{"title":"November '26","description":null,"products":[{"product_id":"paraiso-92-red-bourbon-decaf","title":"Paraiso 92 | Red Bourbon Decaf","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eWilton Benitez grows this Red Bourbon at Granja Paraíso 92 in Cauca, Colombia, at 1900-2100 meters. Every lot from this farm goes through selective cherry picking and controlled fermentation before anything else happens.\u003c\/p\u003e\n\u003cp\u003eThis lot ferments anaerobically with sugarcane juice added directly, building sweetness before decaffeination even starts. The beans are then inoculated and moved into an ethyl acetate decaffeination process, using EA derived from fermented sugarcane rather than synthetic solvents. A thermal shock wash follows, stabilizing the bean structure and locking in aromatics before drying. The sugarcane runs through both the fermentation and the decaffeination, tying the two steps together instead of treating decaf as a separate process bolted onto the end.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Somewhere Coffee\u003c\/h2\u003e\n\u003cp\u003eSomewhere Coffee Co. is a small roastery based in Sherwood Park, Alberta. It started after its founders began asking basic questions about where their coffee came from and why certain lots tasted different from others.\u003c\/p\u003e\n\u003cp\u003eThey source coffees for character and work with importers who maintain long-term relationships with producers, aiming to get as close to the origin story as possible. Every coffee runs through a series of sample roasts, cupped and adjusted repeatedly, before it moves to production roasting.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"I've been hearing about Somewhere Coffee for a few months now - what drew me in is how they tailor their roasting style to the bean. Many roasters we work with have a specific style of roasting they adhere to; Somewhere is focused on getting the most from each bean. Enjoy!\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Somewhere Coffee","offers":[{"title":"Default Title","offer_id":46058211770428,"sku":null,"price":25.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/Website_images_11.png?v=1787664611"},{"product_id":"bona-zuria","title":"Bona Zuria","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eThis lot comes from smallholder producers in Olonso Qeka, a kebele in Bona Zuria, Sidama. Farms here sit between 2000 and 2226 meters, high enough that cooler temperatures slow cherry development and let sugars concentrate before harvest. The coffee is made up of Ethiopian landraces, varieties that grow wild and mixed across the region rather than as a single named cultivar, which gives the cup its layered character.\u003c\/p\u003e\n\u003cp\u003eAfter picking, cherries are washed and then dried on raised beds under shade for 10 to 15 days. The shade slows the drying further, which helps hold onto aromatics while keeping the beans structurally even. It's a slower, more hands-on version of washed processing, and it's part of why Sidama coffees carry the reputation they do.\u003c\/p\u003e\n\u003cp\u003eThe lot is a mix of many small farms rather than one estate, so it reflects growing and processing practices shared across Olonso Qeka rather than a single grower's decisions.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Somewhere Coffee\u003c\/h2\u003e\n\u003cp\u003eSomewhere Coffee Co. is a small roastery in Sherwood Park, Alberta. It started after its founders began asking basic questions about where their coffee came from and why one cup tasted different from another, and kept digging until a roastery came out of it.\u003c\/p\u003e\n\u003cp\u003eEvery coffee starts as a batch of sample roasts. The team cups, adjusts, and repeats until they land on a roast direction before it ever goes into production. Sourcing decisions run the same way: they work with importers who invest in long-term relationships with producers, and they share producer names, farm details, and processing methods alongside each coffee rather than leaving that information off the bag.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"I've been hearing about Somewhere Coffee for a few months now - what drew me in is how they tailor their roasting style to the bean. Many roasters we work with have a specific style of roasting they adhere to; Somewhere is focused on getting the most from each bean. Enjoy!\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Somewhere Coffee","offers":[{"title":"Default Title","offer_id":46058215047228,"sku":null,"price":24.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/7_8a71a3d5-9632-424d-b916-ef785a5ae698.png?v=1787664656"},{"product_id":"finca-carrizalito","title":"Finca Carrizalito","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eRicardo Zelaya bought Finca Carrizalito in 1986 at 21 years old, in the highlands of Nuevo Oriente, Guatemala. It was his first farm, and the place where he built his first wet mill and ran his early planting experiments. Everything he's done in coffee since started here.\u003c\/p\u003e\n\u003cp\u003eThe farm sits at 1,000-1,200 meters on volcanic soil, with close to eight months of rainfall a year, and is graded SHB EP (Strictly Hard Bean, European Preparation, a marker of dense beans grown at altitude). Carrizalito now doubles as a nursery, growing seedlings that get planted across Ricardo's other farms. The lot is a mix of Caturra, Bourbon, Catuai, Villa Sarchi, and Pacas, washed and dried on patios.\u003c\/p\u003e\n\u003cp\u003eGetting to the farm takes six to nine hours over rough roads. Ricardo has used it to fund a primary school for more than 100 local children, including a computer lab.\u003c\/p\u003e\n\u003ch2\u003eAbout Somewhere Coffee\u003c\/h2\u003e\n\u003cp\u003eSomewhere Coffee Co. is a small roastery in Sherwood Park, Alberta. It started after its founders began asking basic questions about where their coffee came from and why one cup tasted different from another.\u003c\/p\u003e\n\u003cp\u003eThey source coffees they consider distinctive, then run each one through sample roasts before committing to a production batch, cupping and adjusting until the roast matches the coffee's character rather than a house style. They share producer names, farm details, and processing information on every bag they sell.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"I've been hearing about Somewhere Coffee for a few months now - what drew me in is how they tailor their roasting style to the bean. Many roasters we work with have a specific style of roasting they adhere to; Somewhere is focused on getting the most from each bean. Enjoy!\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Somewhere Coffee","offers":[{"title":"Default Title","offer_id":46058220191804,"sku":null,"price":21.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/2_6ea82bf9-93c1-4c22-b668-21acb89409bb.png?v=1787664738"},{"product_id":"narino-reserve","title":"Nariño Reserve","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eNariño Reserve comes from smallholder farmers in southwestern Colombia, many from indigenous communities, growing Castillo between 2000 and 2200 meters. At this elevation, cherries mature slowly in cooler temperatures, giving the coffee more time to build sugars before harvest.\u003c\/p\u003e\n\u003cp\u003eThe cherries are processed using the washed method, where the fruit is removed before fermentation and drying. This produces a cleaner cup and lets the underlying character of the Castillo variety come through. The lot is a combination of harvests from various small producers rather than a single farm, brought together through shared harvesting and processing practices across the region.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Somewhere Coffee\u003c\/h2\u003e\n\u003cp\u003eSomewhere Coffee started after its founders began asking basic questions about their coffee: where it came from, why one cup tasted different from the next. That curiosity led them to start a small roastery in Sherwood Park, Alberta.\u003c\/p\u003e\n\u003cp\u003eThey source coffee through importers who build long-term relationships with producers, aiming to get as close as possible to the story behind each lot. Every coffee starts as a series of sample roasts, cupped and adjusted before moving into production, with the roast profile built around what makes that particular lot distinct rather than a house style applied across the board.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"I've been hearing about Somewhere Coffee for a few months now - what drew me in is how they tailor their roasting style to the bean. Many roasters we work with have a specific style of roasting they adhere to; Somewhere is focused on getting the most from each bean. Enjoy!\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Somewhere Coffee","offers":[{"title":"Default Title","offer_id":46058227105852,"sku":null,"price":21.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/somewhere-coffee-narino-reserve-washed-castillo-bag-landscape.png?v=1787664843"},{"product_id":"serras-de-minas-natural-mosaic","title":"Serras de Minas Natural Mosaic","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eThis lot is a field blend from three producers in Serras de Minas, Brazil: Cetec, Sitio Guanabara, and Santa Barbara. The coffees grow at 1,100 to 1,300 meters. The varieties are Mundo Novo, Red Catuai, and Catuaí.\u003c\/p\u003e\n\u003cp\u003eAll three farms process the coffee as a natural (the whole cherry dries with the fruit still on the bean). Pickers harvest selectively, and the cherries are floated in water to remove the lighter, underdeveloped ones. The cherries then dry on patios in thin layers under controlled conditions. Cetec works with controlled processing, Guanabara is known for structured sweetness, and Santa Barbara for a refined profile. Techniques vary slightly from farm to farm.\u003c\/p\u003e\n\u003ch2\u003eAbout Somewhere Coffee\u003c\/h2\u003e\n\u003cp\u003eSomewhere Coffee Co. is a small roastery in Sherwood Park, Alberta. It started with a few questions: where does this coffee come from, and why does this one taste different from that one? The roastery grew out of chasing those answers.\u003c\/p\u003e\n\u003cp\u003eEvery coffee starts as a series of sample roasts. They cup, adjust, and repeat until the roast fits that lot, then move to production roasting. They work with importers who keep long-term relationships with producers, and they share producer, farm, and processing details for each coffee they bring in.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"I've been hearing about Somewhere Coffee for a few months now - what drew me in is how they tailor their roasting style to the bean. Many roasters we work with have a specific style of roasting they adhere to; Somewhere is focused on getting the most from each bean. Enjoy!\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Somewhere Coffee","offers":[{"title":"Default Title","offer_id":67787106779196,"sku":null,"price":23.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/Website_main_image_4x4_5acdc3e7-5421-4f29-8824-f7f436c39bcc.png?v=1792693210"},{"product_id":"gateway-blend","title":"Gateway Blend","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eGateway Blend is named for Gateway Boulevard, one of the main roads into Edmonton. Transcend built it as a blend, so it tastes the same from one bag to the next. It is roasted to order in Edmonton and ships within 1 to 3 business days.\u003c\/p\u003e\n\u003cp\u003eThe espresso recipe is 19.5g in, 39g out, in 31 to 32 seconds. Transcend tested it in an 18g VST basket on a machine set to 8.5 bars of pressure. The label carries both filter and espresso symbols, so the same bag works in a drip machine, a pour over, or an espresso machine.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Transcend\u003c\/h2\u003e\n\u003cp\u003ePoul Mark left a career in law and opened Transcend in Edmonton in July 2006, as a coffee bar and roastery in an industrial area. In 2017 Transcend opened a café and roastery in Ritchie Market, a building Mark helped develop with Greg Zeschuk. In 2025 Mark took over as lead roaster again.\u003c\/p\u003e\n\u003cp\u003eAfter his first trip to origin, to Panama in 2008, Mark committed Transcend to buying all its coffee through direct trade. Much of that buying happens in Costa Rica, through long-time partner Francisco Mena of Exclusive Coffees, who works with independent farmers processing their own coffee at micro-mills. Mark said in 2025 that Transcend has bought from Costa Rican producer Ricardo Pérez for 15 years.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Transcend is finally part of our lineup! If you're from Edmonton, you might recognize Transcend as one of the pioneers of the third wave coffee scene there. Headed by Poul Mark (Canada's 2nd ever Q grader), Transcend is one of few roasters that has relationships that span decades; we expect Poul \u0026amp; team's dedication to the craft shines through in these coffees.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Transcend","offers":[{"title":"Default Title","offer_id":67787160518716,"sku":null,"price":22.5,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/Transcend_Coffee_Gateway_Blend_Los_Santos_and_Hunapu_300g.png?v=1792693244"},{"product_id":"micepa","title":"MICEPA","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eMICEPA is short for Microbeneficio Cerro Paraguas, a community mill at 1,495 meters above sea level in Chirripó, Costa Rica. The mill takes in coffee from about fifteen surrounding farms. This lot comes from Rigoberto Alaya Blanco and José Ureña Ulloa, and it is made of two varieties, Catuai and Caturra.\u003c\/p\u003e\n\u003cp\u003eChirripó is a young coffee-producing region. Producers there share one mill to manage processing and drying, which keeps every lot under the same hands from cherry to finished bean. This coffee is a natural, so the cherries dry whole with the fruit still on the seed. The ripe cherries are picked selectively and checked regularly as they dry, so moisture leaves evenly and unwanted fermentation stays out of the lot.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Transcend\u003c\/h2\u003e\n\u003cp\u003ePoul Mark left a career in law and opened Transcend in Edmonton in July 2006, as a coffee bar and roastery in an industrial area. In 2017 Transcend opened a café and roastery in Ritchie Market, a building Mark helped develop with Greg Zeschuk. In 2025 Mark took over as lead roaster again.\u003c\/p\u003e\n\u003cp\u003eAfter his first trip to origin, to Panama in 2008, Mark committed Transcend to buying all its coffee through direct trade. Much of that buying happens in Costa Rica, through long-time partner Francisco Mena of Exclusive Coffees, who works with independent farmers processing their own coffee at micro-mills. Mark said in 2025 that Transcend has bought from Costa Rican producer Ricardo Pérez for 15 years.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Transcend is finally part of our lineup! If you're from Edmonton, you might recognize Transcend as one of the pioneers of the third wave coffee scene there. Headed by Poul Mark (Canada's 2nd ever Q grader), Transcend is one of few roasters that has relationships that span decades; we expect Poul \u0026amp; team's dedication to the craft shines through in these coffees.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Transcend","offers":[{"title":"Default Title","offer_id":67787209867324,"sku":null,"price":27.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/Transcend_Coffee_Micepa_Natural_-_Costa_Rica_300g.png?v=1792693279"},{"product_id":"tolima-womens","title":"Tolima Women's","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eTolima Women's comes from 84 women coffee producers in Chaparral, a municipality in Tolima, Colombia. They organize through Asociación Ecoterra SAS, an initiative built to open economic opportunities for women in coffee, improve their access to markets, and keep each lot traceable. Their farms sit between 1,450 and 2,180 meters above sea level.\u003c\/p\u003e\n\u003cp\u003eEach producer follows the same harvesting and processing protocols. Ripe cherries are picked selectively and sorted by hand. The coffee is then fully washed (the fruit is removed before drying) and dried in the sun.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Transcend\u003c\/h2\u003e\n\u003cp\u003ePoul Mark left a career in law and opened Transcend in Edmonton in July 2006, as a coffee bar and roastery in an industrial area. In 2017 Transcend opened a café and roastery in Ritchie Market, a building Mark helped develop with Greg Zeschuk. In 2025 Mark took over as lead roaster again.\u003c\/p\u003e\n\u003cp\u003eAfter his first trip to origin, to Panama in 2008, Mark committed Transcend to buying all its coffee through direct trade. Much of that buying happens in Costa Rica, through long-time partner Francisco Mena of Exclusive Coffees, who works with independent farmers processing their own coffee at micro-mills. Mark said in 2025 that Transcend has bought from Costa Rican producer Ricardo Pérez for 15 years.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Transcend is finally part of our lineup! If you're from Edmonton, you might recognize Transcend as one of the pioneers of the third wave coffee scene there. Headed by Poul Mark (Canada's 2nd ever Q grader), Transcend is one of few roasters that has relationships that span decades; we expect Poul \u0026amp; team's dedication to the craft shines through in these coffees.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Transcend","offers":[{"title":"Default Title","offer_id":67787257643068,"sku":null,"price":25.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/TranscendCoffeeTolima300g_2000x_f272d1b6-93c9-4652-867f-2c18d3372ff7.png?v=1792693316"},{"product_id":"argyll-blend","title":"Argyll Blend","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eArgyll Blend is Transcend's first signature blend. It is named for Argyll Road in Edmonton, where Transcend's original cafe operated from 2006 until it closed in February 2017. The blend is a 75\/25 split of two coffees. Transcend does not name the origins or producers on the product page, so this description sticks to what the roaster has published.\u003c\/p\u003e\n\u003cp\u003eTranscend built the blend for espresso and says it works with other brewing methods too. Its suggested espresso starting recipe is 20 grams in, 30 seconds, 40 grams out. Those parameters were set using an 18g VST basket on a machine running at 8.5 bars of pressure. The blend is a medium roast, and the bag label carries both filter and espresso symbols.\u003c\/p\u003e\n\u003ch2\u003eAbout Transcend\u003c\/h2\u003e\n\u003cp\u003ePoul Mark left a career in law and opened Transcend in Edmonton in July 2006, as a coffee bar and roastery in an industrial area. In 2017 Transcend opened a café and roastery in Ritchie Market, a building Mark helped develop with Greg Zeschuk. In 2025 Mark took over as lead roaster again.\u003c\/p\u003e\n\u003cp\u003eAfter his first trip to origin, to Panama in 2008, Mark committed Transcend to buying all its coffee through direct trade. Much of that buying happens in Costa Rica, through long-time partner Francisco Mena of Exclusive Coffees, who works with independent farmers processing their own coffee at micro-mills. Mark said in 2025 that Transcend has bought from Costa Rican producer Ricardo Pérez for 15 years.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Transcend is finally part of our lineup! If you're from Edmonton, you might recognize Transcend as one of the pioneers of the third wave coffee scene there. Headed by Poul Mark (Canada's 2nd ever Q grader), Transcend is one of few roasters that has relationships that span decades; we expect Poul \u0026amp; team's dedication to the craft shines through in these coffees.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Transcend","offers":[{"title":"Default Title","offer_id":67787299946556,"sku":null,"price":22.5,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/Argyll-Claro-and-Duvis-retail-2023_900x_7a073edf-9a6b-44fd-889c-6e0692caeca3.jpg?v=1792693339"},{"product_id":"transcend-decaf","title":"Transcend Decaf","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eThis decaf comes from Colombia and is decaffeinated in British Columbia using the Swiss Water® Process. Swiss Water® is a Canadian company, and Transcend buys directly from it, picking from fresh, seasonal lots as they become available. The lot is a fully washed Colombia variety. No single producer or cooperative is named for it.\u003c\/p\u003e\n\u003cp\u003eThe Swiss Water® Process removes caffeine with water, time, and temperature. No chemical solvents are used at any step. Transcend roasts it to order in Edmonton, and the bag carries both filter and espresso symbols, so it brews on either.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Transcend\u003c\/h2\u003e\n\u003cp\u003ePoul Mark left a career in law and opened Transcend in Edmonton in July 2006, as a coffee bar and roastery in an industrial area. In 2017 Transcend opened a café and roastery in Ritchie Market, a building Mark helped develop with Greg Zeschuk. In 2025 Mark took over as lead roaster again.\u003c\/p\u003e\n\u003cp\u003eAfter his first trip to origin, to Panama in 2008, Mark committed Transcend to buying all its coffee through direct trade. Much of that buying happens in Costa Rica, through long-time partner Francisco Mena of Exclusive Coffees, who works with independent farmers processing their own coffee at micro-mills. Mark said in 2025 that Transcend has bought from Costa Rican producer Ricardo Pérez for 15 years.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Transcend is finally part of our lineup! If you're from Edmonton, you might recognize Transcend as one of the pioneers of the third wave coffee scene there. Headed by Poul Mark (Canada's 2nd ever Q grader), Transcend is one of few roasters that has relationships that span decades; we expect Poul \u0026amp; team's dedication to the craft shines through in these coffees.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Transcend","offers":[{"title":"Default Title","offer_id":67787336187964,"sku":null,"price":25.3,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/Transcend_Coffee_Decaf_Colombia_300g_2000x_e83e1f76-0e87-440a-9455-bf93d05e5c6f.png?v=1792693362"}],"url":"https:\/\/stillwatercoffee.ca\/collections\/november-26.oembed","provider":"Stillwater Coffee Club","version":"1.0","type":"link"}