{"title":"March '26","description":null,"products":[{"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"}],"url":"https:\/\/stillwatercoffee.ca\/collections\/march-26.oembed","provider":"Stillwater Coffee Club","version":"1.0","type":"link"}