{"title":"October '26","description":null,"products":[{"product_id":"b2b-detour-decaf-huila-colombia","title":"Colombia Huila Decaf","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eThis lot is a field blend from ten small-parcel producers farming in San Agustin, Huila, one of Colombia's most productive coffee regions. The farms sit between 1,500 and 1,900 meters, and the blend is made up of three varieties: Caturra, Colombia, and Castillo. The coffee is fully washed before going through the E.A. (ethyl acetate) decaffeination process at origin.\u003c\/p\u003e\n\u003cp\u003eE.A. decaffeination uses ethyl acetate, a solvent that occurs naturally in sugar cane and many fruits. In Colombia, sugar cane is grown in abundance, which makes this method a practical fit for the region. The process starts by steaming the green beans to open their pores, then applying E.A. dissolved in water to draw out the caffeine. Once the caffeine is separated, the beans are steamed again to remove any residual solvent, then dried and shipped. The whole process avoids the high heat and pressure used in some other decaf methods, which can damage the bean's cellular structure and strip out flavor. One trade-off: because the beans are steamed to open their pores, they do age a bit faster than non-decaf green coffee, both before and after roasting.\u003c\/p\u003e\n\u003cp\u003eDetour roasts this coffee light-to-medium, and the roast profile was developed specifically to work across brew methods, whether you're pulling espresso, using a pour over, or brewing in a French press.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Detour\u003c\/h2\u003e\n\u003cp\u003eDetour started in 2009 out of a back alleyway in Dundas, Ontario. The founding idea was straightforward: coffee should be fun, and if it isn't, why bother. That framing has shaped how they approach sourcing and roasting ever since.\u003c\/p\u003e\n\u003cp\u003eWhen it comes to buying coffee, Detour focuses on three things: the relationships they build with producers, traceability through the supply chain, and the quality of the final product. On the roasting side, they work in small batches on a Loring roaster, which uses convection heat to produce a clean, consistent roast. The goal is to bring out what's already in the bean, not to impose a house style over it.\u003c\/p\u003e","brand":"Detour","offers":[{"title":"1 kg","offer_id":45559269523516,"sku":"B2B-detour-decaf-huila-colombia-1000","price":69.0,"currency_code":"CAD","in_stock":true},{"title":"5 lb","offer_id":45559269556284,"sku":"B2B-detour-decaf-huila-colombia-2270","price":150.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/DT_DECAF_Huila_Colombia_Feb2024_Retail.png?v=1781806369"},{"product_id":"b2b-detour-detour-dark","title":"Detour Dark","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eDetour Dark is a blend built around coffees from Brazil, Peru, and Burundi, grown at elevations between 1,200 and 1,900 meters. The blend combines naturally processed and washed coffees, with the specific mix shifting depending on what's available and what performs best at a darker roast profile. Detour selects high-grown lots specifically because denser beans hold their structure better under longer roast times and higher temperatures.\u003c\/p\u003e\n\u003cp\u003eThe focus here is roast development rather than origin character. Detour is deliberately pulling for caramelization and body, coaxing sweetness and richness out of the beans without pushing into charcoal or smoke territory. It's a specific technical target: full-bodied and rich, but still balanced. The recommended rest window is 3 to 30 days off roast, which is a wider range than most blends, reflecting how the coffee opens up differently depending on brew method and grind.\u003c\/p\u003e\n\u003cp\u003eBecause the blend composition can change between batches, this isn't a coffee where you're tracking a single farm or cooperative. The consistency Detour is chasing is in the cup character, not the origin stack. For people who brew dark coffee daily on an automatic drip or French press, that kind of roast-forward consistency tends to matter more than single-origin traceability anyway.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Detour\u003c\/h2\u003e\n\u003cp\u003eDetour started in 2009 out of a back alleyway in Dundas, Ontario. The origin story is pretty simple: the people behind it liked making coffee and wanted to keep doing it. That's still the framing they lead with today.\u003c\/p\u003e\n\u003cp\u003eThey roast on a Loring Coffee Roaster, which uses convection heat rather than direct flame. The practical result is a cleaner, more consistent roast profile with flavors that are easier to extract at home. Their sourcing approach centers on three things: producer relationships, supply chain traceability, and cup quality, in that order.\u003c\/p\u003e","brand":"Detour","offers":[{"title":"1 kg","offer_id":45559269851196,"sku":"B2B-detour-detour-dark-1000","price":67.0,"currency_code":"CAD","in_stock":true},{"title":"5 lb","offer_id":45559269883964,"sku":"B2B-detour-detour-dark-2270","price":147.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/DT_Coffee_YR_Dark-Retail_382afc1f-3166-4b75-9cbe-cde56a36f0f0.png?v=1781806375"},{"product_id":"b2b-detour-punch-buggy-espresso-1","title":"Punch Buggy Espresso","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003ePunch Buggy is a blend built around Fazenda Cachoeira da Grama, a farm in São Paulo state that has been in the Carvalho Dias family since 1890 and recently harvested its 115th crop. The farm sits at 1,100 to 1,250 metres above sea level, covers 417 total hectares, and has 165 hectares planted in coffee. Gabriel de Carvalho Dias, one of Brazil's leading agronomists, oversees multiple family farms in this area, and some of the original Bourbon varietal trees on the property are over 100 years old.\u003c\/p\u003e\n\u003cp\u003eThe farm uses natural processing (the coffee cherries are dried whole before the fruit is removed), which forms the core of this blend. Detour rounds it out with washed-process coffees from small producers in Peru, rotating them seasonally to keep the blend fresh. On the sustainability side, the Carvalho Dias family runs an active native tree-planting programme to maintain ecological balance on the farm. For the roughly 47 employee households on the property, the farm also maintains a school, a club, and a full-sized soccer field.\u003c\/p\u003e\n\u003cp\u003eDetour designed this blend to work across brewing methods, from espresso to drip to immersion, and recommends letting it rest 5 to 30 days off roast before brewing. It's roasted to a medium profile and the ratio they recommend for espresso is 1:1.9 in to out.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Detour\u003c\/h2\u003e\n\u003cp\u003eDetour started in 2009 out of a back alleyway in Dundas, Ontario. The roastery grew from a straightforward premise: coffee should be fun, and the people making it should actually enjoy what they do. That spirit has carried through to how they source and roast today.\u003c\/p\u003e\n\u003cp\u003eTheir sourcing philosophy centres on three things: relationships with the people growing the coffee, traceability through the process, and quality in the final product. On the roasting side, they work in small batches on a Loring roaster, which uses convection heat to produce clean, even roasts. The goal with every coffee is to bring out what's already there in terms of sweetness, acidity, and texture, rather than roasting over it.\u003c\/p\u003e","brand":"Detour","offers":[{"title":"1 kg","offer_id":45559270375484,"sku":"B2B-detour-punch-buggy-espresso-1-1000","price":67.0,"currency_code":"CAD","in_stock":true},{"title":"5 lb","offer_id":45559270408252,"sku":"B2B-detour-punch-buggy-espresso-1-2270","price":147.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/DT_Coffee_YR_PB-Retail_bba7d878-3f13-4e2f-b2db-70349172ed88.png?v=1781806386"},{"product_id":"cannon-espresso","title":"Cannon Espresso","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eCannon is a blend of two coffees grown at very different elevations. The Ethiopian portion, 75% of the mix, comes from various smallholders around Nekempti and grows at 2000-2150 meters. The Brazilian portion comes from Maria Aparecida Bartoloci and Ziberto De Jesus Macedo in Estrela do Sul and Monte Carmelo, at 1100 meters.\u003c\/p\u003e\n\u003cp\u003eBoth coffees are natural process, meaning the cherry dries whole around the seed instead of being pulped first. The Ethiopian side is heirloom varietal, the local term for Ethiopia's uncatalogued native coffee plants. The Brazilian side is Bourbon and Catuai, two varietals bred for consistent yields at lower elevation.\u003c\/p\u003e\n\u003cp\u003eThe two are roasted and blended for espresso use, built to hold up under pressure and pair with milk.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Anchored is our first roaster featured from the Atlantic provinces. I sampled an Americano from Anchored while on a trip to Cape Breton this summer, and emailed them for samples before I got home. Anchored's lineup of coffees is extensive without being weird (that's a huge compliment), and it was a blast selecting these coffees for you.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Anchored","offers":[{"title":"Default Title","offer_id":50515596017724,"sku":null,"price":25.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/Anchored_Coffee_-_Cannon.png?v=1790279040"},{"product_id":"el-aguacate-decaf","title":"El Aguacate Decaf","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eThis decaf comes from various smallholder farms in Huila, Colombia, growing Caturra and Castillo varieties at 1,500 meters. The lot is decaffeinated using the sugarcane process, a method developed in Colombia that uses ethyl acetate derived from fermented sugarcane to strip caffeine from the green beans before roasting.\u003c\/p\u003e\n\u003cp\u003eThe sugarcane method works at lower temperatures than some older decaffeination processes, which helps the beans hold onto more of their original character going into the roast. Because the coffee is sourced from many smallholders rather than one farm, the lot is built for consistency, blending cherries from multiple growers to land on the same cup profile year-round.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Anchored is our first roaster featured from the Atlantic provinces. I sampled an Americano from Anchored while on a trip to Cape Breton this summer, and emailed them for samples before I got home. Anchored's lineup of coffees is extensive without being weird (that's a huge compliment), and it was a blast selecting these coffees for you.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Anchored","offers":[{"title":"Default Title","offer_id":50515597099068,"sku":null,"price":26.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/Anchored_Coffee_-_Decaf.png?v=1790279063"},{"product_id":"hey-joe","title":"Hey Joe","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eCAFEDEHUILA is a cooperative in Huila, Colombia, where coffee farming has passed through generations of the same families. Farmers in the co-op grow Caturra and Castillo varieties at 1,600 meters above sea level, on land many have worked their whole lives.\u003c\/p\u003e\n\u003cp\u003eThe cherries are washed, a process where the fruit is removed before the beans are dried, giving the co-op consistent control over quality across its member farms. That consistency is what makes this coffee an easy, reliable pick for daily filter brewing, whatever method you use.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Anchored is our first roaster featured from the Atlantic provinces. I sampled an Americano from Anchored while on a trip to Cape Breton this summer, and emailed them for samples before I got home. Anchored's lineup of coffees is extensive without being weird (that's a huge compliment), and it was a blast selecting these coffees for you.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Anchored","offers":[{"title":"Default Title","offer_id":50515598508092,"sku":null,"price":26.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/Anchored_Coffee_-_Hey_Joe.png?v=1790279086"},{"product_id":"nighthawk","title":"Nighthawk","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eNighthawk is a blend built from two countries and two very different farm sizes. The Ethiopian portion, 75% of the mix, comes from Nekempti and is grown by various smallholders farming heirloom varietals at 2000-2150 meters. The Brazilian portion comes from Estrela do Sul and Monte Carmelo, grown by Maria Aparecida Bartoloci and Ziberto De Jesus Macedo on lower ground at 1100 meters, using Bourbon and Catuai varietals.\u003c\/p\u003e\n\n\u003cp\u003eBoth sides of the blend are processed as naturals, meaning the coffee cherry dries whole around the bean instead of being pulped first. This method depends on the fruit's sugars breaking down slowly in the sun, which takes longer and requires more attention to drying conditions than washed processing. Pairing an Ethiopian natural with a Brazilian natural gives the roaster two different raw materials to work with before deciding how dark to push the roast.\u003c\/p\u003e\n\n\u003cp\u003eRoasted dark, Nighthawk is built to hold up across brew methods. It works in a drip machine and pulls well as espresso, which makes it a practical choice for anyone switching between the two at home.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Anchored is our first roaster featured from the Atlantic provinces. I sampled an Americano from Anchored while on a trip to Cape Breton this summer, and emailed them for samples before I got home. Anchored's lineup of coffees is extensive without being weird (that's a huge compliment), and it was a blast selecting these coffees for you.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Anchored","offers":[{"title":"Default Title","offer_id":50515600244796,"sku":null,"price":24.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/Anchored_Coffee_-_Nighthawk.png?v=1790279111"},{"product_id":"dream-weaver","title":"Dream Weaver","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eKen Bon is a coffee exporter in Shekiso, Guji, run by mother and daughter co-owners Aisha and Danya. The smallholder farms they work with span more than 250 hectares, growing heirloom varieties at elevations between 1,800 and 2,150 meters. This lot comes in at 1,904 masl, where cool mountain air and nutrient-rich soil slow cherry development.\u003c\/p\u003e\n\u003cp\u003eAisha and Danya work directly with the surrounding farms, sharing processing infrastructure and training producers on quality control and sustainable practices. The cherries here are naturally processed, dried whole with the fruit intact, a method that has become a signature of Guji coffees.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Anchored is our first roaster featured from the Atlantic provinces. I sampled an Americano from Anchored while on a trip to Cape Breton this summer, and emailed them for samples before I got home. Anchored's lineup of coffees is extensive without being weird (that's a huge compliment), and it was a blast selecting these coffees for you.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Anchored","offers":[{"title":"Default Title","offer_id":50515601162300,"sku":null,"price":40.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/Anchored_Coffee_-_Dream_Weaver.png?v=1790279136"},{"product_id":"figurehead-filter","title":"Figurehead Filter","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eFigurehead is a blend of two farms picked for how they work together in a cup. The Ethiopia component comes from various smallholders around Nekempti, grown at 2000-2150 meters and processed as a natural. The Brazil component comes from Maria Aparecida Bartoloci and Ziberto De Jesus Macedo, who farm Bourbon and Catuai varietals around Estrela do Sul and Monte Carmelo at 1100 meters, also processed as a natural.\u003c\/p\u003e\n\u003cp\u003eThe blend runs 75% Ethiopia to 25% Brazil. Natural processing on both sides means the coffee cherries dry whole before the beans are removed, letting the fruit sit against the seed longer than washed processing allows. The Ethiopia heirloom varietals bring the elevation-driven character from Nekempti's highlands, and the Brazil lots add body from lower-elevation, lower-acid growing conditions.\u003c\/p\u003e\n\u003cp\u003eAnchored roasts this one a shade lighter than their Cannon Espresso, aiming for a profile that works across brew methods. It's built as a house filter blend, meant for daily drip and pour-over use rather than a single specific brewer.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Anchored is our first roaster featured from the Atlantic provinces. I sampled an Americano from Anchored while on a trip to Cape Breton this summer, and emailed them for samples before I got home. Anchored's lineup of coffees is extensive without being weird (that's a huge compliment), and it was a blast selecting these coffees for you.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Anchored","offers":[{"title":"Default Title","offer_id":50515601948732,"sku":null,"price":25.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/Anchored_Coffee_-_Figurehead_2914x_90acf483-8ce8-4017-bb6e-54c99d5dc504.png?v=1790279162"},{"product_id":"finca-oro-verde","title":"Finca Oro Verde","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eSilverio Nina grows this coffee at Finca Oro Verde, near Copacabana in Bolivia's Caranavi region, at 1,750-2,000 meters. He's a second-generation producer and part of Agricafé's Sol de la Mañana program, which trains local growers over seven years in everything from planting to pest prevention to farm finances. Nina cultivates Caturra, Catuaí, and Java on his farm. This lot blends Caturra and Catuaí cherries.\u003c\/p\u003e\n\u003cp\u003eNina's harvest days run long. Pickers start in the field early morning after he makes them breakfast. At 4 p.m. the day's cherries are collected and sorted, and by 8 p.m. Nina delivers them to the Beneficio de Caranavi. There, the cherries are pulped and moved into a sealed stainless steel vat, where they ferment with their mucilage intact for two days with no oxygen contact. This anaerobic fermentation concentrates aromatics before the beans are washed and run through mechanical dryers down to 11% humidity.\u003c\/p\u003e\n\u003cp\u003eThe dried parchment coffee then travels to La Luna, the highest dry mill in the world at 3,600 meters above sea level, where it's stored and prepared for export.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Detour\u003c\/h2\u003e\n\u003cp\u003eDetour started in 2009 in a back alleyway in Dundas, Ontario. The founders roast on a Loring roaster in small batches, using convection heat aimed at a clean, sweet, balanced cup.\u003c\/p\u003e\n\u003cp\u003eTheir sourcing decisions rest on three things: relationships with the people growing the coffee, traceability through the process, and quality in the final product.\u003c\/p\u003e","brand":"Detour","offers":[{"title":"Default Title","offer_id":50515705593916,"sku":null,"price":26.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/SO_CoffeeBag_OroVerde.png?v=1790280662"},{"product_id":"karatu","title":"Karatu","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eKaratu Coffee Factory sits in the Ndarugu location of Gatundu Division, in Thika District, near Gatundu town. It was established in 1965 and occupies 11 acres, servicing farmers from the villages of Karatu, Gitwe, Kibiru, and Kigaa. The Gitwe Farmer Cooperative Society brings cherry from smallholders farming at 1,700 to 1,900 meters, where coffee grows alongside bananas, maize, and shade trees like grevillea and macadamia.\u003c\/p\u003e\n\u003cp\u003eFarmers get paid at the factory when they deliver cherry, weighed on the spot. From there, a disk depulper strips most of the fruit before a 24-hour fermentation and a second wash, bringing total processing time to 72 hours. Parchment then dries for anywhere from 1 to 15 days, depending on weather and how much coffee is moving through at once. The factory has also built wastewater pits away from water sources so runoff soaks back into the soil, and it encourages members to plant trees on their farms.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Detour\u003c\/h2\u003e\n\u003cp\u003eDetour started in 2009 in a back alleyway in Dundas, Ontario. The founders were roasting because they liked doing it, and that's stayed the reason since.\u003c\/p\u003e\n\u003cp\u003eTheir sourcing decisions run on three things: relationships with the people growing the coffee, traceability through the process, and quality in the cup. They roast in small batches on a Loring roaster, which uses convection heat to build a clean, sweet, balanced profile aimed at pulling out the sweetness, acidity, and texture already in the bean.\u003c\/p\u003e","brand":"Detour","offers":[{"title":"Default Title","offer_id":50515706347580,"sku":null,"price":28.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/SO_CoffeeBag_Karatu.png?v=1790280694"}],"url":"https:\/\/stillwatercoffee.ca\/collections\/october-26.oembed","provider":"Stillwater Coffee Club","version":"1.0","type":"link"}