{"title":"February '26","description":null,"products":[{"product_id":"tony-medina-early-harvest-caturra-bourbon","title":"Tony Medina Early Harvest Caturra Bourbon","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eTony Medina is a fourth-generation coffee grower who farms at La Colina in Chimaltenango, Guatemala at 1,700 meters. He's been working his farm for twenty years, cultivating half his 64 manzanas in Caturra and half in Bourbon. Only one quarter of his property is planted with coffee. The rest is protected native forest, certified by Guatemala's National Institution of Protection of Forests (INAB), which provides Tony financial support to maintain the ecosystem.\u003c\/p\u003e\n\u003cp\u003eTony transitioned from selling cherry to processing his own parchment less than ten years ago. That shift to selling specialty coffee at differentiated prices has allowed him to put all five of his daughters through university, opportunities he never had himself. He's planted 5,000 Gesha plants and some Pacamara since 2019, while managing shade with native Chalum trees alongside pine and cedar. He prunes his shade trees only during the full moon, when plant fluids concentrate in roots and lower parts, making the cuts more effective at controlling growth.\u003c\/p\u003e\n\u003cp\u003eFor processing, Tony uses traditional tank fermentation for around 36 hours, followed by patio drying over eight days. He uses a demucilager to mechanically wash the fermented coffee, reducing water consumption. He fertilizes with high-efficiency inputs applied less frequently and in smaller volumes, decomposes and composts coffee pulp to use as organic fertilizer, weeds manually, and sprays just twice yearly for leaf rust using the least toxic product available. The farm's water comes from protected natural springs on the property, and Tony has given the upper portion of his land to members of the local indigenous community who work on the farm.\u003c\/p\u003e\n\u003ch2\u003eAbout Subtext\u003c\/h2\u003e\n\u003cp\u003eSubtext roasts in Toronto's industrial east end with a straightforward philosophy: quality in coffee is a direct connection to agriculture. They don't blend coffees, rename them, or roast them dark because they believe those practices have historically kept producers and their treatment invisible while shrouding coffee quality in mystique meant to serve only the consuming world. Their approach makes visible what's already there: biodiversity and people tending to land, craft, and community.\u003c\/p\u003e\n\u003cp\u003eThey roast to maximize flavor complexity and balance while bringing out as much origin character as possible. Their profiles avoid any roast flavor while ensuring enough development to prevent imbalanced cups. They calibrate roasts to the second and to the degree, making minute changes based on blind evaluation. For production consistency, they use a ColorTrack to measure degree and uniformity with hundreds of color readings per batch, plus frequent moisture and density analysis of green coffee, sensitive thermocouple readings throughout roasts, and solubility testing of brewed profiles.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Subtext was borne out of Boxcar Social (one of my favourite places to meet up with friends here in Toronto), during the pandemic. Since then, they've built out one of the more interesting and comprehensive coffee lineups in the country. Near and dear to me, they release an annual transparency report; each report is a thoughtful and honest analysis of the effort they put in to reducing the footprint of their coffee.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Subtext","offers":[{"title":"Default Title","offer_id":43947959681084,"sku":null,"price":25.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/unnamed.jpg?v=1770042536"},{"product_id":"bogalech-dukkale","title":"Bogalech Dukkale","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\n\u003cp\u003eBogalech Dukkale is a 45-year-old producer who manages a four-hectare farm in Sukke Qutto, Shakiso, inherited from her parents. For the past four years, her coffee has been separated into distinct micro-lots rather than being blended into community lots, thanks to a partnership between the importer Osito and Ture Waji of Sookoo Coffee. This separation allows her work to be recognized individually rather than disappearing into larger regional blends.\u003c\/p\u003e\n\n\u003cp\u003eThe lot features the Gibirinna 74110 variety, a compact, small-bean selection from the Jimma Agricultural Research Centre (JARC) known for its resistance to coffee berry disease. Grown at 2,000 meters in the volcanic soil of Guji, the cherries were dried on raised beds for 21 to 28 days in thin layers. This slow, careful drying process at high altitude creates the conditions for sweetness and complexity to develop naturally in the cup.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Subtext\u003c\/h2\u003e\n\n\u003cp\u003eSubtext is a team of coffee professionals roasting in one of the industrial hold-outs of Toronto, Canada. They started with a clear philosophy: quality coffee is a direct connection to agriculture, to seasonality, to micro-regionality, and to the human labour behind each picked and processed coffee cherry. This is why they don't blend coffee, don't rename coffees, and don't roast their coffee dark. They believe these common practices have worked to keep producers and their treatment veiled while holding the standards of coffee quality shrouded in mystique meant to serve only the coffee consuming world.\u003c\/p\u003e\n\n\u003cp\u003eTheir roast philosophy is simple: maximize flavour complexity and balance while bringing out as much origin character as possible. They avoid any roast flavour in their profiling while ensuring enough development to avoid imbalanced cups. Their roasts are calibrated to the second and to the degree, with minute changes constantly made based on blind evaluation. For production consistency, they employ a ColorTrack to measure the degree and consistency of each roast, along with frequent moisture and density analysis of the green coffee, various sensitive thermocouple readings throughout roasts, hundreds of colour readings of the roasted coffee to assess development and uniformity, and solubility testing of profiles once they're brewed.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Subtext was borne out of Boxcar Social (one of my favourite places to meet up with friends here in Toronto), during the pandemic. Since then, they've built out one of the more interesting and comprehensive coffee lineups in the country. Near and dear to me, they release an annual transparency report; each report is a thoughtful and honest analysis of the effort they put in to reducing the footprint of their coffee.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Subtext","offers":[{"title":"Default Title","offer_id":43947960434748,"sku":null,"price":27.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/265ae673-8208-4e30-a073-745c987fb292.webp?v=1770240110"},{"product_id":"green-spring-natural-gibirinna-serto","title":"Green Spring Natural Gibirinna Serto","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\n\u003cp\u003eGreen Spring is a collaboration between Mike Mamo and Ture Waji, two producers Subtext has been buying coffee from for five years. The station sits at 2,200 to 2,350 meters in the Sonkolle Kallato kebele of Guji, where it collects cherry from neighboring smallholder farmers who primarily grow Gibirinna 74110 and Serto 74112 varieties. Subtext purchased 600 kilograms from the total lot of 3,000 kilograms.\u003c\/p\u003e\n\n\u003cp\u003eGibirinna 74110 is short and compact with small leaves, cherries, and beans. The mother tree was selected in 1974 by the Jimma Agricultural Research Centre in Metu province for its resistance to Coffee Berry Disease. After development by JARC, it was released in 1979 and recommended for planting between 1,500 and 2,100 meters. Serto 74112 was also approved in 1974 as part of the same CBD-resistance program, with researchers searching the forests in the Illuababora zone for resistant mother trees. Both varieties are now widely distributed across Ethiopia's growing regions.\u003c\/p\u003e\n\n\u003cp\u003eCherry at Green Spring is dried on raised beds for 21 to 28 days. The team uses a moisture meter regularly throughout drying to determine when lots are properly finished. Producers receive 70 Ethiopian Birr per kilogram of cherry, with an FOB price of $4.85 per pound. Subtext paid $6.30 per pound for this lot, which scored 86 points on their cupping table.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Subtext\u003c\/h2\u003e\n\n\u003cp\u003eSubtext roasts in one of Toronto's remaining industrial neighborhoods. Their aim is to push coffee quality as an alternative to the anonymization and commodification that has characterized mainstream coffee throughout history. They believe quality is a direct connection to agriculture, an acknowledgment of seasonality, micro-regionality, and the human labor behind each picked and processed cherry.\u003c\/p\u003e\n\n\u003cp\u003eThis is why Subtext doesn't blend coffee, rename coffees, or roast dark. They see these as practices that keep producers and their treatment veiled while holding quality standards shrouded in mystique meant to serve only the consuming world. Their roast philosophy is simple: maximize flavor complexity and balance while bringing out as much origin character as possible. They avoid any roast flavor in their profiling while ensuring enough development to avoid imbalanced cups.\u003c\/p\u003e\n\n\u003cp\u003eSubtext employs advanced tools for analysis: frequent moisture and density readings of green coffee, sensitive thermocouple readings throughout roasts, hundreds of color readings to assess development and uniformity, and solubility testing of brewed profiles. Their roasts are calibrated to the second and degree, with minute changes constantly made based on blind evaluation. They use a ColorTrack to measure degree and consistency of development across production batches.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Subtext was borne out of Boxcar Social (one of my favourite places to meet up with friends here in Toronto), during the pandemic. Since then, they've built out one of the more interesting and comprehensive coffee lineups in the country. Near and dear to me, they release an annual transparency report; each report is a thoughtful and honest analysis of the effort they put in to reducing the footprint of their coffee.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Subtext","offers":[{"title":"Default Title","offer_id":43947961090108,"sku":null,"price":26.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/unnamed_afb5e14c-00b4-4a01-8e52-48c2f8a34706.jpg?v=1770042648"},{"product_id":"cumbres-de-narino-ea-decaf","title":"Cumbres de Nariño EA Decaf","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\n\u003cp\u003eThis decaffeinated community lot comes from 14 smallholder producers in Nariño, most of whom farm around Buesaco. They grow Caturra, Colombia, and Castillo varieties at 1,800 to 2,100 meters on volcanic soil. The region's steep slopes and unique climate allow coffee to be grown at these extreme altitudes without risk of frost. Warm, humid air moves up from the valleys during evening hours, creating ideal conditions for the traditional varieties that make up this lot.\u003c\/p\u003e\n\n\u003cp\u003eShared Source created Cumbres de Nariño in response to a changing landscape in Huila, where they historically built their decaf offerings. In recent years, more producers in Huila have been renovating their farms, removing traditional varieties like Caturra, Colombia, and Castillo in favor of newer varieties like Sidra, Pink Bourbon, and Aji. As their relationships in Nariño strengthened, Shared Source turned to these producers to create this new decaf program using the washed, traditional varieties that were becoming harder to source elsewhere.\u003c\/p\u003e\n\n\u003cp\u003eThe coffee is decaffeinated using the EA (ethyl acetate) process. Each producer picks only ripe cherries and processes them at their own micro-mills, typically fermenting for 12 to 18 hours before washing and drying on raised beds or patios. The green coffee is then sent for decaffeination before being exported through Shared Source.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Subtext\u003c\/h2\u003e\n\n\u003cp\u003eSubtext operates out of an industrial area in Toronto, Canada. The roastery was founded with a focus on making the people and places behind coffee visible, pushing against the anonymization that has characterized commodity coffee throughout history. They don't blend coffees, rename them, or roast dark, believing these practices have historically kept producers and their treatment hidden while serving only the consuming world.\u003c\/p\u003e\n\n\u003cp\u003eTheir roasting philosophy centers on maximizing flavor complexity and balance while bringing out as much origin character as possible. They avoid any roast flavor in their profiling, instead developing the coffee just enough to highlight the intrinsic qualities already present in high-grade green coffee. For consistency, they measure hundreds of color readings per batch using a ColorTrack system and regularly test extraction with refractometers. They also analyze green coffee moisture and density, use multiple thermocouples during roasting, and cup extensively throughout the process.\u003c\/p\u003e\n\n\u003cp\u003eThe team employs advanced quality control tools not just for measurement's sake, but because they believe nothing they do as roasters can create quality that doesn't already exist in the green coffee. Their role is to preserve and reveal what producers have already built through their work in the fields and at the mill.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Subtext was borne out of Boxcar Social (one of my favourite places to meet up with friends here in Toronto), during the pandemic. Since then, they've built out one of the more interesting and comprehensive coffee lineups in the country. Near and dear to me, they release an annual transparency report; each report is a thoughtful and honest analysis of the effort they put in to reducing the footprint of their coffee.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Subtext","offers":[{"title":"Default Title","offer_id":43947961778236,"sku":null,"price":24.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/unnamed_7b2d86e9-b690-40d8-b204-ffed091df884.jpg?v=1770042700"},{"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"}],"url":"https:\/\/stillwatercoffee.ca\/collections\/february-26.oembed","provider":"Stillwater Coffee Club","version":"1.0","type":"link"}