{"title":"December '25","description":null,"products":[{"product_id":"privam-kenya","title":"Privam Kenya","description":"\u003ch3 class=\"font-claude-response-body whitespace-normal break-words\"\u003e\u003cstrong\u003eAbout the Coffee\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body whitespace-normal break-words\"\u003e\u003cstrong\u003eRita and Patrick Mukundi run Privam Estate as a family operation on the slopes of Mount Kenya in Embu.\u003c\/strong\u003e They use a polyculture system, planting macadamia trees alongside SL-28, SL-34, and Batian coffee varieties - the heavy macadamia foliage provides shade that helps the coffee develop its bright, fruity character.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body whitespace-normal break-words\"\u003e\u003cstrong\u003eThis is Pilot's third year working directly with the Mukundis,\u003c\/strong\u003e who've consistently delivered coffee with the classic Kenyan fruitiness and lingering finish that makes this origin stand out.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body whitespace-normal break-words\"\u003e\u003cstrong\u003eThe coffee shines as drip with clementine and lime zest notes, or as espresso with candied orange and nectarine flavors\u003c\/strong\u003e - testament to how thoughtful farming practices translate directly to the cup.\u003c\/p\u003e\n\u003ch3\u003eAbout Pilot\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAndy Wilkin and Jessie Holmes started Pilot in 2009 as Te Aro Roasted in a converted car garage in Toronto's Leslieville, inspired by the cafes Andy knew from his hometown in Wellington, New Zealand.\u003c\/strong\u003e What began as a micro-roastery helping new cafe owners with equipment and training grew into a specialty coffee hub as Toronto's coffee scene emerged. By 2013, they rebranded to Pilot Coffee Roasters and now operate cafes across Toronto, Oakville, and Waterloo with wholesale partners coast to coast. Their direct trade approach focuses on long-term producer relationships built on quality, transparency, environmental responsibility, and fair wages - prioritizing partnership over transaction.\u003cbr\u003e\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003cem\u003e\"I first visited Te Aro in 2012 - my friends on the east end of Toronto raved about the coffee, and it didn't disappoint. Later in my career, a trip to a Pilot cafe downtown had become a daily staple for me, and so it seems inevitable to include them in Stillwater's Coffee Club experience.\"  \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e- Dean, Director of Coffee\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Pilot","offers":[{"title":"Default Title","offer_id":43694876819516,"sku":"PRIVAM-KE-300g","price":27.5,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/Web_Carousel_1_7_7587e3d9-24ca-4713-b318-7ecd4aed0f6a.jpg?v=1763961618"},{"product_id":"las-palmas-colombia","title":"Las Palmas","description":"\u003ch3 class=\"font-claude-response-body whitespace-normal break-words\"\u003e\u003cstrong\u003eAbout the Coffee\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body whitespace-normal break-words\"\u003e\u003cstrong\u003eChalo Fernandez represents five generations of coffee farming in Southwest Huila, Colombia - his family has been working the same land for over 150 years.\u003c\/strong\u003e What started as traditional farming has evolved into a technical operation staffed by master cuppers, food engineers, and agronomists.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body whitespace-normal break-words\"\u003e\u003cstrong\u003eThe Fernandez family brings serious expertise to every stage of production,\u003c\/strong\u003e combining deep knowledge passed down through generations with modern specialty coffee practices and innovation.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body whitespace-normal break-words\"\u003e\u003cstrong\u003eTheir focus on both quality and the future of specialty coffee\u003c\/strong\u003e has made Las Palmas a model for what multigenerational coffee farming can achieve when tradition meets technical skill.\u003c\/p\u003e\n\u003ch3\u003eAbout Pilot\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAndy Wilkin and Jessie Holmes started Pilot in 2009 as Te Aro Roasted in a converted car garage in Toronto's Leslieville, inspired by the cafes Andy knew from his hometown in Wellington, New Zealand.\u003c\/strong\u003e What began as a micro-roastery helping new cafe owners with equipment and training grew into a specialty coffee hub as Toronto's coffee scene emerged. By 2013, they rebranded to Pilot Coffee Roasters and now operate cafes across Toronto, Oakville, and Waterloo with wholesale partners coast to coast. Their direct trade approach focuses on long-term producer relationships built on quality, transparency, environmental responsibility, and fair wages - prioritizing partnership over transaction.\u003cbr\u003e\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003cem\u003e\"I first visited Te Aro in 2012 - my friends on the east end of Toronto raved about the coffee, and it didn't disappoint. Later in my career, a trip to a Pilot cafe downtown had become a daily staple for me, and so it seems inevitable to include them in Stillwater's Coffee Club experience.\"  \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e- Dean, Director of Coffee\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Pilot","offers":[{"title":"Default Title","offer_id":43694876917820,"sku":"LASPALMAS-CO-300g","price":26.75,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/Web_Carousel_1_5.jpg?v=1763961634"},{"product_id":"san-jeronimo-guatemala","title":"San Jeronimo","description":"\u003ch3 class=\"font-claude-response-body whitespace-normal break-words\"\u003e\u003cstrong\u003eAbout the Coffee\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body whitespace-normal break-words\"\u003e\u003cstrong\u003eNicholas Hammond inherited his family's Catalan de Las Mercedes farm in Guatemala's Chimaltenango region at a young age.\u003c\/strong\u003e With a degree in agricultural engineering, he's known for expert processing methods and separating each lot by variety - Pilot co-founder Andy Wilkin first met him judging at Cup of Excellence Guatemala and was immediately impressed.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body whitespace-normal break-words\"\u003e\u003cstrong\u003eSan Jerónimo sits near the main Catalan farm, where banana trees shade the coffee plants and natural water springs feed the land.\u003c\/strong\u003e The lower altitude and unique microclimate create different flavor characteristics than the neighboring farm, and cherries undergo double fermentation (reposo) before drying at the Catalan mill.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body whitespace-normal break-words\"\u003e\u003cstrong\u003eNicholas and his wife Angi run the Catalan Education Centre on the farm,\u003c\/strong\u003e allowing entire families to stay together during harvest season while their children attend school - Pilot funds all educational costs including teacher wages.\u003c\/p\u003e\n\u003ch3\u003eAbout Pilot\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAndy Wilkin and Jessie Holmes started Pilot in 2009 as Te Aro Roasted in a converted car garage in Toronto's Leslieville, inspired by the cafes Andy knew from his hometown in Wellington, New Zealand.\u003c\/strong\u003e What began as a micro-roastery helping new cafe owners with equipment and training grew into a specialty coffee hub as Toronto's coffee scene emerged. By 2013, they rebranded to Pilot Coffee Roasters and now operate cafes across Toronto, Oakville, and Waterloo with wholesale partners coast to coast. Their direct trade approach focuses on long-term producer relationships built on quality, transparency, environmental responsibility, and fair wages - prioritizing partnership over transaction.\u003cbr\u003e\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003cem\u003e\"I first visited Te Aro in 2012 - my friends on the east end of Toronto raved about the coffee, and it didn't disappoint. Later in my career, a trip to a Pilot cafe downtown had become a daily staple for me, and so it seems inevitable to include them in Stillwater's Coffee Club experience.\"  \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e- Dean, Director of Coffee\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Pilot","offers":[{"title":"Default Title","offer_id":43694876950588,"sku":"SANJERONIMO-GT-300g","price":25.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/WebCarousel1_17.jpg?v=1763961642"},{"product_id":"ethiopia-natural-yirgacheffe-3","title":"Ethiopia Natural Yirgacheffe","description":"\u003ch3\u003eAbout the Coffee\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body whitespace-normal break-words\"\u003e\u003cstrong\u003eThis natural Yirgacheffe comes from smallholder farmers in Ethiopia who grow coffee alongside other crops on small plots of land.\u003c\/strong\u003e Farmers deliver their cherries to central washing stations that serve hundreds or sometimes over a thousand producers - making it nearly impossible to trace coffee back to individual farmers, but Terminal 3 works to source from the same stations each year.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body whitespace-normal break-words\"\u003e\u003cstrong\u003eGrown at 1,800 meters with heirloom Ethiopian varieties, the coffee is processed naturally\u003c\/strong\u003e - meaning cherries are dried whole rather than washed - creating the dried blueberry, raisin, and prune flavors that make Ethiopian naturals distinctive.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body whitespace-normal break-words\"\u003e\u003cstrong\u003eHot, it tastes like dried fruits; iced, it shifts to jasmine green tea and blueberry\u003c\/strong\u003e - Terminal 3's preferred fruity option for daily drinking that works well across drip, French press, and pour-over methods.\u003c\/p\u003e\n\u003ch3\u003eAbout Terminal 3\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body whitespace-normal break-words\"\u003e\u003cstrong\u003eMo Alzatmah and Horlick Ng started Terminal 3 after five years of roasting coffee at home while working full-time jobs in finance.\u003c\/strong\u003e They tested over 120 beans, ranked them across five different criteria, and selected only the highest scoring to build their eight-bean lineup - all sourced from organic farms.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body whitespace-normal break-words\"\u003e\u003cstrong\u003eThe Lake Shore Boulevard cafe roasts in-house in small 2.5kg batches about twice a week,\u003c\/strong\u003e with beans from North and South America, Asia, and Africa roasted right in view of customers. They focus on African beans more than typical cafes, despite the premium cost and limited harvesting seasons.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body whitespace-normal break-words\"\u003e\u003cstrong\u003eTerminal 3 takes the slow approach to coffee\u003c\/strong\u003e - they're one of few cafes that will take the time to make you a pour over. Alzatmah and Ng use that time to walk customers through the process and explain what they're tasting.\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003cem\u003eTerminal 3 is a recent discovery for me, hidden right under my nose in Etobicoke. They're very serious about the quality of the coffee they source, though I find it even more impressive what they do to preserve quality after it's roasted: resting the coffee before releasing it to customers, and ensuring coffee is not left outside in harsh Canadian winters. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e- Dean, Director of Coffee\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Terminal 3","offers":[{"title":"Default Title","offer_id":43709624680508,"sku":null,"price":24.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/NaturalYirgacheffe_437d4de7-e5fc-4d53-ac5f-75eac0c321f5.png?v=1764275707"},{"product_id":"colombia-narino-3","title":"Colombia Narino","description":"\u003ch3\u003eAbout the Coffee\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body whitespace-normal break-words\"\u003e\u003cstrong\u003eFUDAM (Fundación Agraria y Ambiental Para el Desarrollo Sostentible) is a cooperative of 300 organic-certified growers in La Unión, Nariño, founded in 2000 by seven producers.\u003c\/strong\u003e When recently asked why they stick with organic farming despite pressure to use chemical inputs, the leadership said: \"This is not just a practice for us; it is our way of life and our deeply held beliefs.\"\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body whitespace-normal break-words\"\u003e\u003cstrong\u003eLa Unión has unusual geography for Colombian coffee - towns sit at high elevations while farms are nestled lower down among towering peaks.\u003c\/strong\u003e Farmers harvest during the day, depulp in the afternoon, and dry ferment for 16-24 hours before washing and drying using small \"casa elbas,\" mechanical dryers, or parabolic dryers.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body whitespace-normal break-words\"\u003e\u003cstrong\u003eThe washed Colombia, Castillo, and Caturra varieties grown at 1,500-2,200 meters create classic caramel, hazelnut, and chocolate notes\u003c\/strong\u003e - versatile enough for espresso, drip, or French press with a full body and low acidity.\u003c\/p\u003e\n\u003ch3\u003eAbout Terminal 3\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body whitespace-normal break-words\"\u003e\u003cstrong\u003eMo Alzatmah and Horlick Ng started Terminal 3 after five years of roasting coffee at home while working full-time jobs in finance.\u003c\/strong\u003e They tested over 120 beans, ranked them across five different criteria, and selected only the highest scoring to build their eight-bean lineup - all sourced from organic farms.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body whitespace-normal break-words\"\u003e\u003cstrong\u003eThe Lake Shore Boulevard cafe roasts in-house in small 2.5kg batches about twice a week,\u003c\/strong\u003e with beans from North and South America, Asia, and Africa roasted right in view of customers. They focus on African beans more than typical cafes, despite the premium cost and limited harvesting seasons.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body whitespace-normal break-words\"\u003e\u003cstrong\u003eTerminal 3 takes the slow approach to coffee\u003c\/strong\u003e - they're one of few cafes that will take the time to make you a pour over. Alzatmah and Ng use that time to walk customers through the process and explain what they're tasting.\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003cem\u003eTerminal 3 is a recent discovery for me, hidden right under my nose in Etobicoke. They're very serious about the quality of the coffee they source, though I find it even more impressive what they do to preserve quality after it's roasted: resting the coffee before releasing it to customers, and ensuring coffee is not left outside in harsh Canadian winters. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e- Dean, Director of Coffee\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Terminal 3","offers":[{"title":"Default Title","offer_id":43709628874812,"sku":null,"price":22.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/Narino_407393d4-4f4e-4147-8b45-54fa0f330938.png?v=1764275854"},{"product_id":"honduras-marcala-3","title":"Honduras Marcala","description":"\u003ch3\u003eAbout the Coffee\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body whitespace-normal break-words\"\u003e\u003cstrong\u003eCOMSA (Café Orgánico Marcala S.A.) started in 2001 with 69 farmers and has grown to over 1,500 smallholder producers in La Paz, Honduras.\u003c\/strong\u003e They farm between 1-10 hectares at 1,200-1,800 meters on Marcala's volcanic soils, using their \"Five M Revolution\" philosophy - money, materials, manpower, management, and motivation - to balance economic sustainability with environmental and social goals.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body whitespace-normal break-words\"\u003e\u003cstrong\u003eInstead of chemical inputs, COMSA uses organic fertilizers, compost teas, and microbial ferments,\u003c\/strong\u003e training producers in biodynamic farming and cupping to improve quality from the ground up. Their commitment to regenerative organic farming focuses on soil health and biodiversity.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body whitespace-normal break-words\"\u003e\u003cstrong\u003eThe washed Catuai grown at 1,300 meters delivers stone fruit, brown sugar, and herbal tea notes\u003c\/strong\u003e with the clarity and brightness that comes from thoughtful farming - many of their micro-lots consistently score above 86 points in international competitions.\u003c\/p\u003e\n\u003ch3\u003eAbout Terminal 3\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body whitespace-normal break-words\"\u003e\u003cstrong\u003eMo Alzatmah and Horlick Ng started Terminal 3 after five years of roasting coffee at home while working full-time jobs in finance.\u003c\/strong\u003e They tested over 120 beans, ranked them across five different criteria, and selected only the highest scoring to build their eight-bean lineup - all sourced from organic farms.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body whitespace-normal break-words\"\u003e\u003cstrong\u003eThe Lake Shore Boulevard cafe roasts in-house in small 2.5kg batches about twice a week,\u003c\/strong\u003e with beans from North and South America, Asia, and Africa roasted right in view of customers. They focus on African beans more than typical cafes, despite the premium cost and limited harvesting seasons.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body whitespace-normal break-words\"\u003e\u003cstrong\u003eTerminal 3 takes the slow approach to coffee\u003c\/strong\u003e - they're one of few cafes that will take the time to make you a pour over. Alzatmah and Ng use that time to walk customers through the process and explain what they're tasting.\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003cem\u003eTerminal 3 is a recent discovery for me, hidden right under my nose in Etobicoke. They're very serious about the quality of the coffee they source, though I find it even more impressive what they do to preserve quality after it's roasted: resting the coffee before releasing it to customers, and ensuring coffee is not left outside in harsh Canadian winters. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e- Dean, Director of Coffee\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Terminal 3","offers":[{"title":"Default Title","offer_id":43709632774204,"sku":null,"price":22.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/Honduras_Marcala_Bag.webp?v=1764426420"},{"product_id":"colombia-decaf-4","title":"Colombia Decaf","description":"\u003ch3\u003eAbout the Coffee\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body whitespace-normal break-words\"\u003e\u003cstrong\u003eColombia's diverse growing regions\u003c\/strong\u003e produce coffee between 1400-2200 meters, where cooler temperatures slow cherry development and create sweeter, more complex beans. \u003cstrong\u003eThe Swiss Water Process removes caffeine\u003c\/strong\u003e without chemicals, preserving the grape, fig, and maple sweetness that makes Colombian coffee distinctive. \u003cstrong\u003eThis decaf works well\u003c\/strong\u003e as espresso or brewed through a French press.\u003c\/p\u003e\n\u003ch3\u003eAbout Terminal 3\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body whitespace-normal break-words\"\u003e\u003cstrong\u003eMo Alzatmah and Horlick Ng started Terminal 3 after five years of roasting coffee at home while working full-time jobs in finance.\u003c\/strong\u003e They tested over 120 beans, ranked them across five different criteria, and selected only the highest scoring to build their eight-bean lineup - all sourced from organic farms.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body whitespace-normal break-words\"\u003e\u003cstrong\u003eThe Lake Shore Boulevard cafe roasts in-house in small 2.5kg batches about twice a week,\u003c\/strong\u003e with beans from North and South America, Asia, and Africa roasted right in view of customers. They focus on African beans more than typical cafes, despite the premium cost and limited harvesting seasons.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body whitespace-normal break-words\"\u003e\u003cstrong\u003eTerminal 3 takes the slow approach to coffee\u003c\/strong\u003e - they're one of few cafes that will take the time to make you a pour over. Alzatmah and Ng use that time to walk customers through the process and explain what they're tasting.\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003cem\u003eTerminal 3 is a recent discovery for me, hidden right under my nose in Etobicoke. They're very serious about the quality of the coffee they source, though I find it even more impressive what they do to preserve quality after it's roasted: resting the coffee before releasing it to customers, and ensuring coffee is not left outside in harsh Canadian winters. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e- Dean, Director of Coffee\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Terminal 3","offers":[{"title":"Default Title","offer_id":43709637066812,"sku":null,"price":23.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/GuatemalaDecaf_b6b16f4e-1959-4914-beef-087923fea772.png?v=1764276080"},{"product_id":"catalyst-decaf-blend-3","title":"Catalyst Decaf Blend","description":"\u003cp\u003e\u003cspan\u003eA decaf is for the serious enthusiasts. Those who seek the sweet pleasure of coffee without the buzz. Pilot has done everything possible to provide a rich and dynamic cup. Catalyst is gently and naturally decaffeinated in Huila, Colombia, and has all the complexity of a caffeinated single origin.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA constant stand-out on the cupping table, Catalyst is exceptional with milk and enjoyed by all who appreciate a rich, chocolatey brew.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout Pilot\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAndy Wilkin and Jessie Holmes started Pilot in 2009 as Te Aro Roasted in a converted car garage in Toronto's Leslieville, inspired by the cafes Andy knew from his hometown in Wellington, New Zealand.\u003c\/strong\u003e What began as a micro-roastery helping new cafe owners with equipment and training grew into a specialty coffee hub as Toronto's coffee scene emerged. By 2013, they rebranded to Pilot Coffee Roasters and now operate cafes across Toronto, Oakville, and Waterloo with wholesale partners coast to coast. Their direct trade approach focuses on long-term producer relationships built on quality, transparency, environmental responsibility, and fair wages - prioritizing partnership over transaction.\u003cbr\u003e\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003cem\u003e\"I first visited Te Aro in 2012 - my friends on the east end of Toronto raved about the coffee, and it didn't disappoint. Later in my career, a trip to a Pilot cafe downtown had become a daily staple for me, and so it seems inevitable to include them in Stillwater's Coffee Club experience.\"  \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e- Dean, Director of Coffee\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Pilot","offers":[{"title":"Default Title","offer_id":43709639622716,"sku":null,"price":22.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/Product_Carousel_Catalyst_1_a334be29-d669-47dc-9495-48c58dff4a48.jpg?v=1764276166"},{"product_id":"heritage-blend","title":"Heritage Blend","description":"\u003ch3\u003eAbout the Coffee\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003ePilot's signature roast defies all expectations of a classic coffee. Enjoyed for its fine balance of dark fruit, Swiss chocolate, and nutty tones with medium acidity. Heritage is Pilot's feature cafe espresso blend but performs well on any brewing method. Its sweet and full-bodied characteristics are designed to stand the test of time.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout Pilot\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAndy Wilkin and Jessie Holmes started Pilot in 2009 as Te Aro Roasted in a converted car garage in Toronto's Leslieville, inspired by the cafes Andy knew from his hometown in Wellington, New Zealand.\u003c\/strong\u003e What began as a micro-roastery helping new cafe owners with equipment and training grew into a specialty coffee hub as Toronto's coffee scene emerged. By 2013, they rebranded to Pilot Coffee Roasters and now operate cafes across Toronto, Oakville, and Waterloo with wholesale partners coast to coast. Their direct trade approach focuses on long-term producer relationships built on quality, transparency, environmental responsibility, and fair wages - prioritizing partnership over transaction.\u003cbr\u003e\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003cem\u003e\"I first visited Te Aro in 2012 - my friends on the east end of Toronto raved about the coffee, and it didn't disappoint. Later in my career, a trip to a Pilot cafe downtown had become a daily staple for me, and so it seems inevitable to include them in Stillwater's Coffee Club experience.\"  \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e- Dean, Director of Coffee\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Pilot","offers":[{"title":"Default Title","offer_id":43712314409020,"sku":null,"price":22.25,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/Product_Carousel_Heritage_1.jpg?v=1764426923"},{"product_id":"quebraditas","title":"Quebraditas","description":"Edinson and Luz Angela run Quebraditas, two farms high in Colombia's central mountains where they're pushing what's possible with fermentation. Edinson's background in quality control taught him precision, but his experimental approach sets this coffee apart. He selects specific yeast strains for each variety, putting this SL28 through four days of anaerobic fermentation to amplify its fruit character. The result tastes like Chocolate Cherry, Turkish Delight, and Strawberry Jam. It's wild and sticky-sweet, but still balanced. The kind of coffee that shows what careful fermentation science can do.","brand":"Monogram","offers":[{"title":"Default Title","offer_id":43713075871804,"sku":null,"price":39.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/quebraditas-filter_310d47b2-d7f0-4d72-a519-eb65cd24aa98.png?v=1764437952"}],"url":"https:\/\/stillwatercoffee.ca\/collections\/december-25.oembed","provider":"Stillwater Coffee Club","version":"1.0","type":"link"}