permanent space near the Edmonton International Airport. The operation has since grown to include a small coffee bar, retail space, and a tasting room used for brewing and cupping events.\u003c\/p\u003e\n\u003cp\u003eThe roastery today is women-run, women-roasted, and majority women-owned. Kellie Wahl leads the business alongside Head Roaster Corie Sackville. They roast on a Probat P12, a German-made drum roaster known for consistency, and work in small batches to keep a close eye on each lot. Their sourcing focuses on specific growing regions, and they prioritize relationships with producers who maintain quality standards at the farm level.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Alternate Route is the first women-owned and operated roaster we've featured, and this month I'm proud to announce every Alternate Route coffee we're featuring is sourced from women coffee producers. I'm particularly excited to share their coffee from Huila, Colombia with you - this is one of my favourite balanced coffees this year.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Alternate Route","offers":[{"title":"Default Title","offer_id":44203657461820,"sku":null,"price":22.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/image0-8.jpg?v=1776709662"},{"product_id":"florescencia-1","title":"Florescencia (Huila)","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eFlorescencia is a group of 40 women producers working within the Association of Ecoterra in Huila, Colombia. They cultivate coffee across four municipalities: Pitalito, San Agustin, Oporapa, and Saladoblanco, each on small individual farms of just a few acres. The association itself consists of between 100 and 145 smallholder families who hold organic certification and farm at elevations up to 2,200 meters. Organizing collectively was a practical necessity. Individually, these farms are too small to access international markets. Together, they can.\u003c\/p\u003e\n\u003cp\u003eThe group operates with community leaders in each area who help coordinate across the network and maintain a traceable community blend with a consistent regional profile. During harvest, producers follow a strict picking protocol: cherries are selected at peak ripeness, hand sorted, and floated to remove damaged or underdeveloped beans. From there, coffee is depulped and fermented for up to 70 hours before the parchment-covered seed is washed and moved to patios or raised beds to dry slowly down to 11% moisture. An export company called Mastercol handles warehousing and milling, providing the logistical infrastructure these producers need to get their coffee to buyers outside Colombia.\u003c\/p\u003e\n\u003cp\u003eThe association's broader goal is to improve income and living conditions for its members through organic production and expanding access to specialty markets. They grow Caturra, Colombia, and Castillo varieties, and their focus on diversifying processing techniques is part of a longer strategy to strengthen quality and build a more stable business for the families involved.\u003c\/p\u003e\n\u003ch2\u003eAbout Alternate Route\u003c\/h2\u003e\n\u003cp\u003eAlternate Route Coffee Co. was started by Ian and Kellie Wahl as a husband-and-wife project based in Alberta, Canada, operating out of a roastery on wheels before finding a permanent home just outside Edmonton near the International Airport. What started as a shared idea grew into a full roasting operation with a tasting lab, coffee bar, and retail space.\u003c\/p\u003e\n\u003cp\u003eToday the company is women-run, women-roasted, and majority women-owned. Kellie Wahl leads the business alongside Head Roaster Corie Sackville. They roast in small batches on a Probat P12 roaster, a German-built drum roaster known for consistency and control. Their sourcing spans Colombia, Brazil, Costa Rica, and Ethiopia, with a focus on producers who share their standards around quality and integrity. Florescencia is a natural fit for a roaster where women leading the operation is the norm, not the exception.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Alternate Route is the first women-owned and operated roaster we've featured, and this month I'm proud to announce every Alternate Route coffee we're featuring is sourced from women coffee producers. I'm particularly excited to share their coffee from Huila, Colombia with you - this is one of my favourite balanced coffees this year.\"\u003c\/em\u003e\u003c\/p\u003e","brand":"Alternate Route","offers":[{"title":"Default Title","offer_id":44206586986556,"sku":null,"price":22.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/image0-9.jpg?v=1776708404"},{"product_id":"farm-fatima-1","title":"Gossip Girl","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eNelsyn Hernandez owns and operates several farms in Costa Rica through her company Cafe Fatima. Farm Fatima, where this lot comes from, sits on 37 acres in Tarrazú de León Cortez, one of Costa Rica's most recognized coffee-growing regions. Hernandez has built Cafe Fatima around mastering different processing techniques, and this honey processed lot is a direct result of that focus.\u003c\/p\u003e\n\u003cp\u003eHoney processing means the outer skin of the coffee cherry is removed, but the sticky layer underneath, called mucilage, is left on the seed while it dries. This eliminates the water-intensive washing step used in traditional processing, which reduces the environmental footprint of each batch. At Farm Fatima, cherries are first sorted and floated to remove any damaged fruit before pulping. The beans then move to drying patios, where they stay just long enough to shed excess moisture before being mechanically dried down to a precise 11 percent moisture content. That level of control during drying is what separates a well-executed honey process from a sloppy one.\u003c\/p\u003e\n\u003cp\u003eCosta Rica has invested heavily in micro-mill infrastructure over the past two decades, which is part of why producers like Hernandez are able to run processing operations at this level of precision on a single farm. The country's strict regulations around coffee quality and processing have pushed smallholder producers to develop technical skills that are less common in other origins.\u003c\/p\u003e\n\u003ch2\u003eAbout Alternate Route Coffee\u003c\/h2\u003e\n\u003cp\u003eAlternate Route Coffee Co. was started by Ian and Kellie Wahl in Alberta, Canada. The two built the business from the ground up, starting with what they describe as a roastery on wheels before establishing a permanent roastery and tasting lab just outside Edmonton, near the international airport. Today, the operation is led by Kellie Wahl and Head Roaster Corie Sackville, and the team is majority women-owned and women-run.\u003c\/p\u003e\n\u003cp\u003eAlternate Route roasts on a Probat P12, a small-batch drum roaster that gives them direct control over each roast. Their facility includes a coffee bar and a dedicated tasting room where they run brewing and tasting events, which reflects how hands-on they are with the education side of the business. Their sourcing focuses on building direct relationships with producers, and this lot from Nelsyn Hernandez at Farm Fatima is a good example of the kind of single-producer, traceable coffee they prioritize.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Alternate Route is the first women-owned and operated roaster we've featured, and this month I'm proud to announce every Alternate Route coffee we're featuring is sourced from women coffee producers. I'm particularly excited to share their coffee from Huila, Colombia with you - this is one of my favourite balanced coffees this year.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Alternate Route","offers":[{"title":"Default Title","offer_id":44206588166204,"sku":null,"price":24.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/Costa_Rica_Honey_GossipGirl.jpg?v=1776708198"},{"product_id":"rolando-ramirez-smith-finca-montes-urales","title":"Rolando Ramirez Smith - Finca Montes Urales","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\n\u003cp\u003eRolando Ramirez Smith grows coffee at Finca Montes Urales in the Apaneca-Ilamatepec region of Ahuachapan, El Salvador, one of the country's most established coffee-growing areas sitting between 1,200 and 2,000 meters. The farm produces two varieties, Pacas and Anacafe 14. Pacas is a natural mutation of Bourbon that took root in El Salvador in the 1950s, known for adapting well to the country's climate. Anacafe 14 was developed in Guatemala specifically for disease resistance and consistent yields.\u003c\/p\u003e\n\n\u003cp\u003eThis coffee is processed using the washed method, which means the fruit is removed from the seed before drying. This gives the roaster a clearer look at what the coffee tastes like on its own terms, with the farm's soil, altitude, and growing conditions doing most of the talking. Washed coffees from this region tend to be clean and consistent, which makes them easy to dial in at home whether you're using a drip machine or a pour over.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Pallet Coffee Roasters\u003c\/h2\u003e\n\u003cp\u003ePallet Coffee Roasters opened in East Vancouver in late 2014 with the goal of making specialty coffee more accessible.\u003c\/p\u003e\n\u003cp\u003eTheir sourcing is built on long-term, direct relationships with farmers and producers. Rather than chasing new lots each harvest, they return to the same partners season after season. That continuity gives them more visibility into how the coffee is grown and processed, and gives producers a more reliable buyer.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"I stumbled on Pallet's Semlin Drive location while wandering around Vancouver nearly a decade ago, and since then, they've become a major player in Vancouver's coffee scene. Like a lot of roasters we feature, Pallet's strength is roasting coffees brilliantly across the spectrum - whether you're into darker coffees, brighter coffees, or something in between.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Pallet Coffee Roasters","offers":[{"title":"Default Title","offer_id":45429991538748,"sku":null,"price":25.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/300gRonaldo.png?v=1779282756"},{"product_id":"el-indio","title":"El Indio","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\n\u003cp\u003eEl Indio comes from the Tolima department of Colombia, a region that sits in the central Andes and has historically been harder to access due to its geography. Tolima farms typically sit between 1,600 and 2,000 meters, and the Colombian Varieties grown here are a broad family of cultivars selected over generations for their adaptability to local growing conditions.\u003c\/p\u003e\n\n\u003cp\u003eThis coffee was processed using the natural method, meaning the whole coffee cherry is dried around the seed rather than being removed first. The cherries are spread out on raised beds and turned regularly over several weeks until the moisture content drops to the right level. It takes more attention than a standard washed process, and the timing matters, but it produces a distinctly different cup. Natural processing is still less common in Colombia than the traditional washed method, so producers who take it on are usually doing it intentionally to differentiate their output.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Pallet Coffee Roasters\u003c\/h2\u003e\n\u003cp\u003ePallet Coffee Roasters opened in East Vancouver in late 2014 with the goal of making specialty coffee more accessible.\u003c\/p\u003e\n\u003cp\u003eTheir sourcing is built on long-term, direct relationships with farmers and producers. Rather than chasing new lots each harvest, they return to the same partners season after season. That continuity gives them more visibility into how the coffee is grown and processed, and gives producers a more reliable buyer.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"I stumbled on Pallet's Semlin Drive location while wandering around Vancouver nearly a decade ago, and since then, they've become a major player in Vancouver's coffee scene. Like a lot of roasters we feature, Pallet's strength is roasting coffees brilliantly across the spectrum - whether you're into darker coffees, brighter coffees, or something in between.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Pallet Coffee Roasters","offers":[{"title":"Default Title","offer_id":45429991800892,"sku":null,"price":24.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/300gEl-Indio_25ff41cd-0f49-4b66-9c43-1300f2fd346a.png?v=1779282767"},{"product_id":"top-shelf-seasonal-blend","title":"Daily Driver - Seasonal Blend","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\n\u003cp\u003eDaily Driver is one of Pallet's rotating seasonal blends, built around balance and everyday drinkability. The current version brings together two natural-processed coffees: one from Serra Negra in Brazil's Minas Gerais state, the other from the village of Bombe in the Sidama region of Ethiopia.\u003c\/p\u003e\n\n\u003cp\u003eThe Brazilian coffee is the foundation of the blend. Grown in Minas Gerais and dried as whole cherry, it brings a smooth, heavy body and a rounded, chocolate-leaning depth that holds up in both espresso and milk drinks. The Ethiopian component comes from around 375 smallholder farmers delivering to the Testi Ayla washing station. Also natural-processed, it adds aromatics, sweetness, and a gentle brightness that lifts the cup.\u003c\/p\u003e\n\n\u003cp\u003eBecause it is a seasonal blend, the origins shift with each fresh crop while the overall profile stays consistent. The result is a versatile, easygoing coffee that works across brew methods, from batch brew and pour over to espresso.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Pallet Coffee Roasters\u003c\/h2\u003e\n\u003cp\u003ePallet Coffee Roasters opened in East Vancouver in late 2014 with the goal of making specialty coffee more accessible.\u003c\/p\u003e\n\u003cp\u003eTheir sourcing is built on long-term, direct relationships with farmers and producers. Rather than chasing new lots each harvest, they return to the same partners season after season. That continuity gives them more visibility into how the coffee is grown and processed, and gives producers a more reliable buyer.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"I stumbled on Pallet's Semlin Drive location while wandering around Vancouver nearly a decade ago, and since then, they've become a major player in Vancouver's coffee scene. Like a lot of roasters we feature, Pallet's strength is roasting coffees brilliantly across the spectrum - whether you're into darker coffees, brighter coffees, or something in between.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Pallet Coffee Roasters","offers":[{"title":"Default Title","offer_id":45429992259644,"sku":null,"price":25.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/300gEarlyRiser_e1776922-d231-4939-a708-a9b273c3a6b7.png?v=1780334584"},{"product_id":"swiss-water-decaf","title":"Swiss Water Decaf","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\n\u003cp\u003eThis decaf comes from Huila, a department in southern Colombia that sits along the eastern range of the Andes. Coffee from this region grows at high elevations, which slows the development of the cherry and tends to produce a denser, more complex bean. The farms here are mostly small, family-run plots, and the washed process used on this coffee means the fruit is removed before fermentation, giving it a clean, straightforward cup.\u003c\/p\u003e\n\n\u003cp\u003eThe decaffeination uses the Swiss Water Process, which removes caffeine without chemical solvents. Instead, the green (unroasted) beans are soaked in water that's already saturated with the soluble compounds found in coffee. Because the water is balanced with everything except caffeine, only the caffeine transfers out. The beans are then dried and shipped for roasting. It's a slower, more involved process than chemical decaffeination, but it leaves the bean's other characteristics largely intact.\u003c\/p\u003e\n\n\u003cp\u003eWashed coffees from Huila go through a fairly standard but careful process: the cherry is depulped, fermented to remove the remaining fruit layer (called mucilage), washed with clean water, and then dried on raised beds or patios. The elevation in Huila ranges roughly between 1,500 and 2,000 meters, and that altitude plays a real role in how the coffee develops before it's ever harvested.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Pallet Coffee Roasters\u003c\/h2\u003e\n\u003cp\u003ePallet Coffee Roasters opened in East Vancouver in late 2014 with the goal of making specialty coffee more accessible.\u003c\/p\u003e\n\u003cp\u003eTheir sourcing is built on long-term, direct relationships with farmers and producers. Rather than chasing new lots each harvest, they return to the same partners season after season. That continuity gives them more visibility into how the coffee is grown and processed, and gives producers a more reliable buyer.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"I stumbled on Pallet's Semlin Drive location while wandering around Vancouver nearly a decade ago, and since then, they've become a major player in Vancouver's coffee scene. Like a lot of roasters we feature, Pallet's strength is roasting coffees brilliantly across the spectrum - whether you're into darker coffees, brighter coffees, or something in between.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Pallet Coffee Roasters","offers":[{"title":"Default Title","offer_id":45429993046076,"sku":null,"price":22.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/300gDecaf_1f746c8b-19a3-425d-b84b-503fefca5325.png?v=1779282784"},{"product_id":"red-plum","title":"El Limonar","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\n\u003cp\u003eEl Limonar is a washed coffee from the Huehuetenango region of western Guatemala, grown and produced by Ramiro Martinez on his farm of the same name. At around 1,700 metres of elevation, the farm sits high enough that cool nights slow the cherries' development, which tends to build sweetness and acidity in the cup.\u003c\/p\u003e\n\n\u003cp\u003eThe lot is made up of Bourbon and Caturra, two closely related varieties valued for the clarity and balance they bring when grown at altitude. The coffee is fully washed, with the fruit removed before drying. Compared with natural or experimental methods, a washed process keeps the cup clean and lets the origin character come through without heavier fermentation notes.\u003c\/p\u003e\n\n\u003cp\u003eHuehuetenango is one of Guatemala's most respected growing regions, known for bright, structured coffees, and El Limonar is a clear example: a medium roast that works equally well as filter or espresso.\u003c\/p\u003e\n\n\u003ch2\u003eAbout 94 Celcius\u003c\/h2\u003e\n\n\u003cp\u003eMarc-Alexandre Larocque founded 94 Celcius in Montreal in 2017, bringing a background in biochemistry and pharmacology to coffee roasting. That scientific training shapes how he approaches the work: roast curves are mapped and analyzed the same way you would track a controlled experiment, using a Probat P12 outfitted with precision temperature probes. The goal is consistency from batch to batch, not just a good result once.\u003c\/p\u003e\n\n\u003cp\u003e94 Celcius gravitates toward coffees with traceable origins and roasters that share their sourcing values, building direct relationships with producers and importers rather than buying through anonymous channels. They're particularly drawn to experimental processing like co-fermentations and avant-garde techniques, so a coffee like Red Plum from Finca El Paraíso fits squarely in what they look for. They've been roasting in the greater Montreal area for six years, and their range spans everything from approachable filter coffees to coffees that push what the plant is capable of.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"As the guy responsible for testing your coffee before you get it, sampling 94 Celcius beans was an absolute pleasure. Every cup was remarkably clear AND had depth of flavour to explore. I'm particularly excited for you to try \"El Limonar\", which has the potential to be another subscriber favourite.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"94 Celcius","offers":[{"title":"Default Title","offer_id":45430705324092,"sku":null,"price":32.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/RedPlum_2048x2048_14119d91-3861-4994-86f9-056977a3eee3.jpg?v=1779281953"},{"product_id":"les-audacieuses","title":"Les Audacieuses","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\n\u003cp\u003eCarmela Uduviri and Juana Gonzalez are two producers working in Caranavi, Bolivia, at around 1,600 meters elevation. Both grow Caturra, a variety known for its compact size and consistent yields, in a region that sits at roughly 15 degrees south latitude. 94 Celcius selected them specifically for this seasonal blend, called Les Audacieuses, which translates loosely to \"the bold women.\"\u003c\/p\u003e\n\n\u003cp\u003eThe coffee is processed using an anaerobic wash, which means the cherries are sealed in an oxygen-free environment before the pulp is removed and the beans are washed clean. This step slows fermentation and gives the roaster more control over the final flavor development compared to a standard washed process. It's a method that requires careful timing and monitoring, and it's become more common among producers looking to differentiate their lots on the international market.\u003c\/p\u003e\n\n\u003cp\u003eLes Audacieuses is blended and roasted at a medium-dark profile, designed to work well as an espresso. The name is intentional. 94 Celcius created it as a tribute to women producers who are building their presence in the specialty coffee export market, a space that has traditionally been dominated by men at the commercial level.\u003c\/p\u003e\n\n\u003ch2\u003eAbout 94 Celcius\u003c\/h2\u003e\n\n\u003cp\u003eMarc-Alexandre founded 94 Celcius in Montreal in 2017. Before starting the roastery, he completed graduate studies in biochemistry and pharmacology, and he brought that background directly into how he approaches roasting. He works on a Probat P12 roaster, using temperature probes and roast curve profiling to track exactly what's happening to each batch from start to finish.\u003c\/p\u003e\n\n\u003cp\u003e94 Celcius focuses on single-origin coffees with traceable supply chains, and they also work with experimental processing methods like co-fermentation. They source through importers and producers who share information openly about how the coffee was grown and handled. The roastery has been operating out of the greater Montreal area for over six years, and their coffees are available through grocery retail partners as well as direct online orders.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"As the guy responsible for testing your coffee before you get it, sampling 94 Celcius beans was an absolute pleasure. Every cup was remarkably clear AND had depth of flavour to explore. I'm particularly excited for you to try \"El Limonar\", which has the potential to be another subscriber favourite.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"94 Celcius","offers":[{"title":"Default Title","offer_id":45430705586236,"sku":null,"price":23.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/Audacieuses_94Celcius_2048x2048_3.jpg?v=1779281981"},{"product_id":"decaf-colombia-elias-and-shady-bayter","title":"Decaf Colombia - Elias and Shady Bayter","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\n\u003cp\u003eElias and Shady Bayter run El Vergel, a 400-hectare farm in the Tolima region of Colombia, sitting at 1,550 meters. The farm grows Yellow and Red Caturra varieties and has built a reputation for pushing the limits of what Colombian coffee can do, producing some of the country's most experimental lots alongside more traditional offerings.\u003c\/p\u003e\n\n\u003cp\u003eThis coffee is decaffeinated using the sugar cane ethyl acetate process, which is the most common method in Colombia. Fermented sugar cane produces ethanol, which is then combined with acetic acid to create ethyl acetate, a naturally derived solvent that bonds with caffeine and strips it from the green beans before roasting. Because the solvent itself comes from local sugar cane, the process is considered natural and tends to be gentler on the bean's structure than synthetic chemical methods.\u003c\/p\u003e\n\n\u003cp\u003eEl Vergel's approach to coffee is hands-on and experimental. Elias and Shady have been involved in developing processing techniques that go well beyond what most farms attempt, which is part of why their lots show up consistently on specialty roasters' menus. Even on a decaf, the farm's attention to the base material makes a real difference.\u003c\/p\u003e\n\n\u003ch2\u003eAbout 94 Celcius\u003c\/h2\u003e\n\n\u003cp\u003eMarc-Alexandre founded 94 Celcius in Montreal in 2017. His background is in biochemistry and pharmacology, and that training shapes how he approaches roasting. Rather than going by feel alone, he uses roast curve profiling on a Probat P12 to map out each batch systematically, tracking temperature changes the way a navigator tracks a route. The goal is consistency: the same cup every time, not just on a good day.\u003c\/p\u003e\n\n\u003cp\u003e94 Celcius focuses on coffees with traceable origins and works directly with producers and importers who are transparent about their supply chains. They also lean into bold and experimental processing, including co-fermentations and other less conventional methods, which is part of why El Vergel is a natural fit for their lineup. They roast out of the greater Montreal area and sell online across Canada.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"As the guy responsible for testing your coffee before you get it, sampling 94 Celcius beans was an absolute pleasure. Every cup was remarkably clear AND had depth of flavour to explore. I'm particularly excited for you to try \"El Limonar\", which has the potential to be another subscriber favourite.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"94 Celcius","offers":[{"title":"Default Title","offer_id":45430706110524,"sku":null,"price":24.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/D_caf_in__meilleur_espresso_Colombie.jpg?v=1779282012"}],"url":"https:\/\/stillwatercoffee.ca\/collections\/coffee-marketplace.oembed","provider":"Stillwater Coffee Club","version":"1.0","type":"link"}