{"title":"June '26","description":null,"products":[{"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\/june-26.oembed","provider":"Stillwater Coffee Club","version":"1.0","type":"link"}